CANDLENUT SINGAPORE MENU PRICES 2024

Indulge in the culinary journey offered by Candlenut, where traditional Peranakan flavors meet modern twists. Savor the tantalizing Wok-fried Baby Kailan with Salted Fish and Garlic, or immerse yourself in the richness of Buah Keluak Fried Rice, a symphony of fragrant spices and the distinctive nuttiness of candlenuts, promising a delightful feast.

CANDLENUT SINGAPORE MENU 2024

Indulge in our tantalizing Laksa Risotto, marrying the rich flavors of traditional laksa with creamy Arborio rice, topped with succulent prawns and a fragrant candlenut sambal, a symphony of Singaporean delights.

APPETIZERS
CURRIES & BRAISES
DESSERTS

CHINESE WOK
RICE & SAMBAL
BEVERAGES

CANDLENUT APPETIZERS WITH PRICES

MENU ITEMS	PRICE
Bakwan Kepiting Soup – Individual Portion Blue swimmer crab chicken tofu balls, tofu puff, bamboo shoot & rich chicken broth.	SGD 15.00
Wing Bean Salad Baby red radish, lemongrass, cashew nuts, prawns, fried anchovies, calamansi lime dressing	SGD 23.55
Ngoh Hiang Minced free range pork, prawns, shitake mushroom, water chestnut wrapped in crispy deep fried beancurd skin	SGD 23.55
Snake River Farm Kurobuta Pork Neck Satay – 4 skewers Glazed with kicap manis, grilled and smoked over charcoal	SGD 25.70

CANDLENUT CHINESE WOK WITH PRICES

MENU ITEMS	PRICE
Sambal Sotong Pedas Local squid stir fried with spicy sambal belachan, red onion, cherry tomatoes.	SGD 29.95
Ikan Bakar Charcoal grilled spiced local red snapper fillet with chili sambal, charred dragon chives.	SGD 40.65
Sambal “Four Heavenly Kings” Baby okra, brinjal, long beans and kang kong wok fried with sambal and dried shrimp, sprinkled with crispy whitebait	SGD 25.70
Candlenut’s Buah Keluak Maggie Goreng Fried with rich Indonesian black nut sambal, chili, Bombay onion and French organic egg.	SGD 29.95
Candlenut’s Buah Keluak Fried Rice Fried with rich Indonesian black nut sambal, French organic sunny-side up egg.	SGD 29.95
Chincalok Omelette Fermented tiny shrimp, also known as grago, French organic eggs, spring onion, crab meat.	SGD 29.95
Udang Sambal Petai Wok tossed tiger prawns with ikan bilis sambal, petai beans and chillis	SGD 40.66
Assam Sotong Baby squid stir fried with squid ink, tamarind, shrimp paste, fried shallots, & chilis.	SGD 29.95

CANDLENUT CURRIES & BRAISES WITH PRICES

MENU ITEMS	PRICE
Aunt Caroline’s Babi Buah Keluak Slow cooked free range Borrowdale Pork soft bone with an aromatic and intense black nut gravy.	SGD 38.50
Blue Swimmer Crab Curry A Candlenut’s signature, turmeric, galangal, coconut milk, kaffir lime leaf	SGD 51.35
Ikan Assam Pedas Kühlbarra ocean barramundi fillet cooked in a spicy tangy gravy with okra, brinja, honey pineapple, laksa leaf, torch ginger flower.	SGD 34.25
Westholme Wagyu Beef Rib Rendang Dry caramelised curry cooked over 4 hours with spices and turmeric leaf.	SGD 51.35
Chap Chye Cabbage, shitake mushroom, pork belly, lily buds, black fungus, vermicelli stewed in rich prawn and pork stock.	SGD 25.70
Chef’s Mum’s Chicken Curry A must have dish at every family special occasion, Toh Thye San Chicken cooked with potato, kaffir lime leaf	SGD 32.10

CANDLENUT RICE & SAMBAL WITH PRICES

MENU ITEMS	PRICE
Brown Rice	SGD 4.05
White Thai Hom Mali Rice	SGD 2.15
Sambal Belachan – 100g Jar	SGD 14.45

