Ray Li

Chef Raymond Li (Lis Dim Sum) | Coral Gables, FL

2023Cabinet

A chef in a white uniform sits on a chair in a modern, elegantly set restaurant dining area with a framed photo in the background.

A first-generation American of Latin-Chinese descent, born and raised in Miami, Chef Raymond Li is known for his passionate, avant-garde, and precise approach to Modern Asian Cuisine. His culinary training includes The Ritz Carlton and the Mandarin Oriental Hotel as well as Michelin-starred restaurants, such as Benu and l’Atelier de Joël Robuchon.

A white plate with stewed beans, herbs, and sliced protein on a wooden table; a small bowl of sauce, empty plate, fork, and knife are beside it.

Li’s Grilled Octopus with Cannellini Fabada and Yuzu-Piquillo Coulis

Tender sous vide octopus is served over a fragrant bean stew and is finished with an Asian piquillo pepper coulis.

Try Li’s Grilled Octopus Recipe

Blue Crab and Napa Cabbage Salad

This crisp fresh crab salad is seasoned with a tangy plum sauce vinaigrette and is finished with crisp marinated apples, pickled ginger and fresh cilantro and mint.

View the Blue Crab Salad Recipe

A blue plate with a fresh vegetable salad garnished with herbs, next to a knife and fork on a dark napkin on a wooden table.

A bowl of sliced vegetables in sauce is placed on a wooden table next to a fork, knife, dark napkin, and a small bowl of dipping sauce.

Blue Oyster and Trumpet Mushroom Stir Fry 

An earthy mushroom stir fry gets its rich flavor from a rich ponzu butter and a bit of heat with the addition of jeow som.

View the Blue Oyster & Trumpet Mushroom Recipe

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Ray Li

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Li’s Grilled Octopus with Cannellini Fabada and Yuzu-Piquillo Coulis

Blue Crab and Napa Cabbage Salad

Blue Oyster and Trumpet Mushroom Stir Fry