Adam and Malcolm share a very similar philosophy when it comes to food.
Malcolm is heavily influenced by his Peranakan heritage in the food he cooks, earning his restaurant a prestigious place in the Michelin guide. Adam is influenced by his Hainanese heritage but brings a modern twist to his cooking, complementing Malcolm’s passion for flavour innovation.
Adam and Malcolm have been mutual fans of each other for some time and have come together to collaborate over their shared love for flavours and keeping their heritage alive.
Adam and Malcolm went from roadside stalls to heritage tea rooms, tasting new flavours to inspire their dish. They developed a dish rooted in their heritage with a surprising twist, taking the traditional and familiar flavours and making it modern.
Malcolm and Adam visited Chinatown Wet Markets, the source for many locals to pick up their daily produce. Both were inspired by the delicious smells, local produce and fresh seafood. They picked up fresh crab which became a key ingredient in the dish they created together – Hainanese-Peranakan Chicken Rice.
Adam and Malcolm created a spin on the classic Chicken Rice – Hainanese-Peranakan chicken rice. The dish took aspects of Hainanese cuisine from Adam’s side and Peranakan cuisine from Malcolm’s side, combining them for a uniquely Singaporean experience, infusing elements from the Chilli Crab. Download Recipe
In February, foodies from Australia and Singapore shared a virtual dinner. Cameras and screens bridged the distance between the two countries in real-time, and diners delighted in the new flavours fused into the classic chicken rice dish they were all familiar with, tasting elements of Adam and Malcolm’s heritage with each bite.
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One of few Singaporean chefs to have won a Michelin Star, Malcolm constantly looks to preserve and innovate the Peranakan flavours of his youth.