Chef Malcolm Lee in his new kitchen
It’s always great to discover a new, fabulous little restaurant. Even better still when the chef-owner is a bright, earnest, young guy that you’ve watched grow from strength to strength.
One of the most rewarding things about producing The Miele Guide (Asia’s only truly regional and independent restaurant guide) each year is that, thanks to several partners, we’re able to give out scholarships to young Asians looking to fulfill their dreams of attending a world class culinary school and kickstarting potentially great careers. Since we started this tradition, we’ve awarded scholarships to two students a year to attend professional classes at the At-Sunrice GlobalChef Academy. One student each year has been a Singaporean while the other student has come from another country in Asia. The very first Singaporean recipient of the scholarship was a young man named Malcolm Lee.
Malcolm was an impressive candidate. While attending the Singapore Management University, he took over one of the university’s cafes and literally turned it around. He revamped the eatery’s menu, transforming what I’ve been told was a very so-so place into a campus favourite. Through what was meant to be an extra-curriculur activity, Malcolm found himself and found his calling. Then, while attending At-Sunrice, his teachers reported to us that he was scoring ridiculously high marks. No one, my colleagues and I were told, scores all As. But Malcolm was, even winning a few A+s along the way. This guy, we all said, was going to go really, really far. Months before he graduated, we started to speculate which great chef would bring Malcolm under his or her wing. (Keep reading)