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Cheong Liew
The Grange, Hilton Adelaide
Cuisine Style: French
Hosted at: Oscar’s, Conrad Centennial Singapore
Winery: Domaine de Montille
Superlatives are overused to the point where they become meaningless when it comes to describing Cheong Liew - Chef to The Grange at Hilton Adelaide since 1995.
Rated by the US Food & Wine magazine as one of the world’s top 10 hottest chefs alive, Cheong Liew is no stranger in the culinary scene with his fusion of Asian culture, Australian ingredients and classical French techniques cuisine. Cheong has no qualms about breaking rules, and doing anything and everything as passion leads.
Cheong realised his true calling was cooking whilst pursuing his engineering education in Melbourne in 1969. His stint of working at a Greek restaurant (a first for him) also fuelled his interest in how cuisines connect to culture. From the spiced prawn sushi which pays homage to his childhood home, Malaysia to the soused snook, a tribute to a Japanese friend who taught him how to pickle fish, each dish depicts the story of Cheong’s culinary journey.
Rated by the US Food & Wine magazine as one of the world’s top 10 hottest chefs alive, Cheong Liew is no stranger in the culinary scene with his fusion of Asian culture, Australian ingredients and classical French techniques cuisine. Cheong has no qualms about breaking rules, and doing anything and everything as passion leads.
Cheong realised his true calling was cooking whilst pursuing his engineering education in Melbourne in 1969. His stint of working at a Greek restaurant (a first for him) also fuelled his interest in how cuisines connect to culture. From the spiced prawn sushi which pays homage to his childhood home, Malaysia to the soused snook, a tribute to a Japanese friend who taught him how to pickle fish, each dish depicts the story of Cheong’s culinary journey.