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 MichelinStar winning Candlenut to make us his Mum's Chicken Curry. The dish reflects his mother's actual recipe and melds flavors unique to the IndoChinese 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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