Elizabeth Chong

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Elizabeth Chong (born 27 May 1931 in Guangzhou, (formerly known as Canton), China) is a prominent Chinese-born Melbourne Australia based celebrity chef, author and television presenter. She came to Australia when she was 3. Elizabeth Chong's Cooking School had its humble beginnings in the late 1950s when she began teaching some of the mothers from her children's state school in the Melbourne suburb of North Balwyn. Her first home recipes were published by Belle Vue State School Mothers' Club. The Cooking School celebrated its 50-year anniversary in 2011. Elizabeth is the daughter of William Wing Young,[1] who is believed to have created and marketed the most widely used modern recipe of the dim sim, in 1945 at his Melbourne Food Processing operation "Wing Lee". In 2015, Chinese chef Gilbert Lau, who used to work at Wing Young's Golden Phoenix restaurant before founding his own restaurant The Flower Drum was awarded the AM medal of services to hospitality.


Television & Books

In 1994, her book "The Heritage of Chinese Cooking" won the "Prix de La Mazille" as "International Cookbook of the Year".[2]

Chong is best known for her television appearances on Good Morning Australia as well as her Chinese Cooking School (1960- 2016) and Chinese Cookbooks including The First Happiness (first published in1982.)

In 2003 her series Elizabeth Chong's Tiny Delights aired on television and a companion book of the same name was released.


  1. ^ Carbone, Suzanne. "Australia Day honours: Flower Drum founder Gilbert Lau awarded AM". Sydney Morning Herald. Retrieved 3 February 2015. 
  2. ^ [1]

External links[edit]