Violet Herbs

Occupying a 2-story shop house along Tras Street, Violet Herbs offers quality Modern European cuisine at wallet-friendly prices. The semi-formal fine dining restaurant is owned and run by husband and wife team, Chef Edward How and Danni.  Chef Edward has 19 years of culinary experience, and held executive roles in the kitchens of Restaurant Ember and The American Club Singapore. Violet Herbs differentiates itself with the extensive use of herbs in all its dishes and signature cocktails. The establishment even has a herb garden on the rooftop.

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We dined on the first level, a space with clean lines and purple tones, exuding easy-going charm. The second level features neutral shades of brown.

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Dinner started with an amuse bouche of Beef Tender with Madeira Sauce and warm Saffron Bread.


Kindly note that the following dishes are in tasting portions.

Nesting on a bed of Parsnip puree, the Mango Scallops had a smokey touch. Decorated with mango gel and micro herbs, the appetiser was spruced up with mango salsa and potato chips. The combination of sweet and savoury in this dish were expertly balanced.


There is something intrinsically satisfying about this bowl of Parsnip Veloute -an intense and velvety soup of parsnip, crumble and herb oil. Hidden beneath the depths, lie chucks of fresh, succulent Sri Lankan Crab Meat. Superb!


Ah decadence! The Truffle Foie Gras came with a golden one hour poached egg, summer truffle, cepes reduction and shiso cress. A jab with a fork unleashes a river of sunshine. The beautifully poached egg did a good job of toning down the richness of the melt-in-the-mouth Foie Gras. I recommend taking a bit of everything and let it mingle in the mouth-you’ll be pleased by the medley of flavours.



While waiting for the mains, we had a glass of zesty Yuzu Sorbet to cleanse our palates.


Lying on carefully arranged asparagus sticks, the tender Braised Kurobuta Pork Belly was elevated with spicy blood orange sauce. Not only did I enjoy the aromatic meat, I also enjoyed the crispy homemade herb fries.


I dislike miso cod as previous experiences at other restaurants turned me off with the liberal use of overwhelmingly sweet miso. Chef Edward’s Marinated Red Miso Cod pleasantly surprised with the light-handed use of the marinade, which highlighted the natural sweetness of the fatty cod. The side dish, almond eggplant, wasn’t all that thrilling as it was too bland.


Gratify your sweet tooth with Frozen Nougat dessert, constructed with chewy frozen nougat, lychee sorbet, chocolate soil and crumble. Mixed berries offer a tongue-tingling contrast to the sweet frozen nougat.


Violet Herbs is here for serious business. Not only are items priced reasonably, execution and quality of food are not compromised. On weekdays, Violet Herbs offer 3-course set lunches and 4-course set dinners at $32+ and $48+ respectively. Their 6 and 8 course degustation menus are at $98+ and $128+. Excellent value!

Many thanks to Reka, OpenRice and Violet Herbs for the invite.

Violet Herbs
81 Tras Street
Singapore 079020
Tel: 6221 3988

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