>

Candlenut

Asia / Singaporean / Smart

Peranakan cuisine inspires fierce devotion. But head chef Malcolm Lee is not looking to compete with Peranakan grandmothers when it comes to making classic dishes such as babi pongteh (soy-braised pork) or bakwan kepiting (ground pork and crab meat ball soup). Instead, Candlenut elevates these homely dishes into refined plates such as coconut crab curry and smoky charcoal-grilled lamb neck satay. The staff exude Peranakan charm, interspersing dinner with jokes and disarming smiles that are the real reason why you’ll find yourself coming back.

Address: Block 17A Dempsey Road, Singapore 249676

Tel: 1800 304 2288

comodempsey.sg

Share if you like this article!

Share on facebook
Share on whatsapp
Share on telegram

Editorial Team

About Us

Wine & Dine’s credible editorial has been the cornerstone of making the publication the definitive magazine for gourmands for the past 32 years.

We don’t just cover the local dining scene; we also bring you the latest gourmet news from around the world.

Newsletter

Keep up to date with the hottest restaurants and bars, the latest food and drinks trends, delicious recipes and top tipples.




    Careers         |        Advertising         |        Subscribe

    © 2020 Wine & Dine Experience Pte. Ltd.

    Privacy Policy | Terms & Conditions