Page 72 - Masala E-magazine Vol 9 Issue 6 Junel - July 2018

DINING Pan-fried beef with mango sauce

ORIENTAL
Traditional roasted
whole Peking duck

Opulence

Indulge in contemporary Cantonese cuisine and Sichuan specialties at
Indulge in contemporary Cantonese cuisine and Sichuan specialties at Liu.
B YA SHIMASETHI
B YA SHIMASETHI
estled inside Conrad Bangkok Hotel is Liu, a
neo-classical Chinese restaurant serving up
N Cantonese, Sichuan and Shanghainese cuisine with
a refreshing contemporary twist. Since its establishment in
2002, the restaurant has become a favourite among both
locals and Chinese expatriates because of its extensive à la
carte menu, covering everything from stir-fries to roasted
specialities, and of course, dim sum. The restaurant also
offers different set menus for lunch and dinner, including an
all-you-can-eat dim sum deal featuring over 27 different bite-
sized delicacies.
Deep fried duck with orange sauce Deep fried salmon with
chili curry paste
The restaurant’s dining scene is a refl ection of its culinary
ethos, combining modern elements, such as exposed brick
walls and sleek dark wooden tables, with traditional Chinese
motifs, like red silk embroidered pillows and decorative bamboo
stems. Moreover, in keeping up with the tradition of sharing,
every round table features a large glass revolving server. The
restaurant also has elegantly designed private dining rooms
that are ideal for special events, family get-togethers and
business meetings.
Baked duck pie with mushroom
72 Masala Magazine
JUNE - JULY 2018