June 14, 2024

LI Restaurant @ Damansara Jaya

First thing first, a BIG CONGRATULATION to LI Restaurant!

It is not easy for an eatery to come this far. They strive hard, they made it! Congratulation on their 8th anniversary and many more to come!

LI

Located in Damansara Jaya, LI is a contemporary Malaysian restaurant, manned by the three musketeers, who are also part of the team behind Locus and Provisions!

In conjunction with their 8th anniversary, LI has come up with a brand new menu, featuring dishes with flavours inspired from Southeast Asia. You may taste familiar flavours in their new creations but each of the dishes is layered with a different unique character. This new menu is available for dinner and weekends.

Signature (Rm 40)
Gin, yuzu, passion fruit, Thai basil, lime

Yuzu Matcha (Rm 38)
Vodka, yuzu, matcha
And hinted with a soft aroma of rose petals on the garnishing marshmallow.

Li’s Kaya Toast
Kaya + Soy caramel butter
Sweet, savoury and creamy. Sandwiched in between the airy toasted sourdough bread slices was a perfect blend of kaya and soy caramel butter on toast from their sister’s café next door – Provision. You may top up for the soft egg as the gooey dipping, just like how we usually have our Hainanese kaya toast in kopitiam; but this version is another level. Super aromatic with its sweet savoury hint!

Seafood Kerabu (Rm 39)
Avocado, prawn, squid, smoked fish, fish sauce vin, rice paper
This is one of my favourite for the night! Loaded with quite an amount of seafood, dressed in the appetizing fish sauce vinaigrette; a light smash on the avocado gave a creamy mouthfeel to the whole combination while pairing with the rice paper crisp gave a mild crisp note at the end. It was a very refreshing and tangy starter for the night. Good to see that they serve this in their lunch bowl too, I can drop by for a quick or solo lunch.

Charred Cabbage (Rm 26)
Garlic, breadcrumbs, fried shallot
The charred cabbage has its own true sweetness, layered with all the aromatic bits like breadcrumbs and fried shallots and the smooth garlic puree underneath the cabbage. A flawless combo of sweet and garlicky flavours.

Chicken Dumplings (Rm 22)
Carrot ginger sauce, walnuts, scallion
Dumplings with minced chicken fillings and beautifully shaped into yuan bao, the dumpling skin was really smooth, the fillings was very juicy and bursting with flavours; garnished with the aromatic scallions and walnuts bits and beautified with microgreens. As for the sauce, chef brilliantly incorporated carrot into the ginger sauce, it soften up the spicy ginger with the sweetness from the carrot. The whole combination was explosive with mega flavours.

Pork Shoulder Chop (Rm 68)
Peanut chili sauce, pineapple cucumber pickle
The pork shoulder is sous vide for a long 8-hours, looking beautiful in that soft pinkish hue; team up with the homemade peanut chili sauce and pickled pineapple cucumber. Ahhh, that peanut chili sauce reminded me like it is satay but not satay. One must combine them with the pickles as it gave a new hidden interesting flavour on the palate. This dish called a big wow to the night!

Pandan Semifreddo (Rm 26)
Sourdough crisp, pandan cream, mint oil
A great sweet ending with the combination of the pandan semifreddo, aromatic pandan cream with some drizzled of mint oil and perfectly thin paper-ish of crispy sourdough crisp.