Brad A. Johnson
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Brad A. Johnson

Food & Travel

Brad A. Johnson
  • Blog
  • About
  • Photography
    • Food Photography
    • Travel Photography
    • Restaurant Photography
    • Hotel & Resort Photography
  • Writing
  • Contact

Critic’s Notebook: Candlenut Kitchen, Singapore

  • October 27, 2010
  • Brad A. Johnson

This might be the best Peranakan cuisine in Singapore. Candlenut Kitchen has moved several times over the past decade, graduating to a bigger and more modern space each time. I dined at the first two iterations of the restaurant, and these images are from the second. Since I originally posted this, they moved on to yet another locale. Look for this place. It’s a moving target, but the food is absolutely incredible.

Candlenut sambal crab at Candlenut Kitchen, Singapore (Photo by Brad A. Johnson)
Prawn curry at Candlenut Kitchen, Singapore (Photo by Brad A. Johnson)
Beef rendang at Candlenut Kitchen, Singapore (Photo by Brad A. Johnson)
Pandan and coconut pudding at Candlenut Kitchen, Singapore (Photo by Brad A. Johnson)
Candlenut Kitchen, Singapore (Photo by Brad A. Johnson)
Candlenut Kitchen, Singapore (Photo by Brad A. Johnson)
Candlenut Kitchen, Singapore (Photo by Brad A. Johnson)
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Brad A. Johnson

Brad A. Johnson is a writer and photographer specializing in food and travel. His work has been honored repeatedly by the James Beard Awards, the Lowell Thomas Travel Journalism Awards, the pdn Food Photography Awards and many others. Based in Southern California, Brad currently serves as restaurant critic for the Orange County Register.

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View from The Hoxton Los Angeles. ⁠⠀ 39 0
Breakfast. Sibling Rival at The Hoxton DTLA. ⁠⠀ 78 4
The Hoxton Los Angeles. Charming and affordable. Fresh review on the blog. ⁠⠀ 48 0
I’ve been haunted by a number of dishes over the years, dishes around the world that I can’t get out of my head, dishes against which I compare everything else I eat in that particular genre. This is one of those dishes. This is a Peranakan prawn curry at @candlenutsg in Singapore. Beautiful shell-on prawns, coconut milk, clusters of whole black peppercorns, astoundingly hot green chilies, fried shallots... Absolutely extraordinary. This is one of those dishes that makes me buy another plane ticket. This restaurant has grown from a tiny, sleepy storefront into a splashy, trend-setting see-and-be-seen affair, one of the first of its kind to celebrate modern Peranakan cuisine. When I ate this dish at Candlenut, they were in their second location, and now they have moved into an even bigger, livelier space (I dined at the storefront on previous visits). I dream of going back. ⠀ 63 3
Hard to believe what's been happening in Hong Kong lately. Stay safe, HK friends. ⁠⠀ 59 0
Happy Taco Tuesday! ⁠⠀ 76 6
Brad A. Johnson
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Writer. Photographer. Traveler. Restaurant Critic.

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