Rainbow Café celebrates the food of the Southeast Asian nation of Singapore with a week of specials.
As part of a culinary exchange with the American Club Singapore, the family-focused restaurant welcomes Singaporean chef Lee Hon Boon to its kitchens.
Just as the city state is a cultural melting pot of Southeast Asian, Indian and Chinese influences, so is its food.
And Lee, who started his career at the American Club in 2007, will be working his wok magic to craft an array of authentic dishes, from the iconic Hainanese chicken rice to the deliciously messy chili crab to char kway teow noodles, a street food classic (see menu below).
Lee’s kitchen residency will culminate with a festival of Singaporean flavors at an all-you-can-eat weekend buffet.