The world’s first Michelin-starred Peranakan restaurant, Candlenut takes a contemporary yet authentic approach to traditional Straits-Chinese cuisine. The restaurant serves up refined Peranakan cuisine that preserves the essence and complexities of traditional food, with astute twists that lift the often rich dishes to a different level. Helmed by chef Malcolm Lee, Candlenut is committed to continually create inspired and elevated Peranakan dishes using the freshest seasonal produce available.
Chef Malcolm Lee is the head chef and owner of Candlenut. As the first Singaporean recipient of the Miele Guide Scholarship, he was granted a place at the At-Sunrice Globalchef Academy, where he was able to explore his Asian culinary roots.
A Peranakan, Chef Lee seeks to serve his heritage through a menu of refined tastes and techniques, hence creating Candlenut’s authentic yet innovative Peranakan flavours.