This young cook combines art and science

Jason Lee's take on otak-otak came about after he tried to make a grilled fish dish and found it too bland. So I turned it into an otak-otak dish and it was actually really simple. Photos: Jason Lee

For Biomedical Engineering graduate Jason Lee, cooking is the ideal bridge between his artsy and technical sides.

“You need to have the technical basics down, and know how something works in order to showcase your creativity,” said the 21-year-old, whose ambitious kitchen experiments, artful plating and strong creative instincts far belie his age.