Claypot Seafood Bean Curd At Dian Xiao Er, Changi Airport T3 branch
The look of Dian Xiao Er's seafood bean curd as presented to our table was average. Looks about the same with other Chinese restaurants that serves such seafood beancurd dishes in a claypot.
The gravy was a tad salty for my liking although those who like sodium chloride with their plain dry white rice will apppreciate it better. The toufu or beancurd appeared similar to those we buy from the supermarket, with a few deformed edges fromthe cooking process. There wasn't much of an inspiring taste from this comfort food that I have grown so used to.
The seafood ingredients was rather limited to a prawn or two and portions of squid. I liked the springy texture of the squid that had criss cross incisions on its side. Some carrot slices and celery made up the rest of thisclaypot dish.
My grading for this dish is a 6 out of 10. Not so comfortable comfort food.
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