28 Best Restaurants in Singapore | Condé Nast Traveler

"At Candlenut, the world's first Peranakan restaurant to earn a Michelin star, Singaporean chef Malcolm Lee taps into his heritage and culinary training to deliver modern renditions of Straits Chinese dishes. Many are based on family recipes, such as the "yeye" (grandfather's) curry, which is served as an appetizer of fried pastry cups (kueh pie tee shells) filled with crab meat, pickled shallots, and laksa leaves. Try the bakwan kepiting, a comforting chicken broth swimming with crab and pork balls and sliced bamboo shoots, and the buah keluak (an earthy black nut) curry with local chicken. And be sure to save room for dessert." - Annette Tan