Dian Xiao Er

Excellent roast duck. Crispy skin, juicy meat, not dry or tough at all!
Service is great even when the restaurant is crowded. Food is served fast and there is barely any wait.
The spinach with 3 eggs, as well as the seafood tofu are excellent choices as well.

If you are taking a train to Junction 8, Dian Xiao Er is located in B1, which is linked to the MRT line heading towards Marina Bay. It is in a small corner near the tonic shop and NTUC.
Dian Xiao Er has private rooms like this, which I had the tasting session in, it provides a lot of privacy. Additionally, they have rooms to accommodate up to 40pax, so be sure that Dian Xiao Er can accommodate your extended family.
1. Prosperity Salmon Yu Sheng
The first dish of the food tasting was the yu sheng, along with oil and plum sauce, it was a very savoury dish. It can be purchased at an ala carte price of $ 42.80++.
Lou Hei! The salmon in this dish was Norwegian smoked salmon, as such, it adds a salty touch to the sweetness of the plum sauce.
2. Shark’s Fin Broth with Crab Meat & Conpoy
The Shark’s fin was very flavourful and yet not salty. Customers can also request this dish to be switched to a more environmentally friendly fish maw. You can definitely taste the shreds of crab meat in this broth, and even without vinegar, it was a very hearty dish.
3. Signature Herbal Roast Duck with 3 Flavours (Angelica Herb, Ten Wonders, Wild Ginseng)
I had never seen a more shiny roast duck skin before, I could tell immediately that this was going to be the best roast duck I have ever eaten. The skin was so crispy, almost like a flaky croissant and the meat was succulent and juicy!
Signature Herbal Roast Duck with 3 Flavours (Angelica Herb, Ten Wonders, Wild Ginseng) The duck was roasted with the herbs inside the duck and the herbs are then extracted and used to brew the herbal sauces. So if you order a ten wonders duck, it would be stuffed with ten wonders spices and then served with the ten wonders sauce. Typically, the sauce is poured over the duck, which might result with crispy duck skin becoming soggy. Joanne, the Dian Xiao Er representative also mentioned that you can request for the duck and sauce to be served separately.
The Angelica Herb was said to be the least «strongest» herb, so I tried it and indeed it wasn’t as strong as the other two sauces. The ten wonders herb was the next sauce I tried next and I liked it the best. The wild ginseng sauce definitely was pure ginseng with wolfberries. I didn’t quite like the ginseng sauce as it really washed out the taste of the duck. I would recommend first timers to try the ten wonders duck with the ten wonders sauce.
4. Sauteed Baby Lobsters with Pumpkin Sauce
This was a new dish to my taste buds. I love lobsters and these baby lobsters definitely met my expectations of freshness. They came right off the shell with my chopsticks, so it’s pretty easy to eat them. Do note, that this dish is cooked with curry leaves, coconut and chilli padi, so it can be a abit spicy. You can however request for the spiciness to be toned down to suit your taste.
The sauce itself tasted strongly of salted egg, I couldn’t actually taste the pumpkin in the sauce. It is a sweet and tangy sauce with a tinge of spiciness. But as I ate my second baby lobster, I started to realize that the spiciness increases exponentially. For this dish, Dian Xiao Er will serve the number of baby lobster of 2 – 3 pieces per pax.
5. Prosperous Braised Trotters
The braised trotters were very soft and tender, pretty sure you don’t need teeth for this dish. There are also fried oysters in this dish, which I found very generous of them. The broccoli wasn’t hard as I had expected it to be, it was pretty soft. For most dishes with oyster sauces, I usually feel quite thirsty after eating it, but it wasn’t the case with this dish.
6. HongKong Style Chinese Pomfret
Probably the biggest pomfret I have ever seen, but even though I couldn’t taste the fishiness at the begining, I realized that I could smell the fishiness of this fish at the end. Nonetheless for a group of 10, we managed to conquer one side of the fish and then, for second helpings, we flipped the fish over. This should give you an understanding of how big the fish is, since my photo does no justice to it. Joanne explained that this was a top grade pomfret that is steamed with shallots, ginger and spring onion.
7. Luxurious Abalone Treasure Pot
When this dish was served up to our table, everyone pretty much was amazed, at the «treasure» in this dish! This dish is normally served in a claypot, but to show the extent of the treasure, for this food tasting session, Dian Xiao Er served it on a plate. The sea cucumber was slightly harder than expected, the fish maw was very soft and almost gelatinous in texture.
8. D-​Boiled Hashima
It was a subtly sweet cold dessert which was a very refreshing end to the hearty family style meal. The hashima was boiled with rock sugar and red dates.