Page 73 - Masala E-magazine Vol 9 Issue 6 Junel - July 2018

Spicy Taiwanese
abalone and jelly fi sh
salad Thai style
Food
Food
Upon being seat A selection of delicious dim sum
Upon being seated ed
we were welcomed
we were welcomed Steamed rice fl our rolls fi lled with with a slightly sweet syrup. This light and soothing sweet treat
with fresh jasmine
with fresh jasmine crispy dough and crab stick was the ideal fi nale after an exciting journey through so many
tea, while presented wonderful fl avours.
tea, while presented
with each of the menus. We opted for the Weekday Set
with each of the menus. We opted for the Weekday Set
(B880++ per person), which consists of fi ve
Lunch Menu (B880++ per person), which consists of fi ve In addition, we also enjoyed the restaurant’s specialities,
courses, accompanied by unlimited dim sum. including Traditional roasted whole Peking duck (B1,600++),
served in delicately rolled pancakes. The crisp skin and
We began with a range of Chinese morsels made from fresh tender meat completely complemented the subtle
ingredients. These include traditional Har gao or steamed sweetness of crunchy spring onions and cucumber, as
shrimp dumplings, Pork sui mai, also known as steamed well as the light sharpness of the hoisin dipping sauce.
minced pork dumplings, and Steamed rice fl our rolls fi lled Defi nitely one of our favourites!
with crispy dough and crab stick, which was delicious when
paired with fl avourful dipping sauces. Other options were more Another notable speciality is Pan fried beef with mango sauce
unexpected, such as Deep fried salmon with chili curry paste (B1,500++), which combined generous cuts of Angus beef
with a refreshing mango-based dipping sauce. The protein’s
that were reminiscent of fl avours found in Thai red curry, and with a refreshing mango-based dipping sauce. The protein’s
subtle seasoning when paired with tangy mango
Deep fried shrimp dumplings served with mayonnaise that subtle seasoning when paired with tangy mango
dressing enhanced the natural
incorporated fun fusion elements. Every dish was also visually dressing enhanced the natural
thrilling, particularly the Steamed custard lava buns which were fl avours of the meat,
which made for a superb
adorably served in shapes of pandas. A more elegant creation which made for a superb
was Baked duck pie with mushroom, made from delicate puff well-balanced dish.
pastries presented as swans.
We also tried Chilled
fresh mango pudding
Afterwards, we sampled the fi rst of our fi ve-course set menu. fresh mango pudding
(B150++) that provided
Spicy Taiwanese abalone and jelly fi sh salad Thai style was (B150++) that provided
a cool and refreshing end
a fl avour bomb of lime and chilli notes. The zesty marinade a cool and refreshing end
heightened the delicate fl avours of the seafood, making us to a delicious meal.
yearn for more. Next was a timeless Cantonese classic, Double
boiled Chicken soup with bamboo pith. This incredibly light Chilled fresh mango pudding
yet fl avourful broth, with its delicate crunch and sweet herbal Drinks
aroma was the perfect palate cleanser for the next much- Just like their extensive food menu, Liu also offers a wide range
awaited course. of refreshments to suit all diners. The menu includes domestic
and international beers available in bottles, as well as a list of
Deep fried duck with orange sauce comprised of crispy skin recommended wines. There are different Chinese spirits and rice
duck breast cut into juicy slices and tossed in a citrus based wines as well. However, for patrons who prefer a non-alcoholic
sauce. The gravy’s tartness does well in delicately cutting variety, the restaurant has a wide range of exotic tea blends, fruit
through the succulent meat and fatty skin, resulting in a well- juices, and of course, soft drinks.
balanced and delicious course. Moving on, we tucked into Fried
egg noodles with shredded BBQ pork, a dish of charred wok
egg noodles with shredded BBQ pork
fried noodles with tender cuts of smoky pork.
fried noodles with tender cuts of smoky pork. LIU
Third fl oor, Conrad Bangkok, 87 Wireless Road,
The scrumptious set menu concluded with
The scrumptious set menu concluded with Pathumwan
Chilled longan with ginkgo nuts
Chilled longan with ginkgo nuts, a Open every day from 11.30am to 2.30pm (lunch)
classic Chinese dessert that had and 6pm to 10.30pm (dinner)
classic Chinese dessert that had
a mixture of fruit, nuts, lotus root Tel: 02 690 9999
a mixture of fruit, nuts, lotus root
and conradhotels3.hilton.com View video: goo.gl/vhzuvk
and snow fungus, served cold
www.masalathai.com 73
Fried egg noodles with shredded BBQ pork