From the outside, there is this interesting juxtaposition between Dorsett Hotel and Peranakan restaurant, Candlenut. Located just next to each other, the former looks so opulent with its oversized chandelier while the latter is so scanty decorated that you wouldn’t take a second look at it. But we were taught not to judge a book by its cover, and this is exactly the case.

Candlenut is an inspired Peranakan cuisine restaurant. While the decoration may be ordinary, the restaurant compensates its simple dressing with excellent food and great service. I was so impressed with Candlenut that I returned to the restaurant in less than three weeks. Of course, I ordered more food on my second visit.

I can never resist good deep-fried chicken wings. The Turmeric Wings at Candlenut is one of those highly addictive wings. And one is never enough. The mid-wings are fried perfectly. They are moist and pack with so much flavour. The best part is the paper crisp skin. For who love chicken skin will understand the joy that I had when I sank my teeth into the meat. It was outrageously good!

The Candlenut Satay is equally good. Customers can have fresh chicken thigh or pork belly or both. The satays are grilled until the exterior has a slight charred appearance and texture. The pork belly was not overly fatty, and the chicken thigh was tender. The accompanied homemade pineapple and peanut sauce is gorgeous. I love the texture of the grounded peanut and smooth pineapple puree.

There are only two soup choices. Thank goodness, both of them are good. The Itek Tim, local duck with salted mustard green and tomato soup, is excellent. The Bakwan Kepiting, chicken broth with crab meatballs and bamboo shoots, is simply irresistible.

The Chap Chye is one of the more popular dishes at Candlenut. Sometimes, I find this braised cabbage and mushrooms dish at other restaurants a bit too soggy and over cooked. But Candlenut’s Chap Chye was not overly done and the cabbage still retained a nice texture. The Sambal stir-fried Indian Ladies Fingers were executed just as well.

If you love Beef Rendang, you must order the Beef Gold Coin Shin Rendang. The beef is cooked with coconut curry, kaffir lime leaves and roasted coconut. The flavour is so intensely rich and you can’t help but to go for more. The beef was so tender that a slight push torn the meat into thin shreds. Sedap!

Have you ever had something that was so fiery spicy but it was so good that you just kept having more? This is exactly what I did when I had the Sambal “Choking” Sotong. This wok-fried squid with tomatoes , red onion and sambal chilli is packed with so much flavour. The powerful taste just burst into different flavours when you chew on the succulent squids.

Unfortunately, I’m not a big fan of the desserts. I hate durian so Durian Soup is out for me. The Banana Caramel Pudding doesn’t sound exciting. I had the popular Buah Keluak and I didn’t really fancy it. Having said that, it’s quite innovative to use an unusual savoury ingredient such as Buah Keluak and turn it into a dessert. Dark chocolate fans will probably love this slightly bitter ice cream. And the use of popping candy is a nice touch.

Over the last few weeks, I’ve tried a couple of Peranakan restaurants and I had good experiences so far. Now, I know another excellent place to bring my overseas friends for a sedap (delicious in Malay language) dinner.

P/s. Candlenut offers 10% discount to Club21 members. Now, you can shop and dine in style.

Candlenut
331 New Bridge Road
#01-03 Dorsett Residences
Singapore 088764
Tel: +65 8121 4107
www.candlenut.com.sg