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The Star AT CANDLENUT

Awarded a one Michelin Star in the 2016 Singapore Michelin Guide,The Star AT CANDLENUT has become one of the most talked about restaurants in Singapore.   Neatly tucked in the lush greenery of the Dempsey Hills, Candlenut is the first of four dining venues to open at COMO Dempsey serving Peranakan cuisine. Designed by world-renowned […]


Awarded a one Michelin Star in the 2016 Singapore Michelin Guide,The Star AT CANDLENUT has become one of the most talked about restaurants in Singapore.

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Neatly tucked in the lush greenery of the Dempsey Hills, Candlenut is the first of four dining venues to open at COMO Dempsey serving Peranakan cuisine. Designed by world-renowned architect and designer, Paola Navone, The Star AT CANDLENUT restaurant decor features modern interior design concepts blended with touches of rich Peranakan heritage.
As the world’s first Michelin-star Peranakan restaurant Candlenut, under the leadership of chef Malcolm Lee Ocean, serves contemporary Peranakan cuisine preserving the essence and complexities of traditional food but, through the use of clever augmentation, raises the often rich dishes to a whole different level.
Small servings allow everyone at the table the opportunity to taste many different dishes each with their own rich flavours and a myriad of textures and complex tastes. One of my favourites was
the Ocean Barramundi Asam Pedas, a beautifully prepared fish with a perfect balance of sour and spice. Another delicious offering is the local squid with squid ink, tamarind, lemongrass, chilli and tiger prawn with petai beans and fried shallots and also of note is the interesting Buah Keluak of braised local chicken presented with a Peranakan signature black nut sambal.
For dessert, I chose a smooth and very refreshing mango pudding with sago and granita, but it was the buah keluak ice cream that really caught my attention, a creative dessert using buah keluak combined with 80% Valhrona chocolate.
Having deservedly earned a Michelin Star, Candlenut has taken Peranakan cuisine to the next level without compromising the authenticity of its tastes and textures, setting a level of excellence rarely found in Singapore’s highly competitive culinary scene.

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olaf purvis

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