Is it just me that the clam beehoon at the 2nd outlet felt paler in comparison to when I first had it at marine parade.
Either that or it has lost its appealing factor to me.
Thai Style Abalone features tender slices of Australian abalone marinated in light Thai Chilli sauce to absorb the sweet spicy hints and served on top of julienned cucumber and red onions.
Read more: https://www.misstamchiak.com/diamond-kitchen-third-anniversary/
The Diamond Sauna Treasures which is filled with lobster, snow crabs, red prawns, scallops, mussels, squid and clams, is perfect for a CNY gathering.
Read more: https://www.misstamchiak.com/chinese-new-year-2017/
Deeply flavourful and it warms you up nicely. The soup comes with piponi mushrooms which it gives another dimension in taste. The perfect soup for a rainy day!!
With 2016 coming to a close, now arise the question of finding the perfect venue to host a cosy family gathering and usher in the new year. So why not feast on an array of mouthwatering Chinese homecooked style food with a lavish spread of seafood as the centerpiece?!
Set over a bed of hot sauna stones, Diamond Kitchen’s Diamond Sauna Treasures ($188++/$368++) is the bomb! Filled with Boston lobster, plump prawns, snow crab legs, scallops, black mussels, squid and flower clams; there is bound to be something for everyone. What’s more, the stones are not just used to create a dramatic steamy entrance but also maintains a nice warm bath for the premium ingredients with their secret stock poured all over. Just my kind of sauna! The treasure box was able to capture all the natural sweetness as well as moisture from the fresh gems too. Not forgetting to complement the seafood with their four distinct homemade dips (Hong Kong Steam Sauce, Garlic Chilli, Black Bean Chilli and their signature Gan Xian Sauce).
Despite the slightly inaccessible location, it is a place worth going back again and again for some comforting Chinese food. Available only at their Science Park Drive outlet, be sure to try this and other new dishes from now till 31st December 2016, to enjoy a 15% discount.
Tasted like Mee Goreng but twice better. The bee hong soaked up seafood and spices flavors. Appetizing taste which might be a little heavy for the finishing dish. Good wok hei was felt too. I would definitely order this again.
The best dish I had for the night. After hours of steaming within this delicious herbal soup, the chicken just fell apart. It's juice trapped all within the bag so none was wasted. Totally no bitterness tasted. Must try.
Pomfret been flooded with their rempah sauce. I loved the idea of putting diced pineapple to neutralize some of the spiciness. Really good with white rice!!! Beware it is very spicy!!!
Thick pork belly braised till tender. Despite of the thick fat, it wasn't as oily as expected. To change up the flavors, you are advised to add some of their signature sambal chilli!
A refreshing starter to excite the appetite for more. The crispy shredded cucumber hidden below gave the dish more texture.
Beautiful display of seafood. Scallops, mussel, prawns, clams, sotong, Alaska crab legs and LOBSTERS! .
Seem like a simple steamed seafood dish but it was more complex. The seafood was pre-steamed till Med then finished at this "sauna" stage. The "sauna" event was created by the herby soup which didn't competed with the light seafood taste. If you find the taste wasn't enough, they were served with five different sauces for the complete experience. .
Excellent presentation. The idea of "sauna" was good but some part of the effect might be wasted. It was because most of the steam from the sauna stick onto the shell of the seafood. Thus only sotong was "covered" with the taste of the steam.
Tender, fatty, with a melt-in-the-mouth sensation, Diamond Kitchen’s Kong Bak Pau ($18++/$36++) was all that and more.Though the steamed buns were nice and fluffy, the glistening fork-tender slices of braised pork belly definitely got my mouth watering. Present were all the characteristic flavour and the meat was not overly greasy so don’t forget to mop up that yummy gravy. Coupled with fresh lettuce and crunchy cucumber slices, I can finish the whole plate of kong bak to myself. And what’s more, enjoy 15% off this and other new dishes specially crafted to commemorate Diamond Kitchen’s anniversary; now till 31 December 2016!
Thank you Veronica of Sixthsensepr and Diamond Kitchen for the warm hospitality, as well as Burpple for the kind invite!
Following the success of its first outlet at Laguna Village, Diamond Kitchen has opened a larger, more spacious outlet in the West. The slightly inaccessible location hasn’t stopped regulars from returning (the sprawling 300-seater is located on the first floor of Science Park), and reservations are a must on weekends as the place is usually fully packed. Unlike its Laguna Village outlet, the Science Park outlet dishes out quick and affordable one dish meals for the office workers during the day, and the full works during dinner. Zoom in on popular items like the Gan Xiang Fried Rice (from $11) and the finger-licking good Salted Egg Yolk Crab ($68/kg). As part of their third anniversary celebration, the Science Park outlet has an exclusive menu that features the same Gan Xiang spice cooked with Bee Hoon ($25). Another exclusive item worth splurging on is the impressive Diamond Sauna Treasures ($188 or $368). The latter is a massive dim sum basket filled with a bed of hot stones, topped with Boston lobsters, snow crab legs, prawns, scallops and more. It's said that the steam from the hot stones helps to create a "sauna bath" — bringing out the natural sweetness of each seafood!
Avg Price: $35 per person
Photo by Burpple Tastemaker Justin Teo
The fish used is also very Ba Ba (fat fat) - firm flesh cooked till tender! I just need this fish and a bowl of rice and I'm ready to roll (out of the restaurant full and satisfied).