Li Bai restaurant at the Sheraton Saigon Grand Opera Hotel is celebrating one year of transformation with a series of experiential events under the theme “Nhat Nien Canh Tan,” reflecting a blend of traditional values and modern innovation.
Marking its anniversary on April 12, Li Bai has reintroduced its popular all-you-can-eat dim sum lunch, now available daily, and launched a poetry recitation contest and a creative content campaign centered around its poetic ambiance.
Over the past year, Li Bai has undergone extensive modernization, including a full interior renovation and a revamp of its dining concept. Known for its minimalist presentation and emphasis on premium ingredients, the restaurant has updated its menu to reimagine classic Cantonese cuisine with contemporary techniques.
Signature dishes include theatrical tableside preparations such as black grouper in clay pot with garlic, ginger and pepper, and black pepper Wagyu beef buns. Its celebrated Peking duck, dry-aged for ten days, remains a standout offering.
To commemorate the occasion, Li Bai is engaging guests through a photography and poetry competition, offering prizes for standout creative contributions that capture the essence of the venue.
“This milestone marks a year of strategic modernization,” said Stephen Wright, executive assistant manager. “We have elevated the dining experience to make Li Bai a gathering place for all generations.”
