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

  • 一天两人被困山中 两路消防涉险救人 2019-06-25
  • 探索西部引才用才新机制 打造四川转型发展新引擎 2019-06-25
  • 意大利高山牧羊排队爬雪山 景象壮观 2019-06-25
  • 总有一朵花是你 美丽中国《美的人》 2019-06-24
  • 全国降温开启“速冻”模式 文人墨客笔下的冬天有多冷? 2019-06-24
  • 风行T5动力曝光 1.6T发动机性能出众 2019-06-24
  • 穗青少年三棋锦标赛下月举行 2019-06-23
  • 周强:坚持严格公正司法,加强人权司法保障 2019-06-23
  • 政务新媒体启动“关停整合” 2019-06-23
  • “蔡家崖号”列车本月21日正式运营 2019-06-22
  • 更别忘了马克思对共产主义设定的另一个条件:劳动不再是谋生的手段。这一点哈儿是怎么也不能理解的,哈儿嘛,夏虫不可语冰嘛。 2019-06-22
  • 5.20表白日 看乌鲁木齐情侣们南山花样秀甜蜜 2019-06-22
  • 山西:“一县一策”集中攻坚深度贫困县——黄河新闻网 2019-06-22
  • 孩子“触网”低龄化 净网护苗宜疏不宜堵 2019-06-21
  • 美对华发起第七次双反调查 专家:或另有深意 2019-06-21
  • 500彩票网即时比分 南国早报特码资料 海南环岛赛彩票玩法与开奖 023期一码中特 极速十一选五技巧走 刮刮乐哪个中奖率高 老快3推荐 新浪竞彩篮球大小分 2024期南国彩票论坛 山西十一选五走势图遗漏 广东好彩1125 2019体育彩票走势图 中国福彩网12选5 3d走势图带连线专业版 费莱尼中超第一球