Had a quick dinner at Dian Xiao Er in Terminal 3.
Did not come here for a long time, and was surprised at the renovations done in the restaurant. Now, the branch here spots a Mongolian theme. (but food remains the same)
A view of the Mongolian hut within the restaurant.
Ordered Chrysanthemum Tea (S$2.40 per person).
Roast peanuts were served for each table.
First dish that came was the Deep Fried Kailan (S$9.80). This dish featured a unique presentation, so unique that the diners at the next table actually asked us what it was. Basically, it is Kailan cooked 2 ways (stem is stir fried, while the leaves are deep fried till crispy). Surrounded by a layer of crispy pork floss.
The sweet and sour Mongolian Ribs (S$12.80) went well with white rice.
The Soup of the Day (S$5.50 per person) - Winter Melon + Pork Ribs Soup. Pretty good.
A must order here is their Ten Wonders Duck (S$12.80). We see it at almost every table. Here, the duck meat is infused with herbal tastes.
Also recommended is their Seaweed Prawns (S$16.80). Almost like deshelled cereal prawns, but with bits of seaweed.
Dian Xiao Er
65 Airport Boulevard
Level 3,
L-F3
Changi Airport
Terminal 3