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

Nestled among the many stalls of the Old Airport Road Food Centre, Li Dou Shi offers a menu of seafood comfort food. This is where you can enjoy bowls and plates of bee hoon, noodles and rice filled with a generous amount of seafood (from fish and clams to even more premium choices of lobster)!


The stand is run by chef Kian Tat, former head chef of the VivoCity store of the famous restaurant chain PUTIEN. His four-year experience in this position had inspired him to set up a booth selling beloved Fujian cuisine infused with its own twists and flair.


Its specialties include white lor mee, a signature dish of Henghua cuisine, and fan pao which is served with an aromatic broth boiled using pork bones, chicken and pumpkin carcass and feet. to give it a nice orange hue.


Indulge in dishes with a touch of homemade heat 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).

Are you feeling particularly hungry? Add a few bites to your meal. Snack options include Fried Shrimp Roll ($4), Lobster Ball ($3), and Fried Meat ($3).


My first order of my picks at Li Dou Shi was the Lala White Lor Mee Shrimp ($5.80). The slightly thin, starchy sauce looked a bit like brown lor mee which is 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 flavors were relatively lighter on the palate. It hooked up beautifully to the rather tender wheat noodles.


The firm, white flesh of the fairly large sea shrimp was pleasantly sweet and paired well with the mild flavors of the lor mee sauce. The lala was also plump and fluffy.


I also decided to try the Seafood Pao Fan ($8) and the bowl was filled to the brim with a pumpkin-colored broth. Although the soup wasn’t as robust and rich as I would have liked it to be compared to most seafood pao lovers, it was still quite flavorful and easy to devour as you progress in the bowl.


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


The batang fish slices were tender and didn’t have too much fishy smell. Pair them with the homemade chili garlic and lime and you won’t be able to help but want more.


Li Dou Shi is definitely worth a try if you’re craving affordable Fujian-style comfort food! The portions are also quite generous, so you don’t have to worry about leaving still hungry. visited anonymously and paid for her own meal at the booth featured here.

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Sheila Hong

Known among her friends for her enormous sweet tooth, Sheila is willing to try any food that comes her way – as long as it’s edible. She spends half her time battling food comas with attempted naps and a good sweat session at CruBox to get rid of those pesky calories.

Dino S. Williams