We pulled up to Dempsey Road, eager to finally try Candlenut, the world’s first MICHELIN-starred Peranakan restaurant. Helmed by Chef Malcolm Lee, this renowned restaurant serves refined takes on authentic Peranakan cuisine. Walking up to the entrance at 17a Dempsey Road, I was genuinely curious to see if they could successfully balance the richness of heritage flavors with fine-dining refinement. It felt like the perfect place to eat some rich, comforting dishes.
Candlenut is celebrated for its unique approach to Peranakan cuisine, a culinary tradition that blends Chinese and Malay influences. The restaurant’s menu showcases complex dishes that are deeply rooted in cultural heritage, yet presented with modern techniques and artistic flair. Chef Malcolm Lee, a Peranakan himself, draws inspiration from his maternal lineage, ensuring each dish tells a story of history and family. The ambiance of the restaurant complements this narrative, featuring a lofty room with airy bamboo and rattan details that create a serene and inviting dining environment.
Atmosphere and First Impressions at Candlenut
Candlenut Singapore is located amidst Dempsey’s lush greenery, giving the restaurant a very relaxed and airy feel. Inside, the space is beautifully contemporary with subtle heritage touches. It is much less formal than your typical MICHELIN-starred dining room.
The lighting transitioned beautifully from the last bit of natural evening sunlight to a warm, cozy glow. I noticed the ambient noise was very comfortable; it was lively but never too loud for a normal conversation. The air conditioning was perfectly set, providing a welcome escape from the humid evening outside. If you plan to visit, kindly request a table near the tall windows, as it really makes you feel connected to the tropical surroundings.
Dishes and Culinary Craft by Chef Malcolm Lee
One of the highlights of dining at Candlenut is the tasting menu, which offers over ten courses and changes every two months. The tasting menu features multiple courses served in a communal style, encouraging sharing among diners and enhancing the overall experience. Candlenut has been awarded one star by the Michelin Guide, a testament to its high-quality culinary standard and exceptional Peranakan cuisine. The restaurant honors traditional Peranakan culinary methods, including the use of ingredients like buah keluak, known for its distinctive bitter, earthy flavor. Candlenuts are a core component of rempah, the foundational spice paste used for many local dishes.
We started our meal with the famous Buah Keluak Chicken ($32). This signature dish arrived steaming hot, smelling intensely of dark, earthy spices. The sauce had a rich, slightly bitter nuttiness from the buah keluak, and the chicken was braised so perfectly that it fell right off the bone. Candlenuts are used to thicken sauces, curries, and stews due to their high oil content, contributing to the taste and texture of dishes like laksa and Ayam Buah Keluak by adding richness and mouthfeel.
Next, we ordered the Blue Swimmer Crab Curry ($42). It was beautifully creamy and only mildly spicy, allowing the natural sweetness of the fresh crab to shine through. The texture of the curry was silky, making it incredibly addictive when spooned over a bowl of warm jasmine rice.
Finally, we treated ourselves to the Wagyu Beef Rib Rendang ($48). The beef was incredibly soft, genuinely melting in my mouth with every bite. The aromatic rendang sauce was deeply spiced and luxurious. However, I want to be completely honest about a slight downside. If you are used to the aggressive, fiery punch of traditional hawker-style Peranakan food, you might find these flavors a bit too toned down and safe.
In Peranakan culture, candlenuts are prized for enhancing other flavors rather than standing out, earning a reputation as a ‘secret’ ingredient. Candlenuts are high in protein, fiber, and minerals such as potassium and phosphorus, and are rich in fatty acids like Omega-3 and Omega-6, which have traditional uses such as promoting hair growth and treating dandruff. It is important to note that raw candlenuts are mildly toxic and must be roasted or boiled for at least 15 minutes to be safe for consumption, and they are traditionally pounded or ground before use.
This dedication to authenticity, combined with innovative presentation, has earned Candlenut its prestigious MICHELIN star from the respected MICHELIN Guide Singapore, marking a significant achievement for Peranakan cuisine on the global stage.
Service Experience at Candlenut
The service at Candlenut is wonderfully approachable and relaxed. The staff are friendly, greeting us warmly the moment we walked in. They took the time to clearly explain the ingredients and history behind the buah keluak, which added a nice educational touch to the meal.
That being said, the service did show a few cracks as the dining room filled up. We experienced a noticeable delay between our appetizers and our main courses. While the staff were always polite, it was clear they were a bit stretched during the peak dinner rush.
Why Choose Candlenut Restaurant in Singapore?
Nestled in the lush surroundings of Dempsey Hill, Candlenut restaurant offers a unique dining experience that beautifully showcases Peranakan cuisine. Known as the first Peranakan restaurant to receive a Michelin star, it invites diners to indulge in authentic flavors prepared properly with care and creativity. From the iconic kueh pie tee shell appetizers to dishes glazed with kicap manis glaze, every course reflects a thoughtful blend of tradition and innovation.
Whether you’re wondering about the use of bamboo shoot or the inclusion of fresh prawns, Candlenut delivers a heartwarming view of Malaysia’s rich culinary heritage right in Singapore. Don’t miss the chance to finish your meal with a delightful dessert that perfectly complements the vibrant flavors of the main courses.
Practical Information for Visiting Candlenut at Dempsey Road, Singapore
If it will be your first time visting Candlenut, down below are some few points you should consider;
You can expect to spend between $80 and $150 per person, which is actually quite reasonable for a Michelin-starred experience in Singapore.
Candlenut is located at 17a Dempsey Road, so taking a Grab or taxi is definitely your best option.
There is parking available, but it gets notoriously difficult to find a spot on weekends.
If you plan to eat here, kindly make a reservation well in advance. Walk-ins are incredibly risky, especially if you are aiming for a Friday or Saturday night.
Final Verdict on the Michelin-Starred Peranakan Restaurant Candlenut
Candlenut delivers a polished, highly accessible take on Peranakan cuisine. It is a fantastic restaurant for an elegant but comfortable night out. The relaxed setting and balanced flavors make it incredibly enjoyable. Chef Malcolm Lee’s background further enriches the dining experience. As the first Singaporean recipient of the Miele Guide Scholarship, he trained at the At-Sunrice Globalchef Academy, where he deepened his understanding of Asian culinary roots.
His vision for Candlenut is to serve Peranakan heritage through a refined menu that respects tradition while embracing creativity. This philosophy is evident in every dish, making a visit to Candlenut not just a meal but a cultural journey through Singapore’s rich culinary landscape.
This MICHELIN-starred place is best suited for diners who are new to Straits Chinese food, or for hosting out-of-town guests who want a gentle introduction to local spices. It is less ideal for purists seeking the absolute boldest, most traditional flavors available. If you want a refined, sharing-style meal in a beautiful setting, Candlenut is definitely worth the reservation.
For those interested in exploring more MICHELIN-starred dining options, Food Reporters SG offers a comprehensive guide—click here to discover the full list.