Think Peranakan food and the name Violet Oon will likely come to mind—be it the restaurant brand or the feisty matriarch behind the business. In recent years, the family business began embracing its second-generation leaders—namely Violet’s two children, Tay Su-Lyn and Tay Yiming—to drive the business forward. For the 40-year-old Su-Lyn, her responsibilities lie in building the brand, revamping her mother’s first restaurant in Bukit Timah and opening two more: National Kitchen by Violet Oon at the National Gallery Singapore and Violet Oon Satay Bar & Grill in Clarke Quay. Despite these changes and new additions, the director of Violet Oon Singapore says tradition still reigns supreme. “Our traditional Peranakan preparation methods, though laborious, are precious to us as a culture and we hope to preserve this taste of history.
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