SARAWAK’S rich tapestry of flavours, traditions and natural abundance continues to leave an indelible mark on culinary explorers from across the globe.
Among them is Chef Addison Liew, a Malaysian-born, Beijing-based chef patron of MULU Hutong and co-owner of the MULU Group, who led Magnificent Sarawak: Gastronomy Adventure – an immersive culinary exploration of the Land of the Hornbills.
Accompanying him on the week-long journey were chef buddies, Tam Kwok Fung, Xu Jingye, and Eduardo Vargas.
In an exclusive interview with Sarawak Tribune, Addison reflected on his experiences, inspirations and future plans as one of the appointed Sarawak Gastronomy Explorers.
From his deep admiration for the state’s harmony and biodiversity to his mission of sharing Sarawak’s culinary identity with the world, his words reveal both passion and purpose.
Journey of harmony and flavour
Reflecting on the recent tour, Addison said he was deeply impressed by Sarawak’s rich diversity and its spirit of harmony.
“What impressed me most about Sarawak was its diversity; everyone lives in harmony, contributing to the development of the entire state,” he said.
Beyond the people, it was Sarawak’s vibrant ecosystem that struck him deeply.
“The food and natural ecosystem of Borneo left a deep impression on me and my chef buddies who are in the food and beverage industry,” he said.
He described the experience as eye-opening, where every encounter with the local community and its food reflected the region’s deep connection between culture and nature.
Inspired by Nature’s ingredients
For Addison, Sarawak’s culinary charm lies in its authenticity and resourcefulness.
“Borneo is the Earth’s second lung. Its equatorial climate and soil have nurtured distinctive species – from wild durian to wild mangoes – whose complex flavours reflect the region’s diverse character,” he explained.
He was particularly fascinated by Sarawak laksa, which he described as a complex blend of dried spices prepared using simple and traditional methods.
Introduced to the dish by his wife, Jasmine Kho, at MULU, he later helped rebrand her café, Kakikopi, into Sarawak Laksa & Malaysian Kopitiam in celebration of the 50th anniversary of Malaysia-China diplomatic relations.
Being named as one of Sarawak Gastronomy Explorers is both a professional milestone and a personal honour for Addison.
“As a Malaysian and a professional chef, I’m very happy and excited to showcase our unique culinary culture to the world.
“And as Sarawak’s son-in-law, it’s truly an honour. We will continue to promote the best of Sarawak,” he said.
Looking ahead: Mulu and beyond
Looking ahead to next year’s continuation of the gastronomy tour, Addison said he is excited to return to Sarawak to further explore Mulu – an area that continues to inspire his culinary journey.
“We will come back to Sarawak to explore Mulu,” he shared, noting that his private dining clubhouse in Beijing, MULU Hutong, was named after the iconic national park.
“Our base camp of 13 years is in one of Beijing’s oldest hutong (alley), and it reflects the spirit of MULU,” he said, adding that the venue serves Nanyang-French cuisine that blends Southeast Asian home flavours with refined French techniques.
“We always believe Southeast Asian food can be made ‘atas’ (glam).”
After Sarawak, he said the team hopes to visit his hometown Ipoh, Perak – another destination he proudly describes as a food paradise.
As for who will join him on the next culinary journey, Addison said the lineup is still taking shape, but some things are already certain.
“My family members, who taught me to cook from a young age, will be cooking with me,” he said.
His chef buddies, Tam, Xu and Eduardo have also expressed their eagerness to return if schedules allow.
“I hope to convey the message of culinary inheritance,” he added.
Promoting Sarawak through the power of food
Reflecting on how the gastronomy tour helps elevate Sarawak’s culinary identity, Addison said the inaugural trip succeeded in amplifying the state’s flavours to a wider audience, thanks to the involvement of multiple media groups.
“We are grateful to be able to bring along various media groups, each with their own platforms to help promote Sarawak’s gastronomy,” he said.
He highlighted that the project was conceptualised by his wife, Jasmine, the founder of MULU.
“I haven’t met anyone who loves her homeland as much as Jasmine, and her passion was contagious,” he said, noting that both passion and cultural preservation form the core of their company’s philosophy.
“We always believe food is the fastest way to leave a memorable and lasting impression of any destination,” he added.
Addison emphasised that Sarawak deserves to be known by anyone who appreciates nature, food and culture.
“Only people who understand such diversity will do justice to this beautiful land,” he said, pledging to continue inviting more individuals to experience Sarawak for themselves.
Nature as inspiration in the kitchen
The journey through Sarawak has also deepened Addison’s commitment to working in harmony with nature, shaping both his cooking philosophy and the stories he aims to tell through food.
“Sarawak has shown me so much about how nature works, and I am really grateful for this,” he said.
He recalled that before the trip, he and his team were told to expect daily rain and limited access to seasonal ingredients.
“But the Universe was so kind to us. We had blue skies, white clouds, and everything we hoped to taste was available,” he shared.
The experience, he said, reaffirmed his belief in letting the natural environment guide his culinary decisions.
“It made me even more certain that working with nature is the way in my cooking approach,” he explained.
Moving forward, he plans to apply this philosophy to his upcoming winter menu.
“For example, I will be using the dry and cold winter climate to treat seasonal ingredients like fish, meats and vegetables,” he added, emphasising a renewed dedication to cooking with the rhythm of the seasons.
From the rainforest to the kitchen, Addison Liew’s journey has captured the spirit of Sarawak – a place where nature, culture and culinary artistry intertwine.
And through his craft, he continues to share a taste of Borneo with the world, one dish at a time.
