World's First Michelin-Starred Peranakan Restaurant: Candlenut

Candlenut is the world's first Michelin-starred Peranakan restaurant. Chef Malcolm shares his experiences on when he first started in the food scene and thoughts about being awarded One Michelin Star.
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Review: sethlui.com/candlenut-enterta...
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[@Lordwolfie59]

Just want to say I love your channel it deserves so many more views. I hope you don't plan on stopping!

[@chowychow]

Having ate here twice over a year I can vouch and say the quality and consistency is really good

[@CloudGGMU]

what a humble chef, wishing him great success

[@miliciousness]

Love the response regarding the Michelin star. Chef is awesome!

[@richardm7181]

Well made video and great restaurant...

[@leejiji9985]

Adding this restaurant on my bucket list to try with my mom, next time to go to Singapore 😍

[@pikepushup]

Beautiful

[@Marlon-ws1jf]

great content!

[@quartzhyalos1068]

*sees this food* : WANT

[@kennySg101]

My impression of French crusines is use of very expensive ingredients, small servings and good presentation. This is to be French interpretation of pernanakan food. The good idea of small serving is one gets to try more dishes in a meal. However, if the serving is too small Then it is no good. Prefer to have a small bowl of yellow rice to go with the food. I heard it is quite expensive. One day must try.

[@tanyip1658]

👍🏽INSPIRING 😋

[@tom-hd2126]

you know the bad things about asian fine dining like this is when the portion is to small and delicious makes you want to eat/craft more. The True fine dining is when you go out from the restaurant you appreciate the food and STOP eating more such as french cuisine, omakase, and italian cuisine. Asian restaurant is perfect for big portion because you can eat more for a reasonable price (I'm Asian i know what I'm talking about)

[@301250]

Fine dining concept of serving food swing towards the “arty-farty” type wherein portions tend to be minuscule (relative to the size of the plate on which it is served, or rather presented!). It all started when the French chef, Paul Bocuse, nouvelle cuisine guru, went to Japan to find out what Kaiseki is all about! The Japanese “eat to live” unlike the French & Chinese, who “live to eat”!

[@sen9702]

Good job getting the star and get that recognition for Peranakan cuisine. But the dishes actually do happen in Penang, Malacca, Terengganu and even in Kelantan they have a Peranakan community and have this kind of dishes. I mean you could be proud of its history on Singapore or whatnot but at least give its a better facts and not just your own opinion. "It can only happen here, and not really anywhere else". Sure, but I bet they even have some of that in Indonesia or even in Borneo like in Sabah or Sarawak. I mean its part of the Nusantara history after all.

[@301250]

SEN, you are right! Singaporeans, Peranakans or otherwise tend to be island-centric with a superiority complex, and to them everything Singaporean is the BEST in the world. I remember my cousin who was born there (his parents were originally immigrants from Malaysia) and whenever we met, he never failed to remind me of the greatness of their founding father whom Singaporeans regard & worship like a deity! So sick of his never ending hagiographic panegyrics, I told him “you mean even his sh*t smells good?”

[@terrytay1774]

Lettuce is pronounced lettice. The "u" is an "i" in the sound of the word.

[@Robin-oj2kg]

FLFC

[@maricarpatubo7581]

Michellin star cheff cooked like atm machine faster faster fadter

[@thetruth5678]

this guy looks 25 but speaks and has the tone of a 50 year old

[@Ainaszahra1108]

nobody put the spring onion as garnish for the satay!!

[@suphinchong8249]

naming atang he does and he got michellin star rofl

[@emedlearning9035]

Haha a bit weird though

[@Jejdjejbfjf]

Why not, I think it cuts through the richness of the lamb. It's something new.

[@mingkalli1716]

Yeah, you do have a story to tell, just wish that it an honest one. Growing up in the 1950s in Singapore, Peranakan was not a word, but baba and nyonya is. Now that Peranakan has coopted all the Malay dishes, without referencing them is he height of hypocrisy and Thiefry. I live in the San Francisco Bay Area, and have been told by Baba and nyonya group that Malay dishes are nothing but timun and taugeh. And here again, claiming what is not your heritage food, some nerve.? Peranakan is a word invented by Vivian Khoo in 1980s set to discount everything Malay in Singapore and the world fell for it.

[@Jejdjejbfjf]

Lol this is so untrue.

[@301250]

A lot of bull! Malay food is more than “timum and taugeh”!

[@krap..]

What that? 1 stick of lamb satay... Ia that a joke or the lamb is eating diamond.. I can understand the amall portion food due to their expensive price such as foie grass or black truffle...but 1 small piecw of lamb satay? That is either joke or a scam.. If i were served that 1 stick of satay...i wouldnt eat... I would rather call the owner..and then shove the stick into their ass...only by doing that,the i piece of stick worth its prices

[@igivehonestcommentsonly]

if you have no money to go try before giving remarks. then diam la

[@krap..]

@@igivehonestcommentsonly your comment sounds like a brat would say.. Close the damn comment if u cant handle critism..

[@Jejdjejbfjf]

One piece so that we fully appreciate the flavour and not rush to eat many sticks. I would imagine that lots of care was put into cooking that one piece of lamb satay too, we have to try to find out to see if it works.

[@krap..]

@@Jejdjejbfjf then he is not master..hes an amateur Only capable grilling and making 1 piece pf satay.. Master can make hundred equaly good taste and quality.. Fully appreciate flavor...then its not a proper food..its just sample to those who want to lnow the taste

[@Jejdjejbfjf]

@@krap.. hahaha you obviously dont understand fine dining... its supposed to be exquisite with one piece, with lots of care put into it. It's okay.