Dian Xiao Er

22nd August 2008

Dian Xiao Er#03-42 Terminal 3
Changi AirportViewing MallTel: (65) 65423789Email: enquiry@dianxiaoer.net
Lunch at Dian Xiao Er 5th outlet at Changi Airport's Terminal 3 was a totally different experience given the wooden tables and stools settings with "long men ker chan" feeling the moment you stepped into the restaurant, away from the ultra-modern chic T3 Changi Airport. It gives you the rustic atmosphere with the wood panels and red lanterns which reminds you of the 1987 Red Sorghum movie directed by Zhang Yimou, starring Gong Li.
Dian Xiao Er specialities are the Herbal Roast Duck Dishes and the Mongolian Spare Ribs. Finest quality Cherry Valley ducks variety known for its lesser fats content of about 30% are selected to for this duck dish. The ducks are marinated with a myriad of herbs and spices for hours and roasted in special German ovens that locked in the juices within. The ducks are so tender yet skin crispy with consistently golden-brown colour, fragrant and so mouth-watering. Signature roast duck dish comes in three herbal and spice marinates, the American Ginseng taste, Chinese Angelica Root and the Ten Wonder Tonic and we chose the American Ginseng marinate and this is tasty without the overbearing taste of Ginseng which I am occasionally allergic to. The Dong Po Pork degustation was heavenly with melting fats to go with and the gravy to go with the rice is so flavourful.
Dian Xiao Er specialities are the Herbal Roast Duck Dishes and the Mongolian Spare Ribs. Finest quality Cherry Valley ducks variety known for its lesser fats content of about 30% are selected to for this duck dish. The ducks are marinated with a myriad of herbs and spices for hours and roasted in special German ovens that locked in the juices within. The ducks are so tender yet skin crispy with consistently golden-brown colour, fragrant and so mouth-watering. Signature roast duck dish comes in three herbal and spice marinates, the American Ginseng taste, Chinese Angelica Root and the Ten Wonder Tonic and we chose the American Ginseng marinate and this is tasty without the overbearing taste of Ginseng which I am occasionally allergic to. The Dong Po Pork degustation was heavenly with melting fats to go with and the gravy to go with the rice is so flavourful.
Our menu includes: Awed by the sheer size and ultra-modern Changi Airport's Terminal 3, we were about to be transported and stepped into another era on the 3rd level.
Dian Xiao Er with Chinese inn facade and settings brings you back to sword-fighting era where heroes and baddies stopped by for their wine and food.
Under the Red Lanterns, good food was rolled out and served by stall waiter (waitresses here) as the restaurant is appropriately named Dian Xiao Er, who created the signature duck dish for his master.
The signature Herbal Roast Duck Dish (the off colour due to using Iphone instead proper DSLR)
Dong Po Pork with melting fat, so mouth-watering, you ignore all calls for healthy food for the day
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Monday to Sunday11.30am - 10.00pm(last order 10.00pm)



Shark Fin Soup
Herbal Roast DuckMongolian Spare RibsDong Po PorkFragrant Nestum PrawnBraised Assorted Mushroom with BrocholliDouble-boiled Hashima with Ginseng and Red Dates