Recent social media posts
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.
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!
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.
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.
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.
01/04/2026
16 years on, it has always been about the people.
Behind every dish and every table is a team who carries our stories forward, with care and dedication each day.
As they work on new creations for this milestone, here’s a glimpse into who they are and what Candlenut means to them.
If you had to eat one dish here everyday…
Auntie Letchimi: Chef’s Mum’s Chicken Curry 🍛
Candlenut is…
Kumar: A second home I return to with joy 🏠
Describe your team in 3 emojis:
Matthew: ✨💫⭐️
One word to describe working at Candlenut:
Hao Qing: Positive!
What keeps me here?
Jester: The people, always. Led by Malcolm Lee and Jess, whose care and warmth shape our everyday. A team that feels like home, with support, balance, and time for what matters most.
Who takes the longest to decide on staff meal?
Jeffrey: I think it’s me. I take the time to making sure everyone, especially those with dietary needs, feels cared for.
At Candlenut, what’s something guests don’t see but makes the biggest difference?
Tony: The quiet rhythm behind the scenes — from briefings to personalised touches, it’s teamwork that shapes every dining experience.
Follow along on our instastory as we share what they’ve been quietly crafting for this celebration.
Join us on 19 April as we celebrate, reflect, and give thanks to everyone who has been part of our journey.
Reservation via link in bio.
28/03/2026
A milestone shaped by what we’ve always held close, sharing Peranakan heritage through familiar flavours and warm, family-style hospitality.
An evening to honour our roots, celebrate how far we’ve come, and share the joy of what’s ahead.
We look forward to welcoming you. Reserve yours now via the link in bio.
20/03/2026
16 years of Candlenut.
We mark this milestone with a Tok Panjang-inspired evening, centred on sharing.
For one special night, we’re hosting a standing cocktail-style celebration with curated spread of canapés, familiar signatures such a Blue Swimmer Crab and Kueh Salat, and our off-menu creations from our kitchen and front-of-house teams.
Free-flow Champagne, wines, beers and non-alcoholic pours will also be served throughout the evening.
Join us as we come together for this celebration shaped by the people who have gathered with us over the years, and the stories that continues to unfold around the table.
Spaces are limited, and we look forward to welcoming you. Reserve yours now via the link in bio.
08/03/2026
To the women on our team and around us, today we celebrate you. ✨
04/02/2026
This year’s Yu Sheng features pickled ginger flower and plum sauce, offering a clean, refreshing, and gently sweet flavor—symbolising a sweet year ahead.
Traditional elements meet Peranakan flavours like ginger flower and kaffir lime leaf, evoking the warmth and joy of cherished Lunar New Year gatherings.
Available for dine-in and takeaway at Candlenut from 2 Feb–3 Mar 2026. Pre-order online via the link in bio for self-collection only.
michelinstar peranakanfood sgfoodporn instafood_sg sgeats passionmadepossible sgfoodtrend singaporefood foodstagram visitsingapore peranakanstyle peranakan
13/01/2026
Our winged bean salad is a creation by Chef & Founder, Malcolm. While winged beans are traditionally stir-fried in rich sambal, he reimagined them into something lighter and more refreshing - meant to brighten the palate amidst the deeper flavours of Peranakan cuisine.
A beloved Candlenut signature for years, this dish is available on our à la carte menu. Reservations open daily.
06/12/2025
This festive season, we are delighted to collaborate with to present Kayaori Dish Towels. Each piece is meticulously crafted in Nara, Japan, using time-honoured mosquito-net weaving techniques, and thoughtfully brought to life through Danielle’s distinctive Singaporean artistry.
Presented in two colourways — ‘Bright’ and ‘Light’ — this collection brings together the finest Japanese craftsmanship and Singaporean creativity.
Available as a complimentary gift with our December ‘Ah-ma-kase’ tasting menu or for purchase at $15 nett for one, or simply get both at $25 nett.
31/10/2025
This vibrant stir-fry brings together the “four heavenly kings” of vegetables: okra, brinjal, long beans, and kang kong. Each adds its own texture and flavour, balancing one another in perfect harmony.
Tossed in a rich sambal belachan, the dish is smoky, spicy, and addictive. For an extra crunch, you can add on crispy whitebait and petai.
Available on our à la carte menu. Reservations open daily.
10/10/2025
We are grateful to have shared this year’s Mid-Autumn Festival with you.
