Jeff and Novi Rickert celebrated the grand opening of their Indonesian-Malaysian themed eatery, Candle Nut Restaurant, on July 14 in the downtown space formerly occupied by Saigon Bistro.
 
Novi Rickert grew up in Suravaya, Indonesia, and spent much of her childhood learning to cook. Jeff Rickert, a native North Carolinian, spent the better part of his career working throughout Southeast Asia and was captivated by the region’s diverse cuisine.
 
“Southeast Asian cooking is so rich in flavors from bold spices such as turmeric, ginger and star anise,” said Jeff Rickert. “And Indonesia has such intersection of cultural influences -- Malaysian, Indian, Chinese, just to name a few.”
 
The restaurant’s name comes from the candle nut, a nut from the same family as the macadamia nut, which is commonly used in Southeast Asian cooking. It is often ground into a paste to use in curries, soups and sauces.
 
The Rickerts have spent the past three months redesigning the dining room at 21 N. Front St., creating a sophisticated look with deep red walls, new wood floors and elegant lighting.
 
The menu offers vegetarian entrees as well as beef, lamb, chicken and seafood dishes, many served with sambal, a spicy condiment made primarily from chili peppers with the addition of ingredients such as shrimp paste, garlic, ginger, shallots, lime juice and vinegar.
 
Also on the menu are plenty of summer cocktails featuring fresh fruit and fruit juices, Asian beers and a variety of wines.
 
Candle Nut Restaurant is open 11 a.m. to 10 p.m. Tuesday through Sunday.
 
Have a tip for Restaurant Roundup? Email us at: [email protected].