Date: 18th June 2010
Venue: Dian Xiao Er, Changi Airport, Terminal 3, Level 3Country: Singapore
Cuisine: ChineseMeal: Dinner
A treat for ourselves on a Friday evening, rounded up with watching the planes at the viewing mall.
Dian Xiao Er's signature dish is roast duck. They offer 3 choices: duck roasted with angelica herb, ten wonder herb or wild ginseng. We chose the first one and requested for more gravy. We are never fans of roast duck, yet we are sold on this one.
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A traditional chinese thick soup with lots of fish maw and crab meat. Add a dash of pepper and black vinegar to enhance the taste.
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Crisp baby kai-lan leaves, with a hint of lime and little cubes of salted fish.
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This dish consists of deep fried prawn balls, dressed in red dragonfruit (otherwise known as Pitaya) sauce and served with diced white dragonfruit and strawberries. It is listed in Dian Xiao Er's healthier choice series for the nutritional value of dragonfruit. Pitaya is the fruit of several cactus species and supposedly has medicinal benefit, such as lowers cholesterol and blood pressure and contains cancer-preventing antioxidants. However, due to the bland taste of the fruit and hence the sauce, and the strong after-taste of oil in the prawn balls, we did not fancy this dish.
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Address: #03-42 T3 Viewing Mall, Terminal 3, Changi Airport
Tel: (65)6542 3789
Opening Hours: 11.30am - 2.30 pm | 5.30pm - 11.00pm
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Total Cost of Meal (3 Adults & 1 Child) = S$90.15 / US$65.05
[inclusive of 5 drinks, 4 servings of rice and a packet of roast duck rice for take-away]
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