شمعدان

I saw this restaurant on a TV show and was keen to try Perankan cuisine. Chef Malcolm Lee is the Chef-Owner of Candlenut, a Michelin starred reataurant. Candelnut offers al a carte but we opted for the ah-ma-kase set menu.

Kueh Pue Tee, Boston Lobster, Otah-Otah, Kaffir Lime Leaf
Wow, thin crispy outer pastry shell, delicious soft Boston lobster, the otah-otah lemongrass profile is evident all the way through, delicious south east Asian flavours emanating.

Ayam Goreng Berempah, Boneless Chicken Mid Joint, Sambal Bajak
Really tender chicken, love the sambal which is tempered in spiciness with a touch of sweetness from the gula malaka. Nice crunch on the outside

Charcoal Grilled Beef Satay Lilit, Kicap Manis Glaze
Such tender wagyu beef, love the charcoal lick, and the slightly sweet kecap manis glaze is superb. Such delicious flavours.

Bakwan Kepiting Soup chicken and crab tofu balls, tofu puff, rich chicken broth boiled over 4 hours
I took a sip of the broth and wow does that have such a light chicken broth flavour which makes this dish. It's such a warming and comforting dish and each spoonful is a delight. The chicken and tofu meatballs are so tender but could have been seasoned further to accentuate the flavour. I like the julienned bamboo shoots for a little bit of crunch and that slight watery flavour.

Next come a heap of dishes at once for mains served with steamed fragrant Thai Hom Mali' rice.

Kerabu Ulam ulam raja, torch ginger flower, local herbs, sambal belachan, deep-fried ikan kuning
We were advised to have some salad and then a bite of the fish. This reminds me of a duck a l'orange kind of citrus forward salad. Very refreshing, touch spicy, citrus juiciness against the super crunchy fish and slightly salty fish. Superb.

Aunt Caroline's Babi Buah Keluak slow cooked Iberico pork jowl, aromatic intense black nut
Wow, the pork jowl just melts in your mouth and the poisonous nut presents a deep earthy texture which is unique and very flavoursome. It's kind of like some kind of fine mushroom paste encasing the pork jowl. The painstaking effort to take the poisonous seed from the pangium tree and turn that into a truffle like paste makes this dish and each bite rather luxurious.

Sotong Masak Nyonya Sugata baby squid, homemade Nyonya sauce, starfruit, okra, ginger flower
Such tender baby squid immersed in a sambal like sauce, spicy, but tempered and slightly sweet from the unique use of jackfruit, the flavour becomes a muted tropical fruitiness.

Maimoa Lamb Shoulder Kapitan Curry Maimoa lamb shoulder, kaffir lime leaf, fried shallots
The lamb shoulder is super tender but still holding together and the flavours have a different profile to the other dishes, a subtle kaffir lime leaf citrus note. I like the deep flavour of the green chilli peppers which are not hot. Excellent.

Telor Goreng Masak Lemak Frenz free-range fried egg, luffa melon, chilli, ikan bilis sambal
The luffa melon is slightly bitter which contrasts nicely against the creamy coconut curry which is superb.

Dessert
Adzuki Red Bean and Kelapa Sorbet coconut shaved ice and agar-agar, Adzuki red bean paste
I love red bean. Eat the elements on their own and they're good, but together it's fantastic. Cooling refreshing ice, creamy coconut, smooth sorbet, slight sweetness of the red bean and slight chew for texture, mild jelly, more red bean on top. Fantastic!

Nasi Pulut Nangka steamed glutinous rice, ripe jackfruit, coconut milk
Unwrap the banana leaf to reveal the glutinous rice. Like sticky rice pudding but a small version with the lovely flavour of jackfruit, a nice tropical fruity tone.

Fantastic service, ambience, and dining experience. Thoroughly enjoyed the various dishes and flavours. Completely satisfied.

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Loved the beef rendang and blue swimmer crab curry! Curry was great and crab chunks were generous!! Worth every penny. Overall, the portions were pretty decent. Their service is immaculate!! Staff were attentive and polite. One of the staff even helped me place my flowers in a nice wine bucket so that it looks more presentable 🥹 They also gave us a complimentary pandan cake and it delicious!!

Amazing food, i have discovered new tastes! I’m so happy we came to dine with you. It was our last night dinner in Singapore, and definitely the best one! Thabk you for your hospitality. Everyone working there has a passion for food and for making their guests feel welcomed.

My family wanted to try out this place after learning about the michelin award. Service was good, wait staff took time to explain the dishes. Portion was sufficient. The food is nice but we were expecting more flavour and ommph from a michelin restaurant.

This food experience is probably one of the more memorable I have had as a world traveller and a MUST for visitors and Singaporeans alike.

Candlenut is located in Dempsey, a heritage renewal program of the Singaporean Government which has renewed what I think were English barracks into a restaurant space surrounded by a beautiful lush green backdrop.

Candlenut was the first restaurant recommended to us by Artificial Intelligence. So we had made a reservation one month earlier for 6pm to try and make the most out of our Singaporean evenings. We arrived at 5:50pm and were asked to wait ten minutes before being taken to our tables.

We chose the ah-ma-kase which was explained to be Japanese for banquet, and it features every dish on the menu.

What ensued was an exploration of exquisite Peranakan cuisine. Each dish was explained to us by staff, and an adventure for the senses. The staff are so well-trained, and friendly going above and beyond to make us feel comfortable.

This restaurant was really the crowning jewel of our trip to Singapore. We would return when we travel back. This is the ultimate Singaporean fusion experience and I’d highly recommend it for anyone.

Tried the Ah-ma-kase and was feeling disappointed.
The appetizer and dessert were good but the soup and main course were the let down part. Beef was rough, soup tasted weird, fish and curry sauce could not be blended together....

Visited this restaurant on a recommendation from a colleague. I tried the tasting menu, which had quite a few dishes (appetizers, mains, and desserts, though I ate the desserts before taking a picture) that all had a beautiful homely taste, vaguely familiar to my Indian palate. My favorite was the coconut curry.
If I went again, I'd take a friend and order some full-size plates between us; I feel like I'd enjoy this restaurant more that way.
Minus 1 star because they charged for water (9$+tax+service!), which is a regressive European practice that has no place in a modern society.

I visited Singapore on my spring break and planned the trip really centered on the dining experiences the city offered.

Without a doubt Candlenut was my favorite. I came for lunch and had their tasting menu. What a phenomenal array of dishes and flavors. The meal was like nothing I’ve ever experienced.

Despite every dish being delicious, the Yeye’s Curry and soup dish were the true standouts.

I hope to return to Singapore someday and when I do, Candlenut is going to be top on my list to return to.