Mon to Fri:
12pm to 230pm
Mon to Sat:
6pm to 10pm
Corkage Price:$30, wine & champagne
Perankan cuisine gets an elegant modern update at this lovely restaurant that is part of the Como Group. At Candlenut, chef Malcolm Lee takes a modern approach to Peranakan classics, while preserving the authentic robust flavours of the cuisine. Think traditional favourites such as chap chye and sayur lodeh alongside beef rib rendang prepared with Westholme wagyu beef.
Most of the dishes are served communal-style, so its worth it to bring a group of like-minded friends to tuck in. Highlights include the rich, creamy blue swimmer crab curry; the said beef rendang; and last but not least, the kueh pie tee with freshly homemade shell.