A sublime fusion of culture on a plate

Malaysian-Chinese chef Addison Liew hopes to add an Asian twist on his arrival at the Waldorf Astoria Beijing

Some people say that the fastest way to kill your hobby is to turn it into work.

But this is evidently not the case for chef Addison Liew, who despite having to work at least 12 hours in the kitchen still prefers to spend his holidays cooking at home.

Young, well-traveled and ambitious, the Malaysian-Chinese is the new chef de cuisine at Brasserie 1893, the signature restaurant at the Waldorf Astoria Beijing. Prior to this, Liew was the sous chef at Tasting Room by Guillaume Gailliot, a two-Michelin-starred restaurant in Macao.

Liew boasts an impressive resume, having trained with the acclaimed Pourcel Brothers in 2009 and in top French restaurants like L'Auberge de la Charme and Le Jardin des Sens in France. He was also a part of the team of 30 chefs cooking at the French Pavilion for the Shanghai World Expo 2010.