Cheong Liew

Cheong Liew (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.

Early life Cheong Liew was born in 1949 in Kuala Lumpur, Malaysia. His father was a farmer who also owned several restaurants.

Career In 1975, Liew opened his own restaurant Neddy's, whose menu consisted of mostly Malaysian and Chinese dishes. His cooking incorporated ingredients not commonly used during his time, such as crocodile tail, In 2009, after some 14 years, Cheong left The Grange; the restaurant closed at the end of the year.

Awards and honours Described as "one of the indisputable fathers of Australian cooking" by Stephen Downes in To Die For (2006), In 2017, Liew was honoured as "one of the ten hottest chefs alive" by the American publication Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards.

Writing Liew, C., & Ho, E. F. (1995). My Food. St Leonards, N.S.W., Allen & Unwin.