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Mark Ong

The National Kitchen by Violet Oon Singapore

Written by
Mark Ong

Instead of spending what looks like their entire budget on chandeliers, Violet Oon’s would do just fine with folding tables and blank concrete walls because when the food arrives, you won’t be able to focus on anything else. The restaurant serves upscale Peranakan food, which is kind of like if Indian curry, Chinese noodles, and Malay spices had a baby. Try the dry laksa noodles, beef rendang stew, and their ayam buah keluak, a casserole made with chicken, candlenut, and more spice than the comments on a YouTube video.

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