The New Menu At Bōl Showcases Recipes Worth More Than Gold

“The space is a modern interpretation of a traditional Peranakan home—familiar yet refreshed,” he describes. “The bold green walls and ornate wallpaper echo that sense of heritage, while the clean lines and restraint keep it grounded in the present.” Each artwork was also sourced from the chef’s personal collection—from Lim Tze Peng, Lee Jung Woong, and Anthony Chua, as well as photographs Liew himself shot of the Royale Palais.

Although he isn’t of Peranakan descent, he has always been charmed by the Peranakan world—and that admiration is not limited to its architecture. The concept of Bōl represents a rediscovery of traditional Nyonya flavours. “It’s not nostalgia on a plate; it’s memory reimagined,” Liew says.

In its latest menu, Bōl partners with Trove, a multi-brand boutique, to present Trove: Heirlooms, showcasing a new expression of diners’ favourite dishes throughout the year. This menu celebrates family heirlooms that aren’t of gold or jewels, but of recipes passed down through generations and relived anew at the dining table.

Nyonya cuisine is typically constructed around patience and balance, and Bayangan Hijau is a dish that captures this philosophy well. The unmistakable umami of the hybrid-aged French duck finds harmony in the subtle bitterness of the keluak jus, the acidity of the green sambal quenelle, and the brightness of acar relish. Each component took precious time to create—aged, fermented, pounded, and pickled—revealing a dish that is worth the wait.

For Liew, the one dish that lit the spark for this menu is called Nira Diraja, featuring a tiger prawn orb filled with crab royale and pulut perfumed with fresh Southeast Asian herbs. This is inspired by the samgyetang, a classic South Korean dish that consists of a whole chicken stuffed with glutinous rice and ginseng root. The foundation of the Nira Diraja lies in the Nyonya white curry rempah, where coconut cream is substituted with coconut water, yielding a lighter yet delicately sweet broth.

Complementing the menu is a bespoke Ichendorf Milano glass from Trove, adorned with winsome little bees made specially for this collaboration. “Bees have always fascinated me—small creatures with an outsized sense of purpose,” the chef explains. “That mirrors the spirit of our team at Bōl, where every person, every detail, every gesture matters.” A closer look at the restaurant’s wallpaper will also reveal the keepers of honey quietly woven into the pattern. “Beyond meaning, I wanted a touch of whimsy and to bring an element of the wallpaper to the table,” Liew adds. “It’s a quiet reminder that beauty and meaning can coexist in the smallest of details, even in a tiny golden bee resting by your napkin.”

Like all the best collaborations often do, the chef notes this partnership as one that developed naturally. “Ivan (Tiong), the founder of Trove Malaysia, first came to Bōl simply as a diner—then as a regular, and, eventually, as a very good friend,” Liew shares. “Our shared appreciation for design and craftsmanship naturally evolved into creative dialogue. What started as conversations over dinner became the foundation for a collaboration built on mutual respect and a slightly obsessive attention to detail—the kind only fellow perfectionists truly understand.”

Liew also credits his business partner, Patrick Hong, who he terms the anchor of Bōl. “Patrick played a huge role behind the scenes—managing the logistical ballet that allows creative ideas to come to life without losing their soul.”

The Trove: Heirlooms menu runs from now until February. After February, the menu will continue to be available on a pre-order basis until October 2026.

Bōl | Trove