Liu Li Palace at AYANA Midplaza Jakarta is known for doing things properly, trust when you dine here you’ll get refined flavours, thoughtful presentation, and a clear respect for tradition. Its latest offering, The Art of Flavour: Chef Wong’s Signature Dishes, keeps to that standard while introducing something a little more personal. Curated by Chef Wong Chee Hung, this limited-time menu brings together four signature dishes that reflect his roots in Cantonese and Sichuan cuisine, shaped by over two decades of experience across Asia. It’s a brief but focused glimpse into the chef’s culinary philosophy, a culinary journey that is bold, balanced, and rooted in heritage.
This limited-time menu is no gimmick. With over two decades of experience across Asia’s top-tier kitchens (yes, including Jakarta’s own Cilantro Cuisine for those in the know), Chef Wong’s approach blends the fine-tuned structure of Sichuan and Cantonese cuisine with just enough creative flair to keep diners on their toes.
And here, he’s not simply cooking. He’s telling stories.
Take, for instance, the Liu Li Style Boiled Live Fish Soup in Claypot. On paper it might sound like a simple fish soup. But, when put into a bowl, it becomes a silken, herbaceous broth gently coaxed from premium live Grouper or Lazy Fish, carrying the sort of warmth that soothes your palate spoon by spoon, an elevated comfort cuisine.
Then there’s the Stir-Fried Lamb Loin with Pineapple and Lao Gan Ma Sauce. It’s a dish that confidently straddles sweet, smoky, and spicy, you’ll get tender lamb given a lively punch by the beloved chilli crisp sauce and caramelised pineapple. The result? Surprisingly cohesive and entirely addictive.
If you’re in the mood for theatre, and frankly, why not? Try the Baked Beggar’s Chicken that delivers both drama and depth. Wrapped in lotus leaves and slow-baked in clay, the dish is a nod to ancient Chinese cooking methods. Crack it open and out comes a cloud of herbal aroma, revealing a bird so tender it practically falls apart on the plate.
And for those who prefer their comfort food with a rustic edge, the Bamboo Tube–Braised Pork Knuckle with Spicy Sauce is your pick. Braised to luscious, melt-in-the-mouth softness, and soaked in a sauce that hums with spice and memory, this dish leans into nostalgia. It reminds you of home, even if you’ve never had it before.
What makes this showcase truly memorable is not just the technical prowess or the ingredient quality, it is the clear evident vision of Chef Wong in every dish. As he puts it, “Each dish represents the harmony between traditional Chinese techniques and contemporary interpretation. I’ve chosen flavours that are bold yet balanced, familiar yet surprising.” And it is true, there’s an intimacy to the way these plates are constructed. They feel considered, lived-in.
The beautiful backdrop of Liu Li Palace seals the entire dining experience, all soft lighting, subtle elegance, with a whisper of luxury, accompanying your culinary odyssey that celebrates the past, and present of the convergence between East and West, craft as well as comfort. From intimate lunch to a festive gathering, this is the place you want to be at.
For guests of The Plaza Residences and Midplaza VIP cardholders, there’s an extra incentive: 20% off these four exclusive dishes, available for both dine-in and takeaway. A fine excuse, if ever one was needed, to return or indulge just once more.
To reserve your table, contact +62 857 1800 7428 (WA) or drop them a line at liulipalace@liulipalace.com
Liu Li Palace Seafood Restaurant
MidPlaza 2, Jl. Jenderal Sudirman No.Kav 10-11 Lt. LG
Karet Tengsin, Kecamatan Tanah Abang
IG: @liulipalace
