Sharing 3 True Aussie Beef Up Recipes by Chef Victor Chow

Chef Victor Chew is a Western cuisine trained professional chef of more than 35 years. He has travelled & worked in many parts of the world for many years

He had just returned to Malaysia from Australia right before the start of the 1st lockdown of the COVID-19 pandemic in Malaysia in March 2020. Before his return, he had been in Australia for 3 years on a sponsorship employment by a luxurious 5-star spa & resort hotel owned by the Harvey Norman Group in the exclusive surf city of Byron Bay, NSW, which is also on the main organic farming area of Australia!

During the Explore the Taste of True Aussie Beef in a Virtual Luncheon & Webinar by Meat & Livestock Australia (MLA) @ 19 June 2021

3 recipes shared by Victor Chew

More about Chef Victor (Chef Vic)

Apart from Australia, Chef Vic has also worked in many exclusive Food & Beverage establishments in KL (Malaysia), Vancouver/Alaska (Canada & US), Singapore, Chongqing/Hubei (China) & Chonburi/Bangsaen (Thailand)

He has also owned & operated a catering company in Malaysia for many years, specializing & pioneering in the Personal Chef Services segment in KL in early 2000, catering Fine dining restaurant-quality dishes to private homes & the affluent neighbourhoods of Bangsar, Damansara Heights & PJ to name a few

Having graduated from a prestigious culinary school many years ago, this young chef went on a journey with a different mindset. While other chefs may be fixed on a specific career journey like working in Michelin starred restaurants or doing pastry all their culinary life, Chef Vic’s principle in his culinary career is to explore as many kitchen environments as he can to learn & discover the various set up & systems unique to each establishment

Having learnt the different set up & systems in different establishments enabled him to be versatile & creative in his menus & approach to his very diversified groups of discerning customers & diners

His culinary exploration has brought him to learn & tackle the kitchen environments of the biggest kitchens (or galleys) in the biggest cruise ships, serving multiple meals per day to 3K–5K passengers; to owning a catering business serving 2–500 pax; to working in fine dining

He is always eager to experience & experiment in the ever-changing landscape of people’s diverse tastebuds to suit a specific environment but remains steadfast in acquiring the best quality & freshness of the food products to prep & serve

Chef Vic’s cuisine is constantly evolving & revolutionizing the food industry by trying out new & exciting food concepts for diners to explore & enjoy

Chef Vic hopes to revolutionize the local Chinese street food industry by thinking out of the box to re-create traditional comfort foods with modern twists & flavours. He has always been an inquisitive person & wants to know what people like to eat & adapt to their tastes & eating habits. Chef Victor Chow will show how to cook, stir fry & panfry beef in simple & practical recipes & how to handle beef to retain its nutritious benefits

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