– Invited Tasting –

Named after the famous Tang Dynasty Poet, Li Bai Cantonese Restaurant at Sheraton Towers Singapore is renowned for its exemplary Cantonese cuisine and stringent service standards. This Lunar New Year, treat your loved ones to any one of the 9 Chinese New Year Special Set Menus which are available for lunch and dinner. Each set menu has been thoughtfully designed to cater to various budget and group sizes ranging from minimum of 2 persons to 10 persons. Prices start from $388 for a group of 4.

Having amassed more than 30 years of experience as a chef of Cantonese cuisine in Hong Kong, China and Singapore, Executive Chef Chung Yiu Ming prefers to keep his creations conventional, with a keen emphasis on enhancing the natural flavours and fragrances of every ingredient.

An interesting variation from the usual salmon yu sheng, Li Bai’s Turbot Fish “Yu Sheng Loh Hei” ($68 or $128) is very unique and this fish is specially chosen for auspicious reasons because it sounds like 多宝 in Mandarin, which means “more treasure”.

Resembling halibut, the white broad-bodied European flatfish is slightly translucent and firm to the bite.

Other variations of the Yu Sheng at Li Bai include the Salmon “Yu Sheng Loh Hei” Platter, Ikan Parang & Salmon “Yu Sheng Loh Hei” Platter, Toro & Salmon “Yu Sheng Loh Hei” Platter, and Toro & Lobster “Yu Sheng Loh Hei” Platter. They are available across the 9 different set menus for lunch and dinner.

The taste of the Yu Sheng remains as traditional as it can get. The sweetness of the dressing is nicely balanced out by the slightly bitter-tangy cranberries and pomelo sacs.

I thoroughly enjoyed my bowl of Braised Superior Bird’s Nest with Crabmeat and Crab Roe. Bird’s nest is a Chinese delicacy which is rich in nutrients but subtle in taste. The crab roe gives this dish its overall depth and flavor and I personally think it’s best eaten with chilli padi for that extra oomph.

The lobster is often represented as “dragon of the sea”, which is a symbol of strength and good fortune, making it commonly sought after during Chinese New Year. We couldn’t quite make out the presentation of the Salted Egg Lobster and Sautéed Fillet of Lobster but this dish easily won us over, as the fleshy lobster meat was nicely coated in a delicious layer of salted egg yolk. We preferred this over the sautéed version.

Instead of Pen Cai, we had the Stewed “Eight Treasures” Chicken with South African 5-head Abalone and Sea Cucumber which is equally luxurious and extravagant. Ingredients such as chestnut, barley and lotus seeds are first stuffed into the whole chicken before it is being fried, and then stewed for the next two hours, which results in a deep flavourful taste and is simply divine. This is available for takeaway at $298, including the claypot.

Also available for takeaway, the Water Chestnut Cake ($42) and Pan-fried Nian Gao ($42) are both delightful dessert choices which are easy on the palate.

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Li Bai Cantonese Restaurant
Sheraton Towers Singapore
Lower Lobby Level
39 Scotts Road
Singapore 228230
Tel: +65 6839-5623

Opening Hours:
Daily
11.30am to 2.30pm (from 10.30am on Sun)
6.30pm to 10.30pm