You can tell Peranakan restaurant Candlenut thinks things through. They take into consideration not all customers are willing to dirty their fingers by handling the "buah keluak" nut, regardless of how delicious the dish is. So they actually scoop out the nut flesh and mould it into an elegant form that mimics the actual nut. This is then placed on a lime leaf balanced on the pile of chicken pieces for ease in eating.
However, do not mistake this as a cop-out in any way when it comes to flavour. There is incredible richness in the thick gravy due to the very generous amount of "rempah" and "buah keluak" used. I also like that the pair of drumsticks and two pieces of thigh meat in the serving were completely saturated from being stewed in the gravy.
This classic is done really well here in my opinion - it can almost rival my mum's 😜