CANTON STARS AT LI BAI
Refined Cantonese food is enhanced with Japanese ingredients this month, when executive chef Chan Yung from two-Michelin-star Sun Tung Lok in Hong Kong joins forces with Li Bai’s Chung Yiu Ming.
The menus will showcase Chung’s passion for traditional Chinese culinary culture and Chan’s expertise in incorporating premium Japanese produce – such as in a dish of braised premium Japanese Yoshihama abalone and Kansai sea cucumber.
Together, the two chefs will produce a plethora of luxurious renditions of well-loved classics. Think a familiar dish of crispy noodles, amped with succulent pan-seared Hokkaido King scallops; tender steamed egg white paired with sweet sauteed lobster; and unctuous braised shredded venison with baby spinach – a dish that is comforting and luxurious all at once.
Connoisseurs craving an extravagant gourmet experience can opt for the six-course grand dinner set menu with wine pairing, which highlights dishes such as stir-fried bird’s nest with crab roe, and double-boiled chicken soup with matsutake mushrooms. The four-hands collaboration will be from Nov 6 to 8, Li Bai Cantonese Restaurant, Sheraton Towers Singapore.
01 VISUAL FEAST Lobster, with black truffle, pan-seared scallop, and cold tomato.
03 DOWN TO THE CRUNCH Pan-fried Hokkaido king scallop with crispy noodles.
02 TALKING STARS Chef Chan Yung from Sun Tung Lok in Hong Kong is on the Michelin pantheon.