Behind Closed Doors: Aun Koh and chef Willin Low get a taste of authentic Japanese and Peranakan flavours at Ion Orchard

Ready to start their day on a high note, our two food enthusiasts made their way over to sen-ryo. Celebrated for its commitment to authentic Japanese cuisine, the restaurant serves up a menu that ranges from expertly crafted sushi and sashimi to traditional kushiyaki. sen-ryo is a crowd favourite not just for its authentic fare but also for its wallet-friendly prices, making it accessible to a wide range of diners looking to enjoy quality Japanese dining without breaking the bank.

Delving deep into sen-ryo’s offerings, Koh and Low opted for the 18-course lunch omakase, expertly curated and presented by executive chef Jems Bong. Held within the intimate confines of the private omakase room, this immersive dining experience gave them the opportunity to savour seasonal ingredients and witness the culinary artistry sen-ryo is best known for. Chef Bong meticulously prepared each course in front of the diners, highlighting the key details that elevate each dish—from the precise carving of the amberjack sashimi to the delicate searing of the Hokkaido scallops to ensure each element is perfectly balanced in flavour and texture.

In case you missed it: Behind Closed Doors: An insider’s look at Ion Orchard’s most unique dining spots

As chef Bong explained, sen-ryo is dedicated to using only the freshest ingredients. That makes each lunch omakase experience unique as chef Bong tailors the menu according to the day’s freshest seafood and produce. For instance, Koh and Low got to enjoy the double-boiled abalone soup, a hearty broth containing clams, snapper fish, mitsuba leaf, and abalone. For the rest of the afternoon, Koh and Low relished each course of the omakase, admiring the subtle flavours and dedication to quality that sen-ryo exemplifies.

It’s no secret that Violet Oon is an esteemed name in the local culinary scene. With an impressive career spanning several decades, she has become synonymous with the rich, flavourful heritage of Peranakan culinary traditions. Oon’s influence extends beyond the kitchen through her eponymous restaurants around Singapore, including Violet Oon Singapore at Ion Orchard. Dedicated to preserving and elevating Peranakan cuisine, the establishment offers diners an authentic taste of this unique cultural fusion. 

For their final stop of the day, Koh and Low had the exclusive chance to meet the grand dame herself at Violet Oon Singapore. It was no ordinary meet-up; the trio sat down for a convivial chat, and of course, good food. Amidst the hustle and bustle of the restaurant, Oon regaled the gentlemen with amusing bon mots and tales of her illustrious career. She also shared with them one of her signature masterpieces: dry laksa, a dish beloved for its moreish and robust flavours. Then came the main event of the evening: the high tea set. The multi-tiered presentation dazzled with a variety of delicacies that showcase Nonya classics with inventive twists. Koh and Low were spoilt for choice as they tucked into mini kueh pie tees generously filled with chilli crab and buah keluak served on crostini bread. Of course, there were plenty of sweet bites to be enjoyed too: scones with gula melaka, clotted cream and tropical jams, decadent rum balls, bandung coconut agar agar, and other Nonya kuehs.

As their meal drew to a close, Koh and Low raised their glasses in a toast with Oon—a fitting and satisfying end to their day of culinary discovery at Ion Orchard.

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