Dining

Dian Xiao Er – Traditional Chinese Inn

By Veron Ang | Tags #Chinese #healthy

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Each time we pass by a Dian Xiao Er restaurant, we would do a double take. Unlike your typical Chinese restaurants that tend to go for a classy or modern look these days, the decor here is decked out like a traditional Chinese inn. Even the staff are dressed in costumes from that era!

Whether it is the brick walls, the square-shaped wooden tables and chairs, or the rows of ancient Chinese wine that fill the shelves, the quaint decor makes you feel as though you are in a period drama. To match the rustic ambience, the cooking certainly does not disappoint either.

Duck roasted with Ten Wonder herbs

Duck roasted with Ten Wonder herbs
SGD12.80-34.80++

The main specialty of this mid-priced restaurant chain is the herbal roast duck. You can choose from 3 types of herbs — Angelica herbs (Dang Gui), Ten Wonder herbs or wild ginseng.

The Ten Wonder herbs are basically a combination of ten herbs that include Codonopsis root, Chinese Foxglove root and licorice root. The herbs are supposed to promote longevity and soothe the mind. Feeling stressed? You know what to eat!

Apart from the obvious health benefits of the herbs, the duck meat is tender, juicy and soaked in the most delicious sweet sauce. Even for someone that prefers chicken over duck any day, this dish remains deeply enjoyable. Bonus: The thin crispy skin!

Braised shark's fin broth with crab meat

Braised shark’s fin broth with crab meat
SGD23-46++

As you can see, the braised shark’s fin broth is chock full of ingredients. Tinged with the sweetness of crab meat shreds, this easily trumps any shark’s fin soup at Chinese wedding banquets!

You would notice that many of the dishes on the menu are denoted with little red logos. These represent the Singapore Health Promotion Board’s Healthier Dining Program, which means that the dishes are cooked with less oil, salt and sugar.

Stir-fried lotus root with macadamia nut

Stir-fried lotus root with macadamia nut
SGD10.80-21.80++

One dish that I favor less is the lotus root with macadamia nut, but mostly because I am not a huge fan of the greens. The crunchy nuts are very much welcome though!

Stewed Ee-Fu noodle with Conpoy (dried scallop) & Golden mushroom

Stewed Ee-Fu noodle with Conpoy (dried scallop) & Golden mushroom
SGD8.80-17.80++

To fill the stomach, share a pot of the stewed Ee-Fu noodle. This is tossed with dried scallop and Golden mushroom. Cooked with sufficient flavor, it is one of the better renditions that we have had.

Garoupa slices with carrot sauce

Garoupa slices with carrot sauce

The garoupa slices with carrot sauce is rather average and unmemorable.

Braised mushroom, sea cucumber & abalone

Braised mushroom, sea cucumber & abalone
SGD29-59++

Love the braised mushroom, sea cucumber and abalone. The mushrooms are simply satisfying, oozing out delicious juices as you bite into each one.

Boiled Hashima with ginseng & red dates

D-Boiled Hashima
SGD5.30++

Dessert lovers should leave room for the chilled Hashima. This isn’t one for the squeamish though, as Hashima is made from — gulp! — the dried fallopian tubes of true frogs! Still, when it is made into a dessert like this, you kinda forget that the jelly-like substance actually comes from a frog. Served cold in a sweet soup with ginseng and red dates, this is light and refreshing.

Chinese wine

Here are the aforementioned ancient Chinese wine. Does anyone else just wanna drink heartily?

Have Your Say!

What is your favorite Chinese restaurant? Share with us below!

Dian Xiao Er
Various outlets
Website
Service:

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About the Author

Veron Ang is the founder and chief editor of Sparklette. She lives in Singapore and has dined and traveled across the world. She also runs Sparklette Studio, a web design and WordPress development firm. If you'd like to connect with her, head on over to the contact page or follow her personal updates on Twitter: @VeronSG.

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13 responses

Leave your comment

Allen Chua
June 23, 2010

The food, I must say, is really of consistent good standard at different branches. Nothing ever disappoints! I especially like the duck, and XO fried rice. I even chalked up S$500 spending in less than 30days to get myself the membership card. However, recently I realised the card was misplaced, due to passing the card around among the family members, (believe it or not, our whole family/ clan loves Dian Xiao Er, even my boyfriend). My sister approached the counter staff asking politely for a replacement card. The staff said no replacement at all for all membership cards, the only thing we can do is to get ANOTHER card by — spending S$500 within 60days! I am utterly disappointed !!! Now, I think I got to visit Dian Xiao Er only during the time periods when they allow the credit card discounts…. *sad*
Reply
- Veron
  June 23, 2010
  
  Wow, I feel for you. Many businesses have some form of policy to replace lost membership cards (a fee or something), but it looks like Dian Xiao Er isn’t one of them. Have you tried leaving your name with them so that if anyone uses the card with the same name, they can notify you?
  Reply
yuku
June 23, 2010

Braised shark’s fin broth with crab meat

got 5.5 bones. Are you sure?
Reply
- Veron
  June 23, 2010
  
  lol it should be 4.5. That’s what happens when I get overexcited. Thanks for pointing it out!
  Reply
jon marc
June 24, 2010

ok, you just managed to gross me out just before lunch time with the dessert thing.
Reply
- Veron
  June 24, 2010
  
  Unread it! Unread it!
  Reply
Melissa
June 25, 2010

omg I had NO IDEA that’s where they get the hashima dessert. I always assumed it’s something like bird nest…
Reply
- Veron
  June 25, 2010
  
  Bird’s nest doesn’t sound half as nasty though ;)
  Reply
  - Melissa
    June 29, 2010
    
    Agree. This sounds grosser than claypot frog. Yet both are yummy!
    Reply
    - Veron
      June 29, 2010
      
      Ahhh… now you remind me that it’s been a while since I last ate claypot frog.
      Reply
Shamima Sultana
July 1, 2010

wow..i love to eat Chinese food…and these food looks so yummy…
Reply
LJ
July 15, 2010

Yum yum yum..the double boiled hashima seems quite good
Reply
Ianny
September 3, 2010

I like their very rustic and traditional Chinese decor, too.
Reply