Ever since it arrived in Liverpool, Lu Ban has been delighting diners with its authentic Chinese dishes inspired by the regional specialities of Tianjin; a region of China renowned for its supreme cuisine and fine-dining culture. Seasonal eating is of particular importance to executive chef Dave Critchley whose regularly evolving menus showcase ingredients when they’re in their prime. Critchley is the first non-Chinese apprentice of a Tianjin National Level Master Chef, and with the help of the skills and knowledge he honed through him he has been able to create an exquisite menu of dishes for Lu Ban that remain true to the authentic flavours and tastes of Tianjin.
Located in the former Cains Brewery, the restaurant’s interiors, like the food, have been designed to blend elements of the modern with the traditional. Chinese art and culture sits alongside features of the raw industrial heritage of the brewery, creating an atmosphere that’s at once welcoming and sophisticated.
For an intimate dining experience the Tianjin private dining room is perfect for gatherings of 10-12 people around a large central dining table with a lazy Susan to rotate and share the food amongst your guests. For smaller special occasions, The Chef’s Table offers an exclusive dining experience for four to six diners that enables them to spectate on the workings of the Lu Ban kitchen whilst interacting with the chefs to learn more about the dishes and the stories behind them.
For a bit of theatre and revelry, The Food Lab is a fantastic informal private dining experience that enables guests to get hands on with the preparation of the food alongside Dave Critchley himself who will talk them through the processes of his gastronomic mastery step-by-step.
Elsewhere for a more relaxed feel the restaurant's Wine Room can also be exclusively hired and Lu Ban’s sommelier will be on hand to impart expert advice that is sure to delight oenophiles and novices alike.
The private dining menus can be adapted to suit your party’s preference and dietary requirements but could include the likes of jasmine and black tea cured wild salmon with fennel, pomelo and lime; twenty four hour pork belly with fennel seed, anise, sticky soy and pickled ginger; and crisp battered stretched prawns with Szechuan seasoning and sweet chilli bean sauce. Wine pairings are also an optional bonus.