At chef Malcolm Lee’s sleek eatery not far from leafy Pearl’s Hill Park, Peranakan cuisine, rooted in the 16th-century intermarriage of Malays and Straits Chinese, gets a sophisticated reboot with dishes like gutsy buah keluak receiving a sous-vide makeover. Lee, who caught the cooking bug at his mother’s knee, makes all his rempahs, or spice pastes, from scratch; his ever-changing, MSG and preservative-free menu is made, he claims, “just the way Popo and Mum taught us”.

Visit the website