MASTER CHEF CHEONG LIEW Senses Hilton Kuala Lumpur
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He is a famous, he is well known, he is definitely a classic chef!
He is back in town for a week to showcase his fine crafting and creation named Four Dances of the Sea, which will feature the resources from the South Australia’s Eyre Peninsula at his kitchen palatte readily to be played. Upon knowning it was his last day, I decided not to waste any time, took Sunny and we headed for a ride to Senses and got ourself a table for two . . . . . . please!
Master Chef Cheong Liew
He is Kuala Lumpur-born based in Adelaide Master Chef Cheong Liew, qouted as one of the hottest chefs alive by the American Food & Wine magazine. Cheong has had no classical traingin or foraml schooliing in culinary arts as i was told and the only training had been in his grandma’s kitchen, in a shophouse in Jalan Bandar above the family’s chickenfeed shop. The young Cheong Liew would accompany his grandma to the market every morning.
In 1969 he left to Melbourne to under take up engineering but of his interest in culinary he found himself at a Greek restaurant in Adelaide. Having an international hotel training, Cheong was introduced to the basics of classical cuisine and the discovery of asian cooking sparked an even greater interest in cooking. Cheong began to self explore French, Spanish, Chinese and Malaysian cuisine through books.
Coffin Bay Kumamoto Oyster, Tarama Lavoch
The first dish that sat on my table was this exclusive superb Coffin Bay Kumamoto Oyster, so tender and infused wiith a superb light sourish in taste with a touch of sweetness. It was very refreshing indeed. Tarama Lavoch was superbly displayed, having the taste of roe mousse over a very refine light wafer was rather interesting and exciting.
Green Lip Abalone from Australia
Green lip abalone entered through the dining room after been given a makeover by Chef Cheong himself.
Green Lip Abalone Heirloom Tomato & Bottarga
Green Lip Abalone Heirloom Tomato & Bottarga was gorgeous, thinly sliced green lip abalone was placed on top of a variety of finely sliced tomato accompanied with a drizzle of salted cured roe, Bottarga. The dish was simple, light and right to start a meal with.
Thanks for sharing! Wow, simply mindblowing!
Cheers,
Rosa
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Looks like a really good meal – that tuna looks absolutely wonderful. Wish I could have some of that!
Su-yin´s last blog ..What is Malaysian food?
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The seafood dishes look glorious. Truly, a gifted chef!
Carolyn Jung´s last blog ..Filipino Cuisine Symposium, Dessert Festival, Wine Dinner & More
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mouth watering such early morning…
taufulou´s last blog ..TGI New Menu, Texas Mex @ Hartamas Shopping Center
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I miss the sea urchin… I remember having it in a oyster shooter and it was great!
ck lam´s last blog ..Yong Tau Foo at Kafe Pantai Timur Cafe, Paya Terubong Penang
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I love sea urchin le…I tried twice before, so fresh and sweet
uLi´s last blog ..Jiangnan Tour (???) :: Suzhou (??)
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wow!!! such unique and extravaganza dishes! i feel like diving into your pictures already!
xin´s last blog ..How am I going to celebrate Labor’s Day
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wow, food looks great ! and presented creatively….
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Eh I never had sea urchin before… When will you bring me there? LOL!
iamthewitch´s last blog ..RM1 Ying Yang Prawns at Tai Zi Heen, Prince Hotel
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omg…the food looks so delicious….i never tried eating garfish before….wanna taste it one day…very delicious food…
dat is jaclyn chew…got to see her in real now.
via´s last blog ..A joyous family dinner @ House of Tang, Bangsar
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the food so yummy!! i miss it so muchhhh
bish taufulou and iamthewitch
hey via thats me, lol! hope u didnt expect too much ahahah
u all a never see my post on this also
Jaclyn Chew´s last blog ..My Body Secrets Mother’s Day Promo
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slurp….
how I wish to be there.
NKOTB´s last blog ..32 Light Street Kopitiam
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