One of the brightest rising stars on Singapore’s food scene, Lee Boon Seng seized the opportunity to present the Southeast Asian city’s best culinary specialties to New York’s discerning diners in September.
As part of Singapore’s 50th Jubilee celebrations around the world, the Singapore Tourism Board asked Lee, the sous chef of Resort World Sentosa’s award-winning modern Australian restaurant OSIA, to work with luxury retailer Bergdorf Goodman to present Singapore-inspired menu.
On the menu were contemporary takes on traditional foods, such as “yu sheng” — a traditional fish salad eaten during the Lunar New Year that Lee presented as smoked salmon carpaccio, topped with freeze-dried orange segments and edible flowers; lobster and ravioli laksa (a spicy, seafood-and-coconut-broth); as well as desserts bubur cha cha (yam and sweet potatoes in coconut milk) and cheng tng (a sweet, clear soup with fruits and nuts).
Lee deftly translated Singapore cuisine’s bold flavors into some very refined food suitable for the ladies who lunch; his dishes were also beautifully plated. For Lee, who did not even know the English word for “carrot” when started his kitchen career from scratch at Equinox, a restaurant in Singapore’s Swissotel The Stamford, aged 17, it was a remarkable opportunity to showcase his oeuvre on a global stage.
Lee's lobster laksa. Photo by Michelle Tay.
Blouin Lifestyle caught up with the chef, who is now 30, about the response to his cuisine.
Why did you choose these dishes to present in New York?
All these dishes are my personal favorites, and I’ve come to be able to present them differently using modern European techniques, but never covering up their authentic flavors.
How has the response been?
It’s exceeded my expectations. We’ve sold 20 portions a day, and the top sellers are the lobster laksa and halibut soup. I think it’s because I researched the American palate and made sure nothing was too heavy. For example, I emulsified the laksa broth so it’s not too spicy or thick with coconut, and I made the fish soup a clear broth.
What inspires you?
Being able to combining fresh local ingredients from New York, like lobster and halibut, with these flavors that I eat every day, and that I grew up with.
What inspires your plating?
I am mostly inspired by modern European techniques. Singapore always emphasizes its status as a garden city, so I like using edible flowers to make my dishes look like a garden.
