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Why Li Bai Cantonese Is on Our Top 50 Chinese Outside China
Li Bai Cantonese, under Chung Yiu Ming's direction, is ranked #18 on our Top 50 Chinese Restaurants Outside China. The regional Chinese register: Refined Cantonese.
The technique: Double-boiled soups, Peking duck, dim sum. The signature dish: Li Bai Peking duck, double-boiled superior shark fin soup.
The dim sum program: Refined Cantonese dim sum lunch program. The chef lineage: Chung Yiu Ming Sheraton Singapore institution since 1986.
The award lineage: Sheraton Singapore flagship since 1986.
How to Order at Li Bai Cantonese
The booking lead time: 6 to 10 weeks for prime time. Reserve through OpenTable, Resy, or the restaurant's own booking line where applicable; institutional walk-in Chinatown restaurants accept no reservations and run a queue from opening.
Order the regional Chinese signature. The kitchen's strongest expression at Li Bai Cantonese is the Li Bai Peking duck, paired with the institutional regional Chinese tradition the kitchen takes as its starting point.
The dress code: Smart elegant. The dinner spend: 180 to 280 SGD per person at dinner. The kitchen at Li Bai Cantonese is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Li Bai Cantonese Is Worth the Pilgrimage
"Chung Yiu Ming's Sheraton Towers Singapore flagship. The most institutionally Cantonese fine-dining restaurant in Singapore (since 1986); the double-boiled soups, the Peking duck, and the refined Cantonese tradition anchor the menu."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Refined Cantonese register is structural; the chef training lineage and the regional Chinese tradition produce the meal that rewards the pilgrimage.
View Li Bai Cantonese on Restaurants for Kings →
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