Dian Xiao Er – Premium Set

Dian Xiao Er (“DXE”) is a casual Chinese dining establishment famously known for its herbal roast duck and its pocket-friendly set meal. This time around we decided on Premium Set for 4 pax, priced at $148++ instead of the ala-carte option.

Dian Xiao Er Jewel

Once we placed our order, the first dish come within 5 minutes. I guess, since the set menu is such value for money, most of the diners will just order it, the kitchen is set and have the ducks all line-up.

Herbal Roast Duck Angelica Herb. It has crispy skin, followed by juicy and succulent flesh. The herbs are well infused into the duck and the sauce is rich and robust. We prefer the Angelica herbs instead of the ten wonder herbs because the angelica herbs version has a flowery sweetness in the sauce. Since DXE uses combi ovens all across their outlets, the quality of the roast ducks is always consistent. The portion served is about a quarter of the duck.

Herbal Roast Duck Angelica Herb

Braised Shark’s Fin with Crabmeat in Superior Broth. I was a bit pessimistic that we will find any shark fin at all. I am glad that I was proven wrong. DXE uses the small fins, crab meat and fish maw generously in their thick and gooey soup. I won’t say that it is awesome, but it is decent. The crab’s fishy taste is very strong, so you need black vinegar to cover it.

Braised Shark’s Fin with Crabmeat in Superior Broth

Braised Shark’s Fin with Crabmeat in Superior Broth

Pan-Fried Cod Fish in Superior Soy Sauce. A generous portion for four persons, the cod fish is deep-fried and basked with superior soy sauce. I like the crispy exterior and fatty flesh of the cod fish. The fried garlic and spring onions help to balance the jelakness from the cod fish.

Pan-Fried Cod Fish in Superior Soy Sauce

Mongolian Spare Ribs. Boneless pork ribs, deep-fried and cooked with Mongolian sauce that is tangy and peppery. It is well-executed, though I think they can be more generous with the portion here.

Mongolian Spare Ribs

French beans with XO Sauce. Crunchy French beans stir-fried with XO sauce, delivering the rich and umami flavour. The XO sauce is so good, you can finish a bowl of rice with this dish alone.

French Beans with XO Sauce

Signature Wheatgrass Tofu with Seafood. Smooth and creamy tofu. Although the tofu is mixed with wheatgrass, it does not have a strong earthy taste. The sauce is cooked with mini prawns and scallops, bringing all the components of the dish together nicely.

Signature Wheatgrass Tofu with Seafood

Wheatgrass Tofu

The premium set menu is served with Superior Steamed Rice. Since we choose the set for 4 pax, it comes with 4 bowls of rice.

For the desserts, we can choose from the following Snow Fungus with Peach Resin (Hot / Cold), Collagen Jelly with Black Sugar and “Gui Ling” Herbal Jelly.

Snow Fungus with Peach Resin - Cold 

Collagen Jelly with Black Sugar

My MIL was in the mood for a soupy dish, so we decide to add Prawns & Vermicelli in Creamy Vietnamese Style ala-carte. The broth is creamy, peppery and robust. There is a touch of sweetness from the prawns and frog legs. Meanwhile, the ginger and pepper make this dish warm and comforting.

Prawns & Vermicelli in Creamy Vietnamese Style ala-carte

Prawns & Vermicelli in Creamy Vietnamese Style ala-carte - Frog Meat

The service is friendly and professional. The décor of the restaurant is modern and casual.

Overall, it was a comforting and delicious meal. The Premium Set menu is value for money and more worth it compare to the ala-carte option. Cheers!

Food & Drink: 7.25/10

Value: 7.5/10

Service: 7/10

Ambiance: 7.25/10

Budget per Person: $26 - $50

Dian Xiao Er

78 Airport Boulevard

#B2-229, Jewel Changi Airport

Singapore 819666

T: +65 6542 3789 / WA: +65 8697 0578

W: https://www.dianxiaoer.com.sg/

F: https://www.facebook.com/dxesg/

IG: @Dianxiaoersg

OH:

Mon – Thu: 11.30 – 21.30 (LO 21.00)

Fri: 11.30 – 22.00 (LO 21.3 0)

Sat, Sun & PH: 11.00 – 22.00 (LO 21.30)

Menu Available Online

For other locations, please refer to their website.

Swaadhisht – Our First Kerala Cuisine

We chanced into Swaadhisht as LD is having a craving for Appam. Located in Chander Street Little India, it was a nightmare trying to find street parking here. Luckily, Hilton Garden Inn is just opposite the restaurant, so we decided to park there.

