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    Addison 召唤你回他家吃饭啰！ "Let's Eat!" Addison Beckons You to His Home Kitchen

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    Jasmine Kho
    The document introduces a chef named Addison who invites guests to his home in Malaysia for a winter dinner featuring seasonal ingredients. It describes Addison's background and passion for seafood flavors from his homeland. The menu was carefully designed over 6 months and features rare catches from around the world prepared with French techniques and Malaysian flavors.

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    © All Rights Reserved
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    Addison 召唤你回他家吃饭啰！ "Let's Eat!" Addison Beckons You to His Home Kitchen

    Uploaded by

    Jasmine Kho
    80 views3 pages
    The document introduces a chef named Addison who invites guests to his home in Malaysia for a winter dinner featuring seasonal ingredients. It describes Addison's background and passion for seafood flavors from his homeland. The menu was carefully designed over 6 months and features rare catches from around the world prepared with French techniques and Malaysian flavors.

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    MULU-Article3 welcomehome

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    The document introduces a chef named Addison who invites guests to his home in Malaysia for a winter dinner featuring seasonal ingredients. It describes Addison's background and passion for seafood flavors from his homeland. The menu was carefully designed over 6 months and features rare catches from around the world prepared with French techniques and Malaysian flavors.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    80 views3 pages

    Addison 召唤你回他家吃饭啰！ "Let's Eat!" Addison Beckons You to His Home Kitchen

    Uploaded by

    Jasmine Kho
    The document introduces a chef named Addison who invites guests to his home in Malaysia for a winter dinner featuring seasonal ingredients. It describes Addison's background and passion for seafood flavors from his homeland. The menu was carefully designed over 6 months and features rare catches from around the world prepared with French techniques and Malaysian flavors.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Addison 召唤你回他家吃饭啰！

    “Let’s Eat!” Addison Beckons You to His Home Kitchen.


    Addison 说饭做了，可以回家吃饭啰！
    “Come home for dinner,” says Addison.

    生在四季如夏、青山绿水，碧海蓝天以及海产丰富的马来西亚，在山水融合环境中长大的主理人 Addison，沙
    滩、海浪、鱼群跃出海面时闪闪磷光的画面，是他最温暖的家乡回忆。对来自海洋鲜美风味的追求已经刻入他
    的 DNA，他期待能与客人们共享这份上天赐予人类的美味。为此，他带领着团队精心策划筹备了大半年，设
    计出这份精致的冬季限定菜单。

    Born and bred in tropical Malaysia, our chef Addison’s image of home comprises of endless
    sunshine, azure skies, emerald mountain ranges, crystal clear sea water and a mouth-watering
    range of seafood. With the flavors of the sea built into his DNA, he is looking forward to share
    these divine delicacies with his guests. Hence, for the past six months, he has led his team to
    meticulously design this exquisite and limited winter menu.

    千里寻鲜 Only the Freshest Will Do

    在整整一年里， Addison 和 Jasmine 跋山涉水、千里奔波，只为了寻找最难得的季节性食材，这也成为了他们


    旅游的主要 itinerary。以烹调出最好的海洋至味，呈现给亲爱的客人们。他们亲力亲为、起早摸黑，去了无数
    个市集，见了无数位同样匠心的供货商，品尝和阅读了无数海鲜种类以及寻获来自世界各地的、鲜美且罕见的
    优 质食 材 - 苏 格兰 蛏子 皇、 缅甸 肉蟹 、云 南鱼 子酱 、法 国 charolais 牛肉 、日 本的 伊佐 木鱼 等、 蓝鳍 金枪 鱼和
    北海道海胆等等。
    For one whole year, Addison and Jasmine have traipsed through endless miles in
    search for the rarest seasonal catch. This became their main motivation to travel as
    their only aim was to present the most delectable seafood delights for their beloved
    guests. They took pride in doing everything themselves; from visiting fresh
    markets at wee hours in the morning, meeting suppliers that shared their passion
    for food, to tasting and conducting research on numerous seafood varieties from all
    over the world. Scottish razor clams, Myanmar crabs, French Charolaise beef…
    they have tried them and more in the name of research!

    Photo
    △ Addison 去鱼市挑选食材。
    Addison selecting the freshest ingredients at the fish market.

