Reimagining Familiarity

Inspired by Singapore’s diverse palate, chefs are using well-known local flavours to create new fusion menu.

- Akashdeep Bal

Most of us are familiar with Gordon Ramsay due to his entertaining, explosive temperament on numerous TV shows. Local chefs may not share the same fiery disposition, but they are definitely not lacking in talent where it counts. Their speciality? An authentic taste of Singapore with a modern twist by blending elements and techniques from around the world. They present us with the opportunity to savour the tang of the world through native dishes.

CANDLENUT

Recently moved into its new location at Dempsey Hill among lush greenery, Candlenut’s space is designed by Paola Navone. Conceived to be a spot for intimate dinners and private meetings, the rich Peranakan influences have been updated with a contemporary touch. Of note, Candlenut is also the world’s first Michelin-starred Peranakan Restaurant.

Under the stewardship of Chef Malcolm Lee, who was the first recipient of the Miele Guide Scholarship in 2008, Candlenut serves authentic yet inventive contemporary Peranakan flavours with contrasting textures and complex tastes. While it serves classic Peranakan dishes for lunch, more modern options are available during dinner. Its standout offerings include the Red Lion Snapper Fillet with black green mango sambal (a hot paste pounded from a variety of chilli peppers) and ginger flower and the King Tiger Prawn with chilli sambal and charred garlic chives. If one is looking for a pleasant surprise, surrender to the chef and opt for the “Ah-ma-kase” (a portmanteau of “ah ma”, grandma in colloquial Chinese, and Japanese term “omakase”) tasting menu for dinner. Fair warning though, some dishes might be too hot to handle for some.