2025年6月27日至29日，北京高端料理餐廳“MULU胡同”的主理人兼餐飲集團(tuán)行政總廚 Addison Liew 將限時(shí)客座成都華爾道夫酒店 Brasserie 99 全日餐廳，呈獻(xiàn)其獨(dú)創(chuàng)的“南洋法式料理”。餐廳將自6月27日起煥新半自助菜單，加入由 Addison 主廚親自設(shè)計(jì)的多款南洋靈感主菜。融合地道東南亞風(fēng)味與法餐技藝，這場(chǎng)美味的跨界嘗試將為賓客帶來(lái)煥然一新的味蕾體驗(yàn)，開(kāi)啟這個(gè)夏天的風(fēng)味新篇。

Addison 主廚出生于馬來(lái)西亞怡保，從祖母的廚房走向世界名廚之路，擁有超過(guò)18年的國(guó)際烹飪經(jīng)驗(yàn)，足跡遍及法國(guó)、香港、新加坡、北京等地，曾任多家米其林星級(jí)餐廳主廚。他自創(chuàng)“南洋法式料理”理念，融合祖輩記憶中的家鄉(xiāng)味道與法餐技藝，將深厚的文化底蘊(yùn)轉(zhuǎn)化為盤(pán)中藝術(shù)。

此次客座菜單特別呈現(xiàn)主廚精心設(shè)計(jì)的南洋靈感主菜，包含東南亞風(fēng)味與西式烹調(diào)技法巧妙融合的牛肉、禽類(lèi)、魚(yú)類(lèi)及菌菇菜式，搭配Brasserie 99一貫豐盛的半自助美食，令賓客在輕松自在的氛圍中，開(kāi)啟一場(chǎng)味蕾與地域的夏日奇遇。

2025年6月27日起，南洋靈感，煥新演繹，誠(chéng)邀品鑒。歡迎蒞臨成都華爾道夫酒店 Brasserie 99 全日餐廳，預(yù)約電話(huà)：028-68506050。

關(guān)于Brasserie99全日餐廳

位于成都華爾道夫酒店49層的Brasserie99為您提供全天候的美食享受。豐盛的自助早餐開(kāi)啟活力一天。午餐與晚餐時(shí)段，可選擇半自助或零點(diǎn)，體驗(yàn)多樣化的國(guó)際美味。從新鮮海鮮到精致熱菜，每一道菜都以精選食材精心烹制。無(wú)論何時(shí)，Brasserie 99 都為您提供多元精致的用餐體驗(yàn)和舒適隨心的社交場(chǎng)合。

關(guān)于MULU穆祿

穆祿（MULU）的名字源自于被列入教科文組織世界自然遺產(chǎn)的馬來(lái)西亞砂拉越知名的國(guó)家公園。創(chuàng)立于2012年在北京老胡同深處（東四十二條辛寺胡同7號(hào)）作為高端私房創(chuàng)意料理餐廳并以《中國(guó)東盟文化交流中心》起點(diǎn)，原本不對(duì)外營(yíng)業(yè)，開(kāi)業(yè)不久因創(chuàng)意菜經(jīng)營(yíng)即被列為北京最好的東南亞創(chuàng)意菜餐廳，踴躍于涉外餐飲活動(dòng)、外送和宴會(huì)，讓北京更多的人享受到最好吃的東南亞菜，也得到很多外交使節(jié)及高官名媛認(rèn)可，成為家喻戶(hù)曉的品牌。10年后，胡同小院擴(kuò)張了，并成為Chef Addison的南洋法式料理研發(fā)基地，也是大使俱樂(lè)部。穆祿的宗旨是通過(guò)美食傳承文化、通過(guò)美味做外交，并且拉近人與人之間的距離。穆祿希望通過(guò)美味也為了廣大群體開(kāi)啟大眾品牌，比如位于正大中心的泰餐廳Supanniga Eating Room蘇潘泰、東南亞十國(guó)酒樓Kakikopi南洋茶友、馬來(lái)西亞茶餐廳Laksa Queen和馬來(lái)西亞家常菜Nasi阿嬤的飯桶等。同時(shí)，也承接高端餐飲項(xiàng)目管理。

