As a boy of 17 in the kitchen of Equinox watching culinary virtuosity in action, Lee found his calling. He stayed for eight years at this - his first job, rising from trainee to Chef de Partie before notching an impressive resume at places like Curate and the one-starred Osia at Resorts World Sentosa.
He was honoured with multiple accolades including Rising Chef of the Year at the World Gourmet Summit of 2013, and the Overall Champion during the semi-finals of Global Chefs Challenge organised by the Paris-based World Association of Chefs Societies (WACS). He also earned the opportunity of hosting and working with numerous Michelin-starred veterans such as Massimiliano Alajmo of the three-starred Le Calandre in Padua, Italy; Guy Martin of the three-starred Le Grand Véfour in Paris, France; and Esben Holmboe Bang of the three-starred Maaemo in Oslo, Norway.
The food at The Spot is highly individualistic – with the starting point an ingredient that excites Chef Lee with the drive to introduce its beauty to the world by elevating its flavours. He found this route through sauces, employing the European techniques of his training in tandem with the Southeast Asian fruits, herbs and spices of his cultural heritage.