CANDLENUT DESSERTS WITH PRICES

MENU ITEMS	PRICE
Tempeh Walnut Cookie – 13 pcs	SGD 26.75
Kueh Bingkah	SGD 21.40
Bandung Kelapa Litchi Cake 800g	SGD 94.15
Mao Shan Wang & Pulut Hitam Cake	SGD 29.95
Gula Melaka Cake	SGD 29.95
Buah Beluak Tart	SGD 29.40
Lemongrass & Pandan cake	SGD 21.40

CANDLENUT BEVERAGES WITH PRICES

MENU ITEMS	PRICE
Coke/Sprite/Coke Light	SGD 6.40
Teh-O Tamarind Peng	SGD 12.85
Pandan Keping	SGD 12.85
Yocha Kombucha – Passion Booster (400ml)	SGD 13.90
Candlenut Bespoke Blue Pea Flower Loose Tea Leaf (40gm packet)	SGD 32.00
Yocha Kombucha – Immune Fighter (400ml)	SGD 13.90

Secret Recipes Of CANDLENUT Menu Singapore

Recipe Name	Ingredients	Instructions
Buah Keluak Chicken	– Chicken thighs – Buah keluak paste – Lemongrass – Galangal – Candlenuts – Shallots – Garlic – Tamarind pulp – Coconut cream – Kaffir lime leaves – Turmeric leaves – Salt – Sugar	1. Marinate chicken thighs with buah keluak paste, lemongrass, galangal, candlenuts, shallots, and garlic. 2. Cook marinated chicken in coconut cream with tamarind pulp, kaffir lime leaves, turmeric leaves, salt, and sugar until tender.
Itek Tim	– Duck – Salted mustard greens – Dried tamarind peel – Candlenuts – Garlic – Shallots – Ginger – Coriander seeds – Dried chillies – Shrimp paste – Peppercorns – Rock sugar – Water – Salt	1. Boil duck with salted mustard greens, dried tamarind peel, candlenuts, garlic, shallots, ginger, coriander seeds, dried chillies, shrimp paste, peppercorns, and rock sugar. 2. Simmer until duck is tender. Season with salt to taste.
Blue Swimmer Crab Curry	– Blue swimmer crabs – Candlenuts – Lemongrass – Galangal – Shallots – Garlic – Dried shrimp – Turmeric – Tamarind pulp – Coconut cream – Kaffir lime leaves – Salt – Sugar	1. Clean and prepare blue swimmer crabs. 2. Blend candlenuts, lemongrass, galangal, shallots, garlic, dried shrimp, turmeric, and tamarind pulp into a paste. 3. Cook paste with coconut cream, kaffir lime leaves, salt, and sugar until fragrant. Add crabs and simmer until cooked through.
Babi Pongteh	– Pork belly – Fermented soybean paste – Candlenuts – Garlic – Shallots – Palm sugar – Dark soy sauce – Light soy sauce – Potatoes – Water	1. Marinate pork belly with fermented soybean paste, candlenuts, garlic, and shallots. 2. Cook marinated pork belly with palm sugar, dark soy sauce, light soy sauce, potatoes, and water until pork is tender and sauce thickens.
Beef Rendang	– Beef – Coconut milk – Lemongrass – Galangal – Shallots – Garlic – Candlenuts – Turmeric – Dried chillies – Kerisik (toasted coconut paste) – Tamarind pulp – Kaffir lime leaves – Salt – Sugar	1. Cook beef in coconut milk with lemongrass, galangal, shallots, garlic, candlenuts, turmeric, dried chillies, kerisik, tamarind pulp, kaffir lime leaves, salt, and sugar until beef is tender and sauce thickens.

CANDLENUT Menu Singapore Rewards

Reward Level	Points Required	Reward Description
Silver	100 points	10% off on total bill
Gold	250 points	Free appetizer with every main course purchase
Platinum	500 points	Complimentary dessert of choice
Diamond	1000 points	Chef’s special tasting menu for two
Elite	2000 points	Exclusive invitation to chef’s table experience

Deals At CANDLENUT Menu Singapore

Deal	Description	Price
Lunch Set	Choose from a selection of main courses and	SGD 25
	enjoy a complimentary dessert and drink.
Happy Hour	Enjoy discounted prices on selected drinks	From SGD 10
	and bar snacks during happy hour.
Early Bird	Special discount for diners who arrive	15% off
Promotion	before 6:00 PM.
Weekend Brunch	Indulge in a delicious brunch buffet	SGD 38
	featuring local and international favorites.
Group Dining	Special set menus available for groups of	Prices vary
	6 or more diners.

