Located within the historic Guangdong Hall at Taikoo Li Chengdu, The Hall by Louis Vuitton brings the Maison’s Art de Vivre to the table, extending its spirit of travel, creativity and discovery into gastronomy. Louis Vuitton’s first restaurant in China brings together food, wine, cocktails, afternoon tea experience, art and design within a historic building that once served as a gathering place for merchants, continuing its longstanding role as a place of exchange and encounter.
Awarded One MICHELIN Star in the MICHELIN Guide Chengdu in both 2025 and 2026, The Hall by Louis Vuitton presents contemporary European cuisine in dialogue with Sichuan and its rich culinary culture. Tasting menus and à la carte dining are complemented by afternoon tea, an extensive wine programme and cocktails, offering different ways to experience The Hall throughout the day.
Past and present meet throughout the 320-square-metre space. The original carpentry and see-through timber gates of Guangdong Hall have been preserved, with curved contemporary forms introduced within the existing architecture. Specially crafted furniture and pieces from Louis Vuitton’s Objets Nomades collection sit alongside original artworks, while a coral-embellished chandelier provides a striking focal point.
INTRODUCING NEWLY APPOINTED EXECUTIVE CHEF PIER DAVIDE MAIURI
At the helm of The Hall’s kitchen is Executive Chef Pier Davide Maiuri, whose career spans Europe, North America, Asia and Australia. Since arriving in Chengdu, he has immersed himself in the region’s terroir, ingredients and food culture, incorporating these influences into his unique approach at The Hall.
Born in Tivoli, near Rome, Maiuri has worked in some of the world’s most celebrated kitchens, including Gaggan in Bangkok, L’Effervescence in Tokyo and Alinea in Chicago. Before moving to China, he served as Executive Chef at Luna Lu in Sydney, where he led the restaurant to a One Hat award in The Australian Good Food Guide. His cooking draws from Italian traditions, French techniques and the flavours and ideas encountered throughout his international career. Together with his understanding of Sichuan ingredients and local food culture, these influences come through in a contemporary European approach with a strong connection to Chengdu.
THE LATEST MENU OFFERINGS AT THE HALL
The Hall’s current offering is presented through two tasting menus: the eight-course Le Voyage, priced at RMB 1,988 per guest, and five-course Les Classiques, priced at RMB 1,488 per guest. Wine pairings are available at RMB 988 and RMB 688 respectively, while an à la carte menu offers a selection of individual dishes.
Across the menus, Maiuri draws on his Italian roots and international experience while working with ingredients from Sichuan and across China. Fusilloni, Chickpeas, Sea Urchin, Smoked Eel takes inspiration from pasta e ceci and Maiuri’s Roman roots. Chickpeas are cooked with guanciale, anchovies, extra virgin olive oil and tomato paste to create the base in which the fusilloni is finished, while Dalian sea urchin, smoked eel foam, black lime and finger lime bring contrasting richness, smoke and acidity.
Maiuri’s experience in Bangkok informs another signature, Scampi, Thai Green Curry, Celtuce, Ice Plant. New Zealand scampi is paired with coconut water gel and coconut foam alongside a green curry sauce inspired by the herbs and layered spice Maiuri encountered during his time in Thailand. The dish has remained on The Hall’s menu since its early days, evolving through its seasonal accompaniments while retaining the combination of scampi and green curry.
Local Chinese ingredients are woven throughout the menu. Shio-koji Cuttlefish, Heart of Palm, Pil-Pil, Superior Oscietra Caviar combines two preparations of cuttlefish with pickled heart of palm and Oscietra caviar from Tianquan County in Sichuan, finished with pil-pil sauce and Shaoxing drunken chicken foam.
New Zealand Black Abalone, Shiitake, Black Garlic, Sake Beurre Blanc, another signature, features wild New Zealand black abalone gently braised with clam water and kombu, served over shiitake carpaccio with shiitake purée, black garlic gel and sake beurre blanc infused with shiitake oil.
Maiuri also looks directly to Sichuan food culture with “Sichuan Liangfen”, Snow Crab, his interpretation of the much-loved local dish. Rather than the traditional mung bean starch jelly, chicken consommé is set into a silky, jelly-like texture and seasoned with Sichuan chilli sauce, before being paired with crab consommé foam and snow crab.
