Brace yourself. The lo-hei marathon is coming.
Many Chinese restaurants have already started their Chinese new year (CNY) menus, and it's likely some of you have even started tossing for prosperity. But one too many and you might start dreading yet another plate of the sweetish shredded salad.
So I like to keep an eye out for more interesting yusheng options, and this one at Li Bai, Sheraton Towers Singapore, certainly stands out.
The Turbot Fish “Yu Sheng Lo Hei” Platter (S$68 or S$128, available for takeaway) features an unusual fish not often seen for lo hei purposes. Yes, turbot.
This flatfish has firm white and slightly translucent flesh, which perfectly complements the textures of the vegetables and fruits. So there's a bit of nice discernible bite. I really liked how it went along with the pert pomelo sacs and crispy shredded yam. I'd happily eat this again.
Extra portions of this premium fish are available at S$32 each.
Braised Superior Bird’s Nest with Crabmeat and Crab Roe
Now that shark's fin is off-limits for many diners, restaurants are offering other premium ingredients as menu options. Bird's nest, especially in a savoury style, is becoming quite popular.
This incredibly indulgent bowl of braised bird's nest is very delicate in taste, so as to let the natural sweetness of crab come through. Goes really well with a dollop of XO sauce though. It really is meant to impress. Just look at how much bird's nest there is!
It is part of the CNY Set Menu E set menu (S$3,998 for a group of 10), which also includes otoro yusheng lo-hei, lobster, abalone, steamed live garoupa, scallops and hasma.
The CNY set menus cater for 8-10 pax (starting from S$848). There are other Prosperity Delight menus for smaller groups (min two) starting from S$138 per person.
Too bad the menus are not available online. It's really hard to gauge on pricing alone. But feel free to call the restaurant to get a mailer or details.
Salted Egg Lobster and Sautéed Fillet of Lobster
Oh, these were most excellent. Both are expertly seasoned, but the salted egg one is everyone's clear favourite. Possibly on the a la carte menu, as I don't see it on the CNY menus.
Stewed “Eight Treasures” Chicken with South African 5-head Abalone and Sea Cucumber
This big claypot of richly stewed stuffed chicken and abalone makes a good pen cai. Take it home for just S$298 (including the claypot).
The stuffing of barley, lotus seeds, chestnuts and other "treasures" is sheer delicious comfort. This is stuffed in the chicken which is then fried before carefully stewed for at least two hours. The abalone and sea cucumber of course is also treated separately before being assembled in the claypot. A fair bit of work goes into this!
Water Chestnut Cake with Osmanthus Fragrance; Pan-fried Nian Gao made with coconut cream (S$42 each for takeaway)
As a sweet finish, try the the water chestnut cake which comes lightly fragranced with osmanthus. And the nian gao is made with coconut cream, which you can smell before you even eat it.
Chinese Executive Chef Chung Yiu Ming has been with Li Bai for many years. He dropped by to say hello. For the most part, Chef Chung stays true to traditional Cantonese cuisine, focusing on enhancing the natural taste of ingredients, presenting them with poetic flourish.
And with the new year approaching, here's wishing you 龙马精生 - great vitality in the Year of the Horse!
LI BAI
Sheraton Towers Singapore
Lower Lobby Level
39 Scotts Road
Singapore 228230
Tel: +65 6839-5623
Monday to Saturday: Lunch, 11.30am to 2.30pm
Monday to Sunday: Dinner, 6.30pm to 10.30pm
Sunday: Yum Cha, 10.30am to 2.30pm
Photos taken with the Canon 100D, their smallest and lightest DSLR yet.
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