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🙂 4/5 - I was interested in trying a more locally focused tasting
By 👻 @Marilyn T., 02/08/2020 3:00 am
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I was interested in trying a more locally focused tasting menu, so we came to Candlenut for their "ah-ma-kase." I booked it online about 1 month out when reservations opened, but it wasn't as full as I expected on a Saturday night. It's located on a hill in the Como Dempsey restaurant complex - pretty much only accessible by car (we used Grab). The complex itself is very pretty, and the restaurant shares its space with another one for their places. The atmosphere is fairly casual - no real dress code. Complimentary: - Fish crackers and sweet soy sauce To start: - Kueh pie tee shell, Boston lobster, yeye curry, roasted candlenut: crisp thin pastry shell with lobster and galangal - Deep fried Fremantle octopus, pineapple and cucumber achar, roasted peanuts: the relish on top was nice - Bergedil, sambal ikan bilis: deep fried potato hash with anchovy sambal - Charcoal grilled snake river farm kurobota pork satay, kicap manis glaze: good sweet pork satay Soup: - Hee peow soup, fa gao, eel fish maw, chicken stuffed tofu puff, fried shallot, minced crab, fish broth - the broth was rich. I'm not a huge fan of fish maw, but it was an interesting soup Mains: a lot of small dishes served family style (slightly reminiscent of an Indonesian rice table)..- Westholme wagyu beef rib rendang, serunding, turmeric leaf: tons for flavor, great with rice. Even better with some kaffir lime- Babi buah keluak soft bone pork with black nut gravy: because of the cut of pork, some parts were quite fatty, some parts were more cartilage, but overall, flavor was good - Blue swimmer crab curry, turmeric, galangal, kaffir lime leaf: this was the star - tons of lump crab meat in a coconut curry, even better with a squeeze of lime - Crispy turmeric Tiger beer battered soft shell prawn: never had soft shell prawn before. It was quite big, served head on; eat while hot- Ikan chuan chuan, kuhlbarra ocean barramundi filet, fermented soybean, ginger sauce, fried ginger - Tauhu goreng, sayur manis and young jackfruit, peanut sauce, ginger flower: like tofu with peanut sauce (reminded me of Thai food)Additional dipping sauces: - Red chili sambal with crispy chicken skin: good with the beef and the curry - Tempeh, sambal hijau: good with rice Pre dessert: - Sweet mandarin orange tangerine shaved ice with red dragon fruit granita and mint - very refreshing. Dessert:- Buah keluak ice cream with valrhona chocolate, salted caramel, chili, warm milk chocolate sauce. The dessert had pop rocks in it. Flavor was good - interesting time read about the dying art of cultivating the buah keluak.- Nyonya kueh: traditional square of a small rice cake - Bunga telang tea: good with the rice cake I was stuffed - it was a good amount of food but the best way to try everything. Based off our favorites from the tasting, from the a la carte menu, I would say get the crab curry, beef rendang, and the pork satay. The tasting was 128 SGD per person plus tax/service fee. Overall, it was definitely a more unique dining experience than your usual European tasting menu, which I really appreciate. I think it's worth checking out for a good tasting of Perenakan cuisine.
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