Diamond Kitchen (Marine Parade)

G I F T
Seafood feasting occurred last Saturday with my parents coming over to join us at our home for dinner because bossman @lambertchen had kindly arranged for a most generous delivery of @diamondkitchensg’ dishes. We are all familiar with the restaurant’s menu having dined there ample times since they first opened at Laguna Park years ago. So we knew what wonders we were to savour.
Instead of the more typical styles, we had the very fresh and firm-of-meat crabs prepared in Diamond Kitchen’s unique “Gan Xiang” and “Mongolian Sauce”. While the former was very aromatic and delivered a punch, the latter‘s equally addictive appeal came from its slightly sweet and savoury creamy sauce.
Also superb, the “Salted Egg Sotong”. What’s impressive was how the battered coating remained crunchy even after travel time and when it had cooled down.
Fried chicken wings don’t come more umami than Prawn Paste Chicken or “Har Jeong Gai”, and I thought Diamond Kitchen’s rendition was delectably bold in fermented shrimp factor. Shiok!
A wonderful dish to order if you love pork is the “Champagne Pork Ribs”. All of us found the boneless and extremely tender pieces of lean meat superbly tasty from a special marinade.
For vegetables, Lambert selected for us the “Three Eggs Spinach” and it was faultless.
The “Beef Hor Fun” from #DiamondKitchen is pretty much a legend in its own right. With a bold “wok hei” and large slices of buttery beef, this carb has been a perennial bestseller for as long as I’ve known the brand to