Nanyang Blossom

The story

Nanyang Blossom, London: Peranakan and Southeast Asian Cooking in Knightsbridge

Nanyang Blossom serves Peranakan and wider Southeast Asian cooking at 12 Knightsbridge Green, London, and holds 2 AA Rosettes for 2026. Chef Patron Daren Liew runs the kitchen, and the Michelin Guide also lists the restaurant as recommended this year.

The chef and his kitchen

Daren Liew grew up in Penang and cooked in Singapore before moving to Europe. The menu draws on Chinese technique, Malay spices and Singaporean structure, with a European polish in the plating. Spice pastes (rempah) are made in batches in the kitchen, and the beef rib rendang cooks for 16 hours with turmeric leaf and coconut milk.

Dishes to look for

The lobster curry is the signature. It uses Canadian lobster in a Nyonya-style sauce of lemongrass, galangal and belacan, served with tiger chilli brioche. Yin Yang nutmeg prawns bring lime leaf and orange liqueur to a crisp coating. Knightsbridge crispy beef ribs come with Medjool dates and caramelised pineapple, and the Nyonya grouper carries Penang spices and pink ginger flower.

Sake, wine and cocktails

The drinks list includes a notable sake selection, among them Dassai 23 Junmai Daiginjo, and the wine list is built around the food. Smoky Assam is the house cocktail, a whisky drink with Assam tea reduction and burnt orange peel, inspired by Malaysian iced tea. Tasting menus can be paired with wine.