At Nanyang Blossom, seafood isn’t just an ingredient — it’s an essential part of our identity. From Canadian lobster to Teochew-style steamed fish, we treat seafood with the care and respect it deserves.
But have you ever wondered how we get our seafood so fresh, so flavourful, and so consistently perfect — right here in Knightsbridge, London?
Here’s how we ensure that every bite you take comes from the best waters, best suppliers, and best practices — from sea to plate.
🐟 The Southeast Asian Standard of Freshness
In many parts of Malaysia and Singapore, seafood is bought daily — often still wriggling in baskets at wet markets. That’s the gold standard Chef Daren Liew grew up with.
“If it’s not fresh enough to serve simply steamed, it’s not good enough to use.”
That philosophy drives how we source seafood for our menus — whether it’s the Live Grouper in Teochew Broth or the delicate Scallops with Garlic Butter Chilli Sauce.
🌊 Where Our Seafood Comes From
We partner with specialist importers and trusted suppliers who understand our exacting standards:
🇨🇦 Canadian Lobster
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Wild-caught from cold Atlantic waters
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Known for its sweet, firm meat
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Flown in live and prepped the same day it arrives
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Star of our Signature Lobster Curry and Tiger Chilli Brioche Lobster
🇯🇵 Hokkaido Scallops
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Sustainably farmed in Japan
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Thick, sweet, and perfect for delicate sauces or grilled finishes
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Featured in our Scallop Sizzling Plate with Garlic Chilli
🇻🇳 Vietnamese Tiger Prawns
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Harvested with a focus on environmental responsibility
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Known for size and succulence
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Used in our Nutmeg Prawns and Singapore Chilli Prawns
🇬🇧 British Day Boat Fish
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Seasonal selections from local waters
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Often featured in our specials and private dining menus (like Bintang or Matahari)
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Delivered within 24 hours of catch
✨ Why Freshness Matters
When seafood is fresh, it:
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Requires less seasoning
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Cooks more evenly
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Tastes clean, sweet, and natural
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Allows Southeast Asian sauces like rempah, sambal, and lime leaf butter to shine without overpowering
We never mask with heavy sauces. We enhance. That’s the Nanyang difference.
🔪 The Kitchen Process: Precision from Delivery to Dish
Every seafood delivery is inspected by our senior kitchen team. Here’s what happens next:
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Quality check – for colour, scent, firmness, and origin certification
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Immediate refrigeration or live tank storage (for lobster and shellfish)
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Butchering and prepping by trained chefs, not general kitchen hands
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Assigned usage within 24–48 hours max — no exceptions
We also rotate seafood dishes daily based on freshness — which is why some of our best seafood plates are only available for limited times.
🥂 Best Seafood Pairings at Nanyang Blossom
Looking for perfect pairings? We recommend:
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Soft-shell crab + Nanyang Sling cocktail
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Live Grouper Soup + Dry Riesling
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Scallops + Albariño or sake-style pours
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Chilli Prawns + Lychee mojito mocktail
💬 What Guests Say
“The lobster melted in my mouth — unbelievably fresh.”
“That fish broth? Clean and umami-rich. You can tell it was caught recently.”
“This is the closest to eating seafood in Asia I’ve had in London.”
📍 Come Taste the Freshest Catch in Knightsbridge
👉 Book Now to try our seafood dishes, crafted from sea to plate with care.
📞 Call us at 020 4529 3643 for private dining or chef’s specials.
📍 Visit us at 12 Knightsbridge Green, London SW1X 7QL
Nanyang Blossom — where freshness isn’t a trend, it’s our tradition.