Executive Chinese Chef Raymond Yeung presents an exciting new menu for Li Li featuring classic Cantonese favorites and dishes inspired by contemporary world cuisine
The new menu showcases Executive Chinese Chef Raymond Yeung’s creative take on traditional Cantonese cuisine – reflected in his skillful preparation and cooking methods along the incorporation of both locally-sourced ingredients and specialty items such as Mexican abalone, poultry imported from Hong Kong, A4 Japanese Saga Wagyu, and scallops; to mention a few. It is a delicious marriage between traditional Cantonese cooking methods and unconventional ingredients, served in an inspiring and creative presentation.
The Executive Chinese Chef also reinvents the traditional Yum Cha menu with his own interpretation through a play on textures and flavors, featuring handpicked dim sum items expertly prepared with both locally-sourced premium ingredients and specialty delicacies such as abalone and scallops.
Guests can enjoy over 30 kinds of freshly prepared homemade Dim Sum with the "All You Can Eat Dim Sum" lunch. The gastronomic journey begins with an unlimited selection of handmade delectable dim sum offerings starting with appetizers, specialty soups, barbecue dishes, and a wide assortment of steamed and deep-fried dim sum; and ends with delightful desserts and refreshing teas from the tea bar. All-You-Can-Eat Dim Sum is available from Monday to Sunday, 12:00pm – 2:30pm at PHP 1,088 nett per person.
Chef Raymond hails from Hong Kong, with a career spanning 27 years in the hospitality industry. He has worked in prestigious hotels and properties in Asia, mostly in his home country, Hong Kong, where he honed his skill in traditional Cantonese cuisine. The chef has previously worked at The Reverie Saigon, where he often prepared dishes for the Chinese Embassy and the President of Vietnam.
