National Kitchen by Violet Oon Singapore

There isn’t a dish at this restaurant that’s lacking in flavour, from the signature kueh pie tee (which is texturally spot on, if a tad sweet) to the (also) signature beef rendang that contains cryingly tender chunks of meat and a rich sauce with just the right hints of coconut. The prawns in the udang goreng chilli can be a bit dry, but the accompanying sambal is a mortar and pestle-driven triumph and is utterly delicious. The ngoh hiang is excellent, while the dry laksa doesn’t inspire. It’s highly recommended to leave room for dessert as the pulot hitam (with coconut ice cream—nice touch) is excellent, as is the kueh beng kah that possesses a wonderfully controlled sweetness. The decor is studied and splendid, with Peranakan tiles on walls and beautiful flooring, while the wine list is acceptable, with some appropriate items for the cuisine type. Service is never anything other than warm and friendly.