Candlenut

"The world's first Michelin-starred Peranakan restaurant, offering refined yet casual dining with dishes like pandan and coconut custard mochi cake." - Evie Carrick Evie Carrick Evie Carrick is a writer and editor who’s lived in five countries and visited well over 50. She now splits her time between Colorado and Paris, ensuring she doesn't have to live without skiing or L'

"The high ceiling makes the dining room feel open and spacious, while bamboo lampshades and rattan chair add a sense of serenity. Influenced by his mother and grandma, the young chef cooks traditional Peranakan fare with a creative twist and an Indonesian touch. The menu features many one-bite dishes, with up to 100 combinations. Those having difficulty making a choice can opt for the 20-course tasting menu. Service is warm and friendly." - The MICHELIN Guide

"At one-MICHELIN-starred Candlenut in Singapore, chef Malcolm Lee uses tempeh in myriad ways in his Peranakan cuisine, which fuses Chinese, Malay and Indonesian cooking traditions."

"The high ceiling makes the dining room feel open and spacious, while bamboo lampshades and rattan chair add a sense of serenity. Influenced by his mother and grandma, the young chef cooks traditional Peranakan fare with a creative twist and an Indonesian touch. The menu features many one-bite dishes, with up to 100 combinations. Those having difficulty making a choice can opt for the 20-course tasting menu. Service is warm and friendly." - Michelin Inspector

"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