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
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[@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.

[@bossman674]

He may have meant cream. Milk / cream are often interchangeable in Asia, not because of anything other than a loss of translation… a lot of cookbooks say coconut milk, when they mean the thicker milk (ie cream). Anyway, that’s my take.