A Comprehensive Guide of CANDLENUT Singapore

Introduction to Candlenut:

Candlenut is a celebrated restaurant located in Singapore, known for its innovative yet authentic Peranakan cuisine. It holds the distinction of being the world’s first Michelin-starred Peranakan restaurant.

2. History and Background:

Founded by Chef Malcolm Lee in 2010, Candlenut has rapidly gained recognition for its culinary excellence.
Chef Malcolm Lee is passionate about preserving and innovating Peranakan cuisine, infusing traditional recipes with modern techniques and flavors.

3. Peranakan Cuisine:

Peranakan cuisine is a unique blend of Chinese, Malay, and Indonesian influences, developed by the descendants of Chinese immigrants who settled in the Malay Archipelago.
Candlenut offers a contemporary interpretation of classic Peranakan dishes, showcasing the rich heritage and diverse flavors of the cuisine.

4. Signature Dishes:

Buah Keluak Fried Rice: A flavorful dish featuring fried rice infused with the distinctive taste of buah keluak nuts, a hallmark of Peranakan cuisine.
Ayam Buah Keluak: Chicken braised in a thick, aromatic sauce made from buah keluak nuts, spices, and herbs.
Babi Pongteh: Slow-cooked pork belly stewed in a savory sauce made from fermented soybean paste and palm sugar.
Chap Chye: A vegetable stew cooked with a medley of ingredients such as cabbage, mushrooms, and dried shrimp, flavored with fermented soybean paste.

5. Dining Experience:

Candlenut offers a sophisticated yet relaxed dining ambiance, with elegant décor and attentive service.
Guests can choose from à la carte options or indulge in a multi-course tasting menu, curated to showcase the restaurant’s culinary highlights.
The restaurant’s knowledgeable staff are always on hand to guide guests through the menu and offer recommendations.

6. Sustainability and Sourcing:

Candlenut is committed to sourcing the freshest and highest quality ingredients, with a focus on sustainability and ethical practices.
Where possible, the restaurant works with local farmers and suppliers to support the community and reduce its environmental footprint.

7. Awards and Accolades:

Candlenut has received numerous awards and accolades for its outstanding cuisine and dining experience, including its coveted Michelin star.
Chef Malcolm Lee’s innovative approach to Peranakan cuisine has earned him widespread acclaim both locally and internationally.

What Are The Benefits Of CANDLENUT Menu Singapore Discount Coupons?

Customer Savings: Discount coupons allow customers to enjoy their favorite dishes at CANDLENUT at a reduced price, making dining out more affordable and accessible.
Increased Foot Traffic: Coupons often attract more customers to the restaurant, leading to increased foot traffic and potentially higher sales volume.
Promotion of New Items: Coupons can be used to promote new menu items or seasonal specials, encouraging customers to try something different.
Customer Loyalty: Offering discounts can help build customer loyalty, as patrons may feel incentivized to return to CANDLENUT for future dining experiences.
Word of Mouth Marketing: Satisfied customers who take advantage of discount coupons are likely to share their positive experiences with friends and family, generating valuable word-of-mouth marketing for the restaurant.
Data Collection: Coupons can be used as a tool for collecting customer data, such as email addresses or dining preferences, which can be valuable for future marketing efforts and customer relationship management.
Competitive Advantage: In a competitive restaurant market, offering discount coupons can help CANDLENUT stand out from competitors and attract more customers.

Why CANDLENUT Singapore Started Social Media Campaign?

Brand Awareness: Social media platforms offer an extensive reach, allowing CANDLENUT to introduce itself to a broader audience. By sharing its story, showcasing its dishes, and highlighting its unique selling points, the restaurant can increase brand awareness among potential customers.
Audience Engagement: Social media provides a direct line of communication between businesses and their audience. CANDLENUT can engage with its followers through comments, likes, and direct messages, fostering a sense of community and loyalty among its customer base.
Promotion of Special Offers and Events: Social media is an effective platform for promoting special offers, discounts, and events. CANDLENUT can use its social media channels to announce promotions, special menu items, and upcoming events, encouraging followers to visit the restaurant.
Showcasing Menu Items: Visual platforms like Instagram are perfect for showcasing visually appealing dishes. CANDLENUT can leverage high-quality images and videos to showcase its menu items, enticing followers to visit the restaurant to try them out.
Feedback and Reviews: Social media allows customers to leave feedback and reviews directly on CANDLENUT’s profiles. This feedback can be invaluable for the restaurant, providing insights into customer preferences, areas for improvement, and overall satisfaction levels.
Competitive Advantage: In today’s digital age, having a strong social media presence is essential for staying competitive. By actively engaging on social media, CANDLENUT can stay top-of-mind for customers and stand out from competitors who may not have as strong of a presence online.

