Mouthfuls of flavour / Liu Restaurant, the Conrad Bangkok

Dim sum

Liu Restaurant, the Conrad Bangkok, is offering diners a special opportunity to sample the dim sum creations of two master chefs from the Golden Peony Restaurant in the Conrad Centennial Singapore.

Continuing until this Sunday, Chefs Chung Ho Shi and Yiu Kit Lam are joining us from Singapore to present their own style of dim sum, a fusion of tastes, textures and colours, all of which are tiny bite-sized compositions.

To the surprise of some Thai diners, no dipping sauces are offered, and there’s no form of chilli sauce anywhere. Some of the dim sum are accompanied by their own very subtle sauces, such as Golden Peony Dim Sum, a little “bird’s nest” of lightly fried noodles wrapped around a whole shrimp. Underneath is a very delicate kiwi mayonnaise that complements the little “nest” in both taste and colour.

These are not dim sum that you swallow in one bite. Instead, you should keep one in your mouth to savour all the combinations of flavours, pleasing your palate in a delayed reaction.

Sauteed Chinese cabbage and dried shrimp with shrimp paste (slightly, very slightly salty), steamed crab claw with egg white and fresh ginger (allowing the fresh taste of the crab to come through), all these are lovingly presented, much like a painting by a master artist.

One dim sum that’s sure to be popular is the chefs’ version of barbecued suckling pig. All that taste in one mouthful.

Paired with the various dim sum are French wines from Chevalier Alexis Lichine (distributed in Thailand by Beverage One).

You can enjoy the dim sum created by Chefs Chung and Yiu at a set lunch (Bt680-Bt1,099) and the set dinner (Bt1,280 and Bt1,680). A wine dinner (Bt2,580) will be offered on Friday.

In addition, the two chefs are even willing to reveal their culinary secrets. On Saturday from 10am to noon, they’re offering a cooking class, featuring steamed shark’s fin dumpling with minced shrimp, golden-fried prawn and radish served in orange sauce and pan-fried and skewered scallop siew mai.

Dim sum delights

>> Chefs Chung and Yui’s special dishes can be enjoyed at the Conrad Bangkok’s Liu Restaurant through Sunday.

>> It’s open for lunch from 11 to 2.30 and for dinner from 6- to 11pm/

>> For reservations, call (02) 690 9999.

The Nation