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2011-03-05
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Named after the famous Tang Dynasty Poet, Li Bai is famed for its Cantonese cuisine served in the tradition of grand Emperors. While waiting for my set-lunch to be served, I ordered this must-have appetizer. The S$8 plate of Silver Fish at Li Bai is the best, next to Man Fu Yuan & Lei Garden. The starter here is served with crispy Kailan leaves & with a dash of chilli peppers. The first course on the set-lunch menu was the Dim-sum Combination, which blended perfectly with the artistic touches of
While waiting for my set-lunch to be served, I ordered this must-have appetizer. The S$8 plate of Silver Fish at Li Bai is the best, next to Man Fu Yuan & Lei Garden. The starter here is served with crispy Kailan leaves & with a dash of chilli peppers.
The first course on the set-lunch menu was the Dim-sum Combination, which blended perfectly with the artistic touches of paintings & poems. The tasty deep-fried item is wrapped in beancurd-skin & has a crunchy filling of minced meat & seafood. I like the dim-sum in the middle best cause I love the tiny bits of green & yellow peppers, chestnut etc, which added some punch to the seafood. The last item was just an ordinary seafood dumpling you’d often find in the dim-sum menu.
Now, the Double-boiled Chicken Soup is worth-mentioning. You get a whole piece of baby abalone to chew on after drinking this delicious clear soup, which was bursting with flavours.
Next course was the Pan-fried Wagyu Beef & Chicken Roll, served with Lotus Leaf Rice. Japanese Enoki mushrooms were cleverly disguised in the tender meat rolls, with special sauce dribbled on them. As the oyster-based sauce was rather rich, it kinda left the lotus leaf rice rather blend.
We ended the decent meal with the Special Dessert of the Day - Mango in Sago.
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