Li Dou Shi – Comforting Fujian-Style Seafood Dishes at Old Airport Road Food Centre

Tucked away among the many stalls in Old Airport Road Food Centre, Li Dou Shi serves up a menu of comforting seafood-centric dishes. Here’s where you can tuck into bowls and plates of bee hoon, noodles and rice that come heaped with a generous amount of seafood (from fish and clams to even more upscale choices of lobster)! 

The stall is helmed by Chef Kian Tat who was formerly the head chef at the VivoCity outlet of popular  restaurant chain PUTIEN. His experience of four years in that position had inspired him to set up a stall hawking beloved Fujian cuisine infused with his own twists and flair. 

His specialities include white lor mee, an iconic dish in Henghua cuisine, and pao fan that comes with an aromatic broth boiled using pork bones, chicken carcass and feet, and pumpkin to give it a lovely orange hue. 

Take heart in dishes with a tinge of home-cooked warmth such as Prawn Lala Paofan ($5.80), White Bee Hoon with Sliced Fish Lala ($5.80), Sliced Fish Lala White Lor Mee ($5.80) and Fish Roe Egg Fried Rice ($4.50). You can also opt for more extravagant options like Lobster Seafood Pao Fan ($16.80), Lobster Seafood White Bee Hoon ($16.80) and Lobster Seafood White Lor Mee ($16.80). 

Feeling particularly famished? Add on a few bites to your meal. Snack options include Fried Prawn Roll ($4), Lobster Ball ($3) and Fried Luncheon Meat ($3). 

My first order of business from my picks at Li Dou Shi was the Prawn Lala White Lor Mee ($5.80). The slightly clear, starchy gravy was a bit like the brown lor mee that’s more common in Singapore in terms of texture, but that’s where the similarities end. Made with pork and chicken broth and thickened with cornstarch, the flavours were comparatively lighter on the palate. It did splendidly cling to the rather soft wheat noodles. 

The firm white flesh of the fairly large sea prawns was pleasantly sweet and paired nicely with the gentle flavours of the lor mee gravy. The lala was also plump and chewy. 

I also decided to give the Seafood Pao Fan ($8) a go and the bowl was filled to the brim with a pumpkin-coloured broth. Although the soup was not as robust and rich as I would have liked it to be compared to most seafood pao fans, it was still rather flavourful and easy to wolf down as you work your way through the bowl. 

I also would have preferred for the puffed rice and fried egg floss to be served separately on the side so I can add them in at my own pace. I’m just glad the regular pearl grains didn’t end up getting too mushy in the broth but properly soaked up enough of it! 

The slices of batang fish were tender and didn’t have too much of a fishy smell. Pair them with the garlicky, lime-forward homemade chilli and you won’t be able to stop yourself from going back for more. 

Li Dou Shi is definitely worth a shot if you’re craving for comforting and affordable Fujian-style cuisine! The portions are also rather generous so you don’t have to worry about walking away still hungry.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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