Chui Lee Luk

Chui Lee Luk

Author of books such as Green Pickled Peaches.

Chui Lee Luk's Story

Chui Lee Luk was born in Singapore, she spent her childhood in Malaysia and then Sydney. She has always been fascinated by the preparation of food, as the tradition of good eating has always been part of her life. After qualifying as a lawyer, Chui realised that her calling was not to practise law, but to cook. She firstly enlisted for work experience with Christine Manfield at Paramount; a move that confirmed her aspirations to own and run a restaurant. She followed that by spending time working with inspiring female chefs Anabel Savill at Emporio Armani and Kylie Kwong at Wockpool. She then headed to Cleopatra in Blackheath to work with Dany Chouet. It was there that she found her passion for French cuisine. In the next stage of her culinary education, she joined the kitchens of Banc to work with Liam Tomlin. Then she set her sights on Claude’s to learn from Tim Pak Poy, who admired her for her “sensitivity, drive, passion and intellect”. In turn, she saw in Pak Poy the same vision for fusing his Asian heritage with classical French technique. It is this innate understanding of South-East Asian, Chinese and French cuisine that gives Chui’s style of food a unique culinary edge.

Books by Chui Lee Luk

Recipes by Chui Lee Luk

Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again