In Singapore, Chef Malcolm Lee makes his Mum’s Chicken Curry | The Kitchen at the Los Angeles Times
As a Peranakan, Chef Malcolm Lee’s mission has been to preserve his culture and lift it up through fine dining. This week, we’re in Singapore, where Lee takes us to his Michelin star-winning Candlenut to make his Mum’s Chicken Curry for us. The dish reflects his mother’s actual recipe and melds flavors unique to the Indo-Chinese roots of his culture.
Lee will be coming out to this year’s L.A. Times Food Bowl, presented by City National Bank. For tickets and more information, go to lafoodbowl.com
Lee will be coming out to this year’s L.A. Times Food Bowl, presented by City National Bank. For tickets and more information, go to lafoodbowl.com