Li Bai Cantonese Restaurant

Review

Li Bai delivers top-notch, refined and authentic Cantonese cuisine in a relaxed setting. Paired with attentive yet unobtrusive service, this culinary gem has been rewarded with a loyal following, so reservations for lunch or dinner are a must. Must-try dishes include the pan-seared foie gras with barbecued duck, the stir-fried special fish noodle with lobster in superior stock and the baked Canadian cod with black truffle. The double-boiled soups here are pure elixir. The mini bird’s-nest Buddha Jumps Over the Wall is served in an individual porcelain tureen brimming with abalone, fish maw, sea cucumber, conpoy and bird’s nest in a clear superior broth, while the supremely rich and creamy mini pumpkin seafood soup is epicurean eye candy, packed with premium seafood morsels of lobster claw, scallop, prawn and conpoy. Vegetarian diners have their choice of more than a dozen delectable creations. The sautéed asparagus with yellow fungus and mushrooms offers a tasty play on texture, while the spicy stir-fried monkey head mushroom with asparagus and cashew nut in kung pao sauce is a healthy, refreshing alternative to meat.

TATLER TIP

Seasonal menus marking special occasions such as the Lunar New Year, the Dumpling Festival in May and the Mid-Autumn Festival in September are ideal times to indulge in once-a-year delicacies curated by executive chef Chung and his team.

SIGNATURE DISHES

1. Mini bird’s-nest “Buddha Jumps Over the Wall”
2. Sautéed asparagus with yellow fungus and mushroom
3. Stir-fried special fish noodle with Boston lobster or prawn in superior stock
4. Baked Canadian cod with black truffle