Enter the world of Candlenut, where Straits-Chinese cuisine heritage and innovation converge. Authentic Peranakan flavours are given a modern twist at this ground-breaking Michelin-starred restaurant, which creates meals that masterfully meld the old and the new. Candlenut, run by the brilliant chef Malcolm Lee, is dedicated to preserving the intricate Peranakan tradition while redefining these beloved classics. The restaurant consistently reinvents and improves the Peranakan culinary experience using the freshest seasonal ingredients. Chef Malcolm's commitment is evident in every dish because all rempahs (spice pastes) are made from scratch without the use of MSG or preservatives.
His Nyonya mother taught him the art of slow cooking for hours at a time to create culinary wonders. The outcome? A harmonious symphony of flavours that echoes with originality and authenticity. An airy atmosphere is created by the restaurant's high ceiling and bamboo light shades, which exude tranquilly. Chef Malcolm adds an Indonesian flair to traditional Peranakan cooking, giving each dish a unique spin while drawing inspiration from his mother and grandmother. Set out on a culinary adventure that is as rich in history as it is in flavour. Candlenut is more than simply a dinner; it's a celebration of Peranakan cuisine's past, present, and future. Image Credit: Candlenut Facebook Page 2nd Image Credit
