Candlenut

About

Warm, full-bodied, and complex are often adjectives people use describe the beloved and traditional Peranakan cuisine. At Candlenut, this uniquely Southeast Asian cuisine is getting its time in the limelight thanks to chef-owner Malcolm Lee’s deft work and skill that garnered him a Michelin star tw ...More

Warm, full-bodied, and complex are often adjectives people use describe the beloved and traditional Peranakan cuisine. At Candlenut, this uniquely Southeast Asian cuisine is getting its time in the limelight thanks to chef-owner Malcolm Lee’s deft work and skill that garnered him a Michelin star two years in a row.

With high ceilings, clean lines, and plenty of sunshine, it’s almost impossible to feel stressed in the relaxed and laidback atmosphere that Candlenut exudes. While this 92-seater establishment includes a private room for more intimate dinners, guests also have the option of sitting in the al fresco area for a night under the stars.

There are a fair number of classic Peranakan dishes on a menu that spans across 40 appetisers, mains, and desserts. Be prepared to fall head over heels for standouts such as the Red Lion Snapper, accompanied by fresh chilli sambal and charred garlic chives. The King Tiger Prawn, featuring local ingredients such as gula melaka coconut sauce, lemongrass, and Thai basil, is also another hit. Of course, indecisive eaters can always go for the playfully-named Ah-Ma-Kase tasting menu to sample a little of everything.

With a new home at the ultra-hip COMO Dempsey, Candlenut promises a night (or afternoon) filled with contemporary Straits-Chinese cuisine amid the lush greenery that is Dempsey Hill. (Aug 2017)

The buzz

"The chap chye is the standout because of its simplicity. The vegetables are stewed 'til they achieve the perfect texture - a cross between chewy and melt-in-the-mouth." -Time Out Singapore "The food is also a reflection of Lee's deft use of ingredients from the South-East Asian pantry. Our wing bea ...More

"The chap chye is the standout because of its simplicity. The vegetables are stewed 'til they achieve the perfect texture - a cross between chewy and melt-in-the-mouth." -Time Out Singapore

"The food is also a reflection of Lee's deft use of ingredients from the South-East Asian pantry. Our wing bean salad is a refreshing crunch of red radish, prawns, cashews, lemongrass and crisp anchovies, all tossed in a zesty calamansi lime dressing. The sweet flesh of perfectly grilled king tiger prawns is complemented by a coconut sauce that is given extra depth with the addition of caramel-edged gula melaka." -The Peak Singapore

Dishes we love

Homemade Kueh Pie Tee, Westholme Wagyu Beef Rib Rendang, Blue Swimmer Crab Curry, Buah Keluak Fried Rice, Red Lion Snapper Fillet with Black Green Mango Sambal, King Tiger Prawn with Fresh Chilli Sambal, Classic Chendol Cream, Textures of Coconut