In partnership with the Singapore Tourism Board (STB), Chefs Malcom Lee (Candlenut) and Jerome Merlo (The Temple Café) present “Savour Singapore in Every Bite” at The Temple Café at The Temple House in Chengdu this Autumn. This culinary partnership transcends borders to bring the unique tastes of Candlenut to Chengdu until 30 November 2022.
Candlenut is the world's first MICHELIN-starred Peranakan restaurant, and The Temple House is proud to present Chef Lee’s signature contemporary yet authentic approach to traditional Straits-Chinese cuisine. For Singaporeans in China and Chinese nationals missing Singapore, this is a unique opportunity to taste Candlenut’s refined Peranakan cuisine in China.
To bring this collaboration to life, the two chefs have been communicating online across geographical boundaries, presenting and sharing Peranakan dishes passed down for generations. Chef Merlo and his team are then meticulously recreating Candlenut signatures in the kitchen of The Temple Café at The Temple House in Chengdu.
Chef Lee presents four of Candlenut's exclusive recipes, including his signature Pork Satay, Ngoh Hiang, Wagyu Beef Rendang and Yeye Alaska King Crab Curry. Chef Merlo from The Temple Café presents a selection of beloved Singapore dishes including Laksa Noodle Soup, Char Kuay Teow, and Chendol as a befitting end to the gastronomic journey.
Chef Merlo grew up on Réunion Island (a French island in the Indian Ocean), where the local Chinese community has a great influence on its gastronomy and culture. Immersed in Chinese food from early childhood, his interest in the culture led him to study Mandarin and settle in China for the last decade.
Although he specialised in Western fine dining throughout his 20 years as a chef, he never ceased to experiment and further understand the Asian flavours he grew up with. Chef Merlo has led the team at The Temple Café to continuously explore the food of various Asian countries such as India, Thailand, Vietnam, and Korea, therefore the latest project with Singapore is only a natural fit.
The partnership was kickstarted by the Singapore Tourism Board between the two talented chefs and was amplified by the synergy between them.
For those unfamiliar with The Temple House, it is one of four utterly unique and immaculately designed Houses in The House Collective. With a strong focus on sustainability and art, the 100-room House and its 42 serviced residences are an integral part of a local conservation project to preserve the surrounding heritage buildings next to the thousand-year-old Daci Temple.
Elegant bamboo trees frame the entrance to the House, which is set in a beautifully restored hundred-year-old Qing Dynasty era courtyard. In addition to The Temple Café, the House’s dynamic collection of dining experiences includes the MICHELIN-recommended Italian restaurant Tivano as well as handcrafted cocktails and live DJs at Jing Bar.
For more event details or reservations, please call +86 28 6297 4191 or email [email protected].
a. Jinjiang District, Chengdu, China, 610023
w. www.thehousecollective.com/en/the-temple-house
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