Terms & Conditions Of CANDLENUT Menu Singapore

Reservation Policy: Candlenut may have policies regarding reservations, including cancellation fees or requirements for large groups.
Menu Pricing: Terms might outline that menu prices are subject to change without prior notice.
Food Allergy Disclaimer: Candlenut may have a disclaimer regarding food allergies, indicating that dishes may contain allergens and advising customers to inform the staff of any allergies before ordering.
Service Charge and Taxes: The terms may specify whether a service charge and taxes are included in the menu prices.
Payment Methods: Accepted forms of payment may be listed, such as credit cards, cash, or specific mobile payment options.
Dress Code: Candlenut might have a dress code policy, specifying appropriate attire for diners.
Reservation and Seating Times: Terms may include details about reservation times, seating arrangements, and any time limits for dining.
Corkage Policy: If Candlenut allows customers to bring their own wine, there may be a corkage fee associated with this service.
No-show Policy: Candlenut might have a policy regarding no-shows for reservations, including potential charges or restrictions on future bookings.
Menu Availability: Terms might state that menu items are subject to availability and may vary based on seasonal ingredients or chef’s discretion.

Frequently Asked Questions

Candlenut is a renowned Peranakan restaurant located in Singapore, known for its modern interpretations of traditional Peranakan cuisine.

Some of the signature dishes at Candlenut include Buah Keluak Fried Rice, Ayam Panggang “Blue Ginger” – charcoal-grilled chicken, and Beef Rendang. They also offer a variety of traditional Peranakan desserts.

While Candlenut primarily focuses on traditional Peranakan cuisine, they do offer vegetarian and vegan options. However, it’s advisable to inform the staff about any dietary restrictions beforehand for personalized recommendations.

Yes, Candlenut offers delivery and takeout options for those who prefer to enjoy their meals at home. You can place orders through their website or various food delivery platforms.

Yes, Candlenut offers catering services for events and private functions. They can tailor menus to suit specific preferences and dietary requirements. It’s recommended to contact them directly for more information and bookings.

CANDLENUT Singapore Location, Contact, Opening Hours And Instant Information

Contact: +6518003042288

Opening Hours

Saturday	12–3 PM6–10 PM
Sunday	12–3 PM6–10 PM
Monday	12–3 PM6–10 PM
Tuesday	12–3 PM6–10 PM
Wednesday	12–3 PM6–10 PM
Thursday	12–3 PM6–10 PM
Friday	12–3 PM6–10 PM

Service options

Outdoor seating
Takeout
Dine-in

Offerings

Alcohol
Beer
Cocktails
Coffee
Hard liquor
Organic dishes
Private dining room
Small plates
Wine

Dining options

Brunch
Lunch
Dinner
Dessert
Seating

Amenities

Restroom

Atmosphere

Cozy

Crowd

Groups

Planning

Reservations required
Accepts reservations

Payments

Credit cards
Debit cards
NFC mobile payments
Credit cards

Parking

Free parking lot
Free street parking
Plenty of parking

Additional Information Of CANDLENUT Singapore

Aspect	Description
Name	CANDLENUT
Location	17A Dempsey Rd, Singapore 249676
Cuisine	Peranakan (Straits Chinese) cuisine
Signature Dish	Buah Keluak – Chicken with black nut sambal, prawn, lemongrass & kaffir lime leaf
Chef	Malcolm Lee
Awards	– Michelin Star: 1 star (2016, 2017, 2018, 2019, 2020, 2021) – Asia’s 50 Best Restaurants: Ranked 49th (2019) – Singapore’s 50 Best Restaurants: Ranked 22nd (2020)
Ambiance	Elegant yet cozy atmosphere with Peranakan-inspired decor; Outdoor seating available amidst lush greenery at Dempsey Hill
Opening Hours	Lunch: Tue – Fri 12:00 PM – 2:30 PM; Dinner: Tue – Sun 6:00 PM – 10:00 PM; Closed on Mondays
Reservations	Highly recommended, especially for dinner; Can be made online via their website or through phone