Chef of the Week: Daren Liew, Chef Patron at Nanyang Blossom in Knightsbridge, London
How long have you worked at your current restaurant?
I have recently opened a new restaurant in Knightsbridge near Harrods. It is called Nanyang Blossom and I am chef patron. We opened in early May 2024.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my family. Notably, my dad who is a master of Cantonese BBQ. From childhood, I was always helping my dad and I learned a lot of tips in Cantonese BBQ from him.
What do you enjoy most about being a chef?
Travelling, meeting chefs and exchanging ideas. I love all cooking elements. I always make time to attend culinary competitions to widen my knowledge and skills on new technique. I also get to meet young chefs and let the things roll.
Name three ingredients you couldn’t cook without.
- Freshly made stock – that’s the soul of cooking.
- Vegetable roots – to get umami into dishes.
- Rice – is the main character of my culture.
Which pieces of kitchen equipment couldn’t you live without?
- High pressure Turbo Cantonese Wok
- Traditional BBQ ovens (like a modern Josper oven)
- Spoon – this is my go-to, for testing sauces or soup before I serve to a guest.
What food trends are you spotting at the moment?
The trend at the moment is reasonable food that is quick and easy, with quality ingredients.
What do you think is a common mistake that lets chefs down?
The shortage of chefs in the whole industry.
What is your favourite time of year for food, and why?
From winter to spring, I love to do preserved meats and smoking ducks for Cantonese cooking. This is the best time of the year to make these delicacies in my cultures.
Which of your dishes are you most proud of?
Cantonese roast duck and Cantonese BBQ char siu pork belly.
How do you come up with new dishes?
Through my travel and visiting new restaurants, also reading cooking magazines.
Who was your greatest influence?
There is a lot on my list. To name a few:
- My ex-Mandarin Oriental executive Chinese chef Bong Jun Choi. He motivated me, encouraged me and fully supported me in all areas of cooking journey.
- My dad. He passed all his knowledge to me throughout my childhood, that’s the old classic method that I still treasure now.
- Mr Collin Teng. The Singaporean owner of a catering company. His no give up spirit and passion for hospitality is the main thing I really admire to this day. He is the best at controlling cost, calculation of the flow of the business, that’s what makes him so successful.
Tell us three chefs you admire.
- Chef Joel Robuchon – I really admire his passion and the consistency of cooking on his restaurant. The precision of all cooking presented is world class standard.
- Chef Sam Leong- his creativeness brings Chinese cooking to another level. He combines the cuisine using Western ingredients and Asian ingredients together.
- Chef Nobu Matsuhisa – His clean flavour whilst cooking has inspired me to respect the ingredients. His execution on every plate is super magnificent.
What is your favourite cookbook?
All cookbooks related to cooking techniques and about international cuisine. I love to read the Cuisine and wine magazines.
Who do you think are the chefs to watch over the next few months?
I am not sure, but I respect every individual chef because everyone has their uniqueness and history.
What’s been your favourite new restaurant opening of the last year?
Restaurant AO by Daniel Rogan.
