Adam Liaw has fond memories of eating Cheong Liew’s dishes as a child. They reunite and Cheong shares his latest signature dish with Adam.

"This is quite a delicately spiced dish, but also quite an intensely flavoured one thanks to the cooking methods. This should set you looking for a similarly built wine, something with a bit of body and a dash of spice. You’ll find that pinot gris can play the supporting part very well, but you do need to find the right one. It’s distinctly different in style to the leaner, crisper, more citrus-driven pinot grigio. Same grape, different origins and occasionally confusing when the label description doesn’t match your expectations. This Mornington beauty avoids sweet and flabby, and, instead, ploughs through tree and stone fruit, spice, some floral notes and a textured palate with just enough cleansing acidity on the finish." - Dan Coward






Skill level

Average: 3.7 (3 votes)


  • 15 ml oil
  • 80 g pork jowl, finely minced
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 50 g dried Chinese mushrooms, soaked in warm water, finely sliced
  • 120 g yam bean, cut into julienne
  • 30 g prawns, whole, shell on, sliced in half
  • 125 ml crab or fish stock
  • 120 g carrots, cut into julienne
  • 1 stalk spring onion, the light parts finely shredded for curls
  • 100 g mung bean vermicelli (soaked in cold water)
  • 420 g Noosa spanner green crab meat
  • 40 ml sake
  • white pepper


  • 50 g carrots, cut into julienne
  • 50 g red capsicums, sliced into thin batons
  • 50 g zucchinis, slice into half rounds
  • 1 red chilli, seeds removed, cut into round slices
  • 1 orange, zested
  • 2 tbsp sugar
  • 2 tbsp water

Oil dressing

  • 60 ml olive oil
  • 30 g fermented black beans
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 pinch Iranian saffron
  • 1 pinch chilli flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink Ten Minutes by Tractor 10X Pinot Gris 2011, Mornington Peninsula, Vic

Preheat the oven to 180°C.

In a frying pan, heat the oil and sauté the minced jowl. Cook until the oil starts to release. Strain the oil and set aside for later use.

In the same pan, sauté the shallot, garlic, and mushrooms. Add the yam beans and prawns. Cook until fragrant. Add in water and the crab stock, and bring to a boil. Braise for a few minutes. Add in the carrots, spring onion and mung bean vermicelli.

Place the vermicelli noodles and vegetables in a shallow baking tray. Spoon the crabmeat on the top and evenly spread over the noodles. Sprinkle the pork cooking oil from the pork jowl over the crabmeat. Cover with foil or a lid. Bake in the oven for 20 minutes.

After 20 minutes, remove the dish from the oven and sprinkle the sake over the top. Bake for a further 3–5 minutes.

To make the garnish, preheat the oven to 180°C.

Lightly oil the carrots, capsicums, zucchinis and red chillies. Spread into a roasting tray and cook in the oven for 10 minutes.

In a small pot, place the orange zest, sugar and water and boil for 2 minutes. Strain and add to the roasted vegetables.

To make the oil dressing, combine all the ingredients.

Spread the roasted vegetables on a serving plate, leaving a circle of space in the centre for a generous spoon of the baked spanner crab noodles. Garnish with the spring onion curls on top of the spanner crab. Season with white pepper. Spoon the oil dressing on the outer circle of the roasted vegetables and serve.