As an Indian, I am very well acquainted with Chinese food… Alright, I might be more of an Indo-Chinese connoisseur, but the two cuisines still have a few things in common.
For starters, both cuisines come from cultures that have been centuries in the making, and both cuisines have been adapted worldwide to fit varying palates.
Though I had heard of and tasted dim sum (and had an egg tart or two), that was the extent of my knowledge. So, when the opportunity to dine at Liu at Conrad Bangkok presented itself, I was ecstatic.
Space: Reflecting the heritage of the Cantonese culinary legacy, Liu’s space on the third floor of the Conrad Bangkok feels familiar and lived in.
The design elements from the dark mahogany furniture to the red accents found throughout the restaurants in its placemats, cushions, and napkins mirrored this design philosophy.
Liu’s space boasts of several seating options from the classic set-up to more swanky low-rise couch seating. There are also private rooms with large tables for diners who would like a modicum of privacy.
Crowd: Elegance exuding from every crevice, Liu is perfect for those family dinners or get-togethers, either to celebrate milestone occasions or simply to catch up.
The weekday Dim Sum Lunch menu is a great way to sample Liu’s offerings in a more relaxed atmosphere.
We were quite spoiled for choice during our luncheon at Liu.
As the kitchens brought out each dish, setting them on the dinner table turntables (or Lazy Susans as I learned they are called) and on open corners of the mahogany round table, I could only think this was a feast fit for a dynasty.
With the dim sum came several options of shrimp dishes, each with their own unique flavour signature.
The Steamed diced cod fish and shrimp dumplings (THB 218) were a beautiful colour, resembling both the sky and its clouds, and were chewy from the first bite.
A familiar silhouette presented itself with the Steamed ‘har gow’ shrimp dumplings (THB 138).
Though each dim sum offering came in the traditional woven bamboo steamer, the presentation of the Steamed shrimp and scallop dumplings served with wasabi mayonnaise (THB 168) in the curved stainless-steel spoons invited its owner to devour the dumpling in one spoonful, and well… how could we refuse?
Closing out our dalliance with the world of shrimp and assorted shellfish was a serving of Steamed shrimp and squid paste dumplings (THB 138), and what a showstopper the black squid ink wrapped delight was indeed!
Several other dishes were part of the dim sum repertoire including Steamed pork ribs with plum sauce (THB 108), Steamed rice flour rolls with barbecue pork (THB 128), Fried turnip cake with XO sauce (THB 128), and, of course, the Steamed Shanghainese ‘xiao long bao’ pork dumplings (THB 168) made for a wonderful spread especially for those who aren’t as inclined towards shellfish.
One dish, however, caught my eye the moment it was set on the table.
Fashioned into miniature swans, which I am told represent good luck in both Feng Shui and ancient Chinese culture, was the Crispy duck puff with wild mushroom (THB 128).
The dim sum collection arrived for its curtain call with some fundamental sweet dishes like the Steamed salted egg custard buns (THB 118) and the Baked cream milk egg tart (THB 128), which I could have wolfed down several of in one sitting.
After this cloying interlude, we were invited to peruse some highlights from Liu’s à la carte menu as well.
Displaying an impressive tableau with the floating noodles and grand lobster portions was the Baked Boston lobster with superior stock (THB 420/100 g).
The crunchy noodles were both contrasting and complementary to the soft lobster meat.
Not to be outdone in theatricality, the Hong Kong-style roasted peking duck (THB 1,688) arrived with homemade-style pancakes, cucumbers, spring onions, and Liu’s signature hoisin sauce for a do-it-yourself station, allowing everyone to make a bite to their liking.
No sampling of Cantonese cuisine would be complete without classics like Hong Kong pork char siew (THB 328) and Crispy pork belly (THB 388).
Concluding this magnificent banquet was the Traditional pancake (THB 268), a pancake stuffed with red bean paste and dusted with icing sugar, you cannot help but lick off your fingers.
Choosing one dish as a favourite from this grandiose feast is nearly impossible.
For a Chinese food newbie, the urge to recommend the entire menu is tempting.
It would certainly be well-deserved, but there was one dish I could not help but go back to.
The shrimp roll (THB 388), deep-fried and stuffed with mozzarella cheese, was creamy and brittle all at once.
Dipping it in the accompanying black truffle sauce, my bias towards truffle sauces notwithstanding, took a great dish to the next level.
LIU AT CONRAD BANGKOK
Conrad Bangkok, Level 3
All Seasons Place 87/3 Wireless Rd.
Lumphini, Pathumwan
Bangkok, 10330
Opening Hours:
Lunch: 11:30 AM–2:30 PM
Dinner: 6–10 PM
Tel.: +66 (0) 2690 9255
Facebook: @conradbangkokhotel
Instagram: @conradbangkokhotel
Email: bkkci.liu@conradhotels.com