Long tables and long nights. David Pike remembers his first experience of the wonders of Cheong Liew.
Long tables and long nights. David Pike remembers his first experience of the wonders of Cheong Liew.
MY first experience of the Cheong Liew dining experience was a few years ago when Cheong was visiting Perth as part of his role as executive chef. He was in Perth to introduce a few new menu items to the continually evolving menu at the Globe Restaurant. As I owed a few flavours, I invited a few friends to one of Cheong’s inspirational foodie nights – a duck, pig and pinot long-table evening. It was a wonderful evening of pure indulgence, with an endless procession of dishes that were artfully created and matched with some wonderful wines.
The long-table dinners with Cheong have created their own gourmet following and you can be guaranteed that, whenever these dinners are presented, the ‘no vacancy’ sign is quick to go up.
I have been a Cheong groupie ever since attending that first dinner and endeavour to head into the Globe Restaurant whenever Cheong is in town to add a new dish to the menu.
Cheong’s role as the executive chef here in Perth began when Hilton GM Ruth Harrison, an avid fan of Cheong’s cooking, approached him to design a menu for what was the early stages of the establishment of the Globe restaurant in the Hilton. Ruth secured Cheong’s skills and he has been refining and expanding the menu at the Globe for over four years.
Recognised today as one of the most influential and respected chefs in Australia, Cheong began his gourmet career as grill chef at a Greek restaurant.
Not having worked in a restaurant before, a bit of fast talking was needed to convince the chef that he could actually grill a steak.
Cheong hasn’t looked back since those early years after arriving in Australia in 1969.
It has been a steady climb and one during which he has been awarded the Medal of the Order of Australia in 1999. In the same year he was recognised in the US as one of the ‘10 hottest chefs alive’.
This recognition is testament to his fusion of Asian culture into our dining world in Australia.
When dining at any of the places Cheong cooks you are treated to dishes that capture much of this fusion, which it seems stretches to flavours, ingredients and inspiration from right around the world.
On his visit to Perth last week Cheong explained to me that he could still remember the days when he could only buy one style of lettuce and bean sprouts only came in a tin. He quickly added that Australia now has “one the richest food cultures in the world”.
Cheong has been busy adding a few new dishes to the Globe menu, which will make their appearance within a few weeks.
He spends time with all the kitchen crew, explaining the new dishes and ensuring that each member of the team has a complete understanding of each of the dishes.
Ruth Harrison tells me that the staff doesn’t get concerned with Cheong’s arrival. “They actually seems to welcome and look forward to his visits,” she says.
On each visit Cheong spends a week or so sourcing ingredients and explaining each of the dishes in detail and cooking with the team until they are all familiar.
When WA Business News offered readers an opportunity to dine with Cheong earlier this year, there were entries aplenty to have filled the Globe. The menu presented to the winner, Dr Dania Lynch, was a few selected highlights of what Cheong offers at the Globe on a daily basis.
Red roasted snapper with chilli and coriander, and leek fondue with calamari shavings and snow pea shoots provided much food for thought.
The pan-fried loin of lamb served with spiced parsley, olives, lemon and fetta with roasted potatoes and tomato displayed a slightly Middle Eastern flavour with much to look for. With the help of the Globe’s sommelier the dishes were matched with a range of suitable wines.
It seems that the Globe Restaurant spends a great deal of time not only concentrating on the quality of its food but also with the wine list. This was evident last week when I was able to join Cheong as he presented a fantastic dinner with Vanya Cullen, winemaker at Cullen Wines.
The menu presented to 40 people in the private dining room was one of the more spectacular dinners I have been lucky enough to be involved in.
The ‘signature dish’, Cheong’s Sitting Duck, which included the curious yet dynamic pheasant and jellyfish salad, was a highlight. Although a very rich dish, the baked marron with bourbon, lime, shallots and pilaf rice was sublime. And the melt-in-the-mouth pork hock and wood fungus was the type of food that makes you go weak at the knees. It simply melted in my mouth with a tenderness we humble home cooks can only dream of.
The current menu at the Globe will undergo a few changes over the next few weeks and Cheong’s team will have added the following tempting delights that will certainly ensure a visit from me.
The roast whole spring chicken $29.00 served with braised orange and honey whitlof entices. As does the lightly smoked kangaroo fillet $32.00, which is served with a with veal liver, sweet potato puree, four season beans, port and red currant sauce.
This is certain to be one of my choices, although it will be tough going to get past the farmed rabbit $29.00, which is braised with preserved lemons, white wine and glazed French shallots. Peasant food at its best.