A Taste of Nanyang

Addison Liew, Group Executive Chef of MULU,

Guest Chef at Brasserie 99 of Waldorf Astoria Chengdu

From June 27 to 29, 2025, Addison Liew—Chef-Patron of MULU Hutong in Beijing and Executive Chef of the MULU Restaurant Group—will bring his signature “Refined Nanyang Cuisine” to Brasserie 99 at Waldorf Astoria Chengdu for a limited-time guest chef appearance.

Brasserie 99 will unveil a refreshed semi-buffet menu starting June 27, featuring a curated selection of Addison’s signature main courses. Marrying the vibrant flavors of Southeast Asia with refined French techniques, this cross-cultural culinary experience offers a refreshing new chapter in summer dining for guests in Chengdu.

Born in Ipoh, Malaysia, Chef Addison’s culinary journey began in his grandmother’s kitchen and has since taken him across the globe. With over 18 years of international experience, he has worked in Michelin-starred restaurants throughout France, Hong Kong, Singapore, and Beijing. His self-created concept of “Refined Nanyang Cuisine” pays homage to his cultural roots, blending nostalgic flavors from his heritage with the finesse of French gastronomy—transforming deep cultural memories into art on a plate.

This special guest chef menu features Southeast Asian-inspired main dishes that artfully combine beef, poultry, fish, and mushrooms with Western cooking techniques. Served alongside Brasserie 99’s signature semi-buffet offerings, it promises guests a laid-back yet elevated dining experience—an unexpected culinary journey through flavors and places.

Starting June 27, 2025, experience Nanyang reimagined inspirations. Join us at Brasserie 99 of Waldorf Astoria Chengdu. For reservations, please call: +86 28 6850 6050.

About Brasserie 99

Located on the 49th floor of Waldorf Astoria Chengdu, Brasserie 99 offers an all-day dining experience with panoramic city views. Start your day with a hearty buffet breakfast. For lunch and dinner, choose from a semi-buffet or à la carte menu featuring a wide array of international flavors. From fresh seafood to refined hot dishes, each plate is thoughtfully prepared with premium ingredients. Whether it’s a casual meal or a social gathering, Brasserie 99 delivers a diverse and refined dining experience at any time of day.

About MULU

The name MULU is inspired by Malaysia’s renowned Gunung Mulu National Park in Sarawak, a UNESCO World Natural Heritage site. Founded in 2012, MULU began as an exclusive private dining restaurant tucked away in the heart of a historic Beijing hutong (No. 7 Xin Si Hutong, Dongsi 42nd Alley). Originally launched under the initiative of the China-ASEAN Cultural Exchange Center and not open to the public, it quickly gained acclaim for its creative Southeast Asian cuisine. Soon after opening, it was recognized as one of the best Southeast Asian fusion restaurants in Beijing. Through diplomatic dining events, catering, and private banquets, MULU brought the flavors of Southeast Asia to a wider audience in Beijing and earned recognition from diplomats, high-level officials, and social elites, becoming a household name. A decade later, the original courtyard expanded and evolved into Chef Addison’s culinary lab for his signature “Refined Nanyang Cuisine” — a melting pot of Southeast Asian heritage and French technique — and also serves as a private ambassadorial club. In addition to its premium offerings, MULU has also launched several accessible brands aimed at a wider audience, including Supanniga Eating Room (a Thai restaurant near China World Mall), Kakikopi (a Southeast Asian banquet-style bistro), Laksa Queen （Malaysian street food café) and Nasi Ah Ma (Malaysian mixed rice eatery). The group also provides high-end F&B project consulting and management services.