Cheong liew biography definition

Chong is widely acknowledged as a leading practitioner in sophisticated derivatives and capital market products and heads the firm’s structured finance and derivatives practice in Asia. He has acted as counsel to ISDA in the Asia Pacific since 1997 and has been closely involved in the development of derivatives and capital market products in China since 1995. 

Chong has worked closely with Chinese financial institutions and the regulators on structural developments in China, including settlement finality and the enforceability of netting under the Futures and Derivatives Law, and on derivatives documentation for the National Association of Financial Market Institutional Investors (NAFMII) and the Securities Association of China (SAC). 

Chong regularly advises on matters relating to financial market infrastructures (FMI) such as exchanges, clearing houses, depository, and payment systems as well as digital assets (including tokenisation).

Work hi

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Simon Bryant

Born: Exeter, England

History: He began his cooking career in several Thai and Indian Restaurants in Melbourne, before moving to Adelaide in 1995. Simon has been with Hilton Adelaide for more than ten years, commencing as a Commis Chef, followed by eighteen months as a Chef de Partie in The Grange with Cheong Liew and rapidly working his way up to Senior Sous Chef of The Brasserie. It is in The Brasserie where Simon has emerged as one of Adelaide’s hottest young chefs and was promoted to Executive Chef overseeing 33 staff, two of the states leading restaurants, a quick service deli, and as South Australia’s largest hotel, the largest catering and room service operations in the state.

Simon’s television career started in 2004 with appearances on the ABC series Beat the Chef . It was here he was discovered and offered the co-host role on the now hit series on ABC1 The Cook and the Chef with local food icon Maggie Beer. Having just celebrated 100 episodes of the Cook an

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Feels like home: A legendary chef shares a legendary Malaysian recipe

Food has always been the theme of

Cheong Liew

’s life. The legendary Malaysian-Australian chef grew up in Kuala malaysisk stad Kuala Lumpur , where he witnessed his grandmother’s artistry in the kitchen. Her inventiveness would stay with him.

“We grew up in a family where the matriarch cooked all the food – my grandmother wouldn’t let her daughter-in-law do anything, she was the executive chef,” Liew says and laughs. “In those days, you had to man everything from scratch. You even had to man your own rice flour.”

Liew, who speaks to SBS Food over lunch at Adelaide’s Fishbank, has a backstory that’s best told in dishes. Like the baked beans on rostad smörgås he was offered as a high school lärjunge in Melbourne in 1970, a year after he fled Kuala Lumpur’s anti-Chinese riots.

“Our whole family dispersed – my dad got on a plane to go to Hong Kong