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Telephone
6839 5623
Introduction
Savor authentic Cantonese cuisine served with a grand table setting of jade, silver and fine bone china at Li Bai Cantonese Restaurant. Our delicious Chinese cuisine is rivaled only by our regal dining experience here in the heart of Singapore.
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Opening Hours
Today
11:30 - 15:00
18:30 - 22:00
Mon - Sat
11:30 - 15:00
18:30 - 22:00
Sun
10:30 - 15:00
18:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
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Full review's at http://thehungrybunnie.blogspot.sg/2016/01/li-bai-cantonese-restaurant.htmlLi Bai is one of our go-to restaurants for classically conservative Cantonese fare that's exquisite and consistently flawless. Ditto for the personable service. Attentive without the intrusion, efficient without the stuffiness.We love:1) Roasted Pork & Barbecued Meat Combination ($36) comprising roasted duck, barbecued pork, and roasted pork, with a side of marinated jellyfish: Everything on this plate was luscious, flavourful to the bone, and absolutely scrumptious.2) Hot & Sour Soup ($12): a velvety concoction abundant with fresh scallops, prawns, sea cucumber, fish maw, and mushrooms3) Wintermelon Thick Soup ($15): choc-a-bloc with sweet chunks of crabmeat, conpoy, silken beancurd, and egg drop.4) Baked Canadian Cod ($18 per portion): glazed with ophiopogon root and honey for a bitter-sweet contrast, and served with poached kailan and pinenuts for a little crunch.5) Chinese-Styled Pan-Fried Fillet Steak ($15 per portion): Imbued with a wonderful smoky char, and burnished with an oyster-based sauce, this was tender and juicy.6) Braised Spinach Beancurd ($20 per portion): silky and soft, drenched in an opulent conpoy-enoki gravy
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Li Bai was a famous Tang Dynasty poet, and this grand Cantonese fine-dining restaurant draws its inspirations from the poet's classical, lyrical poems. Executive Chinese Chef Chung Yiu Ming creates exquisite, authentic Chinese Cantonese cuisine with skillful strokes. The restaurant is renowed for its impeccable service standards as well.The interior is elegant and grand, tastefully decorated in rich tones with the use of jade, silver and bone china. The vibe is sophisticated and intimate; tables are well-spaced in the spacious restaurant and service is quick, efficient and polite.The Scallops Dumplings (SGD$9.60) that were filled with springy scallops in crystal-clear wraps, delicious with a slight hint of spiciness. This was a simple but delicious dish, sweetened by freshness of the scallops.The Scallop Siew Mai (SGD$8.00) was very tantalising - tender minced pork stuffing topped with buoyant scallops on top, adding texture and flavour to the conventional dimsum dish.Finally, desserts of Mango and Pomelo Sago (SGD$7.00). This is one of my all-time favorites - thick, nectarous cold soup sapid of mango's aroma and filled with pomelo bits that exploded deliciously in the mouth, adding a zesty touch to the luscious dessert.For full review and more detailed information, please feel free to visit:http://thearcticstar.blogspot.sg/2016/01/lunch-at-li-bai-cantonese-restaurant.html
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Attending a department dinner tonight which is hosted in one of the function rooms in the hotel.We start the meal with the 5 combination platter - prawn salad, seasoned octopus, seasoned jellyfish, seafood roll and seasoned shellfish.Next we have sharks' fin soup which is quite flavourful with lots of shredded chicken in it.It is followed by the steamed fish in cantonese style.Next we have the cereal prawns. Like the fact that the prawns have the shells peeled off.It is followed by the juicy and well flavoured soya sauce chicken.Next for vegetables, we have braised spinach with mushrooms.It is followed by braised handmade noodles.There is also dessert but I am too full to continue. Overall the food is quite good. Service is not bad too.
