Some have called Buah Keluak (a type of black nut from Indonesia) Asia’s version of black truffles. Usually found in main courses or appetisers, Candlenut ups the ante by utilising this rare traditional ingredient in a dessert. While the flavours of the Buah Keluak are not as apparent here, one can still find familiar traces of its gentle earthiness with each bite of the ice cream. Also used in making the ice cream, the Valrhona chocolate contributes a mild bitterness and sourness. Placed atop a bed of chocolate crumble, salted caramel, popping candy and chilli specks, the Buah Keluak ice cream then has a blanket of warm chocolate espuma pulled over part of it.

There is this incredible interplay of flavours, textures and temperature in your mouth: earthiness, bitterness, sweetness, sourness, spiciness, saltiness, warm, room temperature, cold, soft, semi-soft, bizarre popping candy fizziness??? Chef Malcolm Lee of Candlenut definitely provides an interesting modern interpretation of a traditional ingredient with this dessert. Through the plating, he is also able to evoke nostalgic memories of Happylemon at ION (loljk).

Lastly, here is some food for thought: Something cold on a bed gets a warm blanket covering it, is this a new literal interpretation of what comfort food is?