Behind the refined flavours and elegant presentations at Nanyang Blossom lies a meticulous and collaborative process — one that begins long before a dish reaches the table. Crafting our signature menus requires not only culinary creativity but also operational precision, ingredient curation, and a deep respect for the culinary heritage of Chinese, Singaporean, and Malaysian cuisine.
This article offers an inside look into the day-to-day operations of our kitchen — where innovation meets discipline, and where Chef Daren Liew’s vision is transformed into a tangible dining experience.
🧑🍳 Early Start: Market and Ingredient Selection
Each day begins with the procurement and inspection of key ingredients. The kitchen team collaborates with trusted suppliers to source fresh produce, seafood, and premium proteins such as A4 Miyazaki wagyu, Canadian lobster, and live grouper — all of which must meet stringent quality standards.
For ingredients less commonly found in the UK, such as pink ginger flower, nutmeg fruit, or kerisik, we rely on specialist importers to maintain authenticity without compromising freshness.
Chef Daren personally inspects select deliveries, ensuring every component aligns with his expectations for flavour profile, seasonality, and consistency.
🔪 Mid-Morning: Mise en Place and Spice Preparation
By mid-morning, the kitchen transitions into mise en place — a systematic preparation phase in which each station is responsible for portioning, marinating, and assembling base elements.
Of particular importance is the preparation of rempah — Southeast Asia’s foundational spice paste. Each rempah is:
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Ground manually using mortar and pestle (where applicable) to maintain traditional texture
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Cooked in controlled batches to monitor oil separation, acidity, and spice balance
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Labelled by batch to ensure uniformity across dishes such as Baba Chicken, Beef Rendang, and Deluxe Hokkien Stir-Fry
This stage also includes stock and broth development, including our signature prawn stock, which undergoes several hours of reduction to extract optimal umami concentration.
🔥 Midday: Service Simulation and Pre-Lunch Tasting
Before lunch service begins, a tasting round is conducted. Chef Daren reviews several dishes — not only for balance and accuracy but also for plating standards, which are adjusted based on customer feedback, seasonality, or ingredient variation.
New dishes, often in the testing phase for upcoming seasonal menus or private dining formats (Bintang, Bulan, Matahari), are critiqued for:
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Mouthfeel
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Visual harmony
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Compatibility with existing pairings (e.g., sake, wine, or mocktails)
This structured review ensures that all components of a dish align with the restaurant’s culinary identity and guest expectations.
🍽️ Afternoon to Evening: Service Execution
Lunch and dinner services are executed with military-like precision. The kitchen operates as a sequence of interdependent units — grill, wok, cold prep, sauce, and garnish — each monitored in real-time by a chef de partie.
Coordination is maintained via expediter oversight, with live ticket management to preserve dish timing, temperature, and presentation integrity.
Highlights such as the Wok-Baked Butter Lobster, Josper-Grilled Baba Chicken, and Soft Shell Crab with Spicy Pomelo Dressing require synchronisation across multiple stations — a process that is both technical and highly choreographed.
🧾 Post-Service: Debrief and Menu Evolution
After service, the team conducts a post-mortem analysis. Data from guest feedback, online reviews, and kitchen logs are reviewed to assess:
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Dish performance and consistency
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Ingredient utilisation efficiency
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Potential refinements for the next service cycle
This feedback loop informs the ongoing development of our Signature, À La Carte, and Private Dining Menus, as well as seasonal dishes and chef’s specials.
📍 Experience the Outcome of Culinary Discipline
👉 Book Now to experience the results of our behind-the-scenes precision.
📞 Call us at 020 4529 3643 for reservations or tasting enquiries.
📍 Visit us at 12 Knightsbridge Green, London SW1X 7QL
Nanyang Blossom — where thoughtful technique and authentic flavour converge.