By Joseph Steele
Charcoal smoke, fermented depth and the quiet discipline of old-school technique — Benjamin Liew’s cooking is built on memory as much as mastery. Born in Penang, Malaysia, where hawker culture pulses through daily life, Liew grew up surrounded by fire, fragrance and fearless flavour. Those early impressions would become the backbone of a career that has taken him across Malaysia, America, Singapore and Australia — evolving from kitchen apprentice to Executive Chef and ultimately to owner and concept creator.
Today, through venues like MAKAN Wine Bar, Paper Tiger and Monica Bistro, he crafts experiences that blend Asian nostalgia with modern precision. His food is bold, umami-driven and charcoal-laced, yet deeply personal — designed to spark recognition, curiosity and emotion in equal measure.
We sat down with Benjamin to talk heritage, obsession, soy sauce and the power of flavour to tell stories words sometimes can’t.
Name: Benjamin Liew
Born: Penang, Malaysia
History:
I was born in Penang, Malaysia — a place where flavours collide, street food is a religion and culinary creativity is part of everyday life. My earliest memories revolve around food: the sound of woks firing on the roadside, the aroma of charcoal smoke drifting through hawker stalls and the feeling of watching ingredients transform under heat, technique and heart.
I started my culinary journey in restaurants across Malaysia, America, Singapore before moving to Australia, where I continued growing through kitchens that valued precision, discipline and creativity. Over the years I worked my way through multiple roles, eventually becoming Executive Chef and later stepping fully into ownership and concept creation.
Image: MAKAN Wine Bar
I’ve always been drawn to storytelling through food. Opening venues like MAKAN Wine Bar, Paper Tiger and now Monica allowed me to build spaces that blend Asian nostalgia with modern expression. My food is heavily inspired by my upbringing — charcoal cooking, bold umami flavours, Asian street culture — but refined through years of professional training.
Cooking for me is not just a job; it’s a way of connecting people, culture and memory. I love creating dishes that spark emotion: a familiar fragrance, a taste from someone’s childhood, or a surprising twist that raises eyebrows. Today my work focuses on elevating Asian flavours while keeping them deeply personal, expressive and honest.
Every restaurant I’ve opened represents a chapter of my identity — from the fiery energy of Paper Tiger to the nostalgic late-80s Hong Kong spirit of Monica. My journey is still evolving and I remain motivated by curiosity, discipline and the belief that food has the power to tell stories that words can’t fully capture.
Have you always wanted to be a Chef?
Yes. Even when I didn’t realise it, everything in my life pointed me towards the kitchen. I grew up surrounded by a strong food culture and cooking became my language long before I knew it was a career.
How would you define your style?
Modern Asian with a charcoal-driven backbone — bold, nostalgic, expressive and unafraid of umami.
What is your feature flavour these days?
Charcoal, fermented aromatics and deep, slow-built broths inspired by Penang, Hong Kong and Japanese kitchens.
Image: Paper Tiger
Obsessive-compulsive about?
Balance: flavour balance, texture balance and the tiny details guests may not see but will always feel.
Your greatest culinary influence:
My father (also a Chef), Malaysian street food masters and the old-school Hong Kong Chefs who taught discipline, humility and flavour intuition.
What do you love about this business?
Creating spaces and memories for people — the energy of a full dining room, the connection, the joy, the emotions food can unlock.
An ingredient you can’t live without?
Soy — simple, ancient, irreplaceable.
Most ‘eyebrow-raising’ menu item?
This would have to be the wing gyoza. A deboned chicken wing stuffed with a savoury fish cake, grilled to a golden crisp perfection. The whole bite is tender, juicy and full of flavour.
Signature dish:
Paper Tiger's nyonya chicken curry.
Image: Monica Bistro
What can diners expect when they eat at your restaurant and what makes the experience special?
Bold Asian flavours, thoughtful technique and an atmosphere that feels alive. I want guests to taste nostalgia and innovation in the same bite — something comforting yet surprising.
What is your go-to meal at home when you don’t feel like cooking?
A bowl of noodles — simple, fast, honest and always satisfying.
Tell us something no one knows about you?
I still get emotional when a dish reminds me of home.
Where do you see yourself in 5 years’ time?
Running multiple concept-driven venues, mentoring young Chefs and building a brand that represents modern Asian creativity on an international stage.
