However, the duo go beyond their official roles and are very much the heart of this restaurant - both of them often take the lead in bol’s front of house most nights.įor Liew, whose day job is head of global interior design for an international hospitality group based in Singapore, opening a restaurant has always been on his bucket list. Liew, along with Malaysian Patrick Hong started bol with the former handling the restaurant’s communications and creative culinary direction and Hong (an accountant by profession) overseeing bol's legal and financial matters. Bol has changed this since it opened in May this year, with one-half of the duo behind this being Singaporean Kian Liew. While Peranakan food is not alien to the average Malaysian, a modern interpretation of this cherished cuisine is not readily found in the city’s capital, unlike Singapore, where one may discover elevated versions in the likes of Candlenut and Violet Oon. Serving “reimagined Asian” food, the buzz has not just been about the exquisitely plated dishes and extremely photogenic premises, but also the sheer deliciousness of bol’s Straits Chinese-inspired menu. Amid the frenzy, one restaurant on the lips (and IG feeds) of foodies, influencers and the society set is bol, an elegantly realised restaurant in downtown KL.
#Restaurant wallpaper menu series#
Since emerging from unending series of lockdowns, diners in the Klang Valley have embraced eating out again with gusto.
0 kommentar(er)
