First up was the Spinach in Superior Broth.
I love how the restaurant is always generous with their small fish, dried scallops and wolfberries toppings. The clear soup was tasty and not too salty. Spinach was sweet and fragrant. The toppings added a well-rounded aroma to lift the taste of the vegetable.
Second dish that came was the Old-Styled Steamed Fish Slices.
I found this dish a tad salty, but the gravy went really well with white rice. The mushroom seemed soaked in the gravy for a long time as it had a brownish tinge to it. Fish might contain small bones so be careful during consumption.
Lastly, we ordered the Baked Fresh Prawns Jiangnan Style.
The prawns looked huge but the meat was rather dismal. Nevertheless, it was juicy enough and upon biting, the taste of the wine comes out and that is the highlight of the Jiangnan dish.
Once again, Dian Xiao Er offers a fuss-free dining experience that never fails to deliver. However, our experience this time was not comparable to the previous few times. When we requested for chopped big chili, one of the servers said that the kitchen does not serve that kind of chili. We felt that this was unacceptable was a reason as it is ridiculous that such an established restaurant does not have one of the basic ingredients for cooking. Upon asking another server, we got our chili. Perhaps the first server was new, but this is not a good reason for her lack of knowledge and can't-be-bothered attitude. This experience was marred by one server but we will still continue to support Dian Xiao Er.
