As a child growing up in Sandakan, Sabah, Raphael Peter Lee recalls being poor and eating very simple dishes, like rice and eggs. His grandparents weren’t around so Lee says that unlike many chefs, this also meant he didn’t have very strong culinary influences driving his childhood memories.
“My grandparents all passed away before I grew up and could actually remember them. I wish I had the inspiration from my grandmothers’ cooking, which I think most excellent chefs have but I do not have that inspiration to connect with so that’s why I have always tried very hard to find myself and my purpose,” he says.
