[{"@context":"https:\/\/schema.org\/","@type":"NewsArticle","@id":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-crew-at-candlenut-share-their-go-to-places-for-a-bite\/#NewsArticle","mainEntityOfPage":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-crew-at-candlenut-share-their-go-to-places-for-a-bite\/","headline":"Crew Eats: The crew at Candlenut share their go-to places for a bite","name":"Crew Eats: The crew at Candlenut share their go-to places for a bite","description":"Led by Chef Malcolm Lee, Candlenut has seen its fair share of rave reviews as well as critiques; the latter often comprises traditionalists or punctilious Peranakans who assert that Peranakan dishes ought to be served as they were, without fanfare and void of elevation. Think Buah Keluak. Chef Lee, who is himself a Peranakan, knows […]","datePublished":"2021-08-20","dateModified":"2022-04-26","author":{"@type":"Person","@id":"https:\/\/thehomeground.asia\/author\/ler-jun-sng\/#Person","name":"Ler Jun Sng","url":"https:\/\/thehomeground.asia\/author\/ler-jun-sng\/","identifier":320,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/96c2c5ed54668ff02cc041326a58a56424181d9285b8f54cd192dd573e876ae5?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/96c2c5ed54668ff02cc041326a58a56424181d9285b8f54cd192dd573e876ae5?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"TheHomeGround Asia","logo":{"@type":"ImageObject","@id":"https:\/\/thehomeground.asia\/wp-content\/uploads\/photo_2021-07-22-222533.jpeg","url":"https:\/\/thehomeground.asia\/wp-content\/uploads\/photo_2021-07-22-222533.jpeg","width":640,"height":640}},"image":{"@type":"ImageObject","@id":"https:\/\/thehomeground.asia\/wp-content\/uploads\/Crew-Eats-Candlenut_Candlenut_1280-X-626-px-1.jpg","url":"https:\/\/thehomeground.asia\/wp-content\/uploads\/Crew-Eats-Candlenut_Candlenut_1280-X-626-px-1.jpg","height":626,"width":1280},"url":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-crew-at-candlenut-share-their-go-to-places-for-a-bite\/","video":{"@context":"http:\/\/schema.org\/","@type":"VideoObject","@id":"https:\/\/www.youtube.com\/watch?v=aCm8O1GnzXc#VideoObject","contentUrl":"https:\/\/www.youtube.com\/watch?v=aCm8O1GnzXc","name":"The MICHELIN Singapore 2016 Gala Dinner: Malcolm Lee of Candlenut | \u7c73\u5176\u6797\u65b0\u52a0\u57612016\u661f\u7d1a\u76db\u5bb4\uff1a\u674e\u5c0f\u660e, Candlenut","description":"On the eve of his restaurant's move to a brand new venue on Dempsey Hill, we go Behind The Scenes with Malcolm Lee of Candlenut in Singapore - the world's only Michelin-starred Peranakan restaurant - on the struggles it took to get the restaurant to its current success, and why he has a love-hate relationship with it, even today.\n\nRead more on: http:\/\/bit.ly\/MalcolmLeeCandlenut\n\nCandlenut\u662f\u5c0f\u7ea2\u4e66\u53f2\u4e0a\u9996\u5bb6\u5217\u5165\u7c73\u5176\u6797\u6307\u5357\u7684\u5a18\u60f9\u9910\u9986\uff0c\u53bb\u5e74\u6458\u4e0b\u4e00\u9897\u7c73\u5176\u6797\u661f\u3002Candlenut\u521b\u529e\u4eba\u517c\u603b\u53a8\u674e\u5c0f\u660e\uff08Malcolm Lee\uff09\u7684\u83dc\uff0c\u53cd\u6620\u7684\u6b63\u662f\u5bf9\u624b\u5de5\u8c03\u5236\u9999\u6599\u7684\u575a\u6301\uff0c\u4ee5\u53ca\u5bf9\u771f\u7a7a\u70f9\u673a\u5668\u7684\u5f00\u653e\u6001\u5ea6\u3002\n\n\u8bf7\u9605\u8bfb\uff1ahttp:\/\/bit.ly\/\u674e\u5c0f\u660eCandlenut\u4e3b\u53a8\n\nConnect with us: \nFacebook: https:\/\/www.facebook.com\/MichelinGuideSingapore\/\nInstagram: