Candlenut

Peranakan cuisine may be known for its fiery notes, but at Candlenut, dishes are shaped by spices, nuances and memories. Chef-owner Malcolm Lee’s chap chye is a must-try: umami-rich from prawn stock yet unexpectedly light, with the cabbage, mushroom and black fungus retaining their texture despite long braising. The assam sotong hitam strikes a careful balance between savouriness and tang, thanks to the harmony of squid ink and tamarind. For a refreshing interlude, the wing bean salad offers zest and crunch, where calamansi, cashews and fried anchovies replace bitterness with brightness. The star of the show remains the babi buah keluak. Inspired by Lee’s Aunt Caroline, the nut’s earthy intensity is softened with shrimp paste and reimagined as a velvety sauce braised with tender pork.