You’ve tasted his wagyu, savoured his rendang, and maybe even tried the lobster curry masterpiece — but have you ever wondered what Chef Daren Liew, the creative force behind Nanyang Blossom, eats when he’s off duty?
It turns out, even chefs need comfort food. And for someone who’s spent over 25 years working in some of Asia and London’s finest kitchens, his personal favourites are surprisingly humble, deeply nostalgic, and full of soul.
Let’s take a peek into Chef Daren’s plate — away from the heat of the professional kitchen, and closer to home.
🍜 Home Is Where the Laksa Is
One dish that always brings Chef Daren comfort?
“A bowl of laksa, just like how my grandmother used to make it.”
Back in Penang, laksa wasn’t just food — it was a family ritual. Rich, spicy, and full of layers, it reminded him of weekend gatherings and late-night meals shared over laughter.
Today, when he’s not at the restaurant, he often recreates a simplified version of it at home:
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Rice noodles
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Homemade sambal paste
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Coconut milk with dried shrimp stock
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Toppings like tofu puffs, fish cakes, and coriander
It’s a taste of memory — not fine dining, but pure comfort.
🍳 Simple Street Food Hits Different
Though known for his refined dishes, Chef Daren’s everyday cravings are grounded in simplicity. Think:
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Roti Canai with dhal curry
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Soy-sauce chicken rice with ginger-scallion oil
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Dry wonton noodles with pickled green chilli
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Century egg porridge with pork floss
“These are the dishes that raised me,” he says. “I don’t need truffle oil or foie gras when I’m at home. I just want warmth, nostalgia, and something I can eat with a spoon.”
These meals are reminders of where he came from, and they keep him grounded in the flavours that matter most.
🍲 What He Eats After a Long Day at Nanyang Blossom
After a full service — especially after preparing tasting menus or managing private dining events — Chef Daren often reaches for something light but flavourful, like:
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A warm bowl of miso soup with soft tofu
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Steamed kai lan (Chinese broccoli) with oyster sauce
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A few slices of chilled pomelo or mango with lime and salt
And yes, he’ll sometimes treat himself to a sweet tea egg or kaya toast, paired with strong kopi.
🧑🍳 “A Chef’s Palate Evolves, But Never Forgets”
While Chef Daren’s career has taken him through Michelin-starred kitchens and international culinary stages, his personal food choices are rooted in humility, memory, and honest flavour.
This ethos is reflected in every dish at Nanyang Blossom — from the simplest Oriental Pomelo Salad to the indulgent Butter Lobster with Tiger Chilli Brioche. It’s about creating food that not only tastes good, but feels personal.
💬 What Guests Love About Chef Daren
Many diners say that Nanyang Blossom doesn’t just feel like a restaurant — it feels like an invitation into someone’s story. Chef Daren’s story is deeply interwoven with every menu, every marinade, every garnish.
When you dine here, you’re not just eating Southeast Asian food.
You’re eating his Southeast Asia — shaped by childhood memories, street food stalls, family kitchens, and years of professional growth.
📍 Come Taste the Dishes That Inspired the Chef
👉 Book Now to experience the food behind the chef’s story.
📞 Call us at 020 4529 3643 to reserve a table or tasting menu.
📍 Visit us at 12 Knightsbridge Green, London SW1X 7QL
Nanyang Blossom — crafted by a chef who never forgets where he came from.