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The year of the horse will be upon us in less than 2 weeks and I was very fortunate to have the opportunity to try out a few CNY dishes at Li Bai, courtesy of the kind folks at Sheraton Singapore.Turbot Fish "Yu Sheng Loh Hei" - My first lou hei of the year and a relatively pleasing one at that. Instead of the usual salmon, Li Bai uses the turbot (大鲽鱼 or 大菱鲆), which is a relatively pricey fish and stands out with its firm texture. Definitely a good way to start off the festivities!Braised Superior Bird's Nest with Crabmeat and Crab Roe - In an effort to ensure the sustainability and welfare of sharks, Li Bai has put bird's nest on the menu as a substitute for shark's fin. And this dish definitely looks absolutely decadent and mouth watering on paper. But in reality, the execution was far from perfect. Granted, the bird's nest was nice and silky whilst the crab meat and roe was in abundance but the whole thing started out nicely salty and turned bland somewhere after the second or third spoonful. Talk about consistency issues.Salted Egg Lobster and Sauteed Fillet of Lobster - I appreciated the aesthetics of this dish and applaud the simple flavours of the sauteed lobster fillet, which was lightly salty coupled with a nice crunchy texture. The salted egg yolk variant was, however, too overwhelming and masked the inherent sweetness of the lobster. Prawns would have sufficed in my humble opinion. But nonetheless, still a pretty decent eat.Stewed "Eight Treasures" Chicken with South African 5-head Abalone and Sea Cucumber - Instead of the usual peng cai, Li Bai has introduced the Stewed "Eight Treasures" Chicken with South African Abalone and Sea Cucumber. Apart from the sizable and chewy abalone, I can't really comment on this dish as my serving only consisted of chicken skin and salted egg yolk - probably not the best representation.Water Chestnut Cake with Pan-fried Nian-gao - The water chestnut cake didn't sit well with me due to the presence of a singular foreign taste mixed into it. The nian gao (年糕) fared better in my humble opinion, coming across as sinfully pleasing with a similar texture to that of 九层糕.Thanks once again to Sheraton for the invite!See all my pictures at http://www.timelessfacade.com/2014/01/li-bai-iv-invite.html
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For more reviews, visit my blog at www.ms-skinnyfat.comLi Bai is well known for its wide range of Cantonese cuisine. I meant the restaurant located at the basement level of Sheraton Towers Singapore, not the famous Chinese poet. The cosy restaurant is popularly known for their dim sum but the other Cantonese dishes were stellar as well, which i found out after sampling some dishes from their Chinese New Year menu. Little appetizers were served and we couldn't stop snacking on the candied chestnuts with sesame seeds. The seasoned dried scallops with chili and dried shrimps had me ask for seconds (sans chili oil). I think there's some XO sauce added to it and it's certainly a good seasoning/accompaniment to the mains.Instead of the regular salmon yusheng, we had the Turbot fish, whose name in Chinese means 'many treasures'. There are fried taro and pumpkin slices in the mix, which gave the dish some added crunch.Next, the Braised Superior Bird's Nest with Crabmeat and Crab Roe. I was delighted to see that Li Bai uses birds' nest as a replacement for shark's fin. Well at least bird's nest can be sustainably farmed so it's the lesser of two evils. I liked the clean and light taste of the birds nest (Li Bai was extremely generous with the bird's nest), which was served with a copious amount of crab roe. Ask for the XO sauce, we heard from the PR girls that it's great with the soup. Next, the Lobster done two ways: Salted Egg Lobster and Sautéed fillet of lobster with greens. Surprisingly, I preferred the sautéed fillet even though anything served with salted egg is faultless. The sweetness of the crustacean could be tasted better with the ginger garlic sauce. The texture was superb as well, with the meat being springy instead of chewy. Stewed "Eight Treasures" Chicken with South African 5-head Abalone and Sea Cucumber is the perfect dish to be eaten with a bucket of fragrant steamed rice. Much effort has gone into the preparation of the chicken, which was first stuffed with chestnut, mushrooms, barley, lotus seed etc, then fried and browned, before stewing it for 2 hours to achieve that fall-off-the-bone quality. Abalone was briny sweet and tender too. We ended dinner with traditional Chinese desserts with a twist. This Pan-fried Nian Gao had coconut in it and was more like the Malay kueh. The Water Chestnut Cake hearts were a refreshing end to the dinner as well. Li Bai will be serving 9 reunion set menus that caters to various group sizes from 17 Jan to 24 Feb 2014. Do make a reservation in advance to prevent disappointment!Li Bai is certainly a Chinese restaurant that I will keep coming back to. Great service, environment and food. Mums will definitely love this one!
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