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 took us to his Michelin-Star winning Candlenut to make us his Mum's Chicken Curry. The dish reflects his mother's actual recipe and melds flavors unique to the Indo-Chinese roots of his culture.
Chef Malcolm Lee will be coming out to this year's L.A. Times Food Bowl presented by City National Bank. lafoodbowl.com
For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.latimes.co...
Connect with us:
/ latimesfood
/ latimesfood
/ latimesfood

[@ropro9817]

Damn, adding Singapore to my bucket list. My mouth was watering for that whole video!

[@sarahlong7428]

Yum! I need to try this cuisine

[@AnilPrabha]

Top notch 👌

[@chingfuncheong1820]

What brand is the grinder used to grind the chicken curry rempah please

[@noellaq8056]

Does anybody know??

[@jlee104]

its just a blender

[@jeremyjamesliangwang1788]

Preethi blue leaf series (made in India)

[@kristang50]

Yes

[@NeilMirani]

What was the chilli paste please.

[@redcomet613]

Fire Jenn Harris 🚮

[@guillaumesandmayer7053]

Coconut milk? Coconut cream man - Seriously - Granny Nonya upset now.