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's Liu restaurant is headed by two incredible talented Chinese chefs from Canton. Chef Jacky Chan (his real name!) hails from Hong Kong and reigns supreme over the wok at Liu, holding the title of Executive Chinese Chef. Chef Chan is responsible for all the Chinese offerings throughout the hotel. He is supported by Master Dim Sum Chef Liang from southern China.
The Liu menu takes the majority of it's influence from Cantonese cuisine, leveraging the great knowledge and influence both chef's bring from their native Canton region of China. However there are also very distinctive influences from other areas including Sichuan, Thai, Shanghainese, Beijingese and Yunanese cuisine to mention a few. Beijing duck is must try, with it's melt in your mouth crispy skin, and succulent meat, carved at your table and served with the classic pancakes and condiments. A wide range of fish and seafood is on offer, kept live until ordered to ensure the highest level of freshness for every guest.
For lunch this Duo presents an all you can eat Dim Sum offering. The Dim Sum are entirely seasonal with offerings changing every two months, and all made fresh daily. Some of the staple offerings include the juicy Xiao Long Bao soup dumplings, Shrimp Hargao, BBQ pork buns, or scallop Shumai.