The renowned Cantonese restaurant reopened on April 12.
With a long legacy of time-honored Cantonese cuisine since 2003, it is considered one of the leading Chinese restaurants in Ho Chi Minh City and has captured the hearts of many local and overseas Cantonese gastronomes, offering an authentic taste of Canton.
Upon reopening Li Bai, named after the famous Chinese poet, has introduced its full-scale renovation, from interior design to food concept, service delivery, and 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 mountains, moons, and cherry blossom sets the mood from the entrance, while notable décor stars and koi fish represent an auspicious blessing in Asian culture as you walk through the gateway.
Inside the restaurant, the 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, two distinctive elements of his poems.
The whole restaurant boasts different table settings catering to up to 104 guests, from two-four-six seating to semi-private rooms 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 windows overlooking Dong Khoi Street.
Renowned for its simple presentation that allows the dishes to take center stage, Li Bai has taken a 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 and has more than three decades of experience in Cantonese cuisine, Li Bai’s new menu features Cantonese classics with innovative twists and decadent presentations that spotlight traditional cooking techniques using the finest ingredients while drawing inspiration from a variety of Chinese regional cuisines.
Based on the "go local" mantra, its produce is sourced and sustainably harvested from local farms.
The menu features the most exciting signature dishes, including the Peking Duck pancake with crispy skin, highlighted by the dry-aged 10-day cage-free ducks from the Mekong Delta, a tribute to Vietnam’s rural poultry culture; fresh seafood 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; and many more.
Since its opening in 2003, Li Bai has gained a large following of loyal guests returning for its delectable Cantonese staples and popular hand-crafted dim sum selection available with its lunch offerings.
The restaurant has introduced some new additions to dim sum variations which are beautiful for Instagram postings.
Li Bai Seasoned chefs have taken its 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 leaves such as Pu-erh, oolong, jasmine, and Te Kwan yin to blooming flowers and the signature Tay Ho lotus, a historic and treasured tea of Vietnam.
Li Bai opens daily for lunch and dinner with an à la-carte menu while Yum Cha is served on weekends and is paired with free-flow drinks. See here for more details.
