Last week’s dinner menu was a variation of Set-B, with the replacement of Luxurious Abalone Treasure Pot, ending with a treat of dessert. The Cold Double-Boiled Hashima brings the pre-festive meal to a close and it was a beautifully crafted suggestion.Last week’s dinner menu was a variation of Set-B, with the replacement of Luxurious Abalone Treasure Pot, ending with a treat of dessert. The Cold Double-Boiled Hashima brings the pre-festive meal to a close and it was a beautifully crafted suggestion.
This Teochew-Style raw fish salad popular amongst Chinese during Chinese New Year (CNY) is supposed to be served on the 7th day of the Lunar Year but nowadays, people just love to savor the dish even before CNY. The tossing of ingredients symbolizes prosperity and longevity and what a way to begin the year of the Sheep / Goat at Dian Xiao Er.
I thought I never get to taste Shark Fin again in a restaurant … In fact I felt a little guilty as I believe in conservation but the taste lure me away. The delicately prepared double boiled broth with crab and conpoy just brings out the flavorfulness of the soup.
Not exactly like roasted goose I tasted in Hong Kong but definitely more than a substitute, in fact a must try. This tender succulent duck is roasted with Ten Wonders Sauce. We also get to try out the other 2 sauces: Angelica Herb and Wild Ginseng. My personal choice of sauce to go with the Ten Wonder roasted duck: Wild Ginseng. I give this dish 5-star
Pumpkin Sauce to go with Baby Lobster … What a choice! I love the taste of the unique blend coconut with salted eggs and the infusion of spices simply goes very well with pumpkin sauce. This dish would have gotten better rating if not for other better dishes ahead … I would give this a 4-star for now.
Among all the dishes, this dish brings out the best of the best from Dian Xiao Er …The Braised Trotters just melts in your mouth. The dish is beautifully presented with greens and goes very well with green broccoli, peas and mushrooms.
I would have placed this as my number one dish, had the mushroom and pea also been used in the Braised Trotter but its certainly makes one feels rich, enjoying the luxury of high society dishes ... No wonder this dish is a treasure pot. The wholesome sauce goes very well with black moss and the tasty and crunchy sea cucumber, simply compliment with the tender succulent abalone.
Last but not least, our dessert was the Double-Boiled Chilled Hashima … What a refreshing ending. The idea of this dessert originates from the term “Hasma”, related to frogs … but the extra smooth, refreshing and sweet Hashima, just makes one forget the origin instead one feel heavenly and completely fulfill after a sumptuous dinner at Dian Xiao Er.
Supplementary Information:They have ongoing promotions such as for 2 or more pax at reasonable prices. The privilege card is also worth exploring ... For more information refer to http://www.dianxiaoer.com.sg/promotions/
Recommended Dish(es): Prosperous Braised Trotters,Luxurious Abalone Treasure Pot,Signature Herbal Roast Duck with Ten Wonders,Sautéed Baby Lobsters with Pumpkin Sauce,Shark’s Fin with Crab Meat and Conpoy,Hong Kong Style Chinese Pomfret,Double-Boiled Chilled Hashima
Table Wait Time: 1 minute(s)
Date of Visit: Jan 26, 2015
Spending per head: Approximately $49(Dinner)
Keep it up!