A Sensory Experience: Cheong Liew (Adelaide)
2 Grey St, Wellington
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Cheong Liew is one of South Australia’s realy food heroes, moving from Malaysia to Australia in 1969, and receiving critical acclaim for his restaurant Neddy’s, before opening his prestigious restaurant The Grange at the Adelaide Hilton in 1995. Widely recognised for expertly combining Malaysian, Chinese and modern European flavours and techniques, with a food philosophy of ‘all food tastes better shared’. While largely retired from working in the kitchen full-time, he still commands reverence from industry and diners thanks to awards such as being named ‘one of the ten hottest chefs alive’ by American Food and Wine Magazine, and being inducted into the World Food Media Awards Hall of Fame.
Chameleon Restaurant’s award-winning chef de cuisine Paul Limacher is joined by Cheong Liew to bring diners an experience to remember. Indulge in five-courses paired with local wines. Chef Paul Limacher has flown to Adelaide in order to work alongside and perfect the pairing of the dishes created for this one-off event, including chef Cheong’s signature dish ‘Four Dances of the Sea’. This event provides a rare opportunity to experience one of the most famous dishes to come out of Australasia.
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