Sneha Girap (Editor)

Cheong Liew

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Name  Cheong Liew
Role  Chef
Books  My Food

Cheong Liew Speculation stirring around sale of Martini Wine Room

Chef cheong liew warm salad of wild mushrooms duck egg tagliarini

Cheong Liew (born Kuala Lumpur, Malaysia) is one of South Australia's most celebrated chefs. He moved from Malaysia to Melbourne in 1969 to study electrical engineering, but instead became a chef.


Cheong Liew Ttette with Chef Cheong Liew Feature Hong Kong

In the 70s, Cheong opened his own restaurant Neddy's, where the menu consisted of mostly Malaysian and Chinese dishes. He used ingredients in his cooking no other chefs dared to use at that time; such as pigs feet, sea urchin and sharks lips. The restaurant closed in 1988 and Liew went on to become a cookery teacher at Regency Park, Adelaide. In 1995 Cheong took the reins at The Grange restaurant at the prestigious Hilton Hotel in Adelaide. The Grange showcased Cheong's creative cuisine and became one of Adelaide's most successful restaurants. After 14 years Cheong left The Grange and it was announced, in November 2009, that the restaurant would close at the end of the year.

Cheong Liew southaustraliatravellercomauwpcontentuploads

Liew has been honoured as "one of the ten hottest chefs alive" by the prestigious American Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards. He was awarded the Medal of the Order of Australia in the 1999 Queen's Birthday Honours "for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine.

Cheong Liew A Cheong Liew Retrospective The greatest chef of his generation

Olive fried octopus aioli fried eggplant endive lettuce salad by masterchef cheong liew


Cheong Liew South Australia undercover Adelaides Mr Cuisine Cheong Liew and
  • Liew, C., & Ho, E. F. (1995). My food. St Leonards, N.S.W., Allen & Unwin. ISBN 1-86373-739-1

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    Cheong Liew Wikipedia