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Candlenut Kitchen, often known simply as Candlenut, is a Singaporean restaurant serving the local Peranakan cuisine. Located at the Tanglin district, the restaurant is owned by Malcolm Lee, who also serves as its executive chef.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay , a female Peranakan is known as a nonya (also spelled nyonya ), and a male Peranakan is known as a baba .
The Peranakan Museum is a museum and gallery in the Museum district of Singapore that specialises in the country's Peranakan culture. It is the sister museum of the Asian Civilisations Museum . Conceived in 2006, it is the only museum of its kind in the world, exploring the history of Peranakan cultures in Singapore as well as other Peranakan ...
We're all about the D. This article, Double up on durians: 3 buffets in Singapore with all the durians and desserts you can eat, originally appeared on Coconuts, Asia's leading alternative media ...
For years, chef Malcolm Lee's restaurant Candlenut struggled. At one point, he wondered if he'd made a mistake, but he doubled down on Peranakan cooking and a cuisine he saw disappearing.
Peranakan Place today fronting the intersection of Emerald Hill Road and Orchard Road. Peranakan Place (also known as Peranakan Place Complex), formerly known as Peranakan Corner, is a row of six two-storey shophouses facing Orchard Road, built around 1902 at the intersection of Emerald Hill Road and Orchard Road in the planning area of Newton in Singapore.
Baba House (also referred to as NUS Baba House) is a museum in Singapore, showcasing Peranakan history, architecture and heritage. It is a traditional Peranakan pre-war terrace-house which was formerly owned by the family of a 19th-century shipping tycoon Wee Bin who settled in Singapore, after arriving from the southern Chinese province of Fujian.
Hawker center in Bugis village. A large part of Singaporean cuisine revolves around hawker centres, where hawker stalls were first set up around the mid-19th century, and were largely street food stalls selling a large variety of foods [9] These street vendors usually set up stalls by the side of the streets with pushcarts or bicycles and served cheap and fast foods to coolies, office workers ...