Menu to Taste

Candlenut

Peranakan · Singapore · Michelin One Star · Chef Malcolm Lee

Awarded one Michelin star, Candlenut in Singapore is led by chef Malcolm Lee, who serves contemporary Peranakan cuisine rooted in Straits-Chinese family recipes. Housed in an airy Dempsey Road dining room with bamboo accents, signature offerings include blue swimmer crab curry cooked with turmeric and galangal.

COMO Dempsey, 17A Dempsey Road, Singapore 249676, Singapore

Menu

Set Menu

  • Ah-Ma-Kase Dinner (138) — Thirteen-course Peranakan tasting menu served family style
  • Ah-Ma-Kase Lunch (88) — Multi-course Peranakan tasting menu served family style

Dishes

  • (petai beans) add (10)
  • Brown Rice (4)
  • Cincalok Omelette (28)
  • Candlenut’s Chendol (15) — young coconut shaved ice, homemade pandan jelly, sago pearl, coconut custard, gula melaka
  • Tau Huay and Soya Bean Ice Cream (15) — beancurd, pumpkin glutinous rice ball, young coconut shaved ice
  • Udang Sambal Petai (42)
  • stewed cabbage, Cha Hua shiitake, pork belly, (28)
  • Winged Bean Salad (24) — baby red radish, lemongrass, cashew nuts, prawns, anchovies, calamansi dressing
  • Chef’s Mum’s Chicken Curry (34) — family heirloom recipe – Aqina farm organic French poulet leg, potato, kaffir lime leaf
  • Candlenut Blue Swimmer Crab Curry (48) — turmeric, galangal, coconut milk, kaffir lime leaf

Tasting Menu

  • ‘ah-ma-kase’ (108) — Kueh Pie Tee, Boston Lobster, Rasam Dressing; Ngoh Hiang, Garlic Chilli Sauce; Charcoal Grilled Margaret River Beef Short Rib Satay, Buah Keluak Sauce; Bakwan Kepiting Soup (chicken and crab tofu ball, tofu puff, rich chicken broth boiled over 4 hours); Winged Bean Salad (baby red radish, lemongrass, cashew nuts, prawns, anchovies, calamansi dressing); Ikan Goreng Kunyit (red snapper, okra, dry turmeric curry, rambutan cacapan, curry leaf); Opor Udang (wild caught ang kar prawn, white curry, charred incubator pumpkin, kaffir lime leaf, fried shallots, grated coconut); Gulai Daging Sapi (smoked and spiced Hanwoo beef meatballs, bamboo shoots, turmeric leaf, baby potato, salted egg); Telur Bandung (deep fried free-range egg, Chitose cherry tomato, dried squid sambal, Sugata baby squid); Served with steamed fragrant ‘Thai Hom Mali’ rice; Ubi Kelapa (young coconut sorbet, sweet coconut milk and shaved ice, pandan tapioca, sago pearl); Purple Sweet Potato Kuih Kochi (glutinous rice dumpling
  • Tasting Menu (138)
  • Lunch Tasting Menu (138)

The Experience

Expect a relaxed atmosphere. The meal is structured around a tasting menu and à la carte dining.

Phone: +65 1800 304 2288

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