Chefs Malcolm Lee of Michelin-starred Candlenut and Jerome Merlo from The Temple House have come together to present “Savour Singapore in Every Bite” at The Temple Café at The Temple House in Chengdu this Autumn.
This culinary partnership with Singapore Tourism Board brings the unique tastes of Candlenut to Chengdu from now til 30 November 2022.
Chef Lee’s signature contemporary yet authentic approach to traditional Straits-Chinese cuisine will be recreated by Chef Merlo and his team in the kitchen of The Temple Café. Singaporeans in China and Chinese nationals missing Singapore can enjoy Chef Lee’s Pork Satay, Ngoh Hiang, Wagyu Beef Rendang and Yeye Alaska King Crab Curry.
Chef Merlo will also present a series of beloved Singapore dishes such as the Laksa Noodle Soup, Char Kuay Teow and Chendol. Chef Merlo grew up on Réunion Island where the local Chinese community has a great influence on its gastronomy and culture. Whilst he specialises in Western fine dining throughout his 20 years as a chef, he continues to experiment and further understand the Asian flavours he grew up with.
The Temple House is one of four uniquely designed Houses in The House Collective which is part of Swire Hotels. The 100-room House has 42 serviced residences in a local conservation project to preserve the surrounding heritage buildings next to the thousand-year-old Daci Temple. We visited The Temple House just before it opened its doors in 2015. Read about it here.
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