With over 14 years experience, some of which spent working alongside world renowned French chefs at Michelin-starred restaurants, Chef Addison Liew brings his love for French cuisine to the tables of Brasserie 1893 in Beijing.
A restaurant built around candid chef and guest interaction, gastronomical indulgence, and aesthetic bliss – Brasserie 1893 boasts a menu highlighting seasonal ingredients and the delicate fusion of traditional French dishes with fresh Asian flavours.
Having used Mountain River venison on his menu last year, Chef Liew recently made the long trip from Beijing to New Zealand to learn more about the product.
This opportunity to complete the circle, from farm to table, is extremely important for chefs who dedicate themselves to sourcing the highest quality ingredients for their dishes.
It’s spring and the young deer are losing their winter coats
Planning to add fallow venison saddle to the menu by the end of the year, Chef Liew visited Northbank Station to see the care, dedication, and sustainable practices of Mountain River farms.
He enjoyed visiting the farms and meeting the team, and experiencing this beautiful part of New Zealand. We look forward to seeing what new venison dishes Chef Liew produces for Brasserie 1893!