Candlenut
Nyonya restaurant · Ridout ·
Refined Peranakan cuisine in a lofty, rustic-chic setting
Refined Peranakan cuisine in a lofty, rustic-chic setting
"In Singapore I found Candlenut to be a thoughtful modern homage to Peranakan tradition where meals are communal and the à la carte menu encourages sharing; modernized mainstays include the Chef’s Mum’s Chicken Curry (adapted from a treasured family recipe) and the buah keluak fried rice." - Alvin Lim
"The world's first Michelin-starred Peranakan restaurant, offering refined yet casual dining with dishes like pandan and coconut custard mochi cake." - Evie Carrick Evie Carrick Evie Carrick is a writer and editor who’s lived in five countries and visited well over 50. She now splits her time between Colorado and Paris, ensuring she doesn't have to live without skiing or L'
"The high ceiling makes the dining room feel open and spacious, while bamboo lampshades and rattan chair add a sense of serenity. Influenced by his mother and grandma, the young chef cooks traditional Peranakan fare with a creative twist and an Indonesian touch. The menu features many one-bite dishes, with up to 100 combinations. Those having difficulty making a choice can opt for the 20-course tasting menu. Service is warm and friendly." - The MICHELIN Guide
"At the one-Michelin-star Candlenut, Peranakan tradition is elevated through creative use of buah keluak—Chef Malcolm Lee selects nuts with meaty, earthy, chocolatey notes, soaks them for a week, blends the flesh into a rempah to make a thick gravy, adds free-range Borrowdale pork and simmers for 90 minutes until the pork falls off the bone in the standout babi buah keluak (S$36); Lee also experiments with the paste in items like ice cream and even a secret staff burger." - Charlene Fang
"At one-MICHELIN-starred Candlenut in Singapore, chef Malcolm Lee uses tempeh in myriad ways in his Peranakan cuisine, which fuses Chinese, Malay and Indonesian cooking traditions."