Elsewhere, Atlantic Brill, Corn, Sea Snails, Wasabi, Vermouth sees brill prepared à la meunière with white glutinous corn from Chuxiong in Yunnan and yellow sweetcorn, accompanied by sea snails, semolina gnocchi and a vermouth reduction with wasabi.
For Australian Wagyu Beef Tenderloin, Yunnan Porcini, Sauce Périgueux, M5 Rangers Valley tenderloin is paired with Yunnan porcini, lardo di Colonnata, black truffle and a classic Périgueux sauce. Huzhou Pigeon, Caramelised Shallot, Salsa Verde, Provençal Condiment, Kampot Pepper uses young pigeon from Zhejiang, dry-aged with spices for five days before being cooked whole and finished over the barbecue.
Desserts continue the connection with ingredients from the region. Green Tea Espuma, White Chocolate Frozen Mousse, Bergamot Cream, White Chocolate Ice Cream centres on Mengding Ganlu from Ya’an, Sichuan, with a bamboo pattern created using the traditional Chinese diancha method. Nougat Mousse, Nina Queen Sorbet, Shine Muscat Consommé brings together fresh grapes, grape gel and sorbet with a chilled grape consommé for a lighter finish to the menu.
AFTERNOONS AT THE HALL
The Hall’s afternoon offering centres on Tea Time “Gourmand”, priced at RMB 1,188 for two guests, with the option to add a glass of Champagne for RMB 168.
Alongside the Tea Time experience, guests can order from a separate Luxury Snacks menu. Highlights include Monogram Waffle with Romesco Cream and Sichuan Oscietra Caviar (RMB 338), Monogram Baozi with Yunnan Morel Mushrooms, Caramelised Shallots and Hazelnut (RMB 288), Chengdu Crab Roll with Snow Crab, Sichuan Chilli Sauce and Peanuts (RMB 388), and Croque Louis with Ham, Comté and Black Truffle (RMB 428).
Drinks are available separately, including the Sichuan-inspired Local coffee with dark chocolate, Sichuan pepper, cacao and milk foam, and Tokyo Iced Matcha, both priced at RMB 98. The afternoon wine selection includes Billecart-Salmon Brut NV in a 375ml format (RMB 728) and Drappier Rosé de Saignée Brut NV (RMB 1,388).
THE HALL’S WINE COLLECTION
The Hall’s wine programme brings together established European estates with a growing representation of Chinese producers. Wines of the Maison include Veuve Clicquot Brut Rosé, Krug Grande Cuvée 171ème Édition and Dom Pérignon 2012, alongside Domaine Tissot Clos de La Tour de Curon 2019 from Jura and AoYun 2018 from Yunnan.
The Sommelier’s Selection reaches across regions and styles, from Domaine Ostertag Les Vieilles Vignes de Sylvaner 2020 from Alsace and Domaine Hubert Lamy Saint-Aubin 1er Cru ‘En Remilly’ 2020 from Burgundy to Gaja Barolo Sperss 1996 from Piedmont and Domaine Muxin 2022 from Yunnan. Chinese wines are represented more broadly throughout the list, including Puchang Vineyard Rkatsiteli 2022 from Xinjiang and Legacy Peak Kalavinka 2021 from Ningxia, both also available by the glass.
THE HALL’S SIGNATURE COCKTAILS
The Hall’s current signature cocktail menu brings together familiar spirits with ingredients and flavours from across Asia. Peach Island combines gin, matcha, honey peach and Palo Santo; Yuzu Margarita pairs tequila and Pisco with yuzu and shiso; Summer Breeze brings together rum, absinthe, white crème de cacao and bitter melon; while Berry Wonderland combines gin with raspberry, blackberry and rosemary. Signature cocktails are priced at RMB 108. Classic cocktails, from the Negroni and Espresso Martini to the Paper Plane, Paloma, Jungle Bird and Vieux Carré, are also offered at RMB 108.
A selection of alcohol-free mocktails is available at RMB 88, including Camelia, with camellia, gardenia, cranberry and green tea; Orchard, with passion fruit, raspberry and lemon; Vine Whisper, combining vanilla pod, lapsang souchong and Kyoho grape; and Emerald Forest, with chrysanthemum, coconut and apple.
From its dining menus and afternoon tea to its wine and cocktail programmes, The Hall brings together Louis Vuitton’s Art de Vivre with the character and culinary culture of Chengdu, offering guests different ways to experience the restaurant throughout the day.
