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I cannot tell you enough just how blardy good their Signature Cold Capellini (Angel Hair Pasta) is, so much so that for the last three years, my dear old friend @sabbie88 has requested that we have our joint birthday dinner there. If you’re not willing to fork out $88 for this (feeds two pax), then I grant you permission to salivate while looking at this photo right here ☝🏼 .

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I do not usually voluntarily pick any duck dish as a main (Peking Duck ain’t counted) but I knew the Duck Confit at Thevar’s will be a guaranteed winner. And it most certainly is. .

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This sheet of extremely crispy and flaky Roti comes complementary to the King River Prawn that is dressed in Indian XO Sauce (yes, that’s right. I haven’t heard of this one either). But to me, the shining star here is truly the Roti, and that’s why it’s featured as the first photo instead of the prawn. It is so good, I can’t stop thinking about it and I wonder why can’t all Rotis be this perfect? .

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Whenever I step into any Indian restaurant, I MUST order two things and if the restaurant doesn’t serve either, I will be sorely disappointed. One of them is Naan, the other is Palak Paneer (Spinach in Cottage Cheese). .

I was very excited to see this Butter Mushrooms Paneer with Naan on the side. HEAVENLY 😍 Naans are usually a little more dense but this was so light, I barely realised I was even having any carbs. The mushrooms - Buttery, silky but not heavy. So fragrant, I really wish the portion was bigger. Like, waaaaay bigger. .

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Mackerel in Tomato Chutney wrapped very simply in paper-thin Dosai (somewhat like a crepe) may not sound extraordinary. But it is. .

I cannot properly describe what or how it tastes. All I know is that this is not the kind of fish curry or assam fish you get at any Indian/Chinese restaurant. It has a finesse to it, yet it feels homely, like a dish your best friend’s grandmother would make for you at their family dinner. Try it for yourself and let me know what you think of it. .

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I deem this the mod-Indian rendition of our Chinese Sio Bak - A really crispy skin (not crackling, just very crisp, and good enough for me) topping a thick chunk of Pork Belly, with a good amount of fats and really tender meat. I thoroughly enjoyed the Sambal Aioli and what other magical spices that wrapped this. .

You do eat it together with the Thai Betal Leaf that it comes housed in, though to be honest, I couldn’t get any taste out from that cos the flavours from our main subject here was overpowering (in a good way). SO DARN GOOD. .

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Half a dozen of freshly shucked American Oysters topped with Rasam Granita - A broth that is sweet, tangy and mildly spiced all at once, my palate was having so much fun, it was screaming for another whole dozen of oysters 😋 .

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We ordered two of Candlenut’s Signature Chendol(s) with Pandan Jelly and (extra!) Gula Melaka and one Mao Shan Wang Pengat made of Durian Purée, Young Coconut Granite and Gula Melaka. Very unfortunately, I accidentally permanently deleted the durian dessert’s photo from my phone so I can’t show you fans of durian here. .

Thank you again @_elainetan_ and TL for celebrating my birthday with me (albeit belated) and arranging for the ‘birthday cake’ (Gula Melaka Kueh Kueh 😍). I am truly blessed to have friends like you who have remained by my side 😘 .

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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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1️⃣ Kueh Pie Tie - Really light and thin shells, unlike the dense ones you get outside, filled with Shredded Turnip and topped with Shrimps, Pork Belly and a good load of Sambal Chilli. Really wonder how the shell can hold up so much. You’ve got to pop the whole thing straight into your mouth and not take dainty small bites though. Don’t worry about looking greedy! .

2️⃣ Ngoh Hiang - Crispy Beancurd Skin wrapped with Minced Pork, Prawns and Waterchestnut. Also amazing how much ingredients they squeezed into this and still have the structure hold so well. .

3️⃣ Kurobuta Pork Neck Satay glazed with Kicap Manis - I just wish there was more of these, and I already had two! .

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At least I tried to make a ‘clean’ cut 😆 It wouldn’t have been my first choice of cake cos I only love chocolate cakes but I couldn’t resist! Having said that though, this bunny made of Soy Milk Pudding sitting atop dense Matcha Mousse filled with Adzuki Beans, then encrusted in a Dark Chocolate casing is actually very yumz! Didn’t even think I would like it as much as I do. .

Thank you again @boufesg for the free birthday cake (of any choice) for those celebrating their big days at your cafe (I didn’t know this before choosing the venue for brunch). For your info peeps, you need to show proof of your birthday and the the day you want to redeem the cake has got to be within 3 days from your actual birthday (sorry about the tilted video!) .
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One thing though - This piece is considered rather smallish and for its size, I think it was a little overcooked. Still had a chew to it but would have been much better if it was more tender. Oh, in case you’re wondering, this one’s sitting on a bed of “Viola” (purple) Mash Potato though it looks grey/black under dim
lights .

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