Candlenut

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.

TATLER TIP

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.

SIGNATURE DISHES

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