East Meets West: Chef Robert Lee’s Sweet Take on Tradition

Executive Chef Robert Lee of Glowbal brings a refined, globally inspired approach to the kitchen—but his Taiwanese roots still guide his palate. In this Q&A for Asian Heritage Month, Chef Lee shares how his heritage informs his culinary style, the classic dishes that continue to inspire him, and a special recipe from his childhood reimagined for the modern table: Mango Pomelo Sago Crème Brûlée. —Noa Nichol

Your culinary background spans several cuisines—how does your Asian heritage show up in your approach at Glowbal?

Although I’m classically trained in Western techniques, my Taiwanese roots influence how I think about balance, texture, and layering of flavour. Whether it’s using umami forward ingredients or drawing from traditional preparation methods, my heritage often shapes the way I build depth into a dish.

Are there any classic Asian dishes or flavours that continue to inspire your cooking today?

Yes, dishes like Taiwanese three-cup chicken or the simplicity of a good beef noodle soup still resonate with me. Ingredients like soy, ginger, sesame oil, and pickled elements often find their way into my kitchen, even subtly, to round out a sauce or elevate a marinade.

How do you approach creating dishes that honour tradition while feeling fresh and modern?

I start by respecting the core flavours behind a dish, then I try to reinterpret it through technique, presentation, or ingredient pairing. It’s about achieving balance and preserving the soul of the dish while letting it evolve in a contemporary dining theme.

Could you share a favourite Asian-inspired recipe that readers can try making at home?

This is a reimagined version of my grandfather’s favourite dessert from my childhood (Mango Pomelo Sago). It’s been updated with Western techniques and plating, while remaining approachable enough to recreate at home.

Mango Pomelo Sago Crème Brûlée

Mango Crème Brûlée

• 100g Cream
• 100g Milk
• 40g Egg Yolk
• 20g Sugar
• 8g Brown Sugar
• 100g Mango Puree

Preheat oven to 325°F (160°C). Set a kettle to boil water for a bain-marie. In a mixing bowl, whisk egg yolks and sugar until pale and slightly thickened. In a saucepan, combine cream, milk and the mango puree. Bring just to a simmer over medium heat, then remove from heat. Slowly pour the warm cream into the yolk mixture while whisking constantly to avoid curdling. Strain the custard through a fine sieve to ensure smoothness, then divide evenly into ramekins. Place ramekins in a deep baking dish. Pour hot water into the pan until it reaches halfway up the sides of the ramekins. Cover loosely with foil. Bake for 30–40 minutes, or until the custards are just set with a slight jiggle in the center. Remove ramekins from the water bath, let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

Coconut Tapioca

• 20g Tapioca Pearls
• 215g Coconut Milk
• 20g Sugar
• Pinch of salt

Bring coconut milk to a simmer in a small bowl over medium heat and add sugar, salt and tapioca pearls. Slowly cook and stir until all the pearls are cooked through and thicken. Transfer into a separate container and allow it to cool in the fridge.

Grapefruit Gel

• 250g Grapefruit Puree
• 35g Sugar
• 3g Agar-Agar Powder

Combine grapefruit puree, sugar and agar-agar powder in a small pot and whisk together until everything is dissolved. Place the pot on the stove and gently bring it up to a simmer while whisking. Transfer the liquid into a container to allow it to cool and set. Blend the set liquid in a blender until smooth and transfer into a small piping bag or bottle.

Mango & Pomelo

Peel both mango and pomelo. Cut around the core of the mango and into small segments. Peel out the segments of pomelo and cut into small sections as well.

To finish sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let it sit for a minute before serving to allow the top to harden. Scoop on the coconut tapioca and pipe on the grapefruit puree. Finish with mango and pomelo.