https:\/\/instagram.com\/michelinguide\n#MICHELINGUIDESG\n\nTalk to us: \n\ud83d\udce8: sg-lifestyle@guide.michelin.com","thumbnailUrl":["https:\/\/i.ytimg.com\/vi\/aCm8O1GnzXc\/default.jpg","https:\/\/i.ytimg.com\/vi\/aCm8O1GnzXc\/mqdefault.jpg","https:\/\/i.ytimg.com\/vi\/aCm8O1GnzXc\/hqdefault.jpg","https:\/\/i.ytimg.com\/vi\/aCm8O1GnzXc\/sddefault.jpg","https:\/\/i.ytimg.com\/vi\/aCm8O1GnzXc\/maxresdefault.jpg"],"uploadDate":"2016-10-31T10:48:56+00:00","duration":"PT5M37S","embedUrl":"https:\/\/www.youtube.com\/embed\/aCm8O1GnzXc","publisher":{"@type":"Organization","@id":"https:\/\/www.youtube.com\/channel\/UC4SRZFRfgRbMBkiQ8sI-gAA#Organization","url":"https:\/\/www.youtube.com\/channel\/UC4SRZFRfgRbMBkiQ8sI-gAA","name":"MICHELIN Guide","description":"Welcome to the official YouTube channel of MICHELIN Guide \n \nSavor the discovery of MICHELIN-selected restaurants in more than 45 destinations around-the-world. Watch chefs and other professionals of gastronomy tell their stories and share their passion for food. Try some recipes from MICHELIN-starred restaurants at home, discover new destinations through our Food and Travel videos, and don\u2019t forget to watch our live ceremonies unveiling the MICHELIN selections around the globe. \n \n\n","logo":{"url":"https:\/\/yt3.ggpht.com\/caReKDLjT3M66fOrWU13e7ToK419QeUWbM4H0wDHr0M9wQJ077x3WowkLnVx8mcus0q_0YX6HZY=s800-c-k-c0x00ffffff-no-rj","width":800,"height":800,"@type":"ImageObject","@id":"https:\/\/www.youtube.com\/watch?v=aCm8O1GnzXc#VideoObject_publisher_logo_ImageObject"}},"potentialAction":{"@type":"SeekToAction","@id":"https:\/\/www.youtube.com\/watch?v=aCm8O1GnzXc#VideoObject_potentialAction","target":"https:\/\/www.youtube.com\/watch?v=aCm8O1GnzXc&t={seek_to_second_number}","startOffset-input":"required name=seek_to_second_number"},"interactionStatistic":[[{"@type":"InteractionCounter","@id":"https:\/\/www.youtube.com\/watch?v=aCm8O1GnzXc#VideoObject_interactionStatistic_WatchAction","interactionType":{"@type":"WatchAction"},"userInteractionCount":24335}],{"@type":"InteractionCounter","@id":"https:\/\/www.youtube.com\/watch?v=aCm8O1GnzXc#VideoObject_interactionStatistic_LikeAction","interactionType":{"@type":"LikeAction"},"userInteractionCount":254}]},"commentCount":"1","comment":[{"@type":"Comment","@id":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-crew-at-candlenut-share-their-go-to-places-for-a-bite\/#Comment1","dateCreated":"2026-05-01 09:08:16","description":"Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me? https:\/\/accounts.binance.bh\/id\/register\/person?ref=UM6SMJM3","author":{"@type":"Person","name":"binance anm\"alningsbonus","url":"https:\/\/www.binance.com\/register?ref=JW3W4Y3A"}}],"about":["Food","Local","Singapore"],"wordCount":1697,"keywords":["Food & beverage","hawker","Peranakan"],"articleBody":"Led by Chef Malcolm Lee, Candlenut has seen its fair share of rave reviews as well as critiques; the latter often comprises traditionalists or punctilious Peranakans who assert that Peranakan dishes ought to be served as they were, without fanfare and void of elevation. Think Buah Keluak.Chef Lee, who is himself a Peranakan, knows this and he is not in the slightest way fazed by what the naysayers posit. To him, cooking for a restaurant and at home are two separate activities. The former requires consistency and culinary innovation paves the way for that consistency, he said in an interview with Tatler Asia. \u201cTradition can be modern when you start at the