I Now Pronounce You Man And Wife… You May Kiss The Bride!
Before we went to the Registry of Marriage on the 9th October 2014, Ryan gave us (Valerie’s family) a treat at one of our family’s favourites, 李白 – Li Bai Cantonese Restaurant @ Sheraton Towers Singapore. We’re training him to become the head of our household aka please-foot-the-bill-man, lol…
Named after the famous Tang Dynasty Poet, Li Bai is renowned for its Cantonese cuisine served in the tradition of grand Emperors, amidst the restaurant’s superb décor and grand table setting of jade, silver and fine bone china.
Drawing its inspiration from the poet’s classic lyrical poems, Executive Chinese Chef Chung Yiu Ming whips up exquisite, authentic Chinese cuisine with skilled and deliberate strokes to create a divine gourmet experience for diners. With a keen emphasis on enhancing the natural flavours and fragrances of every ingredient, the aroma of succulent meats, fresh seafood and crisp vegetables blend perfectly with the artistic touches of paintings and poems to set a unique ambience for a feast fit for the Emperor – yet totally non-intimidating.
Renowned for its exacting service standards, our Cantonese restaurant in Singapore is open for both lunch and dinner. The Dim Sum and Business lunch menus provide tantalising selections of Li Bai’s best traditional dishes while the Sunday Yum Cha has become almost a weekly staple for many of its patrons. – Li Bai’s website
Li Bai is well known for its appealing textures and exquisite flavours.
When we crave for Cantonese and do not know where to go, Li Bai naturally pops into our mind.
Through the years, Li Bai’s savoury wholesome flavours have pleased our palates.
The captain couldn’t believe Valerie was about to register her marriage after lunch.
She reminisces the days when Valerie and Vanessa were young’uns.
Soup is a must-order whenever dining in a Cantonese restaurant and all the more so when it comes to Li Bai.
We had “Lor Pak Tong” Radish Soup which consisted of carrots, green radish and pork bones.
The medium-bodied savoury broth was rich in nutrients.
I also enjoyed dipping the pork in light soy.
A trio of dim sum for starters.
This dainty flaky puff with an encrusted white sesame seeds top was Charsiu Sou.
The savoury sweet bbq pork filling was satisfying.
In the middles of the trio platter was Har Gao, It had a whole shrimp atop.
This one (in front) seemed to be the Teochew Dumpling. It had crunchy kale bits, mushrooms and some finely diced meat.
The skin was very soft and sticky, not so much to my liking (gets stuck easily in between gums and teeth) but the filling was refreshingly crisp, light but well-seasoned.
Crab meat and roe with Broccoli.
Even before tasting, the visual appeal already stimulated Sam’s appetite and he’s not into greens!
I thought that piece of crab was huge and with it’s shell nicely peeled but that colossal hump of snow white mass was actually…
Albumen or simply Egg-whites!
Nonetheless, the delicate alternating layers of egg white’s texture was silky smooth and very very luscious.
Even after a few days, Sam was still thinking of this dish.
You must not miss the restaurant-made silken tofu with seaweed.
Served on a bed of mustard greens, slivers of mushrooms and generous amount of tender conpoy.
This dish was very well executed as I dislike tough conpoy (not enough pre-soaking and steaming) that most other including some of the finer dining establishments tend to overlook.
I could taste the rich sea-sweetness from the dried conpoy thus there was no need to over indulge in the employment of oyster sauce in this dish to my delight.
Stir-fry Beef cubes in Red Wine sauce.
I liked the crisp and sweetness retained in the onions and capsicums but as for the beef, they were flavoursome but I have been spoilt lately.
I admit I’m unfairly comparing its tenderness to those of Kagoshima.
Dried Scallop Fried Rice.
Another name for dried scallop is Conpoy!
The crispy deep-fried golden conpoy shreds were garnished over a simple wok-fried rice with only eggs and scallions.
This was a very bold act from the chef as the simplicity of ingredients meant his wok-frying skill was heavily tested.
He passed with flying colours!
The rice was fluffy and individually separated (not mushy) yet there’s good mastication in its tenderness.
One man’s meat is another man’s poison.
Hubby frowned, too oily, unhealthy… But I won’t let the sun go down on me.
锅饼 or Woh Peang simply means pancake from the wok!
I ordered 豆沙锅饼 which had red bean paste as filling.
In recent decades, some restaurants started using lotus paste like those in moon cakes as filling – it seemed more luxurious than the peasantry beans.
I still prefer the traditional red bean but I’ll eat those filled with lotus paste, too.
Beggars can’t be choosers 😉
How to determine a good Chinese pancake? It should have wok hei; definitely some outer-crisp, inner-tenderness, lightly greased and charred skin with just the right sweetness in the filling (but sweetness is too subjective).
You either like the chef’s hand in seasoning or not.
I liked these. Maybe I’ve been deprived but I had 3 pieces in a go!
My children had Mango Pudding.
If you have been following my blog, you would know I am not a fan of durian and mango even though I do eat them occasionally.
So no comments here from me since I did not taste any.
The service we had was impeccable.
The attention we got from the service staff, the coat stand and small stool for handbags and my camera are I supposed standard practice of a fine dining restaurant.
What amazed me was their initiatives; they saw me taking pictures of the food and from then on, every course that came out from the kitchen came straight to the lazy susan for my “photo-session” before they haul it to the service trolley and apportion them according to the number of diners at our table 🙂
Ryan & Valerie facing the Justice of the Peace.
After being sworn, the judge asked them for the rings.
A very friendly judge who is used to being photographed.
Later on, he pressed a remote and the room’s curtains opened, revealing a patio leading to a garden where the newly weds could take more photos.
With this ring, I thee wed!
Stamped, signed and sealed with a kiss!
Judge to Ryan and Valerie: “I now pronounce you Man and Wife… You may kiss the bride!”
I wonder how many kisses he’d witnessed 😉
Ryan’s mom getting emotional during the registry process and was finally relieved.
Now you know what I meant when I said they (Ryan’s parents) love Valerie to bits.
We are indeed lucky to have great in-laws!
Li Bai Cantonese Restaurant
(located on the Lower Lobby Level)
Address: 39 Scotts Road, Sheraton Towers Singapore.
Phone:+65 6839 5623
Lunch: 11.30am to 2.30pm (Mon – Sat)
Dinner: 6.30pm to 10.30pm (Mon – Sun)
Sunday’s Yum Cha: 10.30am to 2.30pm
Registry of Marriage, Singapore
Address: 7 Canning Rise.
Phone:+65 6338 7808
Happy eating and bonding 🙂
P.S. The happy newly is now on their way for their honeymoon. Who knows? I may get a non-refundable, non-exchangeable, highly exclusive and unique present made in Maldives, lol… 😉