04/08/2025
Here’s a little throwback to when we brought our Peranakan story to Shanghai for a one-night-only pop-up at The Middle House’s Café Gray Deluxe.
It was an unforgettable evening showcasing our take on Peranakan food, forming new friendships, and sharing our passion for heritage flavours with the resident culinary team.
We’re so grateful to everyone who joined us and made this dinner one to remember.
30/07/2025
It was truly a memorable evening celebrating Candlenut’s 15th anniversary with our team, family, guests, and you.
From sharing special dishes made with love to creating new memories together, thank you for being part of our Peranakan story.
Swipe for a glimpse of the evening that brought our months of preparation to life.
18/07/2025
Our team has been deep in preparation and they’re ready to share what they’ve been working on. Join us as we mark 15 years of Candlenut with a Tok Panjang-inspired anniversary dinner featuring over 15 dishes presented as canapés.
Look forward to unlimited servings of off-menu creations by our kitchen and front-of-house teams, Candlenut signatures and special creations from Michelin-starred Pangium, Malcolm’s second restaurant known for its modern interpretation of Straits cuisine. This is accompanied by an endless flow of Champagne, wines, beers and a selection of non-alcoholic beverages.
Sunday 27 July, 5.30pm to 10.30pm
Secure your spot now as space is limited!
16/06/2025
Cincalok is a staple condiment in any Peranakan household. Traditionally made by fermenting tiny shrimps (also known as grago) and salt, we added koji - to our homemade cincalok to create a sweeter, more aromatic flavour profile.
Using free-range eggs and crab meat for a luxurious texture, Candlenut’s cincalok omelette requires precision timing and technique to create the perfect golden, sun-like circle.
Available on our à la carte menu. Reservations open daily.
17/05/2025
For us, collaborations are about coming together with like-minded, passionate people to create meaningful dining experiences.
Last week, we had the pleasure of sharing our Peranakan stories with at Hainan Island, where we brought Candlenut’s signature dishes to their Beach Barbacoa restaurant. Across three wonderful evenings, we forged new friendships, connected by our shared love of heritage flavours and heartfelt hospitality. Experiences like these fuel our passion to keep sharing Peranakan stories and the Tok Panjang tradition — inviting loved ones to gather around a table of good food.
30/04/2025
We are proud to share that Candlenut has been awarded a Diamond by for the 7th year running. Presented at their first-ever award ceremony in Singapore on 25 April, this accolade — reserved for “Must-try Culinary Destinations” — is a testament to our team’s commitment in sharing Peranakan culture through culinary excellence and warm, local hospitality.
19/04/2025
Let us tailor an experience that reflects your journey, where your loved ones gather around a table abundant with Peranakan dishes crafted from cherished recipes.
Reach out to our Guest Relations team at [email protected] to find out more.
Address
Block 17A Dempsey Road
Singapore
249676
To get to the Dempsey Road area in Singapore, you can take public transport via the Circle Line to Holland Village Station, and then transfer to bus 7 or 77 towards Orchard Road. Alternatively, you can drive and park at the carpark located at Block 7A Dempsey Road, which is accessible via Minden Road or Tanglin Village.
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 |
Alerts
Be the first to know and let us send you an email when Candlenut posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Candlenut:
What people say
Singaporean restaurants are known for their unique blend of flavors and spices that create a truly unforgettable dining experience. And when it comes to authentic Singaporean cuisine, Candlenut on Dempsey Road is definitely a must-visit.
At Candlenut, they take pride in serving inspired dishes with authentic flavors that are cooked for hours to bring out the very best. Their menu changes almost daily, ensuring that only the freshest market produce is used in their dishes. The restaurant's Nyonya cuisine is inspired by traditional Peranakan recipes passed down from Popo and Mum.
Recently, Candlenut celebrated its 13th anniversary with a Tok Panjang-inspired feast that was an absolute blast for the entire family. The renewed camaraderie and deep gratitude were evident as they welcomed guests and prepared each dish with care.
The restaurant's social media posts show how much they value their customers and appreciate their support. It's clear that Candlenut is more than just a restaurant; it's an extended family that welcomes everyone who walks through its doors.
If you're looking for an authentic Singaporean dining experience, look no further than Candlenut on Dempsey Road. With its inspired dishes and warm hospitality, it's sure to be a memorable meal that you won't soon forget.
