Candlenut

Candlenut, located in Dempsey Hill, became the first and only Peranakan restaurant in the world to receive a Michelin star, twice in 2016 and 2017. The Candlenut's owner and chef, Malcolm Lee, is known for his unique contemporary yet authentic approach to traditional Straits-Chinese cuisine. Since the first opening in Chinatown, world aclaimed gastronomic critics and creative foodies have paid it a visit. It has recently moved to the trendy Dempsey area, becoming a key attraction for experienced travellers.

Its light, airy design was developed by Milanese architect Paola Navone: high ceilings, authentic tiles with Peranakan ornamental pattern and woven lamps hanging from the ceiling. The interior is a continuation of the ideas which inspire Peranakan cuisine: simplicity and traditionalism.

Cuisine: contemporary Peranakan.

We recommend: deep fried fremantle octopus with lemongrass, green chilli sambal, and kaffir lime leaf; blue swimmer crab curry with turmeric, galangal and kaffir lime leaf; wild baby squid, with squid ink, tamarind, fried shallots, and chillis. Also, don't miss the chef’s special dessert – buah keluak ice cream, served with valrhona chocolate, chilli, and warm chocolate espuma.

Atmosphere: laid back.

Crowd: businessmen, world renowned gastronomic critics, foodies, travelers.

Key info: try the set menu for $88 and dive into the world of Malcolm Lee.

Tags: Candlenut,Singapore restaurants,Singapore,Peranakan restaurant,Peranakan culture