Coronation Chicken is a dish that celebrates our colonial heritage and is fit for the royals. Originally developed in 1953 by Constance Spry and Rosemary Hume for the coronation of Queen Elizabeth II, the Coronation Chicken is a surprising dish made with diced, curry chicken and sweet raisin chutney. We’ve tweaked the recipe and have been serving this dish in a crispy Wantan leaf cup for added texture. Served only at our home in the National Gallery. For reservations, please ring / WhatsApp 9834 9935 (after 10am) or visit violetoon.com/reservations. #VioletOonSingapore #VOSNationalKitchen #MadeWithPassionSg
Posted 1 week ago
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