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Two Michelin-starred chef adds Japanese touch at Li Bai from Nov 6 to 8

Chan Yung from Hong Kong's Sun Tong Lok joins forces with resident chef to create refined Cantonese cuisine.

Refined Cantonese food is enhanced with Japanese ingredients this November, when executive chef Chan Yung from two Michelin-starred Sun Tung Lok in Hong Kong works alongside Li Bai’s Chung Yiu Ming.

The menus will showcase Chung’s passion for traditional Chinese culinary culture and Chan’s expertise in incorporating premium Japanese produce – such as in a dish of braised premium Japanese Yoshihama abalone and Kansai sea cucumber.

(Related: Head to Ginza for a vibrant food scene, says TungLok chairman Andrew Tjioe)

Together, the two chef will produce a plethora of sophisticated and luxurious renditions of well-loved classics. Think a familiar dish of crispy noodles, amped with succulent pan-seared Hokkaido King scallops; tender steamed egg white coupled with sweet sauteed lobster, and a dish of unctuous braised shredded venison with baby spinach – a dish that is comforting and luxurious all at once.

  • Braised Shredded Venison with Baby Spinach.

Connoisseurs of Cantonese cuisine will have the opportunity to sample the chefs’ creations through a six-course deluxe lunch set menu ($128++) and a six-course deluxe dinner set menu ($198++). A six-course grand dinner set menu with wine pairing ($338++) is available, and includes dishes such as stir-fried bird’s nest with crab roe and double-boiled chicken soup with matsutake mushrooms.

The four-hands collaboration will be from Nov 6 to 8. Li Bai Cantonese Restaurant, Sheraton Towers Singapore, 39 Scotts Road.

(Related: Lesser-known facts about Tokyo’s historic Tsukiji market)