beginning and ask yourself why this cuisine is unique,\u201d he had said. Put simply, he looks back to move forward.Combined with his profound respect for both culinary artistry and Peranakan traditions, it makes sense that under his leadership and his team\u2019s collective effort, Candlenut was conferred a Michelin star.Beyond knowing the nuts and bolts of Peranakan cuisine, the staff at Candlenut are also foodies at heart who know where the best grubs are on the sunny island. From Chef Lee\u2019s executive assistant to Candlenut\u2019s front of house staff, The Homeground Asia asked the team\u2019s go-to places for a comforting meal.Candlenut, the world\u2019s first Michelin-starred Peranakan restaurant. (Photo courtesy of Candlenut)We hear from Malcolm Lee, Chef-Owner of Candlenut; Rachel Ang, the Executive Assistant to Chef Lee; Brian Chan, a Sous Chef; Veronica Liew, a Cook-turned-Pastry Chef; Lim Zi Qiang, a Cook; Joyce Tan, a Chef; Isabel Lobenaria, a Service Leader.Malcolm Lee, Chef-Owner of Candlenut(Photo courtesy of Candlenut)A familiar name in the local culinary scene, Chef Lee is the owner and head chef of the one-Michelin starred mod Peranakan restaurant. A gentle-mannered chef, Chef Lee has long been an advocate of local traditions and heritage. As a Peranakan, Chef Lee reveals that he grew up eating food infused with spices, such as curries or dishes comprising sambal \u2013 all of which are what he calls his favourite comfort food.Chef Lee is also an advocate of local zi-char (or \u2018stir fry\u2019) restaurants, with Keng Eng Kee Seafood in Alexandra Village being one of his favourites. \u201cThere\u2019s just something comforting about digging into the homey flavours of familiar zi-char dishes,\u201d he says. At Keng Eng Kee Seafood, Chef Lee recommends first-timers to try the signature moonlight hor fun, a dark wok-fried kway teow (flat rice noodles) dish with bean sprouts, fatty slices of lap cheong (Chinese sausage), some greens and topped with a raw egg yolk. He adds: \u201cSlightly charred with a smoky flavour and rich with the fragrance of pork lard, I like how a simple egg yolk can add so much more depth and texture to this tasty dish.\u201dPhoto Credit: Keng Eng Kee SeafoodKeng Eng Kee SeafoodAddress124 Bukit Merah Lane 1, #01-136,\u00a0Singapore 150124Opening HoursMonday to Sunday: 11.30am \u2013 2pm; 5pm \u2013 10pmRachel Ang, Executive Assistant to Chef Malcolm Lee(Photo courtesy of Rachel Ang)Equipped with an easy-going personality, Rachel Ang, the Executive Assistant to Chef Malcolm, confesses that she is not picky with food, seemingly defying the unspoken assumption that all chefs are fastidious with what they eat. For Mrs Ang, meals from fast food restaurant chains, like McDonald\u2019s, are her definition of comfort food.\u00a0 Even so, mother of one would sometimes give in to and binge on a non-spicy tteokbokki (rice cakes).However, when quipped about her favourite haunt, the East Coast Lagoon Food Village comes to mind. \u201cI grew up near (East Coast Park),\u201d she says. \u201cYou can have coconut juice, barbeque chicken wings, satay, fried carrot cake, and I will always finish my meal with an ice cream from the ice cream man.