Singapore Restaurant Week was from 24 Oct to 1 Nov and my choice this time round was Violet Herbs, a new age semi-formal fine-dining restaurant offering European cuisine with Asian influences. Helmed by Chef Edward Hoe with about two decades of culinary experience, the restaurant has its own herb garden growing up to 20 different kinds of herbs. As the name suggests, herbs are used extensively in its dishes and splashes of violet – chairs and sofa seats stood out against wooden tables, floor and frames (of pictures on one wall and mirrors on another), could be seen on the first floor of the two storey shophouse on Tras Street. Visited last weekend and we had for appetiser, Parma Scallops and Mushroom Cappuccino with truffle foam and chives. The former was succulent and served with burnt figs on bland sweet potato purée, trout roe caviar and melon gel while the latter was strangely bitter.
