Hello to the king of Peranakan cuisine
Hello, Malcolm” was part of the Singapore Tourism Board’s (STB) F&B initiative, SingaPob, where Singaporean chef Malcolm Lee joined Hapag for a two-night collaborative dinner.
Known for his reimagining of Peranakan cuisine through a modern lens, Malcolm is recognized internationally for helping to place Peranakan cuisine on the world map. He helms two Michelin-starred restaurants in Singapore: Candlenut, the world’s first Peranakan restaurant to earn a Michelin star, and Pangium, an homage to Singapore’s rich culinary evolution, embodying a spirit of exploration and adaptation, showcasing the flavors of Straits cuisine.
Malcolm joined Hapag’s 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. Hello, Malcolm marked Hapag’s third international collaboration at its new home in the Balmori Suites. This dinner is part of an ongoing series that brings together top local and international culinary talents, creating space to share ideas and build stronger ties within the industry.
The dinner gave patrons a chance to savor combined flavors from the Straits as well as our archipelago. The standout dish had to be the Palabok Laksa, a dish I could eat for the rest of my life. It was a combination of the two most loved noodle dishes. These are house-made egg noodles accompanied by fresh cucumber, boiled string beans, fried kalkag (dried baby shrimp), chicharon, and Candlenut’s sambal. It is also served with rempah (spice paste) sauce made with prawn stock, coconut milk, and tinapa (Filipino dried fish).
Salu Salo was equally impressive, where the main courses were spread out for the table to share. This included Junay Rice Cake — traditionally eaten with boiled egg, but Hapag’s take is topped with calamansi and black puffed rice from Benguet; Camaron Alavar served with tehe lemak curry sauce topped with sea urchin; Dinuguan where the pork is topped with sauce mixed with pork blood and wa keluak (black nut, one of the most treasured ingredients in Peranakan cuisine); Adobong Pusit where traditional vinegar is replaced with tamarind or assam; Crab Curry where crab meat is dressed in aligue (crab fat) and served in Candlenut’s signature curry sauce; and Kerabu Salad, a combination of fresh pomelo, shredded guava, wing bean, toasted coconut, and shrimp floss tossed in kerabu, a traditional dressing made with citrus and sambal.
We headed to Hapag’s upstairs bar Ayà for the next chapter of its Inayà Series, this time featuring its first guest bartender, Sasha Wijidessa from the renowned bar FURA in Singapore. Singaporean bartender Sasha brought her science-meets-spirits magic behind the bar at Ayà.
[email protected] is a bold dining and drinking destination led by Sasha Wijidessa and Christina Rasmussen, rooted in sustainability, creativity, and collaboration. Named after the Swedish word for pine, FURA champions low-impact ingredients and fosters meaningful conversations to make sustainable dining accessible, enjoyable, and unforgettable.
The STB brought a slice of Singapore to Manila with SingaPob, a gastronomic takeover featuring award-winning bars and restaurants that spotlight Singapore’s status as a culinary haven. These hotspots popped up in drinking and dining destinations in Poblacion and Rockwell. One of my favorite restaurants in Singapore, had a special dinner at Super Uncle where I enjoyed their coffee pork jowl as well as the delicious chicken and mushroom clay pot rice of Super Uncle.
Building on the success of its 2023 run, SingaPob returned brining a fresh mix of tastes and traditions to the table. From casual bites and hawker favorites to crafted cocktails and refined dining, diners were able experience the full spectrum of Singaporean culinary excellence. We look forward to the next SingaPob, hopefully by next year!
Miko Calo returns with Coquette
Miko Calo returns with Coquette, a new pop-up that opened at Casa Buenas in partnership with Newport World Resorts.
Miko started her culinary career by taking entry-level jobs in the kitchens of Tivoli Grill at the Mandarin Oriental Manila and Hyatt Hotel Manila. After a few years of work experience, Miko was accepted to the prestigious Ferrandi Paris (formerly known as Ecole Grégoire-Ferrandi). Graduating at the top of her class, she got a coveted internship at La Table de Joël Robuchon, the flagship fine dining restaurant of master chef. Miko would build her career within Joël Robuchon International for the next seven years, moving from various Joël Robuchon restaurants in Paris and London, culminating her Robuchon career as a junior sous chef at L’Atalier de Joël Robuchon and Restaurant Joël Robuchon in Singapore.
Known for her technical precision and refinement at Metronome, her new project is casual, more playful, and more personal. Guests can opt for a five-course set menu or go à la carte. Dishes I enjoyed included Pot de Foie Gras (that was perfect with fried bread), Grilled Eggplant Salad, Fregola with Buro, and Hokkaido Scallops with Clams. There’s also Iberico Presa with Tamarind Barbecue Sauce, and Veal Sweetbreads with Mushroom Duxelles with Conpoy (dried scallops) and Chili, among others.
Miko chose Casa Buenas partly for its atmosphere, and partly because it felt like the right moment to return to the pop-up format saying, “I wanted to get back in the groove before working on something more permanent.”
There are no formal beverage pairings, but expect pours of Champagne Florence Duchêne. The space is kept simple: fresh flowers on the tables, no dramatic redesign, nothing pulling focus from the dining experience itself.
(Coquette by Miko Calo runs until Nov. 29. This is open for dinner only from Tuesday to Sunday. For reservations, call Casa Buenas at landline (02) 79088988 or (0917) 8788312.)
Follow me on Instagram @pepperteehankee
- Latest
