Li Bai Cantonese Restaurant
at Sheraton Towers Singapore
With seating for 80 in the main restaurant plus two private rooms, the multi-award winning Li Bai offers an exceptional Cantonese fine dining experience served in the tradition of the grand Chinese Emperors. Located in the heart of Singapore on Scott’s Road, it is one of three restaurants within the Sheraton Towers hotel and, conveniently located on the lower lobby level, remains one of the city’s most popular imperial style dining experiences.
The restaurant name is taken from one of China’s most celebrated Tang Dynasty poets, Li Bai, whose words embodied romantic clichés of freedom in defiance of convention and it is from his verse that Executive Chinese Chef Chung Yiu Ming draws inspiration to create a menu fit for a king.
Born in Hong Kong, Chef Chung has over 30 years of experience creating authentic fine Cantonese cuisine in Hong Kong, China and Singapore. His resume is impressive and he has cooked for some of the region’s top celebrities, including Andy Lau, Lydia Shum, Anita Mui, plus statesmen like Hu Jintao, the Vice President of China.
Li Bai’s ubiquitous executive chef is not just influenced by the poet, he also believes in using the natural flavours and fragrances of every ingredient. The result is a beautiful array of dishes where the wafting aromas of cooked meats, seafood and crisp vegetables blend perfectly to create the most elegant and popular fine Cantonese dining experience.
The sophisticated contemporary decor is a perfect family or business dining setting for both lunch and dinner. Li Bai’s Dim Sum and Express Business lunch menus offer the best traditional dishes, while the Sunday Yum Cha, with over 40 delicious items, is extraordinary.
Chef Chung has received many accolades but perhaps none are more impressive than his showing at the “Alsace Meets Asia Culinary Challenge” where he won Most Preferred Appetiser, Most Preferred Main Course plus the top prize for the Most Preferred Menu on the night.
The menu at Li Bai is packed with Chef Chung’s specialties, which include delicacies such as the Braised Stuffed Scallops topped with Fresh Crabmeat and Crab Roe, Baked Canadian Cod in Spicy Tangy Sauce, Pan-fried Lamb Chop with Black Pepper Sauce, and Sautéed King Prawn with Shimeiji Mushroom in X.O. Chilli Sauce. There is an extensive drinks menu that features an impressive selection of New and Old World wines, as well as non-alcoholic drinks and spirits.
With the combination of style, authenticity, culinary experience and excellence that Li Bai and its staff exude, it is not surprising that year after year this imperialistic restaurant remains on the Singaporean hot dining circuit for lovers of great Cantonese cuisine.