    Photo
    △ 日本的伊佐木鱼 。Japanese chicken grunt fish / Isaki

    法式厨艺诠释家乡味 A Taste of Home through French Cooking

    18 年的法餐烹饪经验， Addison ，曾在多家著名米其林餐厅 / 酒店工作过。如今，他非常清楚地知道法餐与家


    乡的美味有很多共同之处并且可以把两者适当地平衡起来，在 MULU，addison 便融合二者精髓的创意料理。
    Armed with 18 years of French culinary experience, Addison has worked in numerous renowned Michelin-
    starred restaurants and hotels. Today, not only is he extremely familiar with the similarities between
    French cuisine and his hometown fare, he is able to strike the delicate balance between these two cuisines
    that are seemingly at the opposite ends of a pole. At Mulu, Addison has created the perfect amalgamation
    of these two flavors.

    鱼 头 在法餐中是 极少 出现的食材， 但 其 实它不仅 肉质丰 腴 鲜美， 还富 含鱼肉中 缺乏 的卵 磷脂 、 22 碳 6 烯酸 等


    不饱和脂肪酸，营养丰富。东南亚人喜食鱼头，因此在料理中比较常见。Addison 来自马来西亚怡保，深谙如
    何展现鱼头的风采。菜单中，他非常巧妙地选用了来自日本长崎县的蓝鳍金枪鱼的鱼头，与产自热带的罗望子、
    浓郁的椰奶和秘制香料等一起烹调。口感浓郁、层次丰富的酱汁，点亮了鱼头细腻鲜甜的肉质，令人回味无穷。
    Fish heads rarely appear in French cuisine. However, not only is its plump flesh
    bursting with flavor, it contains nutrients that are not found in other parts of the
    fish. Southeast Asians are huge fans of fish heads, which explains its regular
    occurrence in Southeast Asian dishes. Hailing from Ipoh, Malaysia, Addison is
    well versed in presenting the best fish head dishes. In the menu, he has ingeniously
    paired the Nagasaki bluefin tuna fish head with other tropical ingredients such as
    tamarind, coconut milk, and a secret blend of spices. Get ready for an unforgettable
    explosion of flavors and textures!

    △ “  冬鲜捕手 ” Seasonal Catch 。

    “ 深 海冬 宴” Snowy Sea ，当季的北海道马 粪海胆和水 晶藻 ，在经过精心调味 提鲜， 外脆 里嫩的 黄油包垫底 。


    海胆和水晶藻的弹牙多汁，和黄油面包的酥脆咸香结合在一起，两种口感相辅相成，在嘴里谱写出一首和谐的
    合奏曲。

    “Snowy Sea”: Seasonal Hokkaido horse dung sea urchins and crystal algae paired
    with a perfectly toasted buttered bun. The sea urchin and the crystal algae are
    simply bursting with flavor, which makes it a perfect match with the savory bun.

    △ “深海冬宴”Snowy Sea 。

    驻“鲜”有术 Best Tools for the Trade

    工 欲善 其 事， 必先利 其 器 。 MULU 为了 将 最新鲜的美味呈现给 每 位客人，在烹饪和 保鲜 技术 上也 投 入了大 量


    的努力，用最好的器材锁住最新鲜的美味。从长期合作多年的供货商渠道得到当季最新鲜的食材，加上主理人
    以对食材的尊敬而促使一道道美味的创意料理的诞生。
    In order to present the freshest taste to each guest, we have invested heavily into
    our cooking and freshness preservation skills. Guests can look forward to creative
    cuisine which marks the union between the freshest catch of the season, top-of-the-
    line equipment, and a chef who respects fresh ingredients more than anything else.

    Photo
    △ 芒果贝、苏格兰蛏子皇和厨师在处理的日本蓝鳍金枪鱼 。
    Mango shell, Scottish razor clams, and Japanese bluefin tuna
    用法式烹饪手法呈现的家乡味，尝起来到底滋味如何呢？我们诚邀您来 MULU 一探究竟！
    A taste of home through French cooking? We sincerely invite you to Mulu to give this a try!

    不同于穆禄集团旗下的社会餐饮品牌，胡同里的 MULU 从诞生至今是我们以美食作为文化交流的大本营，聚


    集了真正懂得欣赏文化和美食的朋友。我们以推荐制和会员制让老餮们回家吃饭。Addison 和他的团队欢迎你
    到胡同家里感受有温度的冬天。
    Since its early days, Mulu Hutong has been our base for cultural exchange through
    delicious dishes. It has seen multiple gatherings of culture buffs and foodies.
    Currently, we are welcoming guests based on a membership system.

    Addison and his team welcomes you to a warm winter at our hutong home.

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