Join Chef Malcolm Lee of Candlenut in this cooking demonstration as he creates his version of Fish Maw Soup inspired by the beautiful kamcheng on display in ACM's Maritime Trade Gallery.
Introduction to Chef Malcolm Lee
Chef Malcolm Lee is head chef and owner of Candlenut in Singapore. The restaurant specialises in Peranakan heritage cuisine with a modern approach. Chef Malcolm Lee, a Peranakan himself, started operating a Western café-bar during university days. His rediscovery of familiar Asian flavours came when he became the very first Singaporean recipient of the Miele Guide Scholarship, granting him a place at the At-Sunrice GlobalChef Academy here in Singapore.
His time there enabled him to re-experience his Asian culinary roots, and thus played a large role in his decision to preserve Peranakan cooking. Bringing these experiences together, Chef Lee seeks to serve his heritage through a menu of refined tastes and techniques, hence Candlenut’s authentic yet innovative Peranakan flavours. His hard work and passion for heritage cuisine and culinary innovation was acknowledged when Candlenut became the first Peranakan restaurant to receive an acclaimed Michelin star in 2016, and he has retained the star ever since.
About Savour Heritage @ ACM
Rediscover aspects of Singapore’s food heritage at ACM with a mix of onsite and online programmes that are part of Singapore HeritageFest 2021. Go on a culinary trail in the galleries, attend food styling workshops, learn new recipes inspired by the museum's collection, and more. Learn, explore, and create with us at ACM. For find out more, visit our website here.
Singapore’s current Safe Management Measures (SMM) will be in effect. You will need to wear a face mask and remain in your personal group (max 8 pax). SMM subject to change.