Conrad Bangkok Brings the Best of Sichuan Cuisine to Thailand

| February 10, 2012

 Collaboration with Shanghainese guest chefs designed to tempt discerning palates

BANGKOK, Thailand – Conrad Bangkok, in association with Citibank and G Four Fine Wine, warmly welcomes back Chef Wang Yongfu and Chef Hu Yidong, who will be demonstrating their celebrated “Sichuan Cuisine” at Liu Chinese restaurant, from February 16 to 25, 2012

Guests can treat their senses to signature delicacies such as fried black fish fillet with typical Sichuan sweet and sour sauce, braised scallops with YuXiang sauce done in gong bao style and fried shrimps with cashew nuts, Sichuan pepper and chili and more.

Serving an a la carte menu comprising of hot and cold dishes, guests can select from a sumptuous lunch set for six persons and above (Baht 1,388++ per person), a family dinner set for 8-10 persons (Baht 1,688++ per person) or a dinner set pairing with wine ( Baht 1,988++ per person).

In addition, the chefs will be hosting “The Culinary Arts of Sichuan Chinese Cooking Class” opened to the general public on Saturday, 18 February 2012 from 10am to noon. Priced at Baht 2,250++ per person, the class includes lunch and a certificate.

Liu Chinese restaurant is opened daily from 11.30am to 2.30pm for lunch and 6pm to 10.30pm for dinner. For more information and advanced reservations, please call 0 2690 9299 or e-mail to


About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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