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Li Bai Cantonese Restaurant

AsianCantoneseChineseDim Sum
Feed your craving for refined Cantonese soups and head to Li Bai Cantonese Restaurant where selection of soupy dishes that you crave to have blended with a set of unique ambiance with it's artistry touches of paintings and poems in the interior.

Mon - Sat: 11:30 - 14:30

Sun: 10:30 - 14:30

Daily: 18:30 - 22:30

+65 68395623
$97 based on 29 submissions
Business Dining (10 votes), Dinner (10 votes), Lunch (7 votes)
Choo Yao Chuen

Another great place for dim sum

Glad to have discovered this place. Always good to have variety of good places for dim sum. Li Bai certainly doesn't disspoint but don't expect it to serve outstanding food. Just another of those 5-star dim sum eateries.

The HGW community like this place for...

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Based on 29 votes
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19 Dec 2014 • 48 reviews • 0 follower

Another great place for dim sum

Glad to have discovered this place. Always good to have variety of good places for dim sum. Li Bai certainly doesn't disspoint but don't expect it to serve outstanding food. Just another of those 5-star dim sum eateries.
11 Sep 2014 • 51 reviews • 0 follower

Classic Items done right and New Items to impress

It is no doubt that I enjoy going to this restaurant on regular basis due to the quality good food and good service that meet my expectations. Some of service staffs are very meticulous and a number of them actually remember us! 

Though quality and fresh ingredients are used, some of the dishes taste okay only since the texture is not fine enough to be memorable (example, the char Siu Sor, and the Chang Fun).

On the other hand, some of the foods, whether classic items or new creations, are really outstanding, full of flavours, and with the right balance of taste (for example, their soups and some of the special dim sums, like 5 colours dumpling). Oh yes, the cod fish here is simply divine, where the light soya sauce goes very well with the creamy flesh of the fresh fish. The ambience is classy, great for family gatherings.

So basically, this place is a true definition of fine Chinese dining, a good choice for an enjoyable meal!

If you're interested to see the photo of a bowl with the golden words "Li Bai" printed on the outside (the contents are mouth-watering soup with lots of ingredients), visit my blog at http://morsels-of-delice.blogspot.sg/2014/09/li-bai-cantonese-restaurant-classic.html
23 Jan 2014 • 473 reviews • 68 followers

CNY invite

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 here
20 Jan 2014 • 242 reviews • 46 followers

Stellar Cantonese Cuisine

For more reviews, visit my blog at www.ms-skinnyfat.com   Li 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! 
18 Dec 2013 • 579 reviews • 21 followers

Timeless, dependable and consistent

Read other reviews at http://thehungrybunnie.blogspot.com

Li Bai belongs to the "old guard" of Cantonese fine dining, much like Hua Ting or Wah Lok. The restaurant may have acquired a bit of an antiquated sheen over the decades like the eponymous Tang Dynasty poet of lore, but it's timeless and familiar. Li Bai's classic Cantonese cuisine may not be the most innovative or spectacularly outstanding, but the food here is dependably and consistently good and service is always attentive and knowledgeable. In short, Li Bai is where you'd go to if you're in want of fail-safe Cantonese cuisine with faultless service in elegant digs that'll impress finicky grandmothers or world-weary business associates.
 
 To order dim sum:

1) Steamed Crystal Dumpling ($5.40 for 3): Chewy gelatinous skin encases a sweet mix of diced pumpkin, sugar snap peas, mushrooms, carrots and wolfberries.

2) Steamed Shrimp Dumplings ($8 for 4): given a toothsome crunch with bamboo shoots.

3) Chicken "Siew Mai" ($7.20 for 4): topped with black fish roe and conpoy, and laced with juicy Chinese black mushroom strips. This is more delicate than the typical pork-based dumpling, me likey.

4) Stir Fried Radish Cake with XO Chilli Sauce ($7.20): it has a mellow smokiness that's balanced out by the crisp beansprouts.For fans of spicy XO sauce, this may disappoint, because it isn't robust or spicy one bit.

5) Stir-Fried Crispy Prawn with Mango ($6.90 for 3 rolls): nice balance between the ripened sweet fruit and savoury prawns. 

6) Chicken Congee ($6.50): silky but still grainy consistency of gruel (so you know it's not overtly processed through a blender like many other places), and generous helping of plump mushroom stri