When he first opened Candlenut in 2010, chef Malcolm Lee was just 25 years old and a new kid on the culinary block. But in just seven years, chef Lee has put both himself and his restaurant on the global map with his elegant brand of Peranakan cuisine, finely tuned and carefully presented for a globetrotting gourmet brigade.

Expect a good range of homespun Peranakan favourites such as kueh pie tee, dainty homemade pastry shell bearing crabmeat bathed in curry; minced pork, prawns and chestnut wrapped in beancurd skin and deep-fried, better known as ngoh hiang; andbraised cabbage with vermicelli, or chap chye.

Meanwhile, the ubiquitous satay gets an upgrade with Kurobuta pork neck, while the all-time crowd favourite assam pedas, or fish in spicy tamarind sauce, features ocean barramundi. The mouthwatering rendang ups the ante with Rangers Valley wagyu beef ribs.

Oh, and did we mention its lovely new home at Dempsey Village? It books out fast, so make your reservations early.