A wide array of tasty and authentic Cantonese cuisine, administered by friendly staff in a cultured and refined setting converge in this long-standing establishment.
Starters of an assortment of dim sum dishes are a good way to whet the appetite and acclimatise with Li Yen’s culinary fair. Staple dim sum fare like steamed har gao and siew mai with crab roe are capably done, resulting in pretty looking, nice tasting morsels.
The delicious Peking duck is broken into two courses, with the first seeing the crispy, glistening fowl’s skin being carved up and served with steamed sesame pancakes, garnished with shredded cucumbers and scallions alongside a sweet plum dip. The remaining duck meat is prepared as the second course, either with fried rice or a choice of noodles.
Li Yen’s signature bean curd is a square block of curd highlighted by a mashed spinach top layer, with Honshimeji mushrooms and greens. It is tastefully presented and tasteful in texture and flavour.
Dessert in the form of chilled sago cream with honeydew gives a cooling and refreshing finale to the meal.