Dian Xiao Er’s Premium Chinese New Year Sets

Usher in the Chinese New Year festivities with Dian Xiao Er’s Lunar New Year Sets, with specially created themed dishes. Introducing the Sautéed Baby Lobsters with Pumpkin Sauce and Prosperous Braised Trotters, dishes promise to deliver with both taste and presentation. We had the opportunity to savour some of the extensive menu’s best dishes (from two varied sets) a few nights ago with eight of our OpenRice members, at one of their newest outlets in Juction 8.

From left to right: Prosperity Salmon Yusheng, Herbal Roast Duck and Sautéed Baby Lobsters with Pumpkin Sauce

To start off on a high note, we were served the Prosperity Salmon Yusheng that was topped with smoked salmon for Lou Hei. The plum dressing and oil holds the dish together, making it a fuss-free and satisfying start to our cornucopia of dishes that followed. Next, we were treated to the ultimate comfort food, a warm broth rich in flavours – Shark’s Fin Broth with generous crab meat and conpoy. One can opt for fish maw instead of shark’s fin. We were then served their signature Herbal Roast Duck. The dish comes in three flavours – Angelica Herb, Ten Wonders and Wild Ginseng. The duck prepared for us was marinated with Ten Wonders and roasted with herbs. We were given all three flavours to sample the variations in taste.

From left to right: Prosperous Braised Trotters, Hong Kong-style Chinese Pomfret and Cold D-Boiled Hashima

The two new dishes were served next. The Sautéed Baby Lobsters with Pumpkin Sauce, followed by Prosperous Braised Trotters. The former gave a unique spin on the lobster, using pumpkin sauce which is unconventional. It was refreshing as the lobsters were fresh, savoury and the accompaniment of the sauce gave an added hint of spice as the dish was sprinkled with some chilli padi. The trotters were fork tender and juicy from braising in oyster sauce. Alongside these dishes, we were served the Hong Kong-style Chinese Pomfret. This steamed fish was a nice addition to the meal.

From left to right: Shark's Fin Broth and Luxurious Abalone Treasure Pot

Dian Xiao Er’s version of Pen Cai with their Luxurious Abalone Treasure Pot was up next. This dish is filled with goodies such as sea cucumber, abalone, carrots and other premium ingredients. This was a hearty end to our run with the savoury dishes and also prepared our stomach for a sweet finish. Cold D-Boiled Hashima is a refreshing and light finish to our meal, making it a perfect end. Dian Xiao Er’s CNY 2015 set menus and dishes will be available from 30 January 2015, in the evening

Check out our OpenRice members’ reviews here! For enquiries and reservations, contact the specific outlets. See Also: Find the best restaurants in Singapore More Chinese food options for you

Written by Cheryl Chong Images by Reka D/O Sadagapal, Serena Pau and Amie Hu.