Cooking doyenne Violet Oon: Taking on the world, one pineapple tart at a time

The cooking doyenne wants to wow the world with Singapore food and is on the lookout for overseas locations such as London

New: Gift this subscriber-only story to your friends and family

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.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.

A version of this article appeared in the print edition of The Straits Times on September 17, 2018, with the headline Cooking doyenne Violet Oon: Taking on the world, one pineapple tart at a time. Subscribe