The Ascot Oriental's focus is on cooking fresh ingredients in a hot pan with an infusion of spices, which bring out a depth and complexity of flavour.

Over the years owner and Master Chef, Konrad Liu, has personally introduced each new dish to the Ascot Oriental, using the experience and expertise he has gained through extensive travel in the Asia Pacific region. He has learnt first hand of the subtle ingredients and native methods which when blended together stimulate, inspire and produce an explosion of exotic flavours.

Bringing in top developers and interior designers from London, the 100-year-old building went through an extensive renovation - including the addition of a stunning convservatory room and an extended kitchen designed and equipped to Konrad Liu's exacting specifications putting the Ascot Oriental, quite simply, in a class of it's own.

Konrad Liu learnt his craft from his father, who himself spent many years in the restaurant business. In 1987, having lived for 12 years in Ireland, Konrad Liu came to England to set up a restaurant in Tunbridge Wells, Kent. Then, in 1997 he purchased Chukka's, a public house in Ascot frequented at the time by local polo players.