Li Bai – Promotion Business Luncheon

The last time I went Li Bai was probably 5 years ago. I couldn’t recall anything from the meal except for their famous roast specialties. For my birthday this year, I had the honor to visit the restaurant again as a treat from my boss. 

Named after the famous Tang Dynasty Poet, Li Bai is renowned for its Cantonese cuisine served in the tradition of grand Emperors, amidst the restaurant’s superb décor and grand table setting of jade, silver and fine bone china.

Executive Chinese Chef Chung Yiu Ming whips up exquisite, authentic Chinese cuisine with skilled and deliberate strokes to create a divine gourmet experience for diners. With a keen emphasis on enhancing the natural flavours and fragrances of every ingredient, the aroma of succulent meats, fresh seafood and crisp vegetables blend perfectly with the ambience. 

We ordered the Promotion Business Luncheon ($348 for 6 pax) which provides tantalising selections of Li Bai’s best traditional dishes. 

We started with an appetizer, Sliced Marinated Chicken with Chinese Wine served with jellyfish ($8 per order), which is not in the set lunch. 

Peking Duck is one of the glories of Chinese cuisine. And Li Bai has one of the eminently tasty Barbecued Peking Duck. They carefully slice the skin from the duck, dip some hoi sin sweet sauce onto the thin pancake skin, place the Peking Duck skin and serve. You can pair it with spring onions.

Double-boiled Shark’s Fins with Chicken and Tientsin Cabbage in Claypot has a thick superior broth. The chicken was very tender and every spoonful bringing out immense subtle flavor and texture with the shark’s fin.

I like dishes with individual portions because I can slowly take my time to take photos. Steamed Beancurd topped with Scallop and Prawns had a flavorful black bean sauce and the tofu was so small and melts in the mouth.

Nothing beats the crispy crunch and the delicate flavor of deep-fried fish. Li Bai’s Deep-fried “Live” Soon Hock was deep fried till perfection and it retains the moist flesh beneath the crunchy fish skin. The fish was basking in a light soya broth, it reveals a lovely crunch when served.

Braised Seasonal Vegetables with Shredded Abalone and Chinese Mushrooms was ordinary, we can’t really taste the shredded abalones. 

The remaining duck meat from Peking Duck was used to cook E-Noodles. The Stewed E-Noodles with Shredded Duck and Beansprout wasn’t fantastic as it tasted rather bland and the meat was dry. 

Special dessert of the day was Mango cream with pomelo and sago. It gave a cool and refreshing end to the lunch.

Their roast specialties is still as good as I remembered. Service crew was very meticulous. Thank you boss!