The Globe is open for breakfast, lunch and dinner throughout out the week.
MY first experience of the Cheong Liew dining experience was a few years ago when Cheong was visiting Perth as part of his role as executive chef. He was in Perth to introduce a few new menu items to the continually evolving menu at the Globe Restaurant. As I owed a few flavours, I invited a few friends to one of Cheong’s inspirational foodie nights – a duck, pig and pinot long-table evening. It was a wonderful evening of pure indulgence, with an endless procession of dishes that were artfully created and matched with some wonderful wines.
The long-table dinners with Cheong have created their own gourmet following and you can be guaranteed that, whenever these dinners are presented, the ‘no vacancy’ sign is quick to go up.
I have been a Cheong groupie ever since attending that first dinner and endeavour to head into the Globe Restaurant whenever Cheong is in town to add a new dish to the menu.
Cheong’s role as the executive chef here in Perth began when Hilton GM Ruth Harrison, an avid fan of Cheong’s cooking, approached him to design a menu for what was the early stages of the establishment of the Globe restaurant in the Hilton. Ruth secured Cheong’s skills and he has been refining and expanding the menu at the Globe for over four years.
Recognised today as one of the most influential and respected chefs in Australia, Cheong began his gourmet career as grill chef at a Greek restaurant.
Not having worked in a restaurant before, a bit of fast talking was needed to convince the chef that he could actually grill a steak.
Cheong hasn’t looked back since those early years after arriving in Australia in 1969.
It has been a steady climb and one during which he has been awarded the Medal of the Order of Australia in 1999. In the same year he was recognised in the US as one of the ‘10 hottest chefs alive’.
This recognition is testament to his fusion of Asian culture into our dining world in Australia.
When dining at any of the places Cheong cooks you are treated to dishes that capture much of this fusion, which it seems stretches to flavours, ingredients and inspiration from right around the world.
On his visit to Perth last week Cheong explained to me that he could still remember the days when he could only buy one style of lettuce and bean sprouts only came in a tin. He quickly added that Australia now has “one the richest food cultures in the world”.
Cheong has been busy adding a few new dishes to the Globe menu, which will make their appearance within a few weeks.
He spends time with all the kitchen crew, explaining the new dishes and ensuring that each member of the team has a complete understanding of each of the dishes.
Ruth Harrison tells me that the staff doesn’t get concerned with Cheong’s arrival. “They actually seems to welcome and look forward to his visits,” she says.
On each visit Cheong spends a week or so sourcing ingredients and explaining each of the dishes in detail and cooking with the team until they are all familiar.
When WA Business News offered readers an opportunity to dine with Cheong earlier this year, there were entries aplenty to have filled the Globe. The menu presented to the winner, Dr Dania Lynch, was a few selected highlights of what Cheong offers at the Globe on a daily basis.
Red roasted snapper with chilli and coriander, and leek fondue with calamari shavings and snow pea shoots provided much food for thought.
The pan-fried loin of lamb served with spiced parsley, olives, lemon and fetta with roasted potatoes and tomato displayed a slightly Middle Eastern flavour with much to look for. With the help of the Globe’s sommelier the dishes were matched with a range of suitable wines.
It seems that the Globe Restaurant spends a great deal of time not only concentrating on the quality of its food but also with the wine list. This was evident last week when I was able to join Cheong as he presented a fantastic dinner with Vanya Cullen, winemaker at Cullen Wines.
The menu presented to 40 people in the private dining room was one of the more spectacular dinners I have been lucky enough to be involved in.
The ‘signature dish’, Cheong’s Sitting Duck, which included the curious yet dynamic pheasant and jellyfish salad, was a highlight. Although a very rich dish, the baked marron with bourbon, lime, shallots and pilaf rice was sublime. And the melt-in-the-mouth pork hock and wood fungus was the type of food that makes you go weak at the knees. It simply melted in my mouth with a tenderness we humble home cooks can only dream of.
The current menu at the Globe will undergo a few changes over the next few weeks and Cheong’s team will have added the following tempting delights that will certainly ensure a visit from me.
The roast whole spring chicken $29.00 served with braised orange and honey whitlof entices. As does the lightly smoked kangaroo fillet $32.00, which is served with a with veal liver, sweet potato puree, four season beans, port and red currant sauce.
This is certain to be one of my choices, although it will be tough going to get past the farmed rabbit $29.00, which is braised with preserved lemons, white wine and glazed French shallots. Peasant food at its best.
The Globe is open for breakfast, lunch and dinner throughout out the week.
