Violet Oon

Violet Oon (b. 1949, Malaysia–) is a food critic, chef-restaurateur, consultant, cookbook writer and expert on Peranakan and Singapore cuisine. Oon is often featured in newspapers such as The Straits Times, and has been referred to as a “cooking doyenne”.1 Oon first made her name as a food columnist in the 1970s and was appointed a food ambassador by the Singapore Tourism Board in the late 1980s.2 She and her children, daughter Su-lyn Tay and son Yiming Tay, in partnership with investor Manoj Murjani, manage the “Violet Oon” chain of restaurants.3

Early life
Oon was born in 1949 to a Peranakan family. She grew up in Malacca, and the family later moved to Singapore, living in Kuo Chuan Avenue in Katong. She remembers living in colonial bungalows during her childhood days and her time in England as a child.4

Oon’s interest in cooking began when she was young. Her mother, who was a liberated woman in Oon’s opinion, never cooked. Oon therefore turned to her aunts for cooking tips.5 Her Peranakan heritage was a great influence on Oon’s cooking style.6

Oon began her career as a features and music journalist for the afternoon paper New Nation in the early 1970s. Her editor then, David Kraal, asked Oon to pen a column on food in 1974. This marked the beginning of her illustrious food career. In a dedication in Oon’s cookbook, A Singapore Family Cookbook (1998), she recognised Kraal’s role in shaping her life.7 She praised her first boss and editor who taught her how to “dream great dreams”.8

Oon went on to become a dominant voice in Singapore’s food scene for many years. She was appointed Singapore’s food ambassador by the then Singapore Tourist Promotion Board (now the Singapore Tourism Board) in the late 1980s. She participated in food events such as the Singapore Food Festival, and led culinary teams to the United States on food tours that showcased Asian and Singapore cooking.9 In addition, she began her own food consultancy service in 1995,10 and created her own brand of products such as nonya kueh, cookies, shepherd’s pies and curry powders.11  She also conducted cooking classes, appeared on radio and television programmes locally and internationally, and ran her own food publication, The Food Paper, from 1987 to 1996.12 

In the mid-1990s, Oon opened a few cafes and a restaurant.13 All eventually closed down due to poor business, rent arrears and staffing issues.14 Subsequently, Oon focused on her food consultancy business.15 Oon found her recipe for long-term restaurateur success when her two children decided to relaunch the brand and start a new business under Violet Oon Inc.16 Together, they opened Violet Oon’s Kitchen at Bukit Timah Road in 2012.17

In 2014, investor Manoj Murjani became a business partner to the restaurant, which was then renovated and renamed Violet Oon Singapore.18 Under his guidance, the Violet Oon brand of restaurants opened at three more locations, including a flagship store comprising retail and restaurant at ION Orchard.19 Oon opened her largest restaurant yet – more than 350 sq m in size – at Jewel Changi Airport in April 2019.20


 Begins journalist career writing music articles for New Nation.21

1974: Starts writing as a food critic for New Nation.
1980s: Food journalist for The Singapore Monitor.22
1987–1996: Runs her own food publication, The Food Paper.23

1988: Is appointed Singapore’s food ambassador by Singapore Tourist Promotion Board.24
6 Aug 1993: Opens her first food outlet, Violet Oon’s Kitchen, at the basement of the Takashimaya department store. 
1995: Violet Oon’s Kitchen at Takashimaya is closed. Violet Oon Consultants, a food consultancy, is established.25
Jun 1995: Opens three theatre cafes – at Victoria Theatre, Drama Centre and Kallang Theatre.26
1996: Cookie business is launched at Violet Oon’s Kitchen.27
Mar 1996: Oon’s theatre cafes are closed due to poor business.28
2001: Begins selling her own range of products such as nonya kueh, cakes, snacks, cookies, jams, sauces, shepherd’s pies and curry powders.29
Nov 2002: Oon receives an invitation to cook at the prestigious James Beard House in New York, an American gourmet institution. She spends 10 days in New York using her culinary skills to promote Singapore as a tourist attraction.30
Aug 2003: Appears on two American television programmes.31
Oct 2009: Opens Violet Oon’s Kitchen at Toa Payoh North.32
2010: Closes Violet Oon’s Kitchen at Toa Payoh North.
Jul 2012: Opens Violet Oon’s Kitchen at Bukit Timah Road.33
2014: Oon suffers a stroke, but recovers. She focuses on self-care and charitable activities.34
Jul 2015: Violet Oon’s Kitchen is renamed Violet Oon Singapore, and its menu now focuses on Peranakan dishes.35
Dec 2015: Opens National Kitchen at National Gallery Singapore.36
Jun 2016: National Kitchen receives Best New Restaurant award at the G Restaurant Awards.37
Feb 2017: Opens Violet Oon Satay Bar & Grill at Clarke Quay.38
Oct 2018: Oon’s second Violet Oon Singapore restaurant opens at ION Orchard. A gift shop is part of the restaurant.39
Apr 2019: Violet Oon Singapore is opens at Jewel Changi Airport.40

