Passion, technique, and knowledge make his cuisine an unparalleled experience.
I had the privilege of meeting Chef Daren Liew during the 59th edition of the "Grand Chapitre" of the GB Chaine des Rotisseurs in Brighton in October 2018. Since then, we have crossed paths at numerous events, and each time we have had the opportunity to discuss his recipes, his journey, and, most importantly, his love for Ibérico pork, not just jamón but also other cuts of this prized meat.
We had been trying to arrange a visit to his kitchen for quite some time, but it wasn't until last week that we were finally able to schedule a meeting. I was particularly excited to interview him for my blog because he is one of the most fascinating culinary figures I've encountered.
Born in Penang, Malaysia, in August 1979, Daren developed a passion for gastronomy from a very young age. His parents ran a small restaurant specializing in Cantonese BBQ, where they continued family recipes that dated back to his grandfather. Through this, he acquired essential skills and mastered the methodology of one of the oldest Chinese culinary traditions.
In 2007, he moved to London, where he steadily built an impressive career, shaping his own interpretation of a cuisine enriched by influences from each stage of his journey. Over the years, he has held key positions in some of the most prestigious culinary establishments. As Executive Sous Chef at Hakkasan Group London, he played a crucial role in launching the first "Ling Ling" restaurant in Mykonos, Greece. Later, he became Executive Head Chef at Duddell's London, the first international outpost of the Michelin-starred Cantonese fine dining restaurant from Hong Kong.
In 2019, Daren established his own consultancy firm, DL Cuisine Concepts, offering services in menu design, restaurant openings, staff development, and supplier sourcing.
Additionally, he has worked as a brand ambassador for Lee Kum Kee, a renowned Asian sauce company, where he shared his expertise in using Chinese sauces in both traditional and contemporary culinary applications.
In May 2024, he launched Nanyang Blossom in Knightsbridge, London, near Harrods, where he serves as chef patron. This restaurant embodies his dedication to Southeast Asian cuisine and his commitment to culinary excellence.
One of his signature dishes is cherry wood-smoked roast duck, a meticulous 72-hour preparation resulting in crispy skin and succulent meat, complemented by an array of artisanal condiments.
His restaurant is his pride and joy, his first venture as both chef patron and owner. Situated near the iconic Harrods, it caters to a clientele that appreciates and understands his sophisticated culinary vision.
Nanyang Blossom brings the vibrant flavors of Southeast Asia to life, drawing inspiration from traditional fishing nets used by local fishermen. It seamlessly blends the freshness of the ocean with the aromatic spices of Nanyang cuisine, offering an experience that is both casual and refined.
The menu highlights freshly caught seafood, expertly prepared using classic Nanyang techniques that enhance natural flavors while infusing bold, fragrant spices. Carefully selected ingredients such as belacan, curry leaves, lemongrass, pink ginger flower, and kaffir lime leaves bring depth and complexity to each dish.
Signature creations include charcoal-grilled fish with belacan and lemongrass marinade, butter curry leaf lobster, Nyonya-style steamed grouper, sambal octopus with torch ginger, and crispy soft-shell crab with chili salt. Each dish reflects the perfect balance of heat, fragrance, and umami, hallmarks of the Nanyang culinary tradition.
The ambiance is designed to be both welcoming and elegant, incorporating natural wood, rattan, and woven textures to evoke the charm of Southeast Asian coastal villages. A suspended fishing net feature serves as a stunning centerpiece, reinforcing the connection to the sea, while soft, warm lighting creates an intimate dining atmosphere. An open seafood display or kitchen further enhances authenticity, allowing guests to appreciate the freshness of the ingredients before they are prepared.
This restaurant delivers an elevated yet relaxed dining experience, ideal for those who value high-quality seafood and the bold, aromatic flavors of Southeast Asia. It is a place where tradition meets modern elegance, where the ocean’s bounty is celebrated through masterful cooking and thoughtfully designed surroundings.
Although scheduling our meeting proved challenging, the wait was undoubtedly worth it. The restaurant is well worth a visit.
Before dining, we had the chance to chat over a bottle of Spanish wine, and these were his insights:
London’s culinary scene is constantly evolving. How do you perceive the current state of the restaurant industry in the city, and what do you think are the biggest challenges for chefs today?
"London’s culinary landscape is very competitive, with numerous challenges, including rising food costs, higher energy bills, and staff shortages. At the same time, the city’s food culture remains resilient. We are seeing a noticeable shift towards more affordable, casual dining experiences, pop-ups, and innovative street food markets. Restaurants are simplifying menus, sourcing ingredients locally, and finding creative ways to minimize waste and reduce costs."
Every chef has favorite ingredients in their kitchen. What are yours, and what role does Ibérico pork play in your culinary offerings?
"I love using fresh, local ingredients, this is a chef’s best asset. I particularly enjoy working with wild mushrooms due to their distinct characteristics and unique aromas. When it comes to Ibérico pork, it is simply the best pork I have ever used. The marbling is extraordinary. One of the best-selling dishes at my restaurant is 'Sticky Ibérico Pork with Hamada Soy, Garlic, and Okra,' finished with a homemade Hainanese ginger dressing in a sizzling clay pot."
Ibérico ham is a product with a rich history and prestige. What is your opinion on this ingredient, and how would you incorporate it into a fine dining menu?
"I specialize in Nanyang Chinese cuisine, so I would incorporate Ibérico ham using classic techniques. I treat this meat with the utmost respect, like gold, carefully controlling its doneness to preserve its texture and flavor. For the 2025 Chinese Lunar New Year, I have developed a few special dishes, including 'Five-Spice Ibérico Pork Roulade with Taro and Sweet Jicama,' served with aged Chinese vinegar and a hint of Osmanthus flower."
When creating a new dish, what do you aim to convey through flavors, and how do you decide which ingredients to use?
"I always draw inspiration from my years of experience. I consider local palates and cultural influences before executing and experimenting. Depending on seasonal availability, I create something innovative that aligns with the market demands."
Without a doubt, his restaurant is making a significant mark on London’s gastronomic scene.
All the best Chef!!! You are a rising star from Asia!!!
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