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!
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.
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 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.