People 1 minute 31 October 2016

The Struggles and Sacrifices of Running A Michelin-Starred Kitchen: Malcolm Lee of Candlenut

We go behind the scenes with Malcolm Lee of the world's first Michelin-starred Peranakan restaurant.

Peranakan Singapore video

t's a long way from the seats of our gala dinner up onto the Michelin stage - just as it's a long journey to success. On the eve of his restaurant's move to a brand new venue on Dempsey Hill, we go Behind The Scenes with Malcolm Lee of Singapore's Candlenut restaurant to learn more about the struggles and sacrifices he had to go through to get the restaurant to its current stature, and why he has a love-hate relationship with it - even today.


Keep Exploring - Stories we think you will enjoy reading

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
Follow the MICHELIN Guide on social media for updates and behind-the-scenes information