At Liu, premium ingredients find new purpose in classic Cantonese dishes. Start your meal with the gloriously crispy fried taro puff and soft shell crab in salted egg yolk to best appreciate the delicacy of Chef Andy Fung’s creations. Then follow them up with the roasted duck with truffle sauce, which expresses a lesson in confident simplicity and showcases the earthy flavors of the meat. The abalone clay pot is also a winner for and is done just right.