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The simple fried hor fun (aka kueh teow/rice noodle/河粉) comes in many forms around Asia and is my favourite type of noodle due to its chewy texture and ability to absorb lots of flavour. Recently had dinner at the famed Chef Kang’s Private Kitchen, and we ordered a medium portion of Fried Hor Fun with Preserved Radish ($48++). And oh my, this was very good!
Visually, it looked as expected and “the usual” but with much more ingredients till they kind of covered all the noodles from sight. The taste, on the other hand, was phenomenal.
Yes, it had a lot of wok hei and fragrance from the lard, but what set Chef Kang’s version apart was how he managed to bring out so much sweetness from the preserved radish, vegetables, onions and a lot of mushrooms, instead of using dark soy sauce. No, I’m not talking about dessert level sweet, but rather savoury-sweet, 鮮甜, which characterises Cantonese cuisine. Chef Kang’s tendency to elevate sweetness in this savoury-sweet balance gives his dishes a unique character.

Crispy Pork Belly ($38++) was unassuming, but yet made for a really nice snack! The crunchiness of the pork skin was 💯 and spices were quite addictive too! I liked how it didn’t feel oily, and hence don’t feel too health conscious when eating this okay 😇

Prawn Rolls with Salted Egg Yolk ($38++) served in cute little cups, as if the chef is asking me to eat it all in one bite, which I did 😚 the prawn roll had a really nice crunch through the prawns, tofu skin and vegetables, and combined with the addictive salted egg yolk, it made for a very flavourful bite indeed.

The salted egg yolk was creamy and slightly sweet, resonating the common inclination towards sweetness in many of Chef Kang’s dishes. No, not dessert sweet, but savoury sweet 鲜甜, a characteristic taste profile in Cantonese Cuisine. 😊

🧨 Presenting the Kurobuta Char Siew ($48++) served on a hot plate by Chef Kang! Beautiful char with a flavourful garlicky and sweet marinade glaze~ unlike the usual char siews, the chef’s rendition had the glaze still in a viscous form due to the hot plate heat, instead of a dried or poured-on glaze sauce, resulting in a flavour bomb of just-caramelised thick glaze when it reached the tastebuds 🤤

The meat itself was very tender, but a bit too tender to the extent it easily broke apart when taking it out of the hot plate. Like really much too easily, which is not a good thing 😅

We were there to celebrate a birthday and instead of ordering a few ala carte dishes, we opted for the ‘Taste of Candlenut’ January menu ($68++ per pax) which comprises of tasting portions of several signature dishes of the restaurant.

We started off with a trio of small bites from kueh pie tee to itek sioh on fried mantou to charcoal grilled Westholm wagyu beef satay. Unfortunately, the dining experience started off on the wrong footing as one of the fried mantous contained duck bones from the pulled braised duck meat, which we proceeded to send it back to the kitchen. The mains arrived shortly after and the bakwan kepiting soup (blue swimmer crab chicken tofu balls in chicken broth), sayur Nangka kerabu (young jackfruit salad) and buah keluak sotong were very much enjoyable and the experience was truly redeemed by the care and concern from the staff from the horrifying encounter and the excellent showcase of desserts, red bean bandung and homemade nyonya kueh.
✨ Candlenut
📍 17A Dempsey Road, Singapore 249676
🛵 https://candlenutsingapore.menu/
🍴 [Self Funded]

For full description please read the previous post first. This post just talks about the 2nd main option.

4. 2nd course: A dash of Satay - sweet chargrilled tender texture of Satay with a peanut-foie gras sauce to balance the sweetness.


Amazing experience: great ambience, location, service and food! The restaurant has a michelin star for a good reason.

1. They start with breads (we got 3 options: sourdough, potato curry and squid ink) and butter (2 options: & unsalted french butter)

2. Spirit of Singapore canapes (which is essentially 3 types of appetizers). Indian pappadam, beef short rib, seafood otah)

3. 1st course: we were served cured hamachi & burrata with pickled vegetables in a granite dish & pickled crushed ice to keep it refreshing

4. 2nd course: (you get an option of fish, chicken and beef -$24) I went with fish! I was served a stingray with Indonesian rempah cooked with french tomatoes and seasoned with kaffir lime to replace the sambal :)

5. It was time for a palette cleanser sorbet!

6. 3rd course: A whiff of mont blanc - a deconstructed mont blanc with some twists like Japanese red bean. They call it a little brother of mont blanc

7. Petite four: 3 types of small pastries to go along your tea/coffee order

Each course is a chapter and comes with a little card which you can keep as a momento. They have very nice wine collection on their menu and a friendly sommelier to guide you to your taste. The wines are on the expensive side. But, overall the experience is totally worth the price. You may choose a 5 course or a 7 course menu if you are used to bigger plates.


Part of the tasting menu ($238++).

Meta is short for metamorphosis and has a strong philosophy of change and evolution. Headed by Chef Sun , food here reflects this philosophy with perfect intersections between not 2, but 3 different cultures: Korean, Japanese and French!

Pictured is the Aged Sawara, served as the first dish after amuse bouche. Sawara is a top grade Japanese Mackerel, best during the winter when it’s fattest, very sweet and rich in flavour. It was aged to give it an aromatic smoky flavour.

Not only was it served with a really generous amount of caviar 😍 the yellow sauce beneath was very special, and the most memorable component to this dish, a ponzu sauce made with egg yolk. Ponzu usually goes well with sashimi, and the use of egg yolk gave this sauce an amazing silky texture that just coats the fish perfectly. What a genius!


[Dishes: Sambal Four Heavenly Kings + Chincalok Omelette + Udang Sambal Petai + Blue Swimmer Crab Curry + Chef's Mum's Chicken Curry] [Dessert: Cendol Cream + Petite Kueh Kosui and Kueh Bingkah Platter + Kueh Salat]
There's nothing I can say that hasn't already been said, so I'll just say it anyway: superb and delectable and flavourful and amazing!!!! My favourite was definitely the Chef's Mum's Chicken Curry but the Blue Swimmer Crab Curry was a close second. The dessert was ALSO amazing and the Cendol Cream was so incredible.

Must order Poached Rice with Canadian Lobster Meat ($25.00++ per pax) Gorgeous!
Special thanks to Chun Wai and Helen for the excellent services!
Location: Summer Pavilion, The Ritz Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799
#summerpavilion #theritzcarlton #ritzcarltonmilleniasingapore #burpple #burpplesg #onemichelinstar