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Asian Cuisine At the Highest Level

East Asian FMCG Food Brands & Hospitality Growth Consultancy.

Helping East Asian food businesses create, launch and grow.

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Experience.
Expertise.
Excellence.

DL Cuisine Concepts is a specialist consultancy focused on East Asian FMCG food brands and hospitality. Led by Chef Director Daren Liew and Commercial Business Partner Tom Ma, we combine culinary excellence with commercial strategy to help businesses build stronger brands and achieve sustainable growth. From brand strategy, UK market entry, go-to-market planning and commercial growth to restaurant concept development, menu design and kitchen operations to , we provide practical expertise from concept through to execution. We help you build a successful East Asian food business.

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Latest Creations

Pairing traditional flavours with a modern twist to bring you the best in every bite!.

Our Philosophy

"Real cooking is more about following your heart than following instructions" - Chef Daren Liew

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The Man
Behind
The Dishes

As a contemporary Chinese chef with 25 years' experience in oriental cuisine at the highest level, Chef Daren Liew is all about expressing his skill and passion by creating brilliant feasting menus.

Chef Daren was Executive Head Chef at the first overseas branch of two Michelin-starred Cantonese restaurant Duddell's. Prior to that he was Executive Sous Chef at Hakkasan Limited London, supporting the Group Executive Head Chef in all areas of kitchen operation, handling over 150 staff at any one time.

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From the Kitchen

Chef Daren's Sambal Chilli Belachan

IngredientsOld Man Trademark Belachan Paste - 40 gm, Fresh Shallot - 50 gm, Fresh Garlic - 30 gm , Fresh Tomatoes - 35 gm, Bird Eye Chillies - 10 gm, Fresh Red Chillies - 150 gm, Fresh Lime - 60 ml, Castor Sugar - To Taste, Salt - To Taste, Banana Leaf - 1 Pieces, Knife Brand Cooking Oil - 200 ml

DirectionsFirstly, wrap the dry shrimp paste belachan with a piece of banana leaf, and baked till fragrance, approximately 25 minutes. Use a pan to slowly pan-fry the shallot, garlic, red chilies, bird eye chillies till fragrance. Add in the 200 ml cooking oil, and the toasted belachan to the pan, and continue fry til fragrance and soft. Transfer everything to a mortar and grind everything till become a smooth paste. Lastly add in sugar, salt and fresh lime juice. Ready to serve as a dipping for seafood, meat or even and stir-frying dishes.

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From the Kitchen

Char-Grill Wild Caught King Prawn With Lemongrass, Chilli Peanut And Sambal Belachan Dressing

IngredientsWild Caught King Prawn- 4 Pieces, Fresh Banana Leaf - 2 Pieces, Fresh Lime - 2 Nos (Cut And For Garnishes)

DirectionsTamarind Paste - 20 gm (Mix A Bit Water To Dilute And Form A Puree), Seafood Curry Powder - 20 gm, Chopped Fresh Lemongrass - 20 gm, Worchesthire Sauce - 5 ml, Salt - To Taste, White Pepper - To Taste, Tumeric Powder - 3 gm, Kikkoman Soya Sauce - 5 ml, Chef Daren Sambal Dressing - 20 gm (Please Refer To Recipes)

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From the Kitchen

Chilli Peanut Dressing

IngredientsFresh Chilli - 30 gm, Fresh Spring Onion - 10 gm, Toasted Ground Peanut - 150 gm, Water - 200 gm, White Wine Vinegar - 100 gm, Sugar - 160 gm

DirectionsBoil water, white wine vinegar, add in sugar till dissolved. Let it cool of all things, finally add in chopped fresh chilli, toasted ground peanut and spring onion. Ready to served as dipping.

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From the Kitchen

Cantonese Style Baked Walnut Cookies

IngredientsSoft Flour - 260 gm, Lard - 140 gm, Salted butter - 30 gm, Sugar - 150 gm, Baking soda - 2 gm, Baking powder- 2gm, Chopping walnut- 60 gm, Egg York- 50 gm

DirectionsMix butter, lard and sugar, then add in egg yolk. Mix thoroughly till the sugar is dissolve. At last, add in flour, baking soda, baking powder and chopped walnut. Rest for 20 minutes and wrap with a cling film. Form a dough and make a cylinder shape. Portion each piece into a 12 gm. Pre-heated the oven, baked at 160 Celsius for approximately 16 mins.

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© DL Cuisine Concepts 2026 | A Full Service F&B Consultancy

Get In Touch With Us:

daren@dlcuisineconcepts.com