Li Bai

Frommer's Review

Chinese restaurants are typically unimaginative in the decor department -- slapping up a landscape brush painting or two here and there is sometimes about as far as they go. Not at Li Bai, which is very sleekly decorated in contemporary black and red lacquer, with comfortable black leather seating. Creative chefs and guest chefs turn out a constantly evolving menu, refining specialties, and jade-and-silver chopsticks and white bone china add opulent touches to their flawless meals. Shark's fin soup and abalone creations are a requirement for any self-respecting Cantonese restaurant, and although Li Bai's preparation of these delicacies is tops, I recommend you bypass them -- too much hype and expense. Go for the chef's special creations, which are always imaginative. Or try the duck smoked with jasmine tea leaves, a succulent dish, as is the barbecued meats assortment. The crab fried rice is fabulous, with generous chunks of fresh meat, and the beef in mushroom and garlic brown sauce is some of the most tender meat you'll ever feast upon. The wine list is international, with many vintages to choose from.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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