Maureen Ow

"A South Indian family staple, Idly ($7) features parboiled rice and urud dhal lentils soaked, ground till fine and fermented overnight till double in size and steamed. Served with coconut chutney and tomato chutney, it is soft and fluffy."

Meryl Koh

"For instance, an Indian breakfast staple of idly (a savoury steamed cake) tastes as authentic as it can get – black lentils and short-grained rice are left to ferment overnight, then steamed into fluffy white clouds to be smeared generously with the fresh coconut and tomato chutney on the side."

Sean Yoong

"Start with the southern Indian 'idli' steamed fermented rice-&-lentil cakes, hand-made & paired with coconut & tomato chutneys."

Time Out Singapore

"In addition to the rempah-rich Nyonya plates Oon has built her name on, an effort has been made to bring back the dishes slowly eroding from our cultural memory. Like a trio of steamed black lentil idly cakes ($7), soured to hark of thosai, served on wooden boards with a fiery lentil sambar and plummy tomato chutney."

Wong Ah Yoke

"A dish of Idly Served With Coconut & Tomato Chutney ($7), for example, is made from scratch – from soaking the rice and grinding it to fermenting it before making it into the steamed cakes. They are light and fluffy and a good way to start the meal."

Annette Tan

"Oon and her team do not disappoint. Along with classics from her Peranakan heritage and a couple of modern interpretations, they also dish out homespun local favourites, such as Indian idli."