The basics of Mrs Liew's business is that 'she had a recipe' coupled with good business acumen, sheer hard work and perseverance especially during the initial years when she had to handle everything. She has also always loved challenges. In particular, Anastasia is armed with specialised culinary skills in traditional Indonesian and local kueh and cakes.

As an entrepreneur, she maintains high standards for her produts to maintain goodwill. Even at later stages when products were produced in a centralised kitchen, she continued her traditional methods of production and used the finest ingredients and prepared her delivavies without preservatives. She is always firm to her principles, and has never and will never cut corners or sell products that are not fresh. A perfectionist, Anastasia's business philosophy is that every task, whether in retail outlets or the centralised kitchen, must be performed perfectly, or nearest perfection. Likewise, for every item of Indonesian and local kueh or cake, she insists on making it better than others.

From start up to early growth period between 1979 and 1990 marked the stage of entrepreneurial management for Bengawan Solo. By this time, the firm had 12 outlets, 100 employees and 3 key staff who helped Mrs. Liew, the owner-entrepreneur. This entrepreneurial style which built up a strong foundation of Bengawan Solo, is characterised by factors such as creativity, innovation (e.g. constantly introducing new recipes and improving existing ones), and risk-taking.

However this period also witnessed the owner assuming responsibility for all phases of the firm's operations. Anastasia took charge of production, sales, personnel, accounting, finance, product design and development, advertising, purchasing and all other aspects of day-to-day business.