National Kitchen by Violet Oon at National Gallery

Location: National Gallery
Price: ££
Value for Money: 5/5
Overall: 5/5
Perfect for: Traditional Peranakan Food, Fine Dining, Special Occasions

Located in the historic City Hall building which houses the National Gallery, National Kitchen by Violet Oon is a restaurant that has character and flair.

The beautiful Colonial style and setting draws you in immediately as does the warm and courteous staff. With mirrored ceilings, leather banquette seats, and larger than life chandeliers, there’s nothing not to like about the interior.

I especially love the Peranaken tiles that adorn the walls and provide a small insight into a culture that the restaurant’s founder, celebrity chef and former food ambassador for Singapore Violet Oon, hopes to preserve through its food.

Peranaken, or Nyonya cuisine, is a reflection of the rich and diverse history of the Asian continent, and takes influence from countries including China, Malaysia, Singapore, and Indonesia, to name a few.

Peranakan Dining:

After greeting us warmly and explaining that the dishes are made for sharing, the friendly and welcoming manager made some recommendations from the wonderfully exotic and diverse menu. For starters, we had the crowd favourite Chicken Satay, Shrimp Paste Chicken Wings, and Kuay Pie Tee.

The smell of the marinated Chicken Satay was tantalising and it came on a beautiful wooden serving tray along with steamed rice cakes, chunks of cucumber, red onion, and pineapple, as well as, of course, a delicious peanut sauce.

With one bite I could immediately understand why this was a signature starter, it was simply the best chicken satay I have tasted. The chicken was marinated in a blend of spices that caramelised on the perfectly grilled chicken and when dipped into the slightly spicy, slightly fruity peanut sauce, it was divine.

National Kitchen at National Gallery review

The Shrimp Paste Chicken Wings were ginormous and fried to perfection. I really liked the shrimp paste coating which gave the chicken a subtle but definite flavour of spicy shrimp.

I was excited to try the manager’s recommendation of Kuay Pie Tee, a beloved Peranakan dish that consists of deep fried pastry cups filled with julienned bamboo shoots and turnips that have been poached in a prawn bisque and topped with a spicy fruit sauce and a prawn for good measure.

Meant to be eaten in one bite, I put it in my mouth, threw my headache and let the flavours take over me. It was a wonderful starter and I could certainly understand why it was front and centre on the menu.

Cocktails at National Kitchen:

To pair with our starters, we decided on a couple of cocktails from the small but finessed cocktail menu. I had to go for the iconic Singapore Sling - Dry Gin, Cointreau, Cherry Brandy and a splash of Dom, shaked with fresh local Fruit Juices until frothy and delightful. My guest went for a Kesturi Sour - Monkey Shoulder Whisky, Kesturi Lime Essence & Homemade Dehydrated Kesturi Sugar. Both cocktails were refreshing and really set the tone for the evening.

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A la Carte Menu:

Asking the manager again for her top recommendations for the main course, we settled on the Signature Beef Rendang, Cod in Creamy Laksa Sauce, Sambal Eggplant, and Buah Keluak Ayam.

The portions were certainly made for sharing and each dish smelt divine, filling the air with an array of spices and fragrance. The Beef Rendang was my guest’s favourite dish of the night and the expression on his face certainly made that evident.

It really is one of the best dishes in this part of the world and for good reason. Tender beef shin coated in a medley of spices delicately fell apart in a sea of warm creamy coconut sauce flavoured with kaffir and bay leaves. Stunning. The cod dish was also very nice and I really liked the creamy laksa sauce that accompanied it.

The Buah Keluak Ayam was especially recommended as it is a classic Peranakan dish that includes the pungent buah keluak nut which is native to Malaysia and Malaysia and poisonous if not handled correctly.

Thankfully, our chef knew what he was doing and the dish was unusual yet very tasty. Chicken drumsticks and thighs are cooked in a spicy and tangy stew along with the buah keluak nut and other fragrant spices. The nut itself has a bitter and sour flavour profile and is similar to dark chocolate or olive pate. Highly recommended as it is a delicious traditional Peranakan dish.

Another round of cocktails to complement the food and I went for The Collier - Tanqueray Dry Gin, Spiced Pear Puree, Cloves & Rosemary - and my guest went for Haliatini - Tanqueray Dry Gin, Cointreau, Homemade Halia Essence & Fresh Pink Ginger Flower. Both cocktails were wonderful and quite unique with their flavour profiles and local ingredients.

Desserts at National Kitchen:

Onto dessert and although we were quite full, we of course had room for dessert! From the delectable options, I went for the Gula Melaka Tea Cake with Coconut Ice Cream and my guest went for Pineapple Upside Down Cake.

Gula melaka is essentially palm sugar, abundant in this part of the world, and has a toffee and date-like flavour, with hints of coconut. The Tea Cake was warm, moist and oh-so delicious. Topped with a thick layer of gula melaka, it was dangerously tasty especially when eaten with the wonderful coconut ice cream that was topped with sprinklings of toasted almonds and gula melaka syrup.

My guest’s dessert is a staple in the United Kingdom and it is a crowd pleaser, even halfway across the world. The sponge cake was light and fluffy and fragrant with vanilla. Topped with a slice of pineapple and lathered with a gula melaka sauce and warm vanilla custard, it was a triumphant dessert. I just wish there was more custard to accompany the cake but that just me being greedy!

After savouring our desserts, we were taken to view the outside area which overlooked Marina Bay and the CBD. Absolutely stunning views and a perfect setting to enjoy the restaurant’s High Tea Set.

Price?

I found the prices at National Kitchen reasonable, especially considering the quality of the ingredients, service and experience.

The generous starters cost around S$20, and main courses are approximately S$30. Desserts cost approximately S$15, which means the meal cost is on the higher side but is is well justified.

Dining options:

As well as a la carte dinner for lunch and dinner, National Kitchen also offers a tantalising High Tea menu, which showcases a range of Peranakan delights. This is served on between 3pm-5pm on Friday, Saturday and Sunday.

I was also impressed to see an entire plant based menu, which included starters, mains and desserts. This is a great addition to restaurant and I imagine it must be very popular too.

Overall?

I really enjoyed dining at National Kitchen. The menu is full of unique and traditional Nyonya/Peranakan dishes that make Singapore one of the food capitals of the world.

The sharing size dishes are perfect for large groups and it’s a great place to enjoy a family gathering or to celebrate a special occasion. The staff are inviting and friendly and their knowledge of the menu and the restaurant itself is very impressive.

Located in the National Gallery and close to many of Singapore’s iconic landmarks, it’s a must-visit restaurant to enjoy authentic Peranakan food in a beautiful setting.