A SUBLIME FUSION OF CULTURES ON A PLATE
By Dong Fangyu | China Daily | Updated: 2018-04-21 07:08
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.
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