Uploaded March 2018 | Updated September 2026, 2 hours ago
Earlier this year I worked on a fun project developing a dish with Malcolm Lee from one Michelin-starred Singaporean restaurant, Candlenut.
Our task was to develop a recipe that captured the spirit of Singapore. Drawing from my Hainanese background and Malcolm's Peranakan family influence, we developed this Hainanese-Peranakan chicken rice with richly fragrant stock, poached chicken, crab fat chilli, black nut sambal, pineapple achar and crab and chicken meatballs in soup.
The dish was served at a collaboration dinner held simultaneously in Singapore and Sydney last month, where diners in each city were linked by real-time video and audio across a single table so they could see and chat to each other despite being thousands of kilometres apart. It was an amazing event.
The recipe is a little complicated, but if you want to have a go you can follow the link here:
visitsingapore.com/en_au/dining-drinks-singapore/dining/adam-liaw-meets-malcolm-lee
Earlier this year I worked on a fun project developing a dish with Malcolm Lee from one Michelin-starred Singaporean restaurant, Candlenut.
Our task was to develop a recipe that captured the spirit of Singapore. Drawing from my Hainanese background and Malcolm's Peranakan family influence, we developed this Hainanese-Peranakan chicken rice with richly fragrant stock, poached chicken, crab fat chilli, black nut sambal, pineapple achar and crab and chicken meatballs in soup.
The dish was served at a collaboration dinner held simultaneously in Singapore and Sydney last month, where diners in each city were linked by real-time video and audio across a single table so they could see and chat to each other despite being thousands of kilometres apart. It was an amazing event.
The recipe is a little complicated, but if you want to have a go you can follow the link here:
visitsingapore.com/en_au/dining-drinks-singapore/dining/adam-liaw-meets-malcolm-lee
