Li Bai Chinese Restaurant

Century Egg with Vinegar Ginger (S$8++)

I’ve always wanted to go to Li Bai – It’s one of those restaurants that seem to have been around for the longest time yet never had the chance to visit.

Located in the Sheraton Towers along Scotts Road, the venerable Cantonese restaurant is the flagship of the hotel. With heightened expectations, we went for lunch. Unfortunately, from what we had that day, I did not quite feel like it warrants a return visit. Perhaps I should have ordered from the dim sum ala carte menu or the ala carte menu instead of their set lunches. If I were to re-visit Li Bai, I would order straight from either of those menus.

Dim Sum Combination (3 items)

Dim Sum Combination (3 items)

A simple trio of dim sum appetizers – Har Gow, Char Siew Pau and a Siew mai.

The best of the three was the Har Gow (Prawn dumpling), which had a really thin skin and fresh, crunchy prawns. However, I did not quite take to the Siew Mai.

A Thick Soup of Winter Melon with Crabmeat and Conpoy

A Thick Soup of Winter Melon with Crabmeat and Conpoy

The soup was the highlight of the meal. I opine that Cantonese chefs pride themselves in their ability to produce a well rounded soup, or at least that was what I’ve learnt from conversations to some Cantonese chefs in Hong Kong.  The base of all good soups is having a good stock, Superior Stock.

I like the winter melon soup for its lightness and subtle sweetness from the crab meat.

Deep-fried Fillet of Garoupa with Crispy Ginger

Deep-fried Fillet of Garoupa with Crispy Ginger

Proceeding on, the next course was the was a deep fried fillet. The chef executed this dish rather well; it’s not easy to achieve a good deep fry. The skill in deep frying lies in the fact that the meat remains moist, while having a crisp exterior. In this case, the chef managed to do just that.

Mini Claypot Rice with Diced Chicken and Chinese Mushrooms

Mini Claypot Rice with Diced Chicken and Chinese Mushrooms

The mini clay pot rice came along with the set lunch. You are served with a mini clay pot individually and within it, you have rice topped with diced chicken and chinese mushrooms.

The waitress would come over and pour a dose of light soy sauce before you mix everything up.

Century Egg with Vinegar Ginger (S$8++)

Century Egg with Vinegar Ginger (S$8++)

An ala-carte side order of Century eggs that was decent but nothing compared to the one that I had in Yung Kee, Hong Kong.

Steamed Rice Roll stuffed with Char SiewSteamed Rice Roll stuffed with Char Siew

Frankly, the steamed rice roll was average.

 

Li Bai Cantonese Restaurant

Basement 1
Sheraton Towers Hotel

Telephone: +65 6839 5623

 

 

}

0 Comments

  1. There are no comments yet.

Add Your Comment

Make sure you share your opinion with us. Fields marked * are required. Any other information is optional and for your own pleasure. Your email address will be hidden and never published or used in any way.