Legendary Chef from Adelaide joins Lantern by Nu’s Nu Suandokmai to cook 10 dishes – including a Mayura Station Wagyu steak grilled on a banana leaf and a lobster tail in tom yum broth – to raise funds for CFS .
Award-winning chef Cheong Liew was one of the pioneers of Mod-Asian cuisine in Australia, combining his Malaysian heritage with Western techniques at Neddy’s, the legendary Adelaide restaurant he opened in 1975.
In November, he takes over the kitchen of Lantern by Nu and cooks alongside chef-owner Nu Suandokmai for a special fundraising dinner to benefit the SA Fire Department.
The 10-course meal will include fire-cooked dishes and the restaurant’s bespoke barbecue including Isan Chicken (a dish from northeast Thailand) and Grilled Mayura Station Wagyu Steak served with tamarind on a banana leaf .
And one of Liew’s most iconic Neddy’s dishes is back: Pork Knuckle with Wild Mushrooms, an elaborate and time-consuming Chinese dish that uses 25 cooked ingredients in multiple ways. There will also be seafood such as Coffin Bay oysters with green chili nam jim, Kangaroo Island lobster tail in tom yum broth and squid ink noodles with abalone, squid and salmon roe.
Tickets cost $ 175 per person, including assorted wines. A vegetarian option is also available. Lantern by Nu will donate at least $ 5,000 of proceeds to the CFS Volunteers Association ahead of the bushfire season.
Call or text 0491 173 802 to book.
More information here.