May 18, 2010
Like Soup Restaurant, Dian Xiao Er has chinoiserie doors, leading to more chinoiserie doors. Wooden pillars spread out like a hand-held fan; ivories and earthenware all over the place. Bamboo forest? House? To live inside? Are we supposed to practice something here, like kungfu? Maybe because we were drawn away by the decor, no; we are actually diners, simply to dine in this chinese restaurant.
Other than that in front of us, we have a panoramic seascape. Dian Xiao Er is the 'outside' home, whenever we feel like drinking soupy waters, but mum has one or two ingredients missing in the fridge's compartment. With this from the a la carte menu; and chinese yam from the daily pot of brew(chinese soup of the day), on the dot, light say you, but goji berries, red dates, and cloud ear fungus say I. We pay the price for 'mother's day today'.
Double Boiled Black Chicken Soup (A la carte) (SGD 6.50)
Wheatgrass Tofu (SGD 5.00)
New on the menu and on the eyes, it is green tofu! Browned, whilst hampering its illustrious verdancy; goes big on the taste with a bronzed sizzle. The chillies were; where prayers are heard, not the green chilli in stir-fries and singapore-styled carbohydrates, a crisp fruit addition to the seafood and tofu!
Delicate tasting as it looked, the curds were not grassy at all- just like it appears a-wee blue of an aqua stone. I had no mental preparation before this whatsoever, because pandan lamingtonit is too docile for any wariness. On the plate the turquoise contrasted oddly with its white; I couldn't believe I was enjoying to this very
bit-tofu.
P.S. Unpopular/mouthful/coloured an order, I don't think so. It is a visual perceptual property associated with art and tastes, no biological involvement with odour and taste.
