Batu Lesung pays homage to the all familiar flavours of Southeast Asia with its time-tested, traditional recipes.

Iconic dishes like rendang and curry are defined by good, authentic rempah – a true labour of love. Adding more than just flavour to these dishes, spices such as ginger, cumin and turmeric are known to carry many health perks. We believe in preserving this tradition and goodness in Southeast Asian cuisine.

Our rempah honour these family recipes and the spices by relying on fresh ingredients without preservatives and flavour enhancers, making food that is good for you. Reminisce these flavours the way you remember them, or get creative and create your very own gourmet Asian dish.

Jeremy Nguee
F&B Personality & Culinary Artist

Jeremy is crazy about food, but more importantly he’s mad about living life to the fullest, fulfilling his passion and helping others do the same. His love affair with food has seen him play cook-show instructor and judge, temporary hawker and now creative caterer to ministers, ambassadors, celebrities, C-suites and busy mothers with hungry children. His inventive approach to Singapore cuisine has taken him overseas from Jakarta to Paris to St. Petersburg.

Jeremy is the chef-owner of Preparazzi and is one of the main proponents of Modern Singaporean cuisine locally. He is also the winner of the Martell VSOP Ultimate Start-up Space 2011.

Roast Sambal Chicken

1 GG Poulet French chicken, halved
1 pack Batu Lesung Spice Company Panggang BBQ Marinade, reserve 15g
1 large red onion
8 pieces young corn, cut into 3 cm pieces
1 large carrot, cut into 3-cm pieces
3 potatoes cut into 3-cm pieces
2 leeks cut into 3-cm pieces
6 garlic cloves
30g butter, melted
Sea salt flakes
Canola or sunflower oil

  1. Pre-heat the oven to 180C on fan forced mode
  2. Reserve 15g of the spice paste and rub the remaining spice paste with a few shakes of oil all over the chicken.
  3. Toss the vegetables with the reserved spice rub and a good drizzle of oil and a big pinch of salt.
  4. Arrange the chicken and the vegetables in a casserole or roasting tray and brush half of the melted butter over the chicken and vegetables. Sprinkle a big pinch of salt on the chicken and cover the pan with a sheet of aluminum foil.
  5. Bake for 30 minutes. Remove the aluminum foil and brush with the remaining butter. Roast for another 15 minutes until the chicken is golden and the vegetables are tender.
  6. Serve straight to the dinner table piping hot from the oven in the casserole. A crisp leafy salad is the perfect complement to rustic dish. Pour yourself a crisp white and act atas.