Photo Credit: Peter Pioppo

Tony Liu
359 Bleecker St
New York, NY 10014
(212) 929-4774

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Tony Liu
AUGUST | New York

Tony Liu took a job working as a dishwasher as a teenager in Honolulu with the intention of spending his days surfing at the beach. But his side job turned serious, and he pursued a culinary arts and patisserie degree from Kapiolani Community College, which led to positions in Hawaii’s top kitchens, including Roy Yamaguchi’s Roy’s, The Lodge at Koele, and 3660 On the Rise. Still thirsty for knowledge, Liu moved to New York to attend the Culinary Institute of America. He interned at Lespinasse before joining the opening team at Daniel. He went on to work at Tabla, and in 2001, Liu left New York for Spain’s three-Michelin-starred Restaurante Martin Berasategui. There, he immersed himself in Spanish cooking – from experimental techniques to traditional Iberian dishes. Upon returning to the States, Liu took up the position of Sous Chef at Babbo under Mario Batali. Now in his first Executive Chef role at August, Liu’s global, traditional influences (not to mention an interest in vintage cookbooks dating as far back as the 17th century) are expressed in his classic regional European fare.


King Rarebit over Soldiers Featuring Hook's 10-Year Aged Wisconsin Cheddar
Chef Tony Liu of August – New York, NY
Adapted by

Yield: 6 Servings


  • 35 grams butter
  • 45 grams flour
  • 575 grams Guinness Stout
  • 200 grams water
  • 3 grams cayenne pepper
  • 8 grams Coleman's mustard powder
  • 20 grams L&P Worchestire sauce
  • 600 grams Hook's 10-year aged Wisconsin cheddar, grated
  • 10 grams sugar
  • Salt to taste

    Pickled Shallots:
  • 75 grams red wine vinegar
  • 25 grams sugar
  • 150 grams shallots, sliced into rings

  • Brioche, cut into finger-sized batons
  • Extra-virgin olive oil, as needed

    To Serve:
  • Quail eggs
  • Chives, finely sliced
  • Cornichons, sliced length-wise
  • Mâche
  • Extra-virgin olive oil


For the Rarebit:
Melt the butter in a saucepot over medium heat. Add the flour to form a blonde roux. While whisking, slowly add the Guiness and water to acheive a smooth sauce. Bring to a boil, reduce to a simmer and cook for about 10 minutes. Add the cayenne, mustard powder, and worchestire sauce. Remove the pot from the heat and slowly whisk in the grated cheddar cheese. You may have to return the pot back to the stove to melt all of the cheese – but do not boil once the cheese is in. Season with sugar and salt, and keep warm.

For the Pickled Shallots:
Bring the vinegar and sugar to a boil in a small saucepot. Add the shallots and let them steep in the liquid. Season with salt.

For the Soldiers:
Remove the crust from the brioce and cut into finger size pieces. Dab with the oil and toast lightly in a 300°F oven. Reserve for plating.

To Assemble and Serve:
In a non-stick pan gently cook the eggs and hold. Arrange the soldiers on a heat proof dish, glaze with the rarebit and brulee. Garnish with the quail eggs, chives and cornichons. In a small mixing bowl, toss the mache with the pickled shallots and olive oil and serve on the side.

Beer Pairing:

Blonde Ale, Corsendonk, Belgium

   Published: September 2006