Dian Xiao Er (LOT1)

It can be quite frustrating when you see long queues in front of every food outlet on weekends. It also proves that most people are willing to pamper themselves with their families for a good weekend meal.

We were looking for a decent dinner and have passed by this outlet as their staff ( dressed in olden times uniform ) were busy trying to entice customers to try their new soup of the day which was currently under promotion.

The deco was nicely done to be rustic with wooden stools and tables. But unfortunately, the small hard stools were not comfortable at all because we could not rest our backs after a long day of shopping.

From our table, we could see the famous herbal roast ducks which were hung in the display kitchen. As the place was dimly decorated with lanterns like ancient Chinese inn, we just glanced pictures on the menu and ordered the following :

Roast Duck with Angelica Herbs - The meat was soft and succulent with a mild herbal taste. The skin was crispy with some fats in between the meat. We scooped some sauce to go with the rice and surprisingly, it was the sweetness of the herbs that we enjoyed.

Marmite Superior Chicken Wings - When the dish was presented to us, the meat look dried and hard. But one bite and we realised that the meat could be easily removed. Again, the meat was well marinated but we could not taste any marmite as stated in the menu. It was more like roasted wings in honey.

Dong Po Pork - Better known as braised belly-pork. This was indeed a remarkable dish as friends commented that the top layer of thick fats just melt in their mouths. The second layer of soften meat was also tender. This dish must have been carefully braised to give that melt-in-the-mouth experience.

Imperial Treasures In Yam Basket - Sophiscated name but in simple term, it was just stir fried mixed vegetables in a yam basket. The generous portion of cashew nuts and diced vegetables were rather crunchy and refreshing. The yam basket was deep fried but not oily at all. The chef must have controlled the fire well enough to allow the external to be crispy but still maintain the internal moisture of the yam mixture.