Of course, the other excuse was actually to feast on the
legendary Hairy Crab (大閘蟹), renowned for its
supreme combination of colour, texture & flavour & the most
eagerly anticipated crustacean on the culinary calendar now. (This
is a side order, not part of set lunch).
While waiting for food to be served, I ordered
this must-have appetizer. The S$8 plate of Silver Fish at Li
Bai is the best, next to Man Fu
Yuan & Lei
Garden. The starter here is served with
crispy Kailan leaves & with a dash of chilli peppers.
The very first time I tried these suspiciously delightful leaves, I
was surprised when the chef told me it was Kailan. I
didn't know this mild bitter-taste vegetable, often served blanched
with a hinge of oyster sauce, could be deep-fried. 
The first course on the set-lunch menu was the Dim-sum
Combination, which blended perfectly with the artistic touches
of paintings & poems. The tasty deep-fried item is wrapped in
beancurd-skin & has a crunchy filling of minced meat &
seafood. I like the dim-sum in the middle best cause I love the
tiny bits of green & yellow peppers, chestnut etc, which added
some punch to the seafood. The last item was just an ordinary
seafood dumpling you’d often find in the dim-sum menu. 
Now, the Double-boiled Chicken Soup is
worth-mentioning. You get a whole piece of baby abalone to chew on
after drinking this delicious clear soup, which was bursting with
flavours.
Next course was the Pan-fried Wagyu Beef & Chicken
Roll, served with Lotus Leaf Rice. Japanese
Enoki mushrooms were cleverly disguised in the tender meat
rolls, with special sauce dribbled on them. As the oyster-based
sauce was rather rich, it kinda left the lotus leaf rice rather
blend. 
With drum-rolls in my heart, the much-awaited king of crab roes
finally arrived at our table, professionally cut. 
In the masterful hands of Li Bai’s chef, the rich &
distinct taste of the hairy crab flown in from Jiang Su
province, were preserved & highlighted. At S$53 each (about
240g), it’s another marvelous epicurean experience & I was
slurping with joy.
After our crabby side order, we ended the decent meal with the
Special Dessert of the Day - Mango in Sago. 
Hairy Crab lovers, check out my post on this renown crustacean @
It's The Hairy Crab
Season!
Li Bai Cantonese Restaurant
B1, Sheraton Towers
Thirty-Nine Scotts Road
Singapore 228230
(65) 6839 5623