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.
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.
Share on:
Subscribe to the Michelin Guide Newsletter
Stay on top of best Restaurants, Lifestyle, Events recommended in your city.