Located within the historic Guangdong Hall at Taikoo Li Chengdu, The Hall by Louis Vuitton is the Maison’s first restaurant in China and has held One MICHELIN Star in 2025 and 2026. Newly appointed Executive Chef Pier Davide Maiuri now leads its next chapter, drawing on a career spanning acclaimed kitchens including Gaggan in Bangkok, L’Effervescence in Tokyo and Alinea in Chicago.
Maiuri’s latest menus combine his Italian roots and French technique with influences gathered throughout Asia and a growing connection to Sichuan’s ingredients and food culture. The restaurant offers the eight-course Le Voyage (RMB 1,988) and five-course Les Classiques (RMB 1,488), alongside an à la carte menu.
Highlights include Fusilloni, Chickpeas, Sea Urchin, Smoked Eel, inspired by the Roman classic pasta e ceci; Scampi, Thai Green Curry, Celtuce, Ice Plant, reflecting Maiuri’s years in Bangkok; and “Sichuan Liangfen”, Snow Crab, which reimagines the local favourite with chicken consommé jelly, Sichuan chilli sauce and snow crab. Other signatures range from New Zealand Black Abalone, Shiitake, Black Garlic, Sake Beurre Blanc to Australian Wagyu Beef Tenderloin, Yunnan Porcini, Sauce Périgueux.
Beyond lunch and dinner, Tea Time “Gourmand” (RMB 1,188 for two) is complemented by an à la carte Luxury Snacks menu featuring Monogram Waffle with Romesco Cream and Sichuan Oscietra Caviar (RMB 338), Monogram Baozi with Yunnan Morel Mushrooms (RMB 288), Chengdu Crab Roll with Snow Crab (RMB 388) and Croque Louis with Ham, Comté and Black Truffle (RMB 428).
The Hall’s experience extends to its wine and cocktail programmes, with a collection spanning leading European estates and an expanding selection of Chinese wines from Yunnan, Xinjiang and Ningxia. Signature cocktails (RMB 108) similarly incorporate Asian flavours, from matcha and yuzu to bitter melon and shiso.
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.