What they say…
‘“Nanyang Blossom” is a stunning contemporary Asian cuisine restaurant crafted by Chef Patron Daren Liew. The name itself tells a beautiful story. When a dish is in full “blossom,” it becomes not only visually appealing but also irresistibly delicious. The concept behind “Nanyang Blossom” embodies the idea of growth and renewal. Just like a flower blossoming into its full beauty, this restaurant aims to bring out the authenticity and flavours of Nanyang cuisine. Each dish is carefully crafted to showcase the vibrant and diverse culinary traditions of the Nanyang region.’
The style
The teak style walls and chainmail light fittings might be the first indication that Nanyang Blossom intends to rock the culinary boat. Undulating copper walls in the bathroom and the fringed walls in the stairwell will confirm your suspicions.
To drink…
My husband opts for a Paradise Margarita featuring mango, passionfruit and agave syrup. It’s strong and fruity without being too sweet. I begin with a Lychee Passion Iced Tea Mocktail, which is deeply refreshing and works well with the starters.
To eat…
We begin with an amuse bouche of Green Cherry Tomato marinated in sweet osmanthus flower – a shrub known as ‘the city flower’ of Hangzhou, China. It packs an unexpectedly powerful punch, a deep ‘greenhousey-flavour’ that draws on the fragrance of the tomato.
The first course saw us tucking into Satay Chicken Skewers that were sweetly marinated and seasoned well. They had a good char on the outside whilst still managing to be juicy and tender within. The peanut sauce was well balanced and a good consistency, but the accompanying cinnamon pineapple felt a little too much like dessert for me.
Sambal Octopus with egg, pomegranate and crispy egg crackers sounds weird, but is delightful. And Chef’s twist on Prawn Toast is both thrilling and comforting in equal measure; served on a seaweed bread, the verdant prawn mixture is coloured with edamame, topped with crispy almonds in lieu of sesame seeds and comes served with a spicy chilli sauce and pickled daikon.
Crispy Beef is served in a feather-light batter and drenched in an unctuous sauce. Chargrilled Okra with Salted Fish, pushed me to my textural boundaries, but was surprisingly fresh and delivered with the lightest of touches. Baba Chicken perfectly retained its moisture and the accompanying sauce combined coconut and mango to delicious effect.
The savoury finale was a Seafood Nonya Sambal Fried Rice which was reminiscent of paella but with a pleasant, moreish funk to it. Brimming with prime shellfish, including lobster and juicy king prawns, it was extremely generous – so generous, that we don’t manage to finish it.
Coffee Crême Brulée is the perfect ending to this (and any) meal and deep-fried banana fritter with chilled, smooth white chocolate sauce is playful in both texture and temperature. I couldn’t finish them unfortunately, but would willingly devour them both and lick the plate clean under different circumstances.
In a nutshell
A ‘fresh’ take on Chinese Cuisine in both senses of the word. Whilst the set menu was generous in quantity and quality, the vibrancy of the ingredients meant that we left feeling revitalised and energetic despit the huge amount of food we had consumed!
The details
In August, Nanyang Blossom, launched two delicious new affordable menus. The menus featured a selection of Head Chef Daren Liew’s signature dishes and offered spectacular value at £59 and £89 per head.
2 Knightsbridge Green, London SW1X 7QL
