T. Dining by Singapore Tatler - - Asian -

The rich and spicy Per­anakan fare at Can­dlenut in­cludes ngoh hi­ang—crispy tofu skin filled with minced pork, prawns and wa­ter chest­nuts—in a mas­ter­ful cre­ation of tex­tures and tastes. Blue swim­mer crab curry—a su­perb com­bi­na­tion of tamarind, galan­gal, kaf­fir lime leaf and the crus­tacean—is pre­sented as a golden-hued curry sauce, let­ting a de­light­fully citrus taste linger. Spicy ren­dang of Westholme wagyu beef rib with turmeric leaf is fur­ther en­hanced by sprin­kles of serun­deng (spicy fried co­conut flakes). For a cre­atively ex­otic dessert, or­der the buah keluak ice cream of Val­rhona choco­late, chilli and warm choco­late es­puma, and you’ll ex­pe­ri­ence a unique blend of colours, aro­mas and tastes.

The well-ex­e­cuted wine list also in­cludes re­fresh­ing thirst-quenchers. Friendly, knowl­edge­able staff add to the wel­com­ing mood in the bright restau­rant, with its spa­cious seat­ing and thought­fully de­signed Per­anakan art­work.


Can­dlenut’s “ah-ma-kase” menus for lunch and din­ner are rec­om­mended for their in­sights into the chef’s tra­di­tional skills cou­pled with mod­ern in­ter­pre­ta­tions of Per­anakan cui­sine.


1. Blue swim­mer crab curry 2. Westholme wagyu beef rib ren­dang 3. Buah keluak of braised lo­cal chicken 4. Buah keluak ice cream

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