In this edition of Chef Chats, we interview the chef behind one of best restaurants in Singapore that specialises in both traditional and contemporary Peranakan cuisine
A mix of Chinese and Malay cuisine, Peranakan food can be regarded as a national treasure of our local food scene. But while most stick to its traditional recipes, others push past the boundaries and elevate the experience with elegance and experimentation. Such were the fruits of labour of Malcolm Lee, and his restaurant, Candlenut, that recently won one Michelin star. In this edition of Chef Chats, the head chef and owner of Candlenut shares his thoughts on the Michelin guide, Singapore’s prospering dining scene, his favourite restaurants, and how he plays guide to tourist friends when they visit this sunny island.
I think the MICHELIN Guide in Singapore…
helps shine the international spotlight on Singapore’s dining scene, and brings greater recognition for the array of delectable local food here.
Winning one Michelin star…
is truly an honour. It’s a bittersweet yet proud moment for our team, as the award would not be possible without the collective dedication, hard work and sacrifices for Candlenut. We’re also thrilled to be sharing Singapore’s Peranakan (Straits native with mixed local and foreign ancestry) cuisine with the world.
Singapore’s dining scene…
has taken on many influences from all over the world, and it is now more dynamic than ever. Not only do we offer a great range of internationally acclaimed restaurants, we also provide unique dining experiences – our local hawker centres are indeed a testimony to that!
Besides Candlenut (of course), my favourite restaurants include…
Imperial Treasure Super Peking Duck Restaurant for their succulent duck with crispy skin and roast pork; Mellben Seafood for their butter crab and crab bee hoon (rice vermicelli); Keng Eng Kee Seafood for good and hearty zi char (Chinese home-style cooking); Wild Rocket for Chef Willin’s thoughtfully curated omakase menu; and lastly, Buko Nero for its simple, heartfelt and absolutely delicious good cooking.
My top three local dishes…
are chicken rice, nasi lemak (fragrant rice dish cooked in coconut milk and pandan leaf, accompanied with an array of side dishes like omelette, fried fish, and anchovies), and economic bee hoon (fried rice vermicelli with sides like luncheon meat, chicken wings, fish cakes or a fried egg).
If friends from out of town are here for a visit…
we’ll start the day with a Singapore-style breakfast of roti prata (South Indian flatbread typically eaten with curry or sugar) and teh tarik (frothy hot milk tea) before heading to the Singapore Zoo. When the hunger pangs kick in, we’ll proceed to Keng Eng Kee Seafood for a hearty lunch. We’ll then spend the rest of the afternoon exploring Gardens by the Bay, the Esplanade and the Fullerton Bay area, which includes taking pictures with the Merlion. For dinner, we’ll visit the beautiful mod-Sin restaurant, Wild Rocket. To end off our adventure, I’ll take them to supper at Feng Shan Market & Food Centre, commonly known in Singapore as Bedok 85.
Singapore Insider is published quarterly, in partnership with Singapore Tourism Board. Pick up the printed edition for free at Singapore Visitor Centres island-wide, including Orchard (junction of Cairnhill Road and Orchard Road), orchardgateway, ION Orchard (Level 1 Concierge), and Chinatown Visitor Centre (2 Banda Street), or download the digital version.