Ayam Buah Keluak is a signature Peranakan dish featuring chicken braised with the distinctive buah keluak (black nut). At SGD 26++, the chicken is silky and absorbs the subtle, earthy, slightly bitter notes of the buah keluak. This is heritage Peranakan cooking — few restaurants execute it well, and Candlenut does it with precision.
Tips from diners
This dish is a window into Peranakan history and identity. The buah keluak flavour is acquired — if it's your first time, pair it with mild rice to balance the earthy notes.
At SGD 38 per person (2-person minimum), the lunch set offers an accessible entry point to Candlenut's refined Peranakan cuisine. The menu typically includes 3-4 dishes showcasing signature items like rendang or ayam buah keluak, plus rice and a soup. An efficient way to experience the restaurant's core cooking.
Tips from diners
Lunch sets are significantly cheaper than dinner à la carte. Lunch is served Tue-Fri 12:00-14:30 (closed Mon). Great for a business meal or casual visit.
At SGD 48, this signature dish showcases the refinement Candlenut brings to Peranakan heritage cooking. Tender wagyu beef ribs are braised for hours in a complex rendang paste featuring lemongrass, galangal, chilies, and coconut milk. The meat is fall-apart tender, and the spice paste clings richly to every piece.
Tips from diners
The rendang is intensely flavoured but not aggressively spicy — it's about depth of spice, not heat. Ask for extra rice to soak up the sauce.
Chef Malcolm Lee's personal 'ahmakase' (chef's choice) menu at SGD 108 for lunch or SGD 138 for dinner offers 10+ courses of refined Peranakan dishes. The menu changes regularly, allowing chef Lee to highlight seasonal ingredients and showcase the breadth of Peranakan heritage cooking. An immersive experience.
Tips from diners
The ahmakase menu is the most interesting way to experience chef Lee's vision. Dinner at SGD 138 is preferred as there are more courses. Book ahead as it requires 1 week notice.
A lighter dish at SGD 18 that takes the distinctive buah keluak nut and incorporates it into fried rice. The grains are coated with the nut's dark, earthy paste, creating a side dish that's simultaneously aromatic and complex. Pairs well as a lighter accompaniment to richer mains.
Tips from diners
Order this as a side to any meat dish rather than as a standalone. The buah keluak flavour is more subtle in fried rice — it's a supporting player here.
Candlenut holds the distinction of being the world's first and only Michelin-starred Peranakan restaurant, earning its first star in 2016 and retaining it since. Helmed by chef-owner Malcolm Lee, a Peranakan himself, the restaurant preserves the essence of Straits-Chinese cuisine while applying refined technique and contemporary presentation. Located on Dempsey Hill, it blends heritage flavours with fine dining precision in an airy, serene setting featuring bamboo and rattan details.
Candlenut is one of only 42 Michelin-starred restaurants in Singapore and the only Michelin-starred Peranakan restaurant globally. This is a unique dining experience celebrating Singapore's heritage cuisine.
Lunch sets (Tue-Fri 12:00-14:30) require advance booking, especially mid-week. Dinner requires 1 week notice if ordering the ahmakase menu. The restaurant is closed Mondays.
The restaurant is inside COMO Dempsey, a charming enclave of restored colonial buildings on tree-lined Dempsey Road. Arrive early to enjoy the serene garden setting — parking is ample.
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