\u201dEast Coast Lagoon Food VillageAddress1220 East Coast Park, Singapore 468960Opening HoursSunday to Friday: 5pm \u2013 12amSaturday: 12pm \u2013 12amBrian Chan, Sous Chef(Photo courtesy of Brian Chan)Between the years 2009 and 2015, Sous Chef Brian Chan had a 6-year stint at the critically acclaimed, one Michelin Star French restaurant La Folie in San Francisco, California. It was not until November 2015 that he joined Chef Malcolm Lee and his team at Candlenut. For Mr Chan, his go-to comfort food is a meal comprising hot soup and rice. That is why he raves about Yong Lai Fai Ji Shu Shi\u2019s sliced fish soup (with a topping of milt) at Circuit Road Market Food Centre.\u00a0\u00a0\u201cIt\u2019s really affordable and of good quality too,\u201d Mr Chan says. \u201cPlus, I love the warm, fuzzy feeling you get from drinking a hearty bowl of soup.\u201d(Photo courtesy of Brian Chan)Circuit Road Market & Food CentreAddress80 Circuit Road,\u00a0Singapore 370080Opening HoursMonday to Sunday:\u00a0 5am \u2013 2pmVeronica Liew, Cook(Photo courtesy of Veronica Liew)On a hot sunny day, Veronica Liew, a cook at Candlenut, delights in a bowl of Ice Kachang, a classic Southeast Asian dessert comprising shaved ice and coloured sugar syrups, at Bukit Merah View Market & Food Centre. \u201cI\u2019d always go there for at least two bowls of ice kachang.It\u2019s cheap and really, really good,\u201d Ms Liew says. \u201cDuring afternoon tea, you\u2019d see many ordering chendol, tau suan, cheng tng, or pulut hitam too.\u201d(Photo courtesy of Veronica Liew)When it comes to scouring for the next big meal to feast on, the self-professed foodie claims to always be quite on the ball. \u201cCall me a glutton, but my joy has always revolved around eating or enjoying the company I have,\u201d she says. On days she spent off work, Ms Liew would be busy brainstorming what to cook for her family. \u201cWhat I cook in the end depends on my cravings. Sometimes, I turn to South Korean food variety shows, such as \u2018Stars\u2019 Top Recipe at Fun-Staurant\u2019, for inspiration.\u201dMs Liew also recommends having Japanese tonkatsu at Tonkichi in Ngee Ann City. For her, the pairing between a thick slab of crispy tonkatsu and the restaurant\u2019s free-flow (and refreshing) cabbage is a match made in heaven. \u201cThe best part? Pair that with a pint of ice-cold beer. It\u2019s really sinful yet satisfying,\u201d she says.\u00a0(Photo courtesy of Veronica Liew)Bukit Merah View Market & Food CentreAddress115 Bukit Merah View,\u00a0Singapore 151115Opening HoursMonday to Sunday: 7am \u2013 9pmTonkichi (Takashimaya)Address391 Orchard Rd, #04-24,\u00a0Singapore 238872Opening HoursMonday to Thursday: 11am \u2013 3pm, 5pm \u2013 10pmFriday to Sunday: 11am \u2013 10pmLim Zi Qiang, Cook(Photo courtesy of Lim Zhi Qiang)Having joined Candlenut back in January 2021, cook Lim Zi Qiang is a new face at the Michelin-starred restaurant. But even so, he has had several notable stints under his belt; having had previously worked under Chef Brandon Jew at the Michelin-starred Mister Jiu\u2019s in California as well as Chef Jeremy Choo, from whom he learned the basics of French cooking, at the now-defunct Vis-\u00e0-Vis restaurant.For Mr Lim, pig intestine soup and braised pork belly have become his favourite comfort food. \u201cThe food I grew up eating was simple and nothing fancy,\u201d he reminisces, highlighting how his grandmother would spend hours on end whipping up a piping hot bowl of pig intestine soup during the Lunar New Year.His favourite dining haunt is at Lorong Ah Soo Hawker Food Centre (Hainanese Village). \u201cThis hawker centre is home to plenty of old-school hawker fares,\u201d Mr Lim says. \u201cWorking overseas made me realise how much I miss hawker food, and how they reflect Singapore\u2019s identity and culture.