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Growing up in Kuala Lumpur, Cheong Liew’s life was filled with the aromas and spices of Malay, Indian and Chinese.
Growing up in Kuala Lumpur, Cheong Liew’s life was filled with the aromas and spices of Malay, Indian and Chinese cooking. At the heart of his love of food were the days spent in his grandmother’s kitchen. When he arrived in Australia in 1969, he supported himself working in Melbourne in pubs and railway cafes and ended up cooking for most of his housemates. He then moved to Adelaide, in the early 70’s, to be near his brother and found himself working as a grill cook, from here he was headhunted by a Greek restaurant, where he swiftly mastered Greek cooking. It was during this time that Cheong bought an Elizabeth David cookbook and began to teach himself French cooking, which led in turn to a job in a French restaurant. He had no formal training, but his enthusiasm, his desire to experiment and his uncanny ability to blend cuisines with his Malaysian heritage made every chef, and every diner around him sit up and take notice.
In 1975, “Neddy’s” opened, a wine bar and restaurant that would for the first two years have the freshest smartest chalkboard menu in Adelaide. On the Queen's birthday in 1999, he was bestowed the Medal of the Order of Australia "for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine." His exquisite Edible Harmony menu brings together the world’s cuisines in a transcendental union that is surprising, artistic, heartfelt and wholesome. US Food and Wine named him in the top 10 “hottest chefs alive”.... Read more.