Deep Fried Kai Lan at Dian Xiao Er in Changi's Terminal 3
First look to even a casual observer would have raised an alarm. Where's the kai lan? Is there a mistake in the order?
Closer inspection would still lead you to believe that the green curly stuff is NOT kai lan. You check with the waitresses and they reassure you that there's not any mistake in Dian Xiao Er's kitchen.
You take a chopstick full of this green stuff and pop it into the mouth. It still does not taste like the usual kailan dish that you get at the zi char stalls or other restaurants in Singapore.
The light green thick blades of stem do pass the identification test for kai lan. It is kai lan but it tastes so different. And very good. Perhaps the sweetly salted bah hoo or pork floss has something to do with that.
Together, the curly kai leaves that have been fried to a crisp, with the thick stems and the bah hoo / pork floss, this dish is a 9 out of 10 in my books. At $9.80 per small size plate, it is a uniquely delicious way of cooking kai lan that works.
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