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2010-10-19
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Candlenut Kitchen is a tiny restaurant in Tanjong Pagar, opened by Malcolm Lee, a recent graduate from the At-Sunrise Global Academy. Interestingly, he decided to open his own restaurant instead of working for other chefs, and as a Peranakan restaurant, which I felt was a rather niche market in Singapore. Peranakan food is tedious to cook, requiring lots of effort and time to prepare the dishes. We ordered 2 simple dishes for lunch. Golden crispy pieces of ayam goreng arrived, fried to perfectio
We ordered 2 simple dishes for lunch. Golden crispy pieces of ayam goreng arrived, fried to perfection with a tinge of tangy tamarind on the skin. Next, the ngor hiang that came was absolutely delicious and chocked full of fresh ingredients. The crackling beancurd skin reveals a savoury filling of pork belly, minced meat and prawns.
Overall the Candlenut Kitchen is a fine entrant to the Peranakan restaurants in Singapore, and it's a good start for the new chef Malcolm Lee.
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