Selected publications
1978: Her World Peranakan cooking41
Violet Oon cooks: a collection of recipes from the Food paper42; Violet Oon’s recipe collection43

1998: A Singapore family cookbook44
The Taste of the Far East: an Asian culinary experience45
Timeless recipes: featuring tasty Singapore food products46; 《永恒食谱: "新加坡美味"食品荟萃》47

Parents: Oon Beng Soon and Nancy Oon.48

Children: Su-Lyn Tay and Yiming Tay, co-owners of the “Violet Oon” restaurants.49

Nureza Ahmad

1. John Lui, “Violet’s Spice of Life,” Straits Times, 14 December 2009, 46; Eunice Quek, “National Chef,” Straits Times, 20 December 2015, 8–9 (From NewspaperSG); Tan Hsueh Yun, “Cooking Doyenne Violet Oon: Taking on the World, One Pineapple Tart at a Time,” Straits Times, 17 September 2018. (From Factiva via NLB’s eResources website) 
2. Lui, “Violet’s Spice of Life”; Samuel Lee, “Violet Cooks on US Television,” Straits Times, 9 August 2003, 2. (From NewspaperSG)
3. Quek, “National Chef.”
4. Lui, “Violet’s Spice of Life.”
5. “Culinary Cupids,” Straits Times, 15 July 1995, 25. (From NewspaperSG)
6. Tee Hun Ching, “From Recipes to Kueh and Spices,” Straits Times, 18 November 2001, 8. (From NewspaperSG)
7. David Kraal, “One and Only Violet Oon,” Straits Times, 20 January 1999, 6 (From NewspaperSG)Violet Oon, A Singapore Family Cookbook (Singapore: Pen International, 1998). (Call no. RSING 641.595957 OON) 
8. Kraal, “One and Only Violet Oon.” 
9. Lui, “Violet’s Spice of Life”; Lee, “Violet Cooks on US Television.”
10. Yong Shu Hoong, “S’pore Burp,” New Paper, 18 November 1998, 23. (From NewspaperSG)
11. Lui, “Violet’s Spice of Life”; Tee, “Recipes to Kueh and Spices.”
12. Kraal, “One and Only Violet Oon”; Sumiko Tan, “Lunch with Sumiko: 'Food Must Be Yummy',” Straits Times, 2 July 2017, 7. (From NewspaperSG)
13. Magdalene Lum, “New Food Outlet Is a Dream Come True,” Straits Times, 26 March 1995, 15 (From NewspaperSG); Tee, Recipes to Kueh and Spices.”
14. Koh Boon Pin, “Poor Business So Violet Oon Closes Three Theatre Cafes,” Straits Times, 21 March 1996, 3; Tan Hseuh Yun, “Violet’s Back in the Kitchen,” Straits Times, 30 June 2012, 2; Tan, “Lunch with Sumiko.”
15. Tan, “Lunch with Sumiko.”
16. Tan, “Lunch with Sumiko.”
17. Tan, “Violet’s Back in the Kitchen.” 
18. Tan Hsueh Yun, “Violet Oon Ties Up with New Investor,” Straits Times, 15 May 2015, 10. (From NewspaperSG)
19. A. Y. Wong, “Restaurant Review: Perfect Pork Chop, Not So Perfect Satay,” Straits Times, 20 December 2018. (From Factiva via NLB’s eResources website) 
20. A. Yusof, “Jewel Changi Airport to Open on Apr 17; Terminal 2 to Be Expanded,” Channel NewsAsia, 7 March 2019. (From Factiva via NLB’s eResources website) 
21. Lui, “Violet’s Spice of Life.”
22. Tan, “Lunch with Sumiko.”
23. Tan, “Lunch with Sumiko.”
24. Lee, “Violet Cooks on US Television.”
25. Yong Shu Hoong, “S’pore Burp.”
26. Lum, “New Food Outlet Is a Dream Come True.” 
27. Koh Boon Pin, “You Can Now Take Your Wife to Keong Saik Road,” Straits Times, 29 December 1996, 3. (From NewspaperSG)
28. Koh, “Violet Oon Closes Three Theatre Cafes.”
29. Tee, Recipes to Kueh and Spices.”
30. Teo Pau Lin, “Bibik Bowls over James Beard,” Straits Times, 1 December 2002, 11; Elgin Toh, “Autumn in New York,” Business Times, 15 March 2003, 20. (From NewspaperSG)
31. Lee, “Violet Cooks on US Television.”
32. Huang Lijie, “Violet’s Food at under $5,” Straits Times, 28 September 2009, 49 (From NewsapeprSG); Lui, “Violet’s Spice of Life.”
33. Tan, “Violet’s Back in the Kitchen.” 
34. Tan Hsueh Yun, “Recovering from Stroke,” Straits Times, 8 August 2014, 12 (From NewspaperSG); Tan, “Lunch with Sumiko.”
35. Wong Ah Yoke, “Purely Peranakan,” Straits Times, 12 July 2015, 33. (From NewspaperSG)
36. Wong Ah Yoke, “Good, Old Singapore Flavours,” Straits Times, 13 December 2015, 21. (From NewspaperSG)
37. Kenneth Goh, “National Kitchen and Odette Get Best New Restaurant Nod,” Straits Times, 14 June 2016, 10. (From NewspaperSG)
38. Wong Ah Yoke, Y. (2017, February 26). “Restaurant Review: Does Violet Oon’s Satay Restaurant Cut It?” Straits Times, 26 February 2017. (From Factiva via NLB’s eResources website)
39. Wong, “Perfect Pork Chop.”
40. Yusof, “Jewel Changi Airport to Open on Apr 17”; “Violet Oon Singapore,” Jewel Changi Airport, accessed 10 April 2019.
41. Violet Oon, Her World Peranakan Cooking (Singapore: Times Periodicals, 1978). (Call no. RSING 641.59595 OON)
42. Violet Oon, Violet Oon Cooks: A Collection of Recipes from the Food Paper (Singapore: Ultra Violet, 1992). (Call no. RSING 641.595957 OON)
43. Violet Oon, Violet Oon’s Recipe Collection (Singapore: Ultra Violet, 1992). (Call no. RCLOS 641.595957 OON)
44. Oon, Singapore Family Cookbook.
45. Violet Oon, The Taste of the Far East: An Asian Culinary Experience (Singapore: Tiger Export, 2004). (Call no. RSING 641.595 OON)
46. Violet Oon, Timeless Recipes: Featuring Tasty Singapore Food Products (Singapore: International Enterprise Singapore, 2007). (Call no. RSING 641.595957 OON)
47. Violet Oon, Yǒnghéng shípǔ: ‘Xīnjiāpō měiwèi’ shípǐn huìcuì 永恒食谱: "新加坡美味"食品荟萃 [Timeless Recipes: 'Singapore Delicious' Food Collection] (Singapore: International Enterprise Singapore, 2007). (Call no. Chinese RSING 641.595957 OON)
48. Lui, “Violet’s Spice of Life.”
49. Tan, “Violet’s Back in the Kitchen.” 

