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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

  • 香港山西商会胡晓明会长一行在右玉县考察“旅游+”项目 2019-03-20
  • Chinese Premier meets press 2019-02-22
  • 一语惊坛(6月6日):矢志不渝依法治国,努力让正义不会迟到,更不缺席。 2019-02-22
  • 人民日报评论员担起我们这代人的使命 2019-02-15
  • 法制日报:巨额奖金被冒领戳中行业痛点 2019-02-15
  • 银行不用“冲时点”了?存款偏离度调整至4% 2019-02-07
  • 网友公园巧遇贾静雯一家 Bo妞成长迅速已经会走路 2019-01-31
  • 美极了!苏州老人用4年时间建了一座“空中爱心花园” 2019-01-29
  • 校外培训机构专项整治 对无证无照超纲超前说“不” 2019-01-26
  • 大同文化旅游商品创意设计大赛启动 2019-01-26
  • 江苏淮安举行万人龙虾宴 2019-01-18
  • 既然主贴跟帖都不给发 那我就让管理彻底一边倒去吧,我也彻底休息了。 2019-01-14
  • 山西运城:夏日盐湖色彩斑斓犹如“调色盘” 2019-01-14
  • [安徽新闻联播]安徽与中央企业签下1800多亿元合作大单 2019-01-09
  • 高清:探访苟坝见证历史 红军在此留下珍贵遗物 2019-01-03