"There is only one Michelin-starred Peranakan restaurant in the world, and it resides in this airy space with a towering ceiling and gigantic hanging lamps at Como Dempsey. Named for the cream-colored nut used in many curries, Candlenut is best experienced via chef-owner Malcolm Lee’s carte blanche menu, also endearingly referred to the Amahkase menu (“amah” means grandmother in the Hokkien dialect). If you’d rather go a la carte, make your first pick the peerless pork neck satay." - Evelyn Chen
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