Claypot Seafood Beancurd At Dian Xiao Er, Changi Airport T3 Branch

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.

Deep Fried Kailan At Dian Xiao Er In Changi's Terminal 3

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.

Ten Wonder Duck At Dian Xiao Er, Changi Airport Terminal 3 (T3)

Ten Wonder Duck At Dian Xiao Er, Changi Airport Terminal 3 (T3)

Another wonderful bite of meat, this Ten Wonder Duck at Dian Xiao Er in Changi Airport Terminal 3 (T3). First taste of this wonder-blend of ten herbs (which I have absolutely no idea what they are) is a pleasing combination of salt, sweetness and herbal sensations. No spice here, unlike the Spicy Mongolian Prok Ribs that I tasted earlier.

The skin is rather crispy, with a mild crunchiness. The duck meat is cooked just soft enough to melt under each bite. I love the combination of this outer crunchy duck skin with the soft duck meat.

The bones are the difficult bits to handle. I would have preferred if they had deboned the duck thoroughly. But that's the thrill of duck eats, you get the choicest bits with the bone breaking parts too. Sorting out the two is rather easy, I must add.

My grade for this is a 8 out of 10. the price at S$12.80 for such a small serving is hardly value for money and not enough to provide for five hungry stomachs.

Spicy Mongolian Pork Ribs At Dian Xiao Er, Changi Airport T3

Spicy Mongolian Pork Ribs At Dian Xiao Er, Changi Airport T3

My first bite of Spicy Mongolian Pork Ribs at Dian Xiao Er of Changi Airport Terminal 3 (T3) gave me a coughing fit of epileptic proportions. The black pepper and red cut chilli bits nearly squeezed my airway to toal occlusion.

Since that initial near fatal bite of Spicy Mongolian Pork Ribs, I showed more respect for the power of its spiciness. This browny lumps of pork ribs may not look fiery nor appetising upon first glance. But it certainly packs a punch for someone like me who can take a moderate hit with anything spicy.

The meat is soft while the tendons provide a springy firmness. Chew on the solid rib bones and your bruised gums will regret it. Mark my word, this potent mix of different textures with a spicy punch is worth the $11.80 for the smallest portion available at Dian Xiao Er.

I will feature other dishes at Dian Xiao Er soon.