Swaadhisht

While I am doing some prep to write the review, I learned that Swaadhisht is the first restaurant in Singapore serving authentic Kerala cuisine. It has grown over the years to become a refuge for Malayalees (the ethnic people from Kerala) craving a taste of home. The food here is prepared without any artificial colouring or preservative. The name Swaadhisht is derived from the Sanskrit word for tasty.

Swaadhisht Dum Briyani, Mutton ($16). We choose our dum briyani to be cooked in bamboo. Unlike the Malay version of bamboo rice, the bamboo used here looks like a musical instrument and the briyani here is based on Malabar Style. This means the rice is infused with the flavour of spices, dry fruits and ghee. Saffron and other colours are not used here, except for the green colour from the mutton seasoning.

Swaadhisht Mutton Dum Briyani - Cooked in Bamboo

The rice is light, fluffy, infused with the sweet onion and ghee aroma. The mutton is lean, yet tender but packs a spicy punch to it. Surprisingly, the clean taste of the rice makes me unable to resist scooping it into my mouth. Yummy!

Mutton Dum Briyani

Mutton Dum Briyani. (Pradhaman - Top Right)

Palak Paneer ($10.90). LD favourite dish. The spinach puree is thick, while the cottage cheese is not salty. I find the version here as it feels very healthy and easy to pair with the briyani.

Palak Paneer

Varutharacha Chicken Curry ($11.50). The Kerala version of chicken curry. Unlike the usual Indian chicken curry, this version uses coconut paste. It has a similar flavour as our Nanyang chicken curry; however, it does not have the lemak taste and texture as no coconut milk is used. Although the curry tastes nice, the chicken is a bit tough for my liking.

Varutharacha Chicken Curry

Varutharacha Chicken Curry

Appam ($2). This is what we are here for. It has a crispy edge, followed by a soft, pillowy centre. The fermentation is strong in the pillowy part. I ate my appam a few different ways. Original, dipped in Varutharacha Chicken Curry and also with Pradhaman (easy payasam – kheer / pudding). I find dipping in the Pradhaman is the best, feels like a dessert as the dip tasted like gula Melaka sago, though a bit mushier.

Appam

Appam

The décor of the restaurant is not very ‘updated’. The furniture seems to be there for a long time, at the same time, it seems to give the place some long-lasting credibility. Service is friendly, though communication can be a bit difficult. The ordering process is very simple, just scan the QR code on the table and place your order there. You only need to make payment after you finish your meal.

CBK Verdict: We love it. Our first-time trying Kerala cuisine and we are already planning for our next visit here. Next time around, we will bring our briyani lovers’ friends and other makan kakis as well to try the rest of the dishes. Cheers!!

Food & Drink: 8/10

Value: 8/10

Service: 6.25/10

Ambiance: 6/10

Budget per Person: $11 - $25; $26 - $50

Swaadhisht

47 Chander Road

Singapore 219546

T: +65 6392 0513

W: https://www.swaadhisht.com/

F: https://www.facebook.com/Swaadhisht

IG: @Swaadhisht

OH: Daily 11.00 – 23.00

Imperial Treasure – Super Peking Duck

Imperial Treasure Super Peking Duck (“ITSPD”) does not need much introduction. A quick search for the best Peking Duck in Singapore, will easily come at the top 3 on most of the list. Located in Paragon, this classy establishment is always ready to offer you a treat. We made a return visit during this CNY period, therefore the price might be different from the regular price.

Imperial Treasure Super Peking Duck - Store Front
Image Credit: Imperial Treasure

Roast Peking Duck ($108, served 2 way). Part of the experience of eating a Peking Duck is the showmanship. Meaning the Chef will roll the duck near your table, show you the duck and carved the duck in sight.

Ready to Dine - In The Saucer are Peking Duck Sauce and Sugar

1st cut, the prime skin of the breast. Done properly, it should be as thick as your A4 paper. It is crispy, almost without any fats attached to the skin. Usually eaten with a touch of sugar, the sweetness enhances the texture and flavour of the skin.

1^st cut, the prime skin of the breast

2nd cut, the breast. The crispy duck skin is accompanied by lean yet succulent duck meat. The meat is juicy, moist and succulent, due to the fats rendered during the roasting.

2^nd cut, the breast

3rd cut, the dark meat, from the thigh and drumstick. My favourite cuts as the skin are super crispy, followed by the duck fats and super juicy and succulent flesh. Yummy!!

3^rd cut, the dark meat, from the thigh and drumstick

The 2nd and 3rd cuts are usually eaten with the pancake, sliced spring onion, cucumber and duck sauce. ITSPD has a signature pancake that is different from other restaurants, the version here is light, fluffy, not sticky and in an irregular round shape. Kind of remind you of handmade popiah skin.