Further resources
B. Jagdish, “‘Mental Block’ against Singapore Food Impossible to Overcome: Violet Oon,” Channel NewsAsia, 16 April 2016. (From Factiva via NLB’s eResources website) 

David Kwek, “Wanted: Granny’s Secret Recipes,” Straits Times, 4 November 2000, 7. (From NewspaperSG)

Elisabeth Gwee, “Helicopters, Soldiers, Tomatoes,” Straits Times, 6 September 1997, 16. (From NewspaperSG)

Food: Buy from Cheap Markets, Have Reunion Dinner at Home,” Straits Times, 1 January 1998, 3. (From NewspaperSG)

I Can Pluck a Vegetable or Fruit and Cook It Right Away,” Straits Times, 6 September 1998, 5. (From NewspaperSG)

Violet Oon, “Keep Our Passion for Food Alive,” Straits Times, 30 July 2013, 14. (From NewspaperSG)

Violet Oon Plays Chef, Too,” Straits Times, 12 December 1996, 50. (From NewspaperSG)

Wong Ah Yoke, “Oon’s Shangri-la Nonya Spread,” Straits Times, 2 September 2001, 8. (From NewspaperSG)

The information in this article is valid as at April 2019 and correct as far as we are able to ascertain from our sources. It is not intended to be an exhaustive or complete history of the subject. Please contact the Library for further reading materials on the topic. 


Women cooks--Singapore