Cibo Cinese Li Bai
中國菜 李白 / RIHAKU
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A perfect fusion of authentic Sichuan cuisine and Cantonese dim sum
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The course content is a fusion of Szechuan cuisine and dim sum, a new sensation rarely found anywhere else.
This luxurious course includes shark's fin from the hairy shark and dim sum dishes that incorporate a variety of seasonal ingredients. This course is perfect for business entertainment.
This course features the chef's recommendation of dim sum with seasonal ingredients.
This luxurious lunch course combines Li Bai's signature dim sum and Szechuan cuisine.
The chef's special course incorporates suppon (soft-shelled turtle) and premium dry foods.
Our Dan Dan Noodles are made with fragrant homemade spicy oil, creating a unique flavor that cannot be found elsewhere.
An authentic Mapo Tofu made with a blend of specially blended doubanjiang as the base.
This egg tart is made with layers of crispy pastry woven in the Portuguese style, creating an addictive crunchy texture.
The dim sum menu selects ingredients that can enjoy the seasonality and freshness of the moment, and incorporates ingenuity that cannot be tasted elsewhere. In winter, crab claws are steamed dumplings instead of fried. The yuba roll has a sticky and fluffy texture of seasonal lily roots that leaves a lasting impression.
The course content is a fusion of Szechuan cuisine and dim sum, a new sensation rarely found anywhere else.
This luxurious course includes shark's fin from the hairy shark and dim sum dishes that incorporate a variety of seasonal ingredients. This course is perfect for business entertainment.
This course features the chef's recommendation of dim sum with seasonal ingredients.
This luxurious lunch course combines Li Bai's signature dim sum and Szechuan cuisine.
The chef's special course incorporates suppon (soft-shelled turtle) and premium dry foods.
Our Dan Dan Noodles are made with fragrant homemade spicy oil, creating a unique flavor that cannot be found elsewhere.
An authentic Mapo Tofu made with a blend of specially blended doubanjiang as the base.
This egg tart is made with layers of Portuguese-style flaky pastry, creating a crispy texture that will keep you coming back for more.
The dim sum menu selects ingredients that can enjoy the seasonality and freshness of the moment, and incorporates unique ideas that cannot be tasted elsewhere. In winter, crab claws are steamed instead of fried for dumplings. The yuba roll features the sticky and fluffy texture of seasonal Lily root.
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