Spring Onion and Cucumber

The Pancake

Peking Duck Pancake

During the normal days, you will have several options on how the second serving of duck is to be done, such as soup, noodle or deep-fried. However, during the CNY period, they just chopped the duck and served it to you as it is. Of course, this is done in the kitchen and not leaving a pile of mess in the dining area. It is also drizzled with a bit of the duck au jus for that extra flavour.

The 2nd Serving, Balance of the Duck

Sauteed Diced Beef with Sliced Garlic ($38). A nice marbled diced beef, sauteed with a sweet sauce and topped with crispy fried garlic. The beef is juicy and slowly dissipate in your mouth. The sweet sauce is nicely balanced with the bitterness from the fried garlic.

Sauteed Diced Beef with Sliced Garlic 

Sauteed Diced Beef with Sliced Garlic 

Stewed Eggplant with Minced Pork & Spicy Sauce in Claypot ($26). Not an eggplant fan, so LD and I did not touch it. However, our MIL and aunty enjoy it very much.

Stewed Eggplant with Minced Pork & Spicy Sauce in Claypot 

Braised Goose Web with Flour Skin in Claypot ($68). Cook in Thai style with galangal, peppercorn and translucent flour skin. The goose web is gelatinous, soft and very tasty, I manage to remove the skin easily from the bones. The flour skin is a bit oily, but it absorbs the galangal and peppercorn. We absolutely enjoy this dish and I basically clean up the pot.

Braised Goose Web with Flour Skin in Claypot 

Sauteed String Bean with Minced Pork & Preserved Black Olives ($26). LD’s favourite vegetables. The Wok Hei just hits you when you bite into this dish. The string bean is crunchy on the outside, yet moist on the inside. Meanwhile, the minced pork added a touch of sweetness to the dish and the preserved black olive give it the OMPH. You can easily finish a bowl of rice with this dish.

Sauteed String Bean with Minced Pork & Preserved Black Olives 

Fried Crispy Noodles with Seafood ($57). The noodle is crispy, yet it has a strong alkaline flavour. The gravy is solid, filled with the essence of the seafood and topped with huge prawns and sliced fish. When you let the serving of the noodle sit for a while, the gravy will slowly infuse into the noodle.

Fried Crispy Noodles with Seafood 

Desserts were Pan-Fried New Year Cake ($12.50, complimentary) and Black Sesame Glutinous Rice Ball with Grated Peanuts ($11.50, 5 pcs). The Nian Gao is light, chewy and not overly sweet. Although it is good, I find it is lack depth in its flavour. Meanwhile, the glutinous rice ball is light, fully and topped with generous grated peanuts. It is perfectly executed and let’s just say 1 piece won’t be enough.

Nian Gao

Black Sesame Glutinous Rice Ball with Grated Peanuts 

The service is a combination of professionalism and old school charm. The head waiter and waitress are very efficient and professional. Meanwhile, the servers make up by more senior staff deliver a rustic “aunty” service. The décor of the restaurant is elegant and classy.

Part of the Dining Area 
Image Credit: Imperial Treasure

Overall, Imperial Treasure Super Peking Duck restaurant is one of the restaurants you must visit for an authentic Peking Duck experience in Singapore. The rest of the dishes will leave you in culinary heaven, however, it will also make your wallet lighter as well. Cheers!!

Food & Drink: 8.75/10

Value: 6.5/10

Service: 7.5/10 (Tasting Invitation)

Ambiance: 8.5/10

Budget per Person: $51-80; $81 and above

Imperial Treasure Super Peking Duck

290 Orchard Road

#05-42/45 Paragon

Singapore 238859

T: +65 6732 7838

W: https://www.imperialtreasure.com/restaurant/ImperialTreasureSuperPekingDuck-2

F: FB/ITSuperPekingDuck

IG: @Imperialtreasuresg

OH:

Mon – Fri: 11.30 – 14.45; 18.00 – 22.00

Sat: 11.00 – 14.45; 18.00 – 22.00

Sun: 10.30 – 14.45; 18.00 – 22.00

Menu Available on their website

Fu Lin – A Modern Chinese Local Street Bar [MEDIA INVITE]

Fu Lin Bar and Kitchen (‘Fu Lin’) is a unique dining concept. By day, it serves their ever-popular Fried Yong Tofu since 1995, when the sunset, Fu Lin transforms into a modern Chinese local street bar. Accompanying the extensive list of alcohol, are the menu filled with delectable Asia cuisine and Sichuan creations, on top of their signature Fried Yong Tofu.

