By Neena Bhandari

Have you ever wondered where Cheong Liew dines? South Australia’s most celebrated chef picks restaurants that immerse the diner in the experience of eating out.

The funky and fun Africola restaurant in East Terrace is one of his favourites. Close to his home, he says, “It is a no fuss, simple restaurant. I really like their Charcoal beetroot salad. The beet has a nice cured nutty sweet texture which goes well with smoky chard beetroots, my favourite way of eating beetroot”.

Liew does his research and carefully picks the restaurant to suit the mood and occasion. “The food, the ambience and the people running the restaurant have to present an experience that makes me feel welcome. If I have a meal that meets my expectations, there is a sense of joy and fulfilment”, says the culinary champion, who has earned acclaim for blending different traditions and flavours to dish out creative cuisine.

In Adelaide, he enjoys going out for lunch with family and friends in a small group not exceeding six persons.

The Wah Hing restaurant on Gouger Street relates to his philosophy that food always tastes better when shared. “I like the chef’s simple Hong Kong style of cooking. I particularly relish their Crispy Taro Duck, which goes well with a Pinot or Grenache”.

Liew prefers simple restaurants that offer well-cooked dishes made from fresh local produce to large restaurants with long menus that cater to hundreds of guests.

He would next like to dine at Fino in Seppeltsfield, which focuses on produce and its provenance, and experience the intimate fine dining at Orana restaurant on Rundle Street.

So how do restauranteurs react when a famous chef comes dining? Liew, who is Tasting Australia’s event ambassador for 2016 says, “Good restaurants are confident of their offerings and don’t feel the need to divest from their style for anyone. They treat all diners with the same respect”.

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