Known as Australia's ‘Father of Fusion,' Cheong Liew is renowned for creating dishes
with many cultural tiers. With a cunning wizardry that enables him to blend world
cuisines with his Malaysian heritage, Liew's techniques and ingredients have come
to typify ‘Modern Australian' cuisine.
Liew's approach to food has strongly been influenced by his Grandmother. Freshness,
quality and raw ingredients were the foundations of his Grandmother's cooking. It
is with no exception that seasonality is core to Liew's approach to food. For him,
seasonal eating is not only about using produce that is at its peak but also about
using the appropriate cooking techniques to ensure the body stays in harmony with
the environment for the best of health.
Liew has been named one of the ‘ten hottest chefs alive' by the prestigious US magazine
Food & Wine, and was bestowed an Order of Australia medal for his pioneering influence
on the country's contemporary cuisine.
On Orpheus, Liew will ensure every meal is the cornerstone of your stay. Celebrating
a bounty of local, in-season and wholesome ingredients, his daily changing menu
will showcase the riches of the region and will promise a dining experience that
will stimulate both the mind and palate.
Orpheus welcomes Cheong Liew from October 12th to November 7th 2011, click
here to make a reservation.