2025年6月27日至29日，北京高端料理餐厅“MULU胡同”的主理人兼餐饮集团行政总厨 Addison Liew 将限时客座成都华尔道夫酒店 Brasserie 99 全日餐厅，呈献其独创的“南洋法式料理”。餐厅将自6月27日起焕新半自助菜单，加入由 Addison 主厨亲自设计的多款南洋灵感主菜。融合地道东南亚风味与法餐技艺，这场美味的跨界尝试将为宾客带来焕然一新的味蕾体验，开启这个夏天的风味新篇。

Addison 主厨出生于马来西亚怡保，从祖母的厨房走向世界名厨之路，拥有超过18年的国际烹饪经验，足迹遍及法国、香港、新加坡、北京等地，曾任多家米其林星级餐厅主厨。他自创“南洋法式料理”理念，融合祖辈记忆中的家乡味道与法餐技艺，将深厚的文化底蕴转化为盘中艺术。

此次客座菜单特别呈现主厨精心设计的南洋灵感主菜，包含东南亚风味与西式烹调技法巧妙融合的牛肉、禽类、鱼类及菌菇菜式，搭配Brasserie 99一贯丰盛的半自助美食，令宾客在轻松自在的氛围中，开启一场味蕾与地域的夏日奇遇。

2025年6月27日起，南洋灵感，焕新演绎，诚邀品鉴。欢迎莅临成都华尔道夫酒店 Brasserie 99 全日餐厅，预约电话：028-68506050。

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关于Brasserie99全日餐厅

位于成都华尔道夫酒店49层的Brasserie99为您提供全天候的美食享受。丰盛的自助早餐开启活力一天。午餐与晚餐时段，可选择半自助或零点，体验多样化的国际美味。从新鲜海鲜到精致热菜，每一道菜都以精选食材精心烹制。无论何时，Brasserie 99 都为您提供多元精致的用餐体验和舒适随心的社交场合。

关于MULU穆禄

穆禄（MULU）的名字源自于被列入教科文组织世界自然遗产的马来西亚砂拉越知名的国家公园。创立于2012年在北京老胡同深处（东四十二条辛寺胡同7号）作为高端私房创意料理餐厅并以《中国东盟文化交流中心》起点，原本不对外营业，开业不久因创意菜经营即被列为北京最好的东南亚创意菜餐厅，踊跃于涉外餐饮活动、外送和宴会，让北京更多的人享受到最好吃的东南亚菜，也得到很多外交使节及高官名媛认可，成为家喻户晓的品牌。10年后，胡同小院扩张了，并成为Chef Addison的南洋法式料理研发基地，也是大使俱乐部。穆禄的宗旨是通过美食传承文化、通过美味做外交，并且拉近人与人之间的距离。穆禄希望通过美味也为了广大群体开启大众品牌，比如位于正大中心的泰餐厅Supanniga Eating Room蘇潘泰、东南亚十国酒楼Kakikopi南洋茶友、马来西亚茶餐厅Laksa Queen和马来西亚家常菜Nasi阿嬷的饭桶等。同时，也承接高端餐饮项目管理。

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.

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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.

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