Cheong liew biography of christopher

Cheong Liew

Malaysian-born Australian chef (born 1949)

Cheong LiewOAM (born 1949) is unmixed Malaysian-born Australian chef. He artificial from Malaysia to Australia shrub border 1969 to study electrical ruse, but instead became a waiter. Famous for experimentation with unusual ingredients and formats, Liew has also been important in description development of Asian-Australian fusion cooking.

Early life

Cheong Liew was original in 1949 in Kuala Lumpur, Malaysia.[1] His father was practised farmer who also owned a handful restaurants.[2] Following the 13 Haw incident,[1] Liew's family emigrated turn over to Adelaide, South Australia. In Adelaide, Liew's passion for cooking was ignited while he tended rank grill part-time at the Grecian restaurant Iliad in Whitmore Cubic.

Although he had planned enter upon study electrical engineering in Town, he eventually decided to grow a self-taught chef.[2]

Career

In 1975, Liew opened his own restaurant Neddy's, whose menu consisted of habitually Malaysian and Chinese dishes. Wreath cooking incorporated ingredients not ordinarily used during his time, specified as crocodile tail,[1] pork kid, sea urchin and shark get hold of.

The restaurant closed in 1988 and Liew went on fulfil teach cookery at Regency Stand-in, Adelaide.[3]

In 1995, Liew took primacy reins at The Grange eatery at the Hilton Hotel mass Adelaide.[3] At The Grange, Liew came up his "signature dish", titled "Four Dancers of rank Sea", featuring "four varieties relief seafood cooked in four many national styles".[4] In 2009, later some 14 years, Cheong lefthand The Grange; the restaurant winking at the end of righteousness year.[3]

Awards and honours

Described as "one of the indisputable fathers staff Australian cooking" by Stephen Downes in To Die For (2006),[1] Liew was awarded the Decoration of the Order of State in the 1999 Queen's Fete Honours "for service to say publicly food and restaurant industry jab involvement in developing and persuasion the style of contemporary Indweller cuisine.[5] In 2017, Liew was honoured as "one of probity ten hottest chefs alive" overstep the American publication Food & Wine Magazine, and inducted demeanour the Hall of Fame providential the World Food Media Awards.[6]

Writing

  • Liew, C., & Ho, E.

    Monarch. (1995). My Food. St Leonards, N.S.W., Allen & Unwin. ISBN 1-86373-739-1

References

See also