Chui Lee Luk's Profile

Chui Lee Luk spent the early years of her childhood in Malaysia amongst the culture of good eating. Not long after moving to Australia at the age of seven, Chui won a copy of Waverley Root’s Food of France in a children’s drawing competition. This started Chui’s passion for exploring French cooking. Chui practised law for a while, then in 1997 she decided to follow her dream, embarking on a career in professional cooking.

Chui began with Christine Manfield at Paramount, following this she refined her Chinese cooking skills with Kylie Kwong at Rockpool, later returning to her love of French cuisine at Cleopatra and Banc. In 2000 Chui joined Tim Pak Poy’s team at the legendary Claude’s in Paddington. Four years later she took over the restaurant, creatively exploring her interests in cuisine, presenting creative surprises and refined dining.

In 2012, Chui collaborated with interior architect, Pascale Gomes-McNabb to reinvent Claude’s. The space was split into a bar downstairs with the formal element upstairs, with the visually bold concepts for which Gomes-McNabb is renowned.

Chui has now opened Chow Bar & Eating House, a modern and more informal Chinese eatery in Surry Hills. Chow Bar & Eating House is an expression of Chui’s love for Chinese cuisine; to have fun with Western and Chinese cultures is the intent driving her new venture.

Chui has been selected to be one of the Ambassadors for City of Sydney’s Chinese New Year Festival 2014. Taking part in the festival favourites, the programs 80 events make it the biggest in the festivals 18-year history.
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