Back at my favorite restaurant in Singapore, where Malcolm Lee presents his modern take on Peranakan cuisine. It's an obligatory stop for me every time I am in Singapore.
Full account of lunch is here: http://www.diarygrowingboy.com/2018/05/singapore-hop-2018-como-estas.html
Wing bean salad, baby red radish, lemongrass, cashew nuts, prawns, calamansi lime dressing
Candlenut buah keluak fried rice, sunny side up
Westholme wagyu beef rib rendang, serunding, turmeric leaf
Candlenut's classic chendol cream, pandan jelly, gula melaka - the best chendol in the world, for me
Mao Shan Wang ice cream, durian puree, kueh rose - can't not have the durian dessert
