Cheong Liew
Australian chef
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. Following the 13 May incident, 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.
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, pork leg, sea urchin and shark lip.
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