Cheong Liew

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Cheong Liew (b. Kuala Lumpur, Malaysia) is one of South Australia's most well-known chefs. He first moved from Malaysia to Melbourne in 1969 to study electrical engineering, but instead became a chef.

He then became the owner of the popular Adelaide restaurant Neddys, where the menu consisted of mostly Malaysian and Chinese dishes. He used ingredence in his cooking not many other chefs dared to use at that time; such as pigs feet, whole ducks, and pigs heads. The restaurant closed in 1988 and Liew went on to become a cookery teacher.

Liew has been honoured as "one of the ten hottest chefs alive" by the prestigious American Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards.^[1] He was bestowed the Medal of the Order of Australia in the 1999 Queen's Birthday Honours "for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine.^[2]

He is currently working as a head chef at the prestigious Hilton Hotel in Adelaide.