Candlenut is a the world’s first and only Michelin–starred Peranakan restaurant. Peranakan cuisine is unique to southeast Asia and comes from a tradition of Chinese who came to the Malaysian/Indonesian/Singapore area in the 15th and 17th centuries and married the local women here. The culture became intermixed between Chinese an Southeast Asia, including the cuisine. On my recent whirlwind 4 day stay in Singapore, I had a chance to enjoy dinner at Candlenut for Peranakan food.

We ordered from Chef Malcom Lee’s Ahma-kase menu, a play on the Japanese word for omakase which is chef’s choice, and the word for ahma which means grandmother. The Ahma-kase menu is a prix fixe menu which starts with fish crackers, a small sampler of starters, soup, a family style set of dishes to share for a main course to be eaten with rice, then multiple little bites for dessert. There is a also an a la carte menu available, and Candlenut serves both lunch and dinner.

Starters

We started with four intense little small bites served on a wooden plate. In order from top to bottom you see (my favorite were the 2nd and 4th bites for how they were such upgraded refined takes on the familiar southeast Asian classics of curry and satay)

Homemade Kueh Pie Tee Shell with Boston Lobster, Chincalok Dressing, Laksa Leaf

Kueh Bakar Berlauk with Spiced Chicken, Mum’s Curry

Bergedil, Pork Buah Keluak Lemongrass Curry

Charcoal Grilled Maori Lamb Neck Satay, Kicap Manis Glaze

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