Reinvented Peranakan food grounded in their traditional essence, but elevated with handmade processes and quality produce
Candlenut never fails to impress. Helmed by chef-owner Malcolm Lee, the restaurant’s phenomenal Peranakan dishes, impeccable service, and impressive interiors have earned it many well-deserved plaudits. Traditional Peranakan fare with its authentic essence is elevated with a fresh edge. Notable classics include the restaurant’s signature babi buah keluak, where soft slow-cooked Borrowdale pork is combined with an intense and heady black nut paste, as well as the chicken curry—a refreshed take of his mother’s rendition—which features tender chicken drumsticks served in a rich curry that’s intensely aromatic and creamy. Dessert-wise, the signature kueh salat is not to be missed. The sticky glutinous rice, coloured with fresh blue pea flower, accentuates the sweetness and silkiness of the natural pandan custard. Ticking all the boxes for an exceptional dining experience, Candlenut remains one of the best places for a Peranakan meal on our island.
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Private Room Description||1|