Charcoal-grilled delights at this Bangsar eatery

The bebek (smoked duck) is utterly delightful from start to finish. — Photos: ABIRAMI DURAI/The Star

For many chefs, the ultimate goal is typically always the same: open a restaurant. But for Nurliyana Rusli, this was most definitely not the plan. After returning to Malaysia from Australia – where she had been working with chef Michael Cole to open his first restaurant Moke in Melbourne – Liyana (as she is better known) became a private chef instead.

“I didn’t feel like I wanted to pursue the restaurant path anymore. And by chance, I saw chef Wan’s Instagram post about his friend who was looking for a private chef. I applied and got the job and became a private chef for Malaysian clients,” she says.