A neo-classic Chinese restaurant that blends the culture, traditions and cuisines of old China, including Cantonese, Shanghainese and Sichuan dishes, with new and contemporary interpretations
- Conrad Bangkok Hotel - Bangkok, Thailand - Liu
- Conrad Bangkok Hotel - Bangkok, Thailand - Fresh Fish in Pickled Plum Soup
- Conrad Bangkok Hotel - Bangkok, Thailand - Roasted Peking Duck
- Conrad Bangkok Hotel - Bangkok, Thailand - Fried Tofu Supreme Soup
- Conrad Bangkok Hotel - Bangkok, Thailand - Braised Sea Cucumber Stuffed with Prawn Meat
- Conrad Bangkok Hotel - Bangkok, Thailand - Crispy Pork Belly
Conrad Bangkok's star of Cantonese cuisine is Liu restaurant, headed by Master Chinese Chef Jacky Chan. A Hong Kong native, with over 30 years' experience in the most acclaimed kitchens of China and Thailand, Chef Chan reigns supreme over the wok at Liu. Chef Chan is the chief creator of all the Chinese dishes served throughout the hotel.
The Liu menu takes the majority of its influence from Cantonese cuisine, leveraging the great knowledge and influence Chef Jacky brings from his native Canton region of China. However there are also very distinctive influences from other areas including Sichuan, Shanghainese, Beijingese and Yunanese cuisines, as well as Thai, to mention but a few. The chef's marvelous Peking Duck is must-try for all those who truly enjoy the most exquisite things in life. Its crispy skin and succulent melt-in-your-mouth meat is carved right at your table and served with the classic pancakes and condiments.
For a crispy and sweet combination, various signature dishes combine the best of both. The chef's rolled crispy filo pasty of minced prawn stuffed scallop and served with fruit salad is a joy well worth discovering. Guests also find tempting the classic Dong Po Yok, an artfully prepared pork belly dish and a longstanding favorite at Liu. A dish with an almost thousand-year history, as legend has it, once you taste the succulent and savory interpretation by Chef Chan, you'll know why it has been so beloved through the centuries. Of course, a wide range of fish and seafood is on also offer, kept live until ordered to ensure the highest level of freshness for every guest.
For lunch Chef Jacky Chan presents an all-you-can-eat Dim Sum feast. The Dim Sum are all made with entirely seasonal ingredients, and all made fresh daily. Some of the staple offerings include the delightful Thai-infused Dim Sum such as deep-fried salmon with chili curry paste, as well as Chinese creations including steamed squid ball with lemongrass seafood sauce, steamed sticky rice with grilled chicken in lotus leaf, seafood wonton in spicy sauce, the juicy Xiao Long Bao soup dumplings, whole shrimp hargao, BBQ pork buns, and delicious scallop shumai. So many exquisite tastes are offered here that guests keep coming back for more, and still feel they haven't.