I can always trust the team at Li Bai Cantonese Restaurant to feed us well.
This time round, we gathered at the restaurant for a media dinner to celebrate the Lunar New Year in advance.
Yu Sheng is a must, of course! I think the PR team was expecting me to be impressed by the flavours and ingenious use of turbot fish but truth be told (and as I honestly told them), yu sheng is just yu sheng to me. Hard to go wrong if the sauce is of a moderate sweetness and ingredients are fresh and abundant!
Turbot Fish “Yu Sheng Loh Hei“
Tell me, how can I not love tasting sessions at Li Bai when I get a huge bowl of solid bird’s nest and not have to share?! With plenty of crabmeat as well, gosh! I finished every single last drop, except the rather tasteless crab roe.
Braised Superior Bird’s Nest with Crabmeat and Crab Roe
The lobster coated with salted egg was, and I quote the PR lady here, “too tasty”, haha. Another awesome winning dish which I hope is on the ala carte menu!
Salted Egg Lobster and Sauteed Lobster Fillet
Now, while others had the stewed “eight treasures” chicken, I requested for the baked cod again. Chef dished up a same same but different version this time – with a spicy Thai-ish dressing. While the texture was perfect as always, I definitely prefer the original honey baked cod!
Left the nian-gao alone (not a fan of chewy stuff) and devoured the entire crunchy and refreshing water chestnut cake! Great end to a great meal!
Water Chestnut Cake and Pan-fried Nian-gao
My thanks to Tracy, Zareen and Cheryl for inviting and hosting such a wonderful dinner again! Happy CNY, ladies!
Li Bai Cantonese Restaurant
Level 1, Sheraton Towers Hotel
39 Scotts Road