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 Michelin-Star winning Candlenut to make us his Mum's Chicken Curry. The dish reflects his mother's actual recipe and melds flavors unique to the Indo-Chinese 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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