Named after the acclaimed Tang Dynasty poet, Li Bai purveys traditional Cantonese cuisine fit for an emperor in a spacious elegant dining hall. It draws a largely corporate crowd on weekdays, while on Sundays, its weekend dim sum brunch is popular with a well-heeled clientele.

The benchmark for a Cantonese restaurant lies in its soups, and Li Bai scores top marks on that front. Try its impeccably brewed milky shark’s bone soup with fish maw and the equally delicious clear seafood soup with winter melon. As a restaurant of its calibre, it offers a good selection of Cantonese roasts, including excellent roasted pork and barbecued pork. Alternatively, try popular favourites such as tea-smoked duck and soy sauce chicken. Other mouthwatering options for the meat lover include chicken stewed in Chinese wine and garnished with spring onions and ginger, and pan-fried black pepper lamb. Seafood highlights include sautéed egg white in milk gravy with scallops, and steamed garoupa fillet with beancurd in black bean sauce.

Li Bai also has an extensive selection of delicious vegetarian dishes; try the braised beancurd with crunchy bamboo pith and choy sum, and the stir-fried monkey-head mushrooms with asparagus and cashew nuts in a moreish spicy sauce.

For desserts, take your pick from a quality selection featuring the likes of double-boiled warm hashima with red date and lotus seed, and chilled creamy mango sago with pomelo.