Candlenut Singapore Menu Prices Updated 2024

Greetings to all Chinese Food Lovers, Are you searching for the latest Menu and Prices of Candlenut Singapore? You’re in the right place! We’ve uploaded a Complete Menu along with photos and the most recent prices. These prices come directly from Candlenut Singapore’s official sources.

Candlenut Menu Prices 2024

Candlenut Singapore Menu can be categorized as Appetizers, Charcoal Grill and Chinese Wok, Rice & Sambal, Curries & Braises, Homemade Kuehs & Sweets, & Beverages. Lets see the details of each item one by one.

Candlenut Appetizers Menu with Prices

Menu ItemsPrice
Bakwan Kepiting Soup – Individual Portion
Blue swimmer crab chicken tofu balls, tofu puff, bamboo shoot & rich chicken broth.
SGD 15.00
Wing Bean Salad
Baby red radish, lemongrass, cashew nuts, prawns, fried anchovies,calamansi lime dressing
SGD 23.55
Ngoh Hiang
Minced free range pork, prawns, shitake mushroom, water chestnutwrapped in crispy deep fried beancurd skin
SGD 23.55
Snake River Farm Kurobuta Pork Neck Satay – 4 skewers
Glazed with kicap manis, grilled and smoked over charcoal
SGD 25.70

Candlenut Chinese Wok Menu with Prices

Menu ItemsPrice
Sambal Sotong Pedas
Local squid stir fried with spicy sambal belachan, red onion, cherry tomatoes.
SGD 29.95
Ikan Bakar
Charcoal grilled spiced local red snapper fillet with chili sambal, charred dragon chives.
SGD 40.65
Sambal “Four Heavenly Kings
Baby okra, brinjal, long beans and kang kong wok fried with sambal and dried shrimp,sprinkled with crispy whitebait
SGD 25.70
Candlenut’s Buah Keluak Maggie Goreng
Fried with rich Indonesian black nut sambal, chili, Bombay onion and French organic egg.
SGD 29.95
Candlenut’s Buah Keluak Fried Rice
Fried with rich Indonesian black nut sambal, French organic sunny-side up egg.
SGD 29.95
Chincalok Omelette
Fermented tiny shrimp, also known as grago, French organic eggs, spring onion, crab meat.
SGD 29.95
Udang Sambal Petai
Wok tossed tiger prawns with ikan bilis sambal, petai beans and chillis
SGD 40.66
Assam Sotong
Baby squid stir fried with squid ink, tamarind, shrimp paste, fried shallots, & chilis.
SGD 29.95

Candlenut Curries & Braises Menu with Prices

Menu ItemsPrice
Aunt Caroline’s Babi Buah Keluak
Slow cooked free range Borrowdale Pork soft bone with an aromatic and intenseblack nut gravy.
SGD 38.50
Blue Swimmer Crab Curry
A Candlenut’s signature, turmeric, galangal, coconut milk, kaffir lime leaf
SGD 51.35
Ikan Assam Pedas
Kühlbarra ocean barramundi fillet cooked in a spicy tangy gravy with okra, brinja,honey pineapple, laksa leaf, torch ginger flower.
SGD 34.25
Westholme Wagyu Beef Rib Rendang
Dry caramelised curry cooked over 4 hours with spices and turmeric leaf.
SGD 51.35
Chap Chye
Cabbage, shitake mushroom, pork belly, lily buds, black fungus, vermicelli stewedin rich prawn and pork stock.
SGD 25.70
Chef’s Mum’s Chicken Curry
A must have dish at every family special occasion, Toh Thye San Chicken cookedwith potato, kaffir lime leaf
SGD 32.10

Read Also: Aburi-en Menu

Candlenut Rice & Sambal Prices

Menu ItemsPrice
Brown RiceSGD 4.05
White Thai Hom Mali RiceSGD 2.15
Sambal Belachan – 100g JarSGD 14.45

Candlenut Desserts Menu with Prices

Menu ItemsPrice
Tempeh Walnut Cookie – 13 pcsSGD 26.75
Kueh BingkahSGD 21.40
Bandung Kelapa Litchi Cake 800gSGD 94.15
Mao Shan Wang & Pulut Hitam CakeSGD 29.95
Gula Melaka CakeSGD 29.95
Buah Beluak TartSGD 29.40
Lemongrass & Pandan cakeSGD 21.40

Read Also: Mott 32 Menu

Candlenut Beverages Menu with Prices

Menu ItemsPrice
Coke/Sprite/Coke LightSGD 6.40
Teh-O Tamarind PengSGD 12.85
Pandan KepingSGD 12.85
Yocha Kombucha – Passion Booster (400ml)SGD 13.90
Candlenut Bespoke Blue Pea Flower Loose Tea Leaf (40gm packet)SGD 32.00
Yocha Kombucha –  Immune Fighter (400ml)SGD 13.90

All the images and prices have been sourced from the official channels of Candlenut Singapore.

The owner of Candlenut Singapore is Chef Malcolm Lee.

Candlenut is a term that refers to the seeds of the candlenut tree (Aleurites moluccana), also known as the kukui nut tree. These nuts have a waxy texture and were traditionally used as a source of light in the past. They could be strung together and burned as candles, hence the name “candlenut.”

The candlenut tree (Aleurites moluccana) has a history rooted in Southeast Asia and the Pacific Islands. Historically, its oily nuts were used for lighting, leading to its name “candlenut.” Beyond lighting, candlenuts became vital in regional cuisines, particularly in Peranakan and Hawaiian cooking, used for thickening and flavor.

The dress code at Candlenut in Singapore is smart casual, which requires guests to wear clean and nicely dressed outfits.

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