Picture this: a shimmering palace perched atop a rugged limestone cliff, the Indian Ocean roaring below like a dragon in slumber, and a table set for royalty with silk-smooth roast duck, dim sum so delicate it vanishes on your tongue, and sea cucumber dressed like a five-star general.
This isn’t a fantasy—it’s Liu Li Palace, the latest and perhaps most indulgent addition to AYANA Estate, Bali’s sprawling 90-hectare luxury playground in Jimbaran. If you thought you knew Chinese food, Liu Li Palace will remind you how little you’ve truly tasted.
Let’s start with the name. “Liu Li” refers to the ancient Chinese art of colored glass, a symbol of imperial elegance dating back to dynastic courts. That legacy drips from every detail here—glimmering chandeliers, carved wooden screens, and a dining room inspired by Qing Dynasty grandeur, complete with ocean views that make every meal feel like a cinematic dream sequence.
At the helm? Executive Chinese Chef Charles Cheung, a master of the wok with over two decades of global five-star experience. His kitchen is a temple of precision and flavor, where Cantonese finesse meets Sichuan firepower, all elevated by Bali’s rich local bounty.
Let’s talk signatures:
- Peking-style Roasted Duck, sliced tableside with crisp skin and velvet meat, rolled with handmade pancakes and house-crafted hoisin like a ritual of seduction.
- Braised Australian Sea Cucumber, a luxurious bite steeped in tradition and tenderness.
- And yes, dim sum that flirts with perfection: Har Gow with wild shrimp, Siu Mai that melts in slow-motion, and Xiao Long Bao bursting with broth.
The menu is more than a list—it’s a journey. A poetic, indulgent tribute to the soul of Chinese culinary art.
