Zesty aromas were to the fore when Conrad Hotel launched “Sichuan Surprise” at the renowned Liu Chinese Restaurant in Bangkok on February 16th. Guests were treated to a six course menu that was accompanied by Farnese wines. “Five Plates of Sichuan Cold Dishes” were served as the starter, along with a 2010 Farnese Trebbiano d’Abruzzo.
Sichuan pickled vegetable soup with shredded fish and bamboo shoot was then served, followed by fried prawns with pickles, preserved chilli and minced meat, plus braised scallops with YuXiang sauce. A 2007 Farnese Montepulciano d’Abruzzo was chosen to go with the courses.
Words and photos by Paul Hutton, Bangkok Scene.
Boiled fresh fish fillet in chilli and herb broth with vegetables, along with sautéed baby cuttle fish with preserved chilli, was then paired with a 2010 Farnese Montepulciano d’Aburuzzo Casale Vecchio.
An NV Farnese Edizione was then served with numb spicy bean curd with minced pork, fried green beans with minced meat and pickles, and chilled noodle with shredded chicken, cucumber and spicy peanut sauce.
The whole affair was then topped off with a plate of seasonal fruits.
Visiting chefs Wang Yongfu and Hu Yidong will be preparing their spicy menus at the restaurant until February 25th. Conrad Bangkok is holding the event in conjunction with Citibank and G Four Fine Wine.
A range of lunch and dinner set menus are available: Details
Liu opens daily at 11.30am, serving lunch until 2.30pm. It then reopens at 6pm every day, serving dinner until 10.30pm.
The chefs will be in attendance on Saturday February 18th to host their “Culinary Arts of Sichuan Chinese Cooking Class” from 10am until noon. Members of the public are invited to attend for the cost of 2,250++ baht per person, with lunch and a certificate included.