Violet Herbs

Using his experience in Restaurant Ember and The American Club Singapore, executive chef Edward Hoe presents three-course weekday lunch sets ($29.50), four-course dinner sets ($42), and six- ($98) and eight-course ($128) dinnertime degustation menus. À la carte items include foie gras mousse ($24) and the 48-hour sous vide wagyu beef cheek ($32). Herbs like basil and mint also feature extensively in Violet Herb’s cocktails, like the Lillet basil ($19.90) and watermelon mojito ($19.90).