A sublime fusion of culture on a plate
"You have different kinds of chefs. There are celebrity chefs, restaurateurs and businessmen. I just want to be in the kitchen all the time to help with the cooking. Besides, I cook to relax even when I'm not at work," he says.
The dishes he prepares at home, however, are completely different from the ones at work. True to his roots - his great grandfather was among the large number of Hakka immigrants from Guangdong who settled down in Malaysia - Liew enjoys cooking dishes such as Malaysian style Hakka Yong Tau Foo and chicken in yellow wine broth.
His favorite dish, petai cooked with minced pork, shallots and chili, seems to be a nod to his talent. After all, the petai bean, which has left many diners cringing because of its pungent odor, is an acquired taste that many say only those with highly discerning taste buds can enjoy.
