Repping the Peranakan end of the mod-Sin spectrum, chef-owner Malcolm Lee cuts a pioneering figure on both the local and international stages – and he’s even got a Michelin star to show for it. In keeping with the cuisine’s penchant for borrowing influences from the East and West, dishes at Candlenut, now at COMO Dempsey, are gussied up with premium ingredients.
Dining here is a communal affair. Opt for Lee’s signature ‘ahmakase’ menu ($65/ lunch, $88/dinner) or order from the new à la carte menu. There’s kueh pie tee ($20) stuffed with hamachi tartare, pickled shallot and laksa leaf pesto; buah keluak ($22) of braised local chicken and wagyu beef brisket rendang ($28). These are dishes that definitely go better with rice.
The chap chye ($18) is the standout because of its simplicity. Other highlights include the wok-fried sambal tiger prawns with petai beans ($24) and curry of Petuna ocean trout ($30). Wash it down with a Tiger ($10) to show your Singapore pride. After all, Lee’s cooking is definitely a rallying point that we can be proud of.
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