The meals that start the meal are equally noteworthy, particularly the one-bite Drunken Chicken. A flower roll cup is used to pair a tender piece of chicken marinated in doubanjiang emulsion for 24 hours with shaoxing wine jelly, dark sesame crisp, and natural Chinese peppercorn oil.
Lee of Imbue, which has been in the works for two years, said,” I looked up at the past 20 years of my practice and wanted to do something that is more me.” He told us,” Maybe I can spend another 10 to 15 years cooking something that belongs to where I come from- my Asian heritage ,” since he has spent the majority of his career training in and cooking with European techniques. ” I like the opportunities and accuracy of the European restaurant installation.” But of course, I can’t let go of the Eastern side of me.
MAKING TO DE – STRESS FROM SAUCE
Lee, who was born in Kedah, Malaysia, started working in Singapore at the age of 17 at Equinox before moving on to Osia and Curate at Resorts World Sentosa. He was the youngest restaurant chosen for the Singapore team and the 2015 Global Chef Challenge success. He added that he has spent more of his existence here than in his local Malaysia,” I may call myself a Singapore restaurant because my profession started there and I was trained there.”