Join us for a two-day dinner event on 28 and 29 August, where Peranakan and Straits heritages meet the bold flavours of Filipino cuisine.
Helming the Singapore side of this collaboration is chef-owner Malcolm Lee of @candlenutsg , the world’s first Peranakan restaurant to earn a Michelin star; and @pangiumsg , a Michelin-starred restaurant shining the spotlight on the Malay Archipelago.
He will be joining hands with our chefs, Kevin ’Nav’ Navoa and Thirdy Dolatre, to present a special menu rooted in shared histories, regional ingredients, and contemporary interpretations of long-celebrated dishes. We look forward to sharing this unique dining experience with you as these celebrated talents come together.
Discover these culinary crossroads by booking your table at hapagmnl.com/reserve.
Hello! Malcolm!: A Malcolm Lee x Hapag Collaboration is a SingaPob event. Many thanks to our friends at the Singapore Tourism Board @visit_singapore
🇸🇬 Would you spend more than 3 days making just one dish?
At @pangiumsg , Chef @malcolmleeee does — not for prestige, but for legacy. This is buah keluak: a traditional savory Peranakan stew, enriched with the earthy, fermented black nut that gives the dish its name. Bold, bittersweet, and delicious — it’s a flavor that lingers through history.
What dish carries legacy in your culture? Share yours below.
👇 Sponsored by @aiasingapore
#MICHELINGuideSG #MICHELINGuide #PeranakanCuisine #BuahKeluak #AIAAltitude
- Nasi Ulam, Red Grouper Ikan Woku with lemon basil and tomato, Telor goreng with dry spiced pork curry and green peppercorn
- Westholme Wagyu beef short rib rawon mee sua, bush keluak, beef tendon, salted egg, sawtooth coriander, oxtail satay. @westholme
- “Tau Yu Bak” of sea cucumber and Iberico pork jowl, morel and maitake mushrooms, daikon with house made chincalok sour chilli
@pangiumsg
11/11/2024.
Welcome to the world, Baby Kobe. He decided to choose his own birth day, came out earlier than expected, giving us a huge surprise in a really busy period!
Although we are sleep deprived, drained and overwhelmed with the huge changes and adjustments, we are exceedingly grateful to God for blessing us with you, truly overjoyed that you are our beloved son, and always know that mummy & daddy loves you very much. : )
And to my beautiful wife, the past 9 months (and even now still) have been quite a journey, it wasn’t easy for sure, there were many ups and downs, but you made it! Thank you for all sacrifices you have made and the unconditional love you have given. Kobe and myself are so proud of you, we will always be here for you, no matter what, and we love you lots too. : )
“Children are a heritage from the Lord, offspring a reward from him.”
(Psalm 127:3)
#blessing #weathertogether
Pangium x Onjium.
It truly was an inspiring week spending time together. We have shared and learnt so many heartfelt lessons and experiences about food, heritage and life. These are memories that will stay in our hearts indefinitely.
“That the mindset and earnestness of the person cooking the food are what is important for the final degree of perfection, that our soul should be in the food we serve, and people can feel it as well.” - Chef Cho -
“You can feel beauty of modern things in one glance, but you can feel the beauty of traditional things over a long period of time” - Chef Park -
“The more superior the unerringly it is mild and modest. Potent flavours dazzle at first bite, but soon tire out the tongue. While those which are mild and modest infuse the mouth at leisure and long hold the palate captive to their graces” - Onjium’s Cookbook : Roots and Wings -
@onjium_restaurant@pangiumsg
#throwback
A throwback to our 14th anniversary dinner! Here’s a little snippet of what went down. Thank you for taking the time to spend this momentous milestone with us. We can’t wait to see you again - with love, from the Candlenut family.
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#candlenutsg #comodempsey #sgfoodies #sgfood #michelin #michelinstar #peranakanfood #sgfoodporn #instafood_sg #sgeats #passionmadepossible #sgfoodtrend #singaporefood #foodstagram #visitsingapore #peranakanstyle #peranakan #myperanakanstory
The famed Hyotei tamago, cooked in a traditional way, enjoyed by travellers on their way to Nanzenji temple for centuries. It somehow has a smooth, custard-like texture and sweet delicious taste throughout.
Hyotei is traditional Japanese tea house founded over 400 years ago, run today by the 15th generation owner. Our Japanese server shared that the private tearoom we were dining in was 400 years old, largely unchanged and overlooking the garden, bringing about a peaceful and soothing kaiseki lunch experience.
