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Wild Betel Leaf

This heart shaped leaf is used in local cuisine to make ulam (traditional Malay salad) and is one of the herbs in the festive dish of Nasi Ulam. The leaf is often a part of the spiced fish cake of Otak Otak. It looks like a betel leaf but is smaller in size and has a peppery taste. The scientific name is piper sarmentosum and the Daun Kadok is popular as a ground cover plant along walkways and is a feature in landscaped gardens.

Winged Bean

This vibrant, four-angled bean—known as kacang botol in Malay is a remarkable ingredient in our culinary landscape. Every part of the plant is edible, from its crunchy pods to its tender leaves, making it a favourite in salads, stir-fries, and even curries. In Peranakan cuisine, the young pods are often sliced thin and tossed in zesty sambal belacan, adding a satisfying crunch to the meal. Beyond its delightful texture, the winged bean is rich in protein and nutrients, reinforcing the belief that the best food is often the simplest.

Turmeric

With its strong earthy and bitter flavour overlain with a pepper-like aroma — this bright orange root is used sparingly in spice mixes as its flavour is intense and is often added for its rich brilliant colour. In Peranakan cuisine, turmeric is also one of the several pungent roots used extensively. At Violet Oon Singapore, this age-old spice is infused into the rich stew of our Buah Keluak Ayam, and Garam Assam Fish. The turmeric leaf provides a totally different delicate flavour to dishes. ⁠

Torch Ginger

With its striking pink hue and citrusy perfume, the torch ginger (bunga kantan), botanical name etlingera elatior is as beautiful as it is flavourful. A staple in Peranakan cuisine, its delicate petals are finely sliced and added to kerabu salads, lending a refreshing tang, while its bold aroma deepens the complexity of dishe like garam assam and sambals. Beyond the kitchen, torch ginger has long been prized for its antibacterial properties, proving that beauty and function often go hand in hand. The plant itself is striking with its leaves growing from the ground to as high as 3 to 4 metres.⁠