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Cheong Liew

The Riverbank Palais
Long Lunch Series

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  • About

    Enjoy the best local tastes with our long lunch series on The Riverbank Palais, featuring the chefs who shaped our culinary destiny. For the full line-up, click here.

    Recently named by US Food & Wine magazine as one of the “10 hottest chefs alive”, and declared “an original genius” by Premier Don Dunstan, Cheong Liew OAM is a certified legend of SA cooking. His Malaysian-Chinese heritage informs his unique fusion of Asian culture, Australian ingredients and classical French technique, a style that has made his name synonymous with cookery at the crossroads of east and west.

    Liew ran the iconic Neddy’s Restaurant in Adelaide from 1975 to 1988, and shot to national fame as Consultant Chef to the Grange Restaurant in the Hilton Adelaide Hotel from 1995 to 2009, before becoming executive chef at Melbourne’s Botanical restaurant. Regarded as a national treasure, Cheong was awarded a Medal of the Order of Australia in 1999 for “service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine”.

    Drawing on Adelaide’s “gastronomic golden era” of the 1980s, Liew’s Long Lunch will take diners on a trip down memory lane to the heady days of Neddy's famed “long table” in Hutt Street. Liew will bring together his original dishes with influences from Europe, the Mediterranean, Asia and the Americas to create a truly Australian multicultural long table feast.

    VIEW FULL LINE-UP

    Riverbank Penfolds
  • Credits

    Palais Food Curator Gill Minervini
    Palais Food Consultant Duncan Welgemoed
    Head Chef Luke Burgess
    Long Lunches Featured Chefs Cath Kerry, Mark Best, Christine Manfield, Michael Ryan, Cheong Liew and Karl Firla

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