CANDLENUT

Candlenut is billed as the world’s first Michelin-starred Peranakan restaurant, where chef Malcolm Lee serves inspired renditions of popular Straits-chinese dishes.

The restaurant’s “ah-ma-kase” tasting menu serves up several dishes in small portions; think of it as a wide-ranging introduction to Peranakan cuisine. The first course kicks off with a delicate kueh pie tee, with braised local turnip, pork belly and prawns, before moving on to a bite-sized serving of deep-fried Fremantle octopus, pineapple and cucumber achar and roasted peanuts. The richly spiced charcoal-grilled Maori Lakes lamb neck satay packs some heat and elevates the taste stakes. The second course takes things down a notch with a serving of bakwan kepiting, a light soup with chicken crab balls. The main event is a selection of meat and seafood dishes served with white rice. Of these, the Westholme Wagyu beef rib rendang and the blue swimmer crab curry are particular standouts, full of flavour that typifies the very best of Peranakan cuisine.

TATLER TIP

Candlenut offers a full à la carte menu, but the “ah-ma-kase” tasting selection is a great way for diners new to Peranakan cuisine to dip their toes into the tangy, spicy world of Straits-chinese food.

SIGNATURE DISHES

1. Wing bean salad, baby red radish, cashew nuts, lemongrass, mint,

calamansi lime dressing

2. Westholme Wagyu beef rib rendang, serunding, turmeric leaf

3. Blue swimmer crab curry, turmeric, galangal, kaffir lime leaf

4. Buah keluak ice cream, Valrhona chocolate, chilli, warm chocolate espuma