Let our site be more useful to you each time you visit by enabling your cookies so we can remember details like your preferred language and more for a smoother browsing experience. Okay


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.

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.”

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.


Check Out

  • 问题来了!那些年你遇到的噪声扰民怎么办? 2018-12-17
  • 四川医疗巡诊走进松潘为在乡优抚对象送健康 2018-12-17
  • 医疗人才“组团式”援藏:为高原人民健康圆梦 2018-12-17
  • 来自井下580米的呼唤文章中国国家地理网 2018-12-16
  • 解读习近平八一讲话:铭记辉煌历史 推进强军事业 2018-12-16
  • 6月北京4宗土地出让 面积超30万平 ——凤凰网房产北京 2018-12-16
  • 百姓满意的口碑,就是最高荣誉! 2018-12-16
  • 本钢集团:以十九大精神为指引做强做优做大国有企业 2018-12-15
  • 当然,可这免费卡可以转给他人用,而这人并非是享有免费的人[微笑] 2018-12-15
  • 高考2018 十年寒窗为今朝 2018-12-14
  • 我国今年端午节交通事故起数、死亡人数下降 2018-12-14
  • 总投资过千亿 武汉61个重大项目集中开工 2018-12-14
  • 天津市和平区人大常委会党组副书记、副主任姚增顺接受纪律审查和监察调查 2018-12-13
  • 白春礼、顾行发、贺泓谈“科学治理灰霾 促进绿色发展” 2018-12-13
  • 吉利博越运动版上市 配置升级更具个性 2018-12-12
  • 593| 762| 213| 549| 441| 868| 665| 656| 263| 948|