I finally visited Candlenut at its new home at COMO Dempsey recently to tick off another Michelin starred restaurants in Singapore. Candlenut helmed by Chef Malcolm Lee is the world first Peranakan restaurant to be awarded 1 Michelin Star in 2016 and 2017 in Singapore Michelin Guide.
After placing our orders, we are served some complimentary Fish Crackers. By the way, if you notice the Sambal Belachan in the background, I have to pay $2 for it. It is not complimentary at Candlenut. I didn't know besides water, now restaurant also starts charging for chilli.
Crisy Beancurd Skin Ngoh Hiang 4.5/5
We started with the Crispy Beancurd Skin Ngoh Hiang ($16). The ngoh hiang is stuffed with minced pork, prawns and water chestnut. It is then wrapped in a thin layer of beancurd skin and fried to crisp. The version here is slightly different from the traditional, with more chunky textures at play which I enjoyed.
Kuhlbarra Ocean Barramundi Assam Pedas 4.5/5
Chap Chye 4.8/5
A dish that I will always order whenever I visit a Peranakan restaurant is the chap chye. The Chap Chye ($18) comes with braised cabbage, black mushroom, lily buds, black fungus and vermicelli. The braised cabbage still retained a good crunch to it. The used of dried shrimp and fermented bean paste accentuated the dish, but not overpowering it. This is probably one of the best version I have eaten.
Braised Iberian Pork Carrillera Pongteh 5/5
The Braised Iberian Pork Carrillera Pongteh ($24) was so tender that we doubt we were having pork In fact, we actually check with the staff whether it was beef or pork. The fork tender, melted in the mouth texture really got us confused. This is cooked in a preserved soy bean gravy that is packed with flavours, together with shitake mushroom and crushed chilli.
Mai Shan Wang Ice Cream, Durian Puree, Kueh Rose 4.2/5
For dessert, we tried the Mai Shan Wang Ice Cream, Durian Puree, Kueh Rose ($15). The durian puree is quite sweet. So in order not to have a sugar rush, it is recommend to have a bit of everything today. This is a dessert made for durian lover.
Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma 4.2/5
For the adventurous, you should try the Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma ($15). I have not known that buah keluak can be made into ice cream. Not to mention the heavenly combination with valrhona chocolate. The buah keluak tasted like dark chocolate in the dessert.
Overall I am really impress with the Chef Malcolm's interpretation of Peranakan cuisine. He has definitely elevated traditional Peranakan food to a new level that is acceptable to the international palate while not losing the its heritage roots.
Blk 17A Dempsey Road
Tel: 1800 3042288
Nearest MRT: Orchard (NS Line), Farrer Road (CC Line), Holland Village (CC Line)
Daily: 12pm - 3pm
Sun-Thu: 6pm - 10pm
Fri-Sat, Eve PH & PH: 6pm - 11pm
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 30 minutes. [Map]
2) Alight at Holland Village MRT station. Take Exit C. Walk to bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]
3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]