Liu

A great plate of Peking duck has to have a perfectly balanced sauce to drizzle over the skins, which is usually a mixture of hoisin and other additions such as soy sauce.

The Conrad hotel's Liu restaurant has got the complete package right, from the sauce to the crisp veggies and wafer-thin pancakes.

Again, there's the matter of the leftover duck. 

At Liu, they chop up the whole carcass with the meat and marinate it with garlic and soy, then deep fry it.

"I take home the leftovers in a doggy bag and eat it with rice soup," says Chef McDang.

Liu isn't the most well-known Chinese restaurant in Bangkok. But it should be.

In addition to a mean plate of duck, it also offers classic and new interpretations on Cantonese, Shanghainese and  Sichuan dishes.

Also recommended are Liu's  popular dim sum lunches.