Dian Xiao Er has been around for as long as I can remember, but I have not had the chance to try the food until today.
![Dian Xiao Er](https://3.bp.blogspot.com/-U3Q8XyHait0/V2vrlNV7KyI/AAAAAAAAG78/-MVRWVASA08iy79IQ9sWkDTygU-9tfyhwCLcB/s640/IMG_0665.jpg)
The interior of Dian Xiao Er restaurants is designed to mimic the traditional Chinese tea houses and inns, complete with round red lanterns and wooden tables and chairs.
![Dian Xiao Er](https://4.bp.blogspot.com/--49bMs87yB0/V2vrh3IqT1I/AAAAAAAAG7k/rOy3j-O6tKAhlQmM0xa4KCkl_JA5QoWXACLcB/s640/IMG_0662.jpg)
Soup of The Day happened to be Pickle and Tofu Soup. The soup is loaded with pickled vegetable and cubes silky-smooth tofu, but it is a little salty.
Herbal Roast Duck (Angelica/Ten Wonder/Wild Ginger) is Dian Xiao Er’s signature dish. Sadly, I am not too fond of it. I think the Chinese herbs made the gamey taste of duck even more prominent and the meat at rather tough.
Hong Kong Style Steamed Fish Slices looks really quite pathetic with a few miserable pieces of sliced fish in soy sauce. At least put them in a smaller plate and do some garnishing!
Poached Nai Bai in Superior Broth is a healthy dish of crispy baby boo choy in a thick egg broth.
I absolutely adore Marmite Superior Chicken. Marmite is made from yeast extract, a by-product of beer-brewing. It has a distinctive and powerful taste that is a combination of sweet and salty.
I am not really impressed with Dian Xiao Er. The food does not quite reach the standard I envisioned it to have. It will do for a simple meal, but it does not live up to its self-proclaimed title as “Best Chinese Restaurant in Singapore”.
Information of all 10 Dian Xiao Er outlets in Singapore can be found here.