The Bar

We started the tasting with Crispy Pork Belly ($14). This deep-fried pork belly has a crispy exterior, followed by a juicy and rich blend of fats interior. It is absolutely delicious, #porkgasm. It is served with a mustard dip, to balance the richness of the pork belly. This reminds us of the Bangkok Street food, though a bit pricey.

Crispy Pork Belly

Crispy Pork Belly

Smoked Duck Peking Wrap ($16, 6pcs) - Grilled duck breast slices, spring onion and popiah skin. The duck breast has a nice smoky aroma, followed by a tender and juicy texture. You suppose to eat it with popiah skin, shredded spring onion and sweet sauce. It is similar to eating Peking duck wrap; however, I feel the popiah skin is too dry and the flour taste is very strong.

Smoked Duck Peking Wrap 

Smoked Duck Peking Wrap

Chili Sauce, Duck Sauce & Mustard

Baby Back Ribs ($15, 5 pcs). The ribs are marinated with cumin powder, similar to Xinjiang bbq spices. The meat is tender, with a nice resilient bite in it. Watch out for the spicy kick in the rub, it was a bit too spicy for me, but LD enjoy the pork ribs very much.

Baby Back Ribs

Baby Back Ribs

Fulin Sling, the signature cocktail of Fu Lin. The presentation is bright and inviting. LD says it has a rose flavour, which is aromatic and refreshing. Kind of remind you of the famous Singapore Sling.

Fulin Sling

The dishes above are part of the Media Tasting. However, LD and I want to explore their menu further. So, we decided to order more and pay for ourselves.

Fried Yong Tofu ($10, 8 pcs). The signature Fu Lin Fried Yong Tofu. 8 different types of yong tofu, deep-fried and bask in signature minced chicken and mushroom gravy. LD tried the stuffed chilli, she said it is super spicy. While the stuffed lady finger is well executed. I like those with beancurd skins and also the fish cake version. They are very tasty, bouncy and the gravy accentuate the flavour of the fish nicely.

Fried Yong Tofu

Fu Lin Noodles ($4.5). The thick and chewy bee hoon is swimming in the minced chicken and mushroom gravy. The gravy is robust and packed with Umami flavour, however, it feels a bit water down compared to the yong tofu gravy. Plus, if they are more generous with crispy silverfish, it will be awesome.

Fu Lin Noodles

Fu Lin Noodles

Xiao Long Bao ($9). Let’s put aside of familiar texture of Din Tai Fung xiao long bao. The version at Fu Lin has a thicker skin; however, the fillings are juicy, succulent and come with that burst of the meat juice. It reminds me of the version that we usually eat for breakfast in the Northern part of China. It is served with thinly sliced ginger and vinegar dip.

Xiao Long Bao

Fresh Whole Squid ($17) – Chargrilled, garlic breadcrumbs, teriyaki glaze, garlic oil. The texture of the squid is just perfect, tender with a bit of bounciness. The fine texture of garlic breadcrumbs, together with teriyaki glaze and garlic oil, accentuate the squid flavour nicely. Yummy.

Fresh Whole Squid - Chargrilled

Do note that Fu Lin is also popular for their Sichuan and Mala dishes. We did not order them as we are not a big fan of Sichuan and Mala dishes.

Menu P1

Menu P2

The service is friendly and efficient. The décor of the restaurant is industrial mixed with a variety of themes; however, black, dark wooden brown and red are the dominant colours. The tables and chairs are black. The 2 columns of the dining section walls are displaying Mao Ze Dong pins and plagues collections, where red is prominent. The bar has a red tabletop and mural of happy children at the bottom. Fu Lin was packed during our visit on a weekday and we were told they are usually fully booked on the weekend.

Part of Dining Area 1

Part of Dining Area 2

Part of Dining Area 3

Overall, it was a good experience dining at Fu Lin Bar & Kitchen. The fried yong tofu is one of the best that we ever tried and their evening menu is well executed. The crispy pork belly, fresh whole squid and baby back ribs are a must-order. Cheers!!

Thank you very much Protegie PR and Fu Lin Bar & Kitchen for hosting us.

Food & Drink: 7.5/10

Value: 7.25/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $11 - $25; $26 - $50

Fu Lin Bar & Kitchen

127 Telok Ayer Street

Singapore 068596

T: +65 6423 0311

F: https://www.facebook.com/fulinbarandkitchen/

IG: @Fulinkitchen

OH:

Mon – Fri: 11.00 – 22.30

Sat: 16.00 – 22.30

Closed on Sunday