Peranakan Showcase

When SMU alumnus, Malcolm Lee first set up Candlenut Kitchen in 2010 with the aim of modernising Peranakan cuisine, eyebrows were raised. Who was this young chap, fresh out of culinary school and already ballsy enough to take on the fiercely guarded, time-honed recipes of conservative Nonya matriachs? But the new-generation Peranakan gradually won over his critics - one sous-vide beef buah keluak at a time – and now, two years later, his food has not only been showcased around the world, he's also amassed enough supporters behind his culinary vision to launch a more ambitious sophomore effort.