Enjoy Shanghainese, Sichuan and Cantonese dishes presented with gourmet flair at Conrad Bangkok’s neo-classical Chinese restaurant
| AUTHENTIC Chinese dining experiences always have a touch of theatre about them – all dimmed lights, hushed atmospheres, and Lazy Susans, loaded with food, spinning on cue under a spotlight. Like live performances, though, not every meal is a critical success. Just as extravagant action can’t mask a weak story, elegant surroundings can’t make up for slipshod cooking. It’s a real treat, then, that the Conrad Bangkok’s signature Chinese restaurant, Liu, succeeds in putting on a star performance both in terms of looks and flavour, while capping the whole experience with splendid service, too. |  |
An immediate hit with Bangkok’s Chinese community when it opened in 2002, Liu has remained a firm fan favourite thanks to its all-you-can-eat dim sum lunches (available daily for just B820 per person, including a selection of main dishes and a mango pudding) and gourmet renditions of Shanghainese, Sichuan and Cantonese dishes, all presented with contemporary flair.
Despite the popularity, though, Liu doesn’t rest on its laurels. Just last month, Conrad Bangkok’s management boosted the restaurant’s culinary pedigree by bringing in a new Executive Chinese Chef, Jacky Chan, who brings with him over 30 years’ experience cooking refined Chinese cuisine (including stints in renowned Hong Kong establishments such as Nikko Hong Kong and the American Club), and who goes about his work adhering to a mouth-watering cooking philosophy – to extract the maximum flavour from each ingredient he uses.
This philosophy is immediately evident in a la carte dishes such as Dong Po Pork – stewed pork belly with black soy sauce served with Chinese buns (B320) – Crispy filo pastry king prawns with wasabi dressing (B240), and Deep fried snow fish (100g at B370), which, while all prepared using simple ingredients, provide the kind of depth of flavours and textures which can only come from considerate cooking at the hands of an expert. And this applies to all of the seafood, chicken, duck, beef, and lamb specialties offered on Liu’s extensive menu.
The dim sum lunch selection (over 30 to choose from) also impresses with its quality. Shrimp dumplings, Pan fried green tea dumplings, Steamed Garoupa fish – anything that’s ordered – all come to the table freshly steamed, braised or fried (aka piping hot) in bite-size servings packed with flavour, and they’re so irresistible you’re likely to push your own appetite to the limit.
Not full enough? Return for dinner and you can also opt for an eight-course Sichuan set dinner menu, priced only B1,500 per person.
Liu is open daily for lunch and dinner. Conrad Bangkok, All Seasons Place, 87 Wireless Road
Tel: 02 690 9255
www.conradhotels.com/bangkok
Despite the popularity, though, Liu doesn’t rest on its laurels. Just last month, Conrad Bangkok’s management boosted the restaurant’s culinary pedigree by bringing in a new Executive Chinese Chef, Jacky Chan, who brings with him over 30 years’ experience cooking refined Chinese cuisine (including stints in renowned Hong Kong establishments such as Nikko Hong Kong and the American Club), and who goes about his work adhering to a mouth-watering cooking philosophy – to extract the maximum flavour from each ingredient he uses.
This philosophy is immediately evident in a la carte dishes such as Dong Po Pork – stewed pork belly with black soy sauce served with Chinese buns (B320) – Crispy filo pastry king prawns with wasabi dressing (B240), and Deep fried snow fish (100g at B370), which, while all prepared using simple ingredients, provide the kind of depth of flavours and textures which can only come from considerate cooking at the hands of an expert. And this applies to all of the seafood, chicken, duck, beef, and lamb specialties offered on Liu’s extensive menu.
The dim sum lunch selection (over 30 to choose from) also impresses with its quality. Shrimp dumplings, Pan fried green tea dumplings, Steamed Garoupa fish – anything that’s ordered – all come to the table freshly steamed, braised or fried (aka piping hot) in bite-size servings packed with flavour, and they’re so irresistible you’re likely to push your own appetite to the limit.
Not full enough? Return for dinner and you can also opt for an eight-course Sichuan set dinner menu, priced only B1,500 per person.
Liu is open daily for lunch and dinner. Conrad Bangkok, All Seasons Place, 87 Wireless Road
Tel: 02 690 9255
www.conradhotels.com/bangkok
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