Food festival celebrates Uruguay’s 35 yrs of ties with China
“The menu is really good and enjoyable. The result is totally remarkable,” said Gonzalo Castillo, first secretary of the Uruguayan Embassy in China who oversees cultural affairs. He remarked that Addison Liew, Chef Patron of Mulu Hutong, succeeded in capturing the essence of Uruguayan cuisine while bringing his own touch, a product of his years of experience with international cuisine.
Hailing from Malaysia, Addison Liew has more than 18 years of experience in the F&B industry. He learned and refined his culinary craft through apprenticing and working at Michelin-starred restaurants in Singapore, France, China’s Hong Kong, Macau and Beijing.
The diplomat also told the China Daily website that tasting Chef Addison’s Uruguayan food reminds him of his home country.
“We wanted to present to our guests the dishes that the Uruguayan diplomats grew up with back at home because, at Mulu, we have been committed to preserving and sharing the taste of home cooking and childhood dishes and elevating that with French culinary techniques,” said Liew.
To develop the Fiesta Uruguay menu, the Mulu team spent two months researching Uruguayan food culture and consulting Uruguayan diplomats.
“We’re very thankful for the Uruguayan embassy, especially ambassador Fernando Lugris. They’ve given us so much trust and support by responding to all our inquiries and sharing recipes for our reference,” Liew said.
