Discover the culinary journey of Chef Malcolm Lee, an esteemed Singaporean chef renowned for his passion for traditional Peranakan cuisine. Explore his inspiring story, innovative culinary techniques, and his commitment to preserving Singapore’s rich culinary heritage. Delve into Chef Malcolm Lee’s exceptional achievements, including the prestigious Michelin star for his restaurant, and gain insights into his authentic flavors and artistic presentations. Join us on this gastronomic adventure and learn why Chef Malcolm Lee is a celebrated figure in Singapore’s vibrant culinary scene.
Malcolm Lee is a Singaporean chef and restaurateur best known for his innovative take on traditional Singaporean cuisine. He is the founder and executive chef of Candlenut, the world’s first Michelin-starred Peranakan restaurant, which he opened in 2010. Lee’s cuisine showcases the unique and complex flavors of Peranakan cuisine, a blend of Chinese, Malay, and Indonesian culinary traditions that has developed over centuries in the Straits of Malacca region.
Early Life and Education:
Malcolm Lee was born in Singapore in 1983. His family has roots in Peranakan cuisine, with his grandmother and mother both being talented cooks who specialized in traditional Peranakan dishes. Lee grew up in a household where food was always a central focus, and he developed a passion for cooking at a young age. He would often help his mother and grandmother in the kitchen, learning about the ingredients and techniques used in Peranakan cooking.
After completing his secondary education at St. Joseph’s Institution, Lee enrolled in the culinary arts program at the At-Sunrice GlobalChef Academy in Singapore. He studied under the tutelage of renowned chefs like Emmanuel Stroobant and Ryan Clift, and graduated with a diploma in culinary arts in 2005.
Career Beginnings:
After graduation, Lee worked in various restaurants in Singapore, honing his skills in French and modern European cuisine. However, he always felt a deep connection to his Peranakan roots and was keen to explore the potential of the cuisine in a modern context. He spent several years researching and experimenting with Peranakan ingredients and techniques, developing new recipes and flavor combinations that would showcase the cuisine’s complexity and depth.
In 2010, Lee opened Candlenut, his first restaurant, in the historic Dempsey Hill neighborhood of Singapore. The restaurant was an instant success, with diners praising Lee’s innovative take on traditional Peranakan cuisine. Candlenut quickly became one of the hottest tables in Singapore, attracting locals and tourists alike with its sophisticated dishes and stylish décor.
Awards and Accolades:
In 2016, just six years after opening, Candlenut was awarded a Michelin star in the inaugural Michelin Guide Singapore. The restaurant was the first Peranakan restaurant in the world to receive this prestigious accolade, and it cemented Lee’s reputation as one of the most talented and innovative chefs in Asia.
Lee’s achievements at Candlenut have not gone unnoticed by the culinary world, and he has received numerous awards and accolades for his work. In 2017, he was named Asia’s Best Female Chef by the Asia’s 50 Best Restaurants organization, becoming the first Singaporean chef to receive the honor. He has also been named to the Forbes 30 Under 30 Asia list, and has received numerous awards from the Singapore Tourism Board and other organizations.
Candlenut and Peranakan Cuisine:
Candlenut has become synonymous with Peranakan cuisine, and Lee is widely regarded as one of the foremost authorities on the cuisine. Peranakan cuisine is a blend of Chinese, Malay, and Indonesian culinary traditions, with influences from Portuguese, Dutch, and British colonialism. It is characterized by its complex and layered flavors, with dishes often featuring a balance of spicy, sweet, sour, and salty flavors.
At Candlenut, Lee has taken traditional Peranakan dishes and given them a modern twist, incorporating new ingredients and techniques to create dishes that are both familiar and innovative. Signature dishes include the buah keluak fried rice, a fragrant rice dish made with the nut of the kepayang tree, and the blue swimmer crab curry, a rich and flavorful curry made with fresh crab and a blend of spices.
