Sheraton Saigon Grand Opera Hotel’s Cantonese restaurant Li Bai has finally reopened after an extensive two-month renovation, boasting contemporary new interiors that perfectly complement our innovatively-redefined Cantonese delicacies.
After two months of renovation, Li Bai, the renowned Cantonese restaurant nestled within Sheraton Saigon Grand Opera Hotel reopened on April 12, 2024. With a long legacy of excelling time-honored Cantonese cuisine since 2003, Li Bai has withstood the test of time as one of the leading Chinese restaurants in Ho Chi Minh City and captured the hearts of many local and overseas Cantonese gastronomes, offering an authentic taste of Cantonese quintessence. Post renovation, Li Bai, named after the famous Chinese poet of the same name, introduces its full-scale renovation, from interior design to food concept, service delivery and entailed dining experience.
The brand-new ambiance embodies contemporary aesthetics inspired by Li Bai’s poetic stories, with a harmonious interplay of his life journey with nostalgic elements. A tranquil landscape with mountain, moon and cherry blossoms set the mood from the entrance whilst notable décor stars the koi fish represent an auspicious blessing in Asian culture as you walk through the gateway. Inside the restaurant, our newly designed interior furnished with gold tones features exquisite artworks depicting Li Bai’s milestones, from the beautiful Nga Mi mountains in Sichuan where Li Bai showcased his talent at the age of 15 to the following years when Li Bai embarked on a journey to explore magnificent mountains and rivers, the two most distinctive elements in his poems.
The whole restaurant spaces boast different table settings catering up to 104 guests – from two-four-six seating to semi-private room and private rooms offering an enhanced sense of comfort. The exclusive VIP rooms with large round dining tables for 10 or 20 guests each are mergeable to create a spacious private dining area with floor-to-ceiling window overlooking Dong Khoi street.
Renowned for its simple presentation that allows the dishes to take the central stage, Li Bai has taken the bold step towards rejuvenation based on the new direction under the command of Executive chef, Shardul Kulkarni and seasoned restaurant head chefs. Helmed by Chef Giang, Chef de Cuisine, who originates from Guangdong with more than three decades of experience in Cantonese cuisine. Our new menu features Cantonese classics with innovative twists, decadent presentations that spotlight traditional cooking techniques using the finest ingredients whilst drawing inspiration from a variety of Chinese regional cuisines; Cantonese with a contemporary spin to elegant dining interpretations of Sichuan comfort classics, whilst still maintaining the heart and soul of Li Bai’ authenticity.
Based on “Go local” mantra, our produce is thoughtfully-sourced and sustainably-harvested from local farms. The culinary magic features most exciting signature dishes, including the Peking Duck pancake with crispy skin, highlighted by the dry aged 10 days cage-free ducks from Mekong delta, a tribute to Vietnam’s rural poultry culture bringing a succulent taste; a symphony of fresh seafood and live seafoods highlighted by Black Grouper Cooked in Clay Pot with Garlic, Ginger and Sichuan Pepper, Li Bai Style Crispy Cod Fish with Black Vinegar, Signature Otoro Char Siu Pork, A4 Wagyu Char Sui Beef Short Rib, Nha Trang Wasabi Lobster Mango Coriander, Black Pepper Wagyu beef Buns in Claypot, Mapo Tofu with silken tofu cooked Sichuan style with prawn head and chili emulsion.
Since its opening in 2003, Li Bai has gained a large gathering of loyal guests returning for our delectable Cantonese staples and popular hand-crafted dim sum selection available with our lunch offerings. Li Bai introduces some new additions to dim sum variations, not only too good to savor for a hearty dim sum meal but also too beautiful and understated for Instagram favorites. Our Seasoned chefs have taken our bite-sized delights to new heights with their creative and modern interpretations. Highlights include Superior Abalone dumplings, Truffle Pork Xiao Long Bao, Steamed ‘Sacha’ Prawn dumplings and Steamed sea cucumber and asparagus dumplings in abalone sauce. Pair your meal with an extensive collection of premium tea, ranging from famous loose leaf such as Pu-erh, oolong, jasmine, Te Kwan yin, to blooming flower and the signature Tay ho lotus, refereed as the historic treasure tea in Vietnam.
Li Bai opens daily for lunch and dinner with à la carte menu while Yum Cha is served on weekends which are paired with free-flow drinks. There is something for every cravings and generation to gather for good moments.
For more details, please visit https://www.libaisaigon.com/ or connect with us at: https://www.facebook.com/LiBaiBySheratonSaigon
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