SINGAPORE – For her newest and biggest restaurant, Singapore cooking doyenne Violet Oon is digging deep into her Peranakan roots.

When it opens on April 14, Violet Oon Singapore at the Dempsey restaurant enclave will offer dishes such as the finicky-to-make Hati Babi Bungkus, which are deep-fried liver balls wrapped in caul fat; Kerabu Pucuk Paku, a salad of fiddlehead ferns in a chilli, dried shrimp and calamansi lime dressing; and Sambal Belimbing Udang, prawn sambal with bright and tart belimbing fruit.

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