Celebrating SG60 Through Heritage Flavours Infused With Coffee at Pangium by Nespresso™ Pro SG

Celebrating SG60 Through Heritage Flavours Infused With Coffee

Made with care, the Rawon Mee Sua is infused with Origin Indonesia, the first Fairtrade-certified blend in the Nespresso Professional range.

In celebration of SG60, Chef Malcolm Lee, chef-owner of one Michelin-starred Pangium and Candlenut has partnered with Nespresso Professional in curating an SG60 tasting menu that brings the nation’s diverse culinary heritage into the present day – inspired and infused with the diverse Nespresso Professional range of coffees.​

“Straits cuisine has always been more than just food,” says Chef Malcolm. “It’s a connection to our past, our family stories and a shared history of cultures coming together. For SG60, I wanted to celebrate that history, but also explore how these flavours can evolve with us.”​

A journey through time and taste

The SG60 menu unfolds like a story – each course a chapter from Singapore’s past. From port-city origins to the bustling hawker era, and into today’s creative dining landscape, the menu revives long-forgotten recipes and reimagines them with techniques that reflect how far our local food scene has come.​

Chef Malcolm champions bringing back once-forgotten recipes in his Pang Susi – a traditional snack served in Eurasion homes, now infused with Nespresso Professional Ristretto Intenso.​​

One example is Pang Susi, a soft Eurasian bun, once a long-forgotten colonial-era recipe, reimagined in his SG60 menu with the bold intensity of Nespresso Professional Ristretto Intenso. “When we discovered it during our research, something about it just spoke to me,” says Malcolm. “We kept its soul but introduced new ingredients and methods that reflect where our local food scene is today.”​

Working with Nespresso Professional, he found new dimensions to explore and expand the creative ways he could approach food. “Their coffees aren’t just about aroma or strength,” he notes. “Each one has its own flavour profile that can complement or even elevate certain ingredients. That allowed us to explore the pairing of familiar flavours with new textures, aromas, and forms.”​

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Coffee as an ingredient, not just a pairing


Reimagining a traditional favourite, Caffè Nocciola is infused in the classic Ondeh Ondeh. ​

For Chef Malcolm, coffee became more than a drink alongside the meal – it became a way to deepen his culinary exploration through its flavour complexities. “I’ve always loved the complexity of coffee. It can be earthy, nutty, floral, or smoky,” he explains.

“In our Ondeh Ondeh, for instance, we paired it with Nespresso Professional’s Caffè Nocciola to bring out a roasted nuttiness that plays beautifully with the richness of gula melaka. It’s a subtle layer, but it makes a difference.”

The new Steamer Pro opened even more creative possibilities. In Sagun, a traditional coconut dessert,
Chef Malcolm used the Steamer Pro to foam coconut milk, adding a light, airy texture.
“What excites me is finding fresh ways to express heritage dishes – while always staying true to their soul and honouring where they came from,” he says.​

Revisiting heritage recipes with a modern lens through the new Nespresso Professional Steamer Pro.​
Sagun, a traditional coconut dessert, with coconut milk foam made using the new Nespresso Professional Steamer Pro.​

Looking 60 years ahead

Asked about the future of Singapore’s food identity, Malcolm reflects: “I think the next 60 years won’t just be about innovation – it’ll be about remembrance. We’ve achieved so much, but there are still so many recipes and flavours at risk of being forgotten. Our role is to bring them back, not as nostalgia, but as living, evolving expressions of who we are.”​

At Pangium, that means listening to the stories behind each recipe and finding ways to share them meaningfully. “If our work can help people feel more connected to their roots – and proud of where they come from – then we’ve done something bigger than just put food on a plate,” he says.

Did you know?
Nespresso Professional solutions is the coffee of choice for many renowned chefs in Singapore as they pursue their quest for perfection in the world of fine dining. Discover how to provide a unique Nespresso coffee experience to your consumers here.