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Singapore’s Anastasia Liew on what’s cooking at her famous Bengawan Solo bakery
- The founder of the Lion City’s best known maker of cakes and biscuits has gone from her kitchen counter to international success
- Known to her staff as ‘Lady Boss’, she discusses her long-held commitment to quality that helped the brand secure US$48 million in revenue last year
Reading Time:8 minutes
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Anastasia Liew is in her element in her central kitchen, wearing a monogrammed white overcoat, hair net and sturdy non-slip shoes.
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The founder of Bengawan Solo – Singapore’s best known maker of cakes, biscuits and the multicoloured sweet treats known as Nyonya kueh – has perfected the art of management by walking about.
“There is no day off for me,” Liew says, as she strides into the steaming hot kueh section.
First, she examines the day’s supply of coconuts and pandan leaves, which provide the distinct flavours and colour of her top-selling pandan chiffon cake, a favourite not only among Singaporeans but also with visitors from Hong Kong, mainland China, Taiwan and Japan.
The coconut kernels must be thick-fleshed to produce the creamiest milk. The pandan leaves of the screw pine plant must be the right shade of deep green.
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“My suppliers know I am very particular and they don’t ‘play-play’ with me,” Liew says. “I will reject the stock, return it all to them.”
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