Candlenut

Candlenut Inspired Nyonya Cuisine. At Candlenut, we pride ourselves in serving inspired dishes with authentic flavours. Just the way Popo and Mum taught us.
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Our menu changes almost daily, put together using only the freshest market produce and cooked for hours to bring out the very best.

A beloved Peranakan classic, Kueh Salat has long been a familiar presence at family gatherings, festive celebrations, an...
14/06/2026

A beloved Peranakan classic, Kueh Salat has long been a familiar presence at family gatherings, festive celebrations, and moments of togetherness. With layers of glutinous rice and fragrant pandan custard, it is often seen as a symbol of strong foundations, sweetness, and unity.

Now available in larger sizes, thoughtfully made for gatherings, celebrations, and the moments worth sharing. Pre-order with us now : )

30/05/2026

Our Blue Swimmer Crab Curry is one of Chef Malcolm’s creations and a dish rooted in his heritage as a fourth-generation Peranakan.

Built upon a carefully prepared boiled rempah, every step calls for patience, allowing the spices and aromatics the time they need to develop depth and character. The result is a rich, comforting curry that continues to be a favourite amongst our guests.

Our Blue Swimmer Crab Curry is available on our à la carte menu. Reservations are now open.

17/05/2026

16 years on, and our hearts remain deeply rooted in celebrating and sharing the stories of Peranakan cuisine.

We are humbled and grateful to receive the Black Pearl Restaurant Guide — 1 Diamond Award for the 8th consecutive year. A meaningful encouragement for us to continue preserving, refining and presenting Peranakan flavours in ways that remain heartfelt, relevant and true to its heritage.

Thank you to for the recognition, and to every guest, partner and team member who has been part of Candlenut’s journey over the years. Your support continues to inspire us every day, and we are deeply grateful to walk this journey together.

18/04/2026

1 more day to our 16 Anniversary celebration where we present a Tok Panjang canapé-style experience for one evening only!

Our team looks forward to welcoming you with a thoughtfully curated menu, featuring off-menu creations crafted for the occasion.

Limited seats available—reserve yours via the link in bio.

Just a few days left until our milestone celebration! Here’s a sneak peek of the delightful creations our teams will be ...
17/04/2026

Just a few days left until our milestone celebration! Here’s a sneak peek of the delightful creations our teams will be presenting this Sunday:

Gabrielle and Rosalind pay homage to tradition while embracing innovation, combining black sesame with choux pastry for a cross-generational delight that’s nutty, creamy, and irresistibly addictive.

Felix and Joey take a nostalgic journey with bubur cha cha, transforming sweet potato and Thai taro into a beautifully layered cake—a refined tribute to a cherished Nyonya classic.

Yen Jian and Charmaine harmonize flavors from across cultures, merging pandan kaya toast with tiramisu. Indulge in their soft pandan sponge, aromatic pandan-thai jasmine green tea syrup, and luscious layers of pandan mascarpone cream.

Join us in celebrating 16 years of Peranakan stories, shared through food, memory, and connections around the table. Secure your tickets today!

Join us this Sunday as our team share their culinary stories through unique creations at Candlenut! Here’s another sneak...
15/04/2026

Join us this Sunday as our team share their culinary stories through unique creations at Candlenut!

Here’s another sneak peak at some of the dishes and their inspirations:

Theresa, Mok, and Neo have lovingly reimagined a cherished claypot dish from Mok’s childhood, celebrating their shared love for the smoky, charred essence of claypot rice. Staying true to its roots, they’ve elevated this classic into a refined,, bite-sized experience that encapsulates nostalgia with every flavorful bite.

Sze Hua and Leslie pay tribute to family traditions with their comforting curry noodles. Inspired by Sze Hua grandmother’s cherished recipe and paired with Leslie’s beloved Sarawak kolo mee, this dish offers deep flavours with springy texture.

Chan Siang and Rhea bond over their love for toast. Inspired by Filipino street food, they present “Okoy Toast”, a playful creation that brings together okoy and Manong sauce, reflecting Rhea’s heritage with a modern twist.

Let’s celebrate 16 years of rich Peranakan stories with us, told through food, memory, and shared moments.

Secure your seats via the link in bio.

Next up, three more teams share what Candlenut means to them — in their own words.What’s something you’ve learned here t...
11/04/2026

Next up, three more teams share what Candlenut means to them — in their own words.

What’s something you’ve learned here that stayed with you beyond work?
Benjamin: The culture of love and care 💚

What’s something that looks simple to guests but isn’t?
Jawern: Consistently good service

If you could introduce one dish to someone new to Peranakan food, what would it be?
Shaun: Purut Ikan — pickled fish stomach cooked in a tangy assam gravy

What’s one thing you hope every guest feels when they leave Candlenut?
Michelle: Home 🏡

It wouldn’t be Candlenut without…
Isabel: Our incredible dream team — always present, passionately serving, caring for our guests, and leading by example with one another 👯

What’s a ‘small win’ that makes your day better?
Kas: Completing a task or goal I set for myself each day at work 💪🏻

Which dish on the menu is the most challenging to perfect?
Wei Jian: Chef’s Mum’s Chicken Curry 🥘

What smell reminds you of Candlenut instantly?
Ah Bin: Belacan — bold in aroma, but deeply rich and delicious when used right 🦐

Their off-menu creations will be available for one evening only on 19 April. Be part of the celebration as we mark 16 years of Peranakan stories shared through food and heartfelt moments.

Reserve your place via the link in bio.

Three teams, three creations, each shaped by memory, craft and their stories.MJ, Godwin and Yu Jie offer their take on k...
03/04/2026

Three teams, three creations, each shaped by memory, craft and their stories.

MJ, Godwin and Yu Jie offer their take on kueh pie tee, inspired by miang kham - fresh, vibrant, and layered with crunch, finished with a bright lift of lime.

Ferrencia, Uncle Felix and Shawn present an airy, golden pastry. Crisp with panko and filled with a savoury meat filling inspired by childhood, travel and shared flavours. It’s the kind of bite that invites another.

Mike, Choon and Yu Xuan revisit a familiar favourite with their bite-sized rose kuih, paired with a light coconut and gula melaka cream. Delicate, fragrant and quietly nostalgic.

These creations are off-menu and available for one evening only on 19 April.

Join us as we celebrate 16 years of Peranakan stories - shared through food, memory and time spent together.

Reserve your place via the link in bio.

Address

Block 17A Dempsey Road
Singapore
249676

Opening Hours

Monday 12:00 - 15:00
18:00 - 22:00
Tuesday 12:00 - 14:30
18:00 - 21:00
Wednesday 12:00 - 14:30
18:00 - 21:00
Thursday 12:00 - 15:00
18:00 - 22:00
Friday 12:00 - 15:00
18:00 - 22:00
Saturday 12:00 - 15:00
18:00 - 22:00
Sunday 12:00 - 14:30
18:00 - 21:00

Telephone

+65 1800 304 2288

Website

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