Violet Herbs first opened its doors on Tras Street in January 2015 and is famous for its modern European cuisine. The name Violet Herbs is inspired by the rare and unique purple-coloured herbs in nature. Hence, the restaurant hopes to offer excellent semi-fine dining experience at affordable prices.
The restaurant is helmed by Chef Edward Hoe, who at the young age of 34, already has almost 20 years of experience under his belt. He held various executive roles at restaurants like Restaurant Ember and Keystone Restaurant perfecting his culinary skills before deciding to open his own restaurant.
The restaurant is housed within a two-storey conservation shophouse. The main dining area which seats 28 people, reflects the colour of the name of the restaurant. With elegant purple and grey hues, high ceilings and mirrors on its wall, it is a comfortable and inviting place to dine at.
The second floor dining area seats about 28 too. Off the second floor is a private room which can seat about fourteen people or can be separated into two smaller rooms of eight people.
Amuse bouche of the day was Duck Confit with Champagne Jelly. The amuse bouche changes daily, depending on the day’s fresh ingredients and chef’s inspiration. It was served with Saffron Parmesan Bun and a dip made with garlic, parsley and mint.