What to expect at Violet Oon’s new Bibik Violet, an all-day cafe right in the heart of town

Food and decor brought to life at Bibik Violet

For Violet, Bibik Violet goes beyond what’s on the plate. 

As a former journalist and food writer, she sees the cafe as a form of purposeful storytelling, where every detail plays an important role in that narrative. 

It begins with the name itself. In the Peranakan community, “Bibik” is an affectionate term for older women who are spirited, sometimes nosy, but always brimming with stories. 

Bibik Violet hopes to embrace that same energy: A lively, welcoming space that brings people together over food that is familiar, nostalgic, and deeply comforting.

This synergy then carries through in its design, from tableware adorned with peony, coconut tree, and pineapple motifs, to staff uniforms designed by Su-Lyn in vibrant batik prints, and even custom-made rattan tables.

All of these reflect the team’s vision for a space that is joyful, maximalist, and distinctly Peranakan.

But even with the bold colour palette, tropical prints, and warm vintage accents, the cafe doesn’t feel overwhelming. 

Instead, the interior strikes a lovely balance. It’s warm and welcoming, yet refreshingly full of character — a breath of fresh air in the market often crowded with modern, minimalist cafes. 

For the folks behind Bibik Violet, the cafe is a heartfelt tribute to culture, memory, and the timeless flavours that continue to shape Singapore’s culinary story.

Dishes that we’ll return for

If hunger is hitting hard and you need a dish that will really satisfy, the nasi lemak with ayam berempah (S$14.90) is a solid pick!

As expected for a legit plate of nasi lemak, it comes with the usual suspects of coconut rice, sambal, crispy anchovies, peanuts, and eggs.

This beloved classic gets a little jazzed up with a crispy fried chicken that is marinated in aromatic herbs and spices, then crowned with crispy lemongrass strips. 

As promising as it looks, the succulent protein is oh-so-satisfying — it doesn’t come with the heavy greasiness I’d expect from fried chicken.

Meanwhile, the crunchy, herby bits add an extra layer of flavour and texture, making this dish downright delicious. 

Another reliable choice is a good ol’ bowl of nyonya laksa (S$13.50).

Despite its bold colour, the dish is surprisingly moderate in spice, without being too overwhelming on the palate. 

But at the table, some of us wished the coconut-spiced broth was a touch bolder and more intense. Personally, I felt that the broth holds up well on its own — easy and so drinkable that you can sip it straight from the bowl, after you’ve polished off the noodles.

Besides the timeless favourites, Bibik Violet also offers a range of dishes for those who prefer a zi char-style feast. 

Begin with the ladies’ fingers sambal (S$9), featuring chilled okra dressed in mildly spicy hae bee sambal and finished with crispy ikan bilis.

If you’re usually not an okra fan, Bibik Violet’s rendition might alter your brain chemistry. The okra is carefully selected, with none of the usual slimy texture, while still retaining a gentle bite that snaps as you dig into it. 

Thanks to the vibrant and piquant sambal, everything ties well together, making it an unexpectedly addictive introduction to the meal ahead. 

The ngoh hiang (S$9) also quickly became a favourite of mine, simply because I’m a sucker for these delightfully indulgent fried fritters.

Bibik Violet’s version hits all the right notes: The beancurd skin is fried to a perfect golden-brown crisp, while the pork-and-prawn filling stays moist and flavourful, just like the ones I enjoyed at home growing up.

And the accompanying chilli sauce? Well, it brings some serious heat — the kind that would make spice lovers go “mmm” with every bite.

Among its seafood offerings, the ikan panggang sambal (S$18) easily stole my heart. 

A luscious layer of tangy sambal marinade coats the grilled barramundi, making each bite an absolute delight. 

The tamarind notes shine through with just the right sweet-and-sour balance, complementing beautifully with the fish’s tender flesh. 

And of course, the buah keluak soft rib (S$19.50) is another must-try. 

While the dish is traditionally prepared with chicken, Bibik Violet offers a twist by pairing the rich buah keluak sauce with tender braised pork ribs. 

It was my first time trying buah keluak — often said to be an acquired taste — so I wasn’t sure what to expect. But the dish turned out to be far less intimidating than I imagined. 

The sauce carries an enjoyable level of earthiness with bitter, nutty undertones that round out each bite. All in all, it’s an intriguing, yet balanced flavour profile that feels approachable. 

Then we wrapped things up with a spread of housemade bakes and nyonya kuehs. 

Everything is made fresh daily in small batches, too, and we hear that the selection rotates from day to day, so you’ll have a lovely surprise each time you visit.

Some standouts for us include the Bibik Violet-exclusive cempedak cake, which turned out to be surprisingly addictive, yet not overly sweet, the pulut hitam tart, and the classic ang ku kueh with fillings such as peanut and sweet bean. 

As expected from a Peranakan specialist, these treats are beautifully executed and hit the spot. So if you’re a fan of all things nyonya, Bibik Violet is definitely worth a visit just for these alone!

This was a hosted tasting. 

For more ideas on what to eat, check out Fortuna’s new brunch terrace concept Fortuna Terrazza and Porsche’s latest cafe outlet at Jewel.