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Candlenut x nahm: First-ever Peranakan and Thai four-hands collaboration

Chef Malcolm Lee of the celebrated Candlenut at COMO Dempsey welcomes Chef Pim Techamuanvivit of nahm at COMO Metropolitan Bangkok for a ‘one evening-only’ coming together of Peranakan and Thai cuisine.


The Candlenut and nahm Four-Hands Menu will include two ‘fusion’ Thai and Perenakan dishes that are currently being created by the chefs and will be unveiled on the night.


In addition, the chefs will offer a selection of their own signature dishes, including nahm favourites such as Miang of Lobster, Chicken, Green Mango, Snake Fruite and Herbs served on Betel Leaves and Blue Swimmer Crab Southern Yellow Curry with Betel Nuts and Calamansi. Candlenut’s signature dishes will include Charcoal Grilled Maori Lakes Lamb Neck Satay, Kicap Manis Glaze and Kühlbarra Ocean Barramundi Fillet, Masak Merah, Kaffir Lime Leaf.


The first seating will take place from 6pm to 8pm and the second seating from 8.30pm onwards. The tasting menu is priced at S$168++ per person and a wine pairing option is available for an extra S$88++ per person.


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