1️⃣ King Tiger Prawns swimming in a thick pool of Gula Melaka Coconut Sauce with Lemongrass and Thai Basil. I must say, the addition of palm sugar really made quite a significant difference here, toning down the sometimes overpowering essence of coconut milk, and instead, enhancing the sweetness of fresh prawns. .

2️⃣ Buah Keluak of Braised Chicken - One of the highlights of Peranakan cuisine is this Black Nut Sambal sauce. Extremely tender meat that slid off the bones easily . The sauce was so good, I later used it to sweep clean the complimentary bowl of Fish Crackers. .

3️⃣ Wagyu Beef Rib Rendang - I would have much preferred if the sauce was spicier, as with all other dishes at Candlenut so but the star here was really the quality of the beef. Regardless, I still enjoyed this and ensured no shred of meat went to waste. .
4️⃣ Chap Chye is a mixture of Braised Cabbage with Black Fungus, Black Mushrooms, Lily Buds, Pork Belly and Vermicelli. Nothing outstanding about this dish. .

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