\u201d(Photo source: Sethliu)On what stalls should first-timers try there, Mr Lim gushes out an extensive list of recommendations, including the minced pork noodles at Punggol Noodles. \u201cThe stall owner may have lost his right hand due to an industrial accident, but he is still able to whip up these delicious minced pork noodles.\u201d He also suggests trying out HeHe Min Jiang Kueh, which is now run by a second-generation degree-holder, for a tea-time snack.\u00a0\u00a0Lorong Ah Soo Hawker Food Centre (Hainanese Village)Address105 Hougang Avenue 1,\u00a0Singapore 530105Opening HoursMonday to Sunday: 6am – 6pmJoyce Tan, Chef(Photo courtesy of Joyce Tan)Dim Sum lover Joyce Tan will never say no to a trip to Taiwanese restaurant franchise Din Tai Fung for a meal. Impeccable service and consistent food quality across the franchise outlets are what drives her to return for more. \u201cI came to know of the place when my aunt brought my relatives and me there,\u201d the chef says. A true-blue fan, Ms Tan has savoured almost everything on the menu and her favourites include the \u201cgood ol\u2019 egg fried rice\u201d, steamed chicken soup (or as she calls it \u201cchicken soup for the soul\u201d), and the indispensable Xiao Long Bao. For desserts, however, she would settle for a warm fudgy brownie with a scoop of Ben & Jerry\u2019s at home or at other dessert kiosks. \u201cThat\u2019s what I call a feel-good dessert that gives me plenty of endorphins.\u201d(Photo source: Ding Tai Fung \/ Facebook)Isabel Lobenaria, Service Leader(Photo courtesy of Isabel Lobenaria)As someone with food allergies, service leader Isabel Lobenaria understands the struggles of navigating a restaurant menu before a meal all too well. Fortunately for her, a chanced-upon google search for vegan kimchi brought her to the health food restaurant The Gut\u2019s Feeling.\u201cThe way they prepare their food and their friendly staff reminded me of how we, at Candlenut, are committed to serving guests with excellent service and detailed presentation of the food,\u201d Ms Lobenaria says. From vegan kimchi to non-dairy ice cream, healthy protein bowls to burgers made using organic wholemeal sourdough buns, there are plenty of green options to choose from. Her recommendation? The sourdough burger with turmeric fish, kimchi and silverfish sambal sauce.\u00a0For her, the best meal is, as she calls, \u201csatisfying\u201d, \u201clight on the stomach\u201d, and \u201cnutritious\u201d.(Photo source: The Gut’s Feeling)The Gut\u2019s FeelingAddress1 Fusionopolis Pl, #01-16\/17 Galaxis,\u00a0Singapore 138522Opening HoursMonday to Friday: 11am \u2013 8.30pmSaturday: 11am \u2013 2.30pmClosed on SundaysJoin the conversations on TheHomeGround Asia’s\u00a0Facebook\u00a0and\u00a0Instagram, and get the latest updates via\u00a0Telegram."},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Destinations","item":"https:\/\/thehomeground.asia\/destinations\/#breadcrumbitem"},{"@type":"ListItem","position":2,"name":"Singapore","item":"https:\/\/thehomeground.asia\/destinations\/\/singapore\/#breadcrumbitem"},{"@type":"ListItem","position":3,"name":"Crew Eats: The crew at Candlenut share their go-to places for a bite","item":"https:\/\/thehomeground.asia\/destinations\/singapore\/crew-eats-the-crew-at-candlenut-share-their-go-to-places-for-a-bite\/#breadcrumbitem"}]}]