VIOLET OON JEWEL

Violet Oon at Jewel Changi Airport in Singapore offers a delightful and diverse range of culinary experiences, bringing you the best of Singapore’s flavors and Peranakan classics. Situated within the lush tropical ambiance of Jewel Changi Airport, it provides an ideal setting to explore a wide array of Singaporean cuisine.

Soup:

• Mulligatawny Soup – A mild, creamy curry broth featuring chicken, rice, and an assortment of spices. Topped with deep-fried shallot, spring onion, and coriander leaves. (Price: $19)
• Mulligatawny Soup (Vegan) – A vegan-friendly version of the classic British Indian soup, with cauliflower and rice, spiced and garnished with deep-fried shallot, pan-fried ladies’ fingers, spring onion, and coriander leaves. (Price: $18)

Starters:

• Ngoh Hiang – Deep-fried beancurd skin roll filled with prawn, crab, chicken, and water chestnut, seasoned with five spice powder. (Price: $20)
• Kuay Pie Tee – A delightful dish with julienned bamboo shoot and turnip, poached in a prawn bisque and served in a deep-fried “top hat” cup. Topped with prawn, chili sauce, and a sweet fruit sauce. (Price: $19)
• Chicken Satay – Chicken chunks marinated in spices, grilled, and served with a spicy peanut sauce, topped with grated pineapple, steamed rice cake, cucumber, and red onion. (Price: $18)
• Pork Satay Hainan – Pork tenderloin marinated in spices, grilled, and served with a spicy peanut sauce, topped with grated pineapple, steamed rice cake, cucumber, and red onion. (Price: $20)
• Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves – Juicy Kurobuta pork marinated in a delicately spiced batter and deep-fried to a tender crisp. Served with a side of VO Chilli Sauce. (Price: $21)
• Shoestring Fries with Makassar Aioli Dip – Shoestring fries served with a creamy garlic and chili dip. (Vegetarian option available upon request) (Price: $16)
• Shrimp Paste Chicken Wings – Deep-fried chicken wings marinated with shrimp paste, served with a side of VO chili sauce. (Price: $19)

Mains:

• Hainanese Pork Chop – Deep-fried Kurobuta pork loin crusted with a cream cracker batter, topped with a house-made tomato reduction. Served with steak-cut fries and a side of petit pois tossed with minced kale. (Price: $39)
• VO’s Shepherd’s Pie with House Salad – Slow-braised mince beef topped with creamy mashed potato and baked to crispy perfection. Made to a traditional English recipe long favored by Singapore households. (Price: $28)
• Fish Curry with Roti Prata – A fragrant and creamy curry with red snapper and ladies’ fingers cooked in spiced coconut milk, served with a side of roti prata. (Price: $31)
• Vegetable Curry with Roti Prata – A robust vegetable curry of eggplant, okra, tomatoes, and cabbage in creamy coconut milk. Topped with fresh curry leaves and served with a side of roti prata. (Vegetarian) (Price: $23)

From Our Nonya Kitchen:

Violet Oon’s Nonya Kitchen features a range of delightful dishes:

• Tauhu Goreng – Fried beancurd on a bed of julienned cucumber and fresh beansprouts, topped with Violet’s signature sweet and tangy peanut sauce. (Vegan) (Price: $15)
• Beef Rendang – Tender beef shin braised in a creamy coconut sauce flavored with a medley of spices, kaffir, and bay leaves. (Price: $28)
• Buah Keluak Ayam – Classic spicy and tangy chicken stew with buah keluak nut, infused with fresh root spices of lengkuas and turmeric. (Price: $28)
• Babi Pong Tay – Slow-braised pork belly with dried mushroom and bamboo shoot, flavored with bean paste, cinnamon, and cloves. (Price: $27)
• Ikan Goreng Chilli – Fried red snapper topped with a spicy, fragrant chili padi garlic rempah. (Price: $26)
• Udang Goreng Chilli – Prawns tossed in a fragrant and spicy chili padi garlic sauce. (Price: $37)
• Udang Chilli Padi Lemak – Prawns cooked in a spicy creamy coconut gravy infused with lemongrass and kefir lime leaf. (Price: $35)
• Sambal Eggplant – Wedges of fried eggplant topped with a spicy and sour sambal sauce. (Vegan option available upon request) (Price: $19)
• Chap Chye – A classic Nonya festive dish of braised mixed vegetables and beancurd skin in a rich prawn bisque. (Price: $19)
• Sayur Lodeh – Mixed vegetables and tempeh in a fragrant and mildly spicy coconut gravy. (Vegan) (Price: $19)
• Meatless Meatball Rendang – Walnut and cheese balls braised in a creamy coconut sauce flavored with a medley of spices, kaffir, and bay leaves. (Vegetarian, contains egg and cheese) (Price: $23)
• VO Chicken Curry – Chicken and potatoes stewed in Nonya curry powder, curry leaves, and coconut cream. (Price: $27)

Violet Oon offers a diverse and flavorful menu to cater to various tastes, making it a must-visit culinary destination at Jewel Changi Airport.