Malcolm Lee

CHEF, FOUNDER

Award winning Singaporean chef-owner Malcolm Lee values the inheritance of tradition but believes that it does not determine our future. At Pangium, he challenges his experienced teams both in the kitchen and front of house to apply their wealth of knowledge with curiosity, creativity and a healthy dose of “why not?”.

However, not one to pursue innovation purely for the sake of innovation, the 37-year-old continues to offer genuine deliciousness that will resonate with his guests as the kernel of his cuisine.

Lee’s maiden restaurant with the COMO Group, Candlenut, received a Michelin star for the first time in 2016. It is the first Peranakan restaurant in the world to be recognised by the internationally revered guide with a star.

Meet the Team

  • Lai Han Yung

    EXECUTIVE SOUS CHEF

    With a deep passion for cooking and dreams of becoming a chef since young, Lai’s love for food grew as he honed his culinary skills working at restaurants in his hometown of Layang Layang town in Kluang, Malaysia.

    Following his move to Singapore, his fondness for cooking - inspired by memories of his mother’s cooking - ultimately saw him return to the kitchen. Working with Chef Malcolm together for the past 9 years, Lai’s dedication to his craft shines through, earning the respect of all around him. Beneath his fierce exterior lies a generous soul who counts his team as family. 

  • Brian Chan

    SOUS CHEF

    Brian’s culinary journey began with a stint at Michelin-starred French restaurant La Folie in San Francisco, California, before joining Candlenut.

    Fueled by a love of eating and the adrenaline rush of a well-oiled kitchen service, Brian has a keen interest in the ingredients he works with and lives to create dishes to elevate the local food scene. An avid collector of vintage spoons in his spare time, Brian also appreciates exploring the local craft beer scene, and knocking back a good pint or two.

  • Tan Phiak Choon

    PASTRY CHEF

    With a wealth of experience in the kitchen and several dessert competitions under his belt, Choon is not one to shy away from dreaming up new and unique desserts. A firm believer in crafting with sincerity, he takes pride in experimenting with flavour combinations and finds joy when people delight in his creations. Warm and charming, Choon adds a touch of artistry and finesse to his desserts through his proficiency in creating showpieces and figurines.

  • Lee Jia Ling

    RESTAURANT OPERATIONS MANAGER

    Ling is one of those who naturally flourishes in the F&B industry with her easy charm and genuine love to serve.

    Her passion for hospitality coupled with her firm dedication served her well at Au Petit Salut, JAAN, and most recently, as an Operations Manager at Michelin-starred restaurant Odette.

    With knowledge and insights from her experiences, she leads the team with a steadfast commitment. Ling has a deep appreciation for good food and wine, and relishes learning about ingredients and wine regions.