Cooking doyenne Violet Oon is in expansion mode. Next month, she opens her flagship restaurant at Ion Orchard, with a menu that showcases British Hainan food. There will be a shop within the restaurant, where she will launch a small range of cookies and cakes.
Next year, she opens a 3,000 sq ft restaurant-cum-shop at Jewel Changi Airport, the upcoming dining and shopping destination. That location, which will attract thousands of travellers who might buy a sugee or gula melaka cake or a jar of pineapple tarts or cashew cookies to take home or for their friends overseas, brings her one step closer to taking her brand global.
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