Next course was the Pan-fried Wagyu Beef & Chicken Roll, served with Lotus Leaf Rice. Japanese Enoki mushrooms were cleverly disguised in the tender meat rolls, with special sauce dribbled on them. As the oyster-based sauce was rather rich, it kinda left the lotus leaf rice rather blend. With drum-rolls in my heart, the much-awaited king of crab roes finally arrived at our table, professionally cut. In the masterful hands of Li Bai’s chef, the rich & distinct taste of the hairy crab flown in from Jiang Su province, were preserved & highlighted. At S$53 each (about 240g), it’s another marvelous epicurean experience & I was slurping with joy.
After our crabby side order, we ended the decent meal with the Special Dessert of the Day - Mango in Sago. Hairy Crab lovers, check out my post on this renown crustacean @ It's The Hairy Crab Season!
Li Bai Cantonese Restaurant
B1, Sheraton Towers
Thirty-Nine Scotts Road
(65) 6839 5623