The Restauranteur & Chef Family Behind Hidden Gem MULU
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Our expat community thrives on connection, and here at jingkids, we’re all about our readers, and what they need and want in order to maximize their time here in Beijing. Today, we feature a prominent member of our expat community and get to know them a little bit better.
I had never heard of MULU until this year's ChiFanForCharity (CFFC) event, where I was introduced to this exclusive restaurant that only deals in membership and referrals. I was absolutely thrilled to experience dining there, and also delighted that I got to meet Chef Addison Liew and his beautiful family who started the whole operation.
Hailing from the food paradise of Ipoh, Malaysia, Chef Addison was born into a family of cooks who guard their Hakka recipes closely, so it's little surprise that he cultivated such a passion for food and cooking. His culinary passion took him all over the world, from working at Singapore's famous Raffles Hotel to apprenticeships at Michelin-starred restaurants in France; to Hong Kong's Michelin L'Atelier Joel Robuchon and Michelin Pierre by Pierre Gagnaire to Macao's two-Michelin-star The Tasting Room by Chef Guillaume Galliot. It wouldn't be far-fetched to say he has perfected his skills in contemporary French cuisine.
At his own restaurant MULU, Chef Addison specialises in Nanyang-French cuisine, tailoring the menu according to the freshest catch of the day and best available seasonal ingredients, blended with hard-to-find herbs from his home region of Southeast Asia.
In homage to Chef Addison's wife Jasmine and their love of nature, the name MULU is taken from a UNESCO World Heritage site and national park in Sarawak, Borneo. MULU's logo also prominently features the chamois (pronounced 'shammy') - an endangered animal of the alps and poetically the name of Jasmine's mother. It reminds us not to take nature for granted, and to treat our source of fresh foods with respect.
As a new father to an adorable baby girl, Adia, Chef Addison was inspired to create a dish using Hakka Yellow Wine. This fusion dish is his favorite creation to date, and will remain on the menu at MULU. Jingkids speaks with the family to find out more about what's going on with them at this time.
What’s on your mind?
We're just trying to stay relaxed and maintain our peace of mind constantly...
What’s motivates you to get moving?
Young age! Or staying young at heart!
Has becoming a parent changed your work in any way?
Frankly speaking, not much has changed! I am blessed to still be able to do what I love. One thing for sure is that baby Adia is quite involved in my cooking and there is a lot of joy for me to see her grow up in my kitchen.
Now that restaurants are reopening, what can we look forward to at MULU?
We just finished a month-long Thai Fine Dining Month in collaboration with the Royal Thai Embassy. Now we are looking forward to Filipino Christmas which is the longest celebrated Christmas in the world! In January 2023, we will be showcasing Lation American vibes in collaboration with some Latin embassies, starting with Uruguay.
What are your wishes for the new year - professionally and personally?
We hope to go back to Malaysia to see our families. Adia has not yet met her grandparents! As for work, our team is growing and it is my goal to keep strengthening the team so everyone can move forward towards a better future.
Experience MULU's "When France Meets Southeast Asia" Hutong Weekend Brunch in their cosy restaurant or on the terrace when the weather is warmer. Reservations are required and usually only by referral and / or membership, but just for our readers, quote our brand "Jingkids" to get a spot! Connect with their customer service via WeChat ID ilovemulu or ilovemulu2.
Images: Courtesy of Jasmine Liew and MULU
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