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Cheong Liew: Inside My Food

Cheong Liew: Inside My Food

by David Sly and Cheong Liew

from the publisher

"We embrace diversity in Australia. I like to capture it on a plate."

Cheong Liew, declared one of the world's ten hottest chefs at the height of his restaurant fame in the 1990s, is a pioneer of East Meets West fusion cuisine. His extraordinary ideas and creativity have made a profound mark on Australia's food culture. Here we unlock the stories and secrets behind 100 of Cheong's favourite dishes.

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Original Publisher
Wakefield Press
Date of publication
2025
ISBN
1923042068

Features & Stories

Author profile: Cheong Liew

Author profile: Cheong Liew

Cheong Liew is widely regarded as the Father of East-West Fusion Food. He’s been named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine and, in 1999, was the first Australian chef to be recognized with a Medal of the Order of Australia (OAM) for his role in “developing and influencing the style of contemporary Australian cuisine”.  We are delighted to add to ckbk both his classic cookbook My Food (1995) and its 2025 followup Inside My Food, a memoir with recipes. In this feature Cheong’s friend and fellow cookbook author Roberta Muir speaks to the chef about his recipes, food philosophy and the diverse influences on his cooking.