Cover Chef-owner Lee Boon Seng
Chef-owner Lee Boon Seng
1 / 1
The winner of the prestigious Global Chef Challenge 2015, who trained in acclaimed European restaurants in Singapore, has curated an exciting menu of reinvented Asian classics for his new establishment which opens in November
Since The Spot restaurant opened its doors in May 2018, local executive chef Lee Boon Seng has been fusing modern European dishes with Asian flavours. Come November, he will have a bigger platform to showcase his culinary philosophy when his chef-driven restaurant Imbue officially welcomes guests.
The launch of Imbue, shares Lee, is a culmination of his culinary journey that merges his experience in western kitchens and his discovery of Asian flavours. He adds: “The flavours and lessons have shaped my culinary perspective. At Imbue, I'm looking to share not just a meal but an experience that tells a story of my inspirations, a heartfelt expression of my craft and love for food.”
In case you missed it: New Restaurant Alert: Path Serves Up Mod-Asian Fare With French Flair
Above Lee showcase reinvented Asian classics at new restaurant Imbue
Above His creations are served in his five- and eight-course tasting menus
Lee showcase reinvented Asian classics at new restaurant Imbue
1 / 2
His journey is told through his five- and eight-course tasting menus, respectively dubbed Infuse and Simmer. At the 38-seater space equipped with a bar, diners can tuck into innovative dishes and in the starters alone, Lee created the likes of Oyster Mousse and Drunken Chicken. The former sees chopped jellyfish encased in an oyster shell and brushed with sesame oil and algae powder for extra umami, while the latter are bite-sized tarts filled with chunks of chicken marinated in home-made doubanjiang (fermented chili bean paste) emulsion.
Mains are an even bigger feast with dishes like the squid sausage claypot rice, jasmine rice cooked in chicken stock alongside vegetables and spices doused in and earthy squid ink egg sauce; and Wagyu rump cap, a whole steak of Wagyu rump seared to diners’ preferred doneness and finished with green chilli oil, bone marrow burnt parsnip purée and beef jus.
Those who love sweets will be glad to know that desserts are no afterthought either, especially the chocolate shiitake mushroom comprising chocolate mousse imbued with shiitake powder mushroom and topped with black vinegar jelly and Chantilly cream.
Imbue joins 1855 F&B group’s list of chef-lead restaurants which also include chefs Marvas Ng’s modern Asian restaurant Path, as well as Zor Tan’s contemporary Born Restaurant.
Imbue
Address: 32 Keong Saik Road, S(089137), +65 6223 7266
Topics
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
