The Vegan Food Quest is all about our search to find, eat and write about the best vegan food in the world.
With a reputation for excellence, we made a reservation at ‘Li Bai’, the Sheraton Towers Singapore’s fine dining Cantonese restaurant, to see what was on offer for vegans.
We were excited to visit as Executive Chinese Chef Chung Yui Ming is renowned for creating exquisite Cantonese food which draws out the natural flavours and fragrances of the ingredients he uses.
Sounds intriguing doesn’t it?
The Vegan Food:
As is usual with Chinese fine dining, tea is served before, during and after the meal. Aside from all the beliefs about the health benefits of tea drinking, it’s actually a very pleasant way to start a meal.
Vegan Cantonese soups are often great in our experience and this thick pumpkin soup, served in a hollowed out mini pumpkin was no exception.
A sweet yet savoury smooth pumpkin soup with all kinds of hidden gems inside; every spoonful found a new ingredient to try.
The ‘Combination of Deep Fried Vegetable Roll and Mashed Taro with Water Chestnut’ arrived next; crispy tofu skin stuffed with vegetables and mushrooms and then a smooth, almost gooey taro mash which had been deep fried with a crunchy water chestnut in its middle.
We could indulge in a lot of these mini yam rings as they were just so good to eat!
Our next dish, ‘Sautéed Asparagus with Yellow Fungus and Mushroom’ came with delicious little pine nuts, garden fresh asparagus spears and a medley of juicy mushrooms.
This was followed by a vegetable fried rice (a regular course in this kind of dining), normally the fried rice course is a good, but not particularly memorable, part of the meal.
However, at Li Bai, they have turned this humble rice dish into something special by combining crisped rice with the regular rice used and then added in a few pickled vegetables.
The result was something rather special (which was also amazingly delicious!).
The texture was awesome; throw on a few extra pickled chillies, maybe a dash of soy and you have yourself possibly the best vegan fried rice you might ever eat.
Seriously – no exaggeration.
Desert was ‘Chin Chow’ or ‘Grass Jelly’ with aloe vera, a glass full of refreshing, not too sweet, jelly cubes.
It had a very subtle herbal flavour and is thought to have a cooling effect on the body (which is why it’s eaten after a meal).
And of course we had some more Chinese tea to finish…
The Vegan Food Quest Verdict:
Make a reservation at Li Bai for some excellent vegan Cantonese food.
Enjoy the creative talents of Executive Chinese Chef Chung Yui Ming, savouring vegan dishes that are full of flavour and high quality ingredients.
Try the ‘Mashed taro With Water Chestnut’ yam rings and try out the vegetable fried rice which might just turn out to be the best you’ve ever tried.
We were guests of Li Bai Restaurant but please rest assured that their generosity in hosting us didn’t influence our views.
39 Scotts Road,
Telephone: (65) 6737 6888