He has cooked for presidents, competed on global television, and built restaurants with a conscience. But for Edward Lee, the real journey is rediscovering his Korean roots. It’s best not to come between a chef and his jang. Edward Lee arrives from our interview mid-prep, pulled from a fermented sauce he was stirring in Fiamma’s kitchen in Capella Singapore. A touch travel-weary and distracted, he’d barely been in the country for 12 hours, fresh off a flight from Seoul. But Lee has always been