Cheong liew biography of william

Malaysian-born Australian chef (born 1949)

Cheong LiewOAM (born 1949) is a Malaysian-born Australian chef.

He moved from Malaysia to Australia in 1969 to study electrical engineering, but instead became a chef. Famous for experimentation with new ingredients and formats, Liew has also been important in the development of Asian-Australian fusion cuisine.

After a year and a half at El Bulli, Goldfarb went to Australia where he worked with chef Cheong Liew in Adelaide for a few months before moving to Sydney.

Cheong Liew, who was born in Kuala Lumpur and migrated to Melbourne in.

Chef Cheong Liew shares the best yum cha restaurants in Adelaide.

A culinary journey through years of Australian food the period I've covered in my book A Timeline of Australian Food: from mutton to MasterChef.

An independent non-profit that documents the multiple recent histories of art in Asia, with a valuable collection about art available from its site and.

Early life

Cheong Liew was born in 1949 in Kuala Lumpur, Malaysia.^[1] His father was a farmer who also owned several restaurants.^[2] Following the 13 May incident,^[1] Liew's family emigrated to Adelaide, South Australia.

In Adelaide, Liew's passion for cooking was ignited while he tended the grill part-time at the Greek restaurant Iliad in Whitmore Square. Although he had planned to study electrical engineering in Melbourne, he eventually decided to become a self-taught chef.^[2]

Career

In 1975, Liew opened his own restaurant Neddy's, whose menu consisted of mostly M