Violet Herbs at Tras Street is positioned as a new age semi-formal fine dining restaurant, though I would rather call it a beautiful Modern European restaurant with touches of Asian flavours.
Invariably, the interior where its walls and furniture in shades of pinkish violet would be a pretty draw, giving the restaurant somewhat girly and elegant vibes.
The 2nd storey of the 70-seater space had an entirely different feel though, decorated in a more conventional earthy brown, suitable for private events.
Chef Edward Hoe previously held executive roles in kitchens of Restaurant Ember, Fish Market & Bistro, and The American Club Singapore, and clearly honed his cuisine skills in those prominent restaurants.
Other than the Ala Carte menu, Violet Herbs offered sets and degustation menus at friendly prices that should please diners, considering it is located at a stretch where bills normally run mid-high.
A 3 course set lunch was at $29.50+ per person (with items such as Sous Vide 48 Hours Wagyu Beef Cheek, or Norwegian Salmon & Yellow Miso), a 4 course set dinner at $42+ (mains included Roasted Duck Confit, Marinated Red Miso Cod, Char Grilled Tenderloin, Slow Roasted Kagoshima Kurobuta Pork Loin).
6 and 8 course Degustation menus were at $98+ and $128+.
I could be frank to say I would generally lower my expectations for newer restaurants, as they could be still finding their feet, but Violet Herb’s offerings surprised me, pleasantly.
One of my favourite dishes at Violet Herb was easily the Roasted and Poached Foie Gras (add $5 to set menu). The Foie Gras was meltingly soft, tastily greasy, a big “oomph” as the piece would almost dissolve in your mouth while bursting with flavours, easily one of the best I had locally.
The other star dish was the Marinated Red Miso Cod ($33 ala carte, $42 with set dinner) with roasted pumpkin puree, almond eggplant, and mixed herbs. Fresh and succulent, delicious with sweet-salty glaze.
I would say many of the dishes would appeal to heavier palate, apparent in the Sous Vide 48 Hours Wagyu Beef Cheek – melt-in-your-mouth, flavourfully savoury. The use of both White Balsamic and Red Wine as glaze was also apparent.
There were parts of me who would imagine having this in a Japanese or even Cantonese restaurant instead. So one could say Chef was more liberal in use of using various ingredients and seasoning to enhance the taste of his mains.
I did think some of the accompaniments tasted clash-y with the meats, for example mustard with Kagoshima Kurobuta Pork Loin.
Violet Herbs is so called due to the uniqueness of violet coloured herbs, and in the same way they want to appear as different, and serving modern European food at affordable rates.
It is a restaurant where romance in this air. And I cannot keep this any longer… Congratulations to Chef Edward Hoe and Danni, who will be getting married next week!
*P.S. For those still looking for a Valentine’s Day dinner menu, Violet Herbs is opened for reservation. Opening promotional price 4-Course for $168+ per couple, and 6-course for $238+ per couple. Reservation details below. Don’t say I never recommend.
Violet Herbs
81 Tras Street Singapore 079020 (Tanjong Pagar MRT)
Opening Hours: 11:30am – 3pm Lunch, 6pm – 10pm Dinner (Mon-Sun)
Tel: +65 6221 3988
https://www.facebook.com/violetherbs
http://www.violetherbs.com.sg
* This post is brought to you in partnership with Violet Herbs.
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