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    Meet
    Malcolm

    Michelin-starred chef

    One of a select handful of Singaporean chefs to have won a Michelin Star—which he has retained since 2016—Malcolm is constantly looking for ways to both preserve and innovate the flavours of his youth. As a child, he grew up with the smell of spices from his grandmother’s traditional Peranakan dishes wafting through his doorway.

    When Malcolm realised that life chained to a desk wasn’t for him, he turned his lifelong passion for food into a career in the kitchen. Upon securing a Miele-Guide At-Sunrice scholarship and graduating from the At-Sunrice GlobalChef Academy, he worked his way from humble line cook to his current role as chef-owner of Peranakan restaurant Candlenut.

    Connecting
    people
    through food

    “There’s a reason why we’re called a ‘kitchen brigade’. When service time hits, the kitchen turns into a warzone,” Malcolm shares. “But I love the cuts, the burns, the camaraderie.” It’s not just the adrenaline of the kitchen that drives his passion: to Malcolm, food is a way of creating a deep connection with both friends and strangers. “I believe the essence of Peranakan food is really about people,” he says. “A traditional Peranakan meal can take a week to prepare. Food is love, and I hope people can feel that.”

    Malcolm’s
    culinary domains

    From local wet markets to suburban neighbourhoods that provide him with culinary inspiration, Malcolm Lee invites you to experience a chef’s view of Singapore.

    Peranakan architecture as inspiration

    Malcolm finds visual inspiration for his dishes in the Peranakan architecture of the Katong and Joo Chiat neighbourhood: “I love the shophouses in Katong and Joo Chiat: All these little intricate touches on the wall and staircases. They really help me understand how Peranakan food should be.”

    Innovating traditional flavours

    As an innovative Peranakan chef, Malcolm is well aware of resistance to his dishes. “Doing Peranakan food in Singapore is tough,” he laughs. “It can make you feel like a target board.” Dishes like Candlenut’s buah keluak (black nut indigenous to Southeast Asia) ice cream are proof of how Malcolm pushes culinary boundaries.

    A taste of his youth

    To understand Malay influence on nonya food, Malcolm suggests that you visit Geylang Serai Market. Its hawker centre serves up dishes from the chef’s childhood: “Peranakan food is very similar to Malay food. I grew up eating rice and sambal, and this is the place to go to find similar dishes.”

    Wet market connections

    “Peranakan food isn’t just about food, it’s about connecting with people.” A believer in food as a gateway to human connection, Malcolm still visits his old stomping ground at Tekka Market, where he sources for fresh seafood and other local produce, from long-time vendors whom he now calls friends.

    Shophouses found along Joo Chiat

    A 3-day guide for foodies

    Follow chef Malcolm Lee as he leads you on a trail through Singapore, peppered by his love for food and Peranakan heritage.

    Also

    Check Out

  • 怎么还不见笑博士的正面回答呀?你或你老婆的“私房钱”,可是不能算着按劳分配的哟。按需分配、按劳分配,都是光明正大的原则哟!说说你的“按劳分配”嘛,而且你的这个“ 2019-05-25
  • 韩传统仪仗队奏阿里郎欢迎金正恩 2019-05-16
  • 高清:葡萄牙明晨对阵西班牙 C罗领衔球队认真备战 2019-05-16
  • 李仲彬任成都市委副书记 王川红任成都市纪委书记 2019-05-14
  • 看完《前任3》 你该做什么? 2019-05-13
  • 习近平同上海合作组织成员国领导人共同会见记者时的讲话(全文) 2019-05-10
  • 马家驹:Bose很乐意与新势力造车品牌合作高端音响 2019-05-10
  • 高清:2018年俄罗斯世界杯正式开幕 罗纳尔多亮相 2019-05-07
  • 食品舆情:京东回应“假茅台”系被调包 饿了么推出可食用筷子宣传环保 2019-05-04
  • 世界杯八大热门悉数亮相 西班牙巴西最有冠军相 2019-05-04
  • 前瞻:“初生牛犊”秘鲁盼掀翻丹麦 2019-05-03
  • 女性之声——全国妇联 2019-04-29
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  • 【十九大·理论新视野】动漫:“社会主义现代化强国”如何建成 2019-04-12
  • 中国创新成果加速惠及世界 2019-04-12