There are many fine dim sum restaurants in Singapore, and I must say Li Bai is one of the finest together with Wah Lok, Hua Ting and Peach or is it Cherry Blossom.

These are such some selections of what we had and I must say they are all very good. From the traditional servings such as har gou, siew mai, egg tart to the more unusual ones.

This is certainly the place to bring your future in-law if you want to impress them.

Drunkard ChickenFlaky egg tartWonder Har Gau with huge Har (prawn)Moist Char Siew baoDelicious siew mai top with caviar Warm and moist Polo BunVery good mango pudding

Check out the very very long queue! To get your tummy on the Best Lor Mee in Singapore, this is the price you pay. At peak hour, you may need to wait for 45min. Thick gooey bowl of Lor Mee with lots of ingredients like char siew, bean sprouts, some fried crispy thing that is so good for the taste buds but so bad for the heart. Thick lovely noodlesAbsolutely delicious. Being a teo chew, I actually prefer the kway teow version. And yes with lots of vinegar, garlic and chili.

This is a place that I come over and over again as it offers a good range of comfort food. Well at least to be they are comforting. Usually here for the dim sum n porridge. Never tried the main dinner dishes through. We started with a plate of French Beans or is it called string beans, oh well... I like my string / french beans fried till soft, so this is good for me. A bit oily but nevetheless tasty, I could actually have plates and plates of this just for snacks. The mince pork that accompanies complimented well with the dish. Probably good with a bowl of plain porridge.My 2 other friends ordered Prawnballs porridge, another ordered Beef Brisket noodles. I ordered the Grass Carp Belly with Century Eggs. All of us liked our porridge. Indeed very delicious. I have a soft spot for fish belly despite the many bones in it. I love the fatty flavour that oozes out when you sink your teeth into the fish. Congee was overall very fine, probably cooked for many many hours. I wonder how do we achieve just texture and consistency at home. Can someone tell me the secret to smooth, non grainy cantonese congee?

My other friend who has the beef brisket noodles was also very satisfied with her mains. Seems like she was given many pieces of briskets, quite a value for money dish. We ordered a combination of pork and roasted duck to share. It was not bad, both were rather crispy. I love the pork, gives out a crackling sound when you bite into it. Good amount of fats and of course cholestrol.

Overall a very satisfying meal, will definitely come again. Be warned though that it can get rather quiet. Dinner time on a thursday was not too bad, I could get a seat quite easily at 730, but it became a little crowded at about 8pm.
Be prepared to wait if you come during the weekend, it is a common sight to see a queue for the lunch dim sum.

Pleasant Sunday Brunch experience at Bistro Soori, cured pork tenderloin was tender and juicy. The eggs benedict with crabcake on top of english muffin was marvellous. Large chunks of crabcake, retains the taste of the sea. I love the eggs benedict sauce and the whole crabcake taste even better when you crack the egg yolk.
Overall the mains were good, however the dessers and appetizers were a little disappointing. Especially the vanilla ice cream with brownies. Brownies was dry and ice cream was pretty ordinary. Appetizers - tempura prawns was also nothing to shout about, tasted like my granny's fried prawns.

Chui Huey Lim revisited again! This is I think the 5th time I am here since its opening beginning of this year. Two reasons whiy i kept coming back. Firstly good food, secondly i had 3 or was it 4 return vouchers after my first visit. My favourite dish of the day was the char kway teow with cockles. It was marvellous. Not too sweet, moist, oily, generous in the amount of cockles. Fattening. Kaleidoscope of wonderful flavours. The dish i like the least was the prawn ball. I felt it was a little blend, not much taste of prawn or anything thing.

The first dish was a plate of goose with braised toufu. $24. My lunch company love the goose but i felt it was too 'gamey' the ducky taste was a little too strong. The second dish prawn balls. - $12.Char Kway Teow if i didnt remember wrong was $14! Lovely!Mixed braised vegetables with scallops, fatt choy. Pretty good too! I think this was $28Finally the oyster omelette. Which i must say was wonderfully executed. Good balance of oyster, eggs and the gooey stuff. Cant remember the price of this dish.
Total damage was $105. Had a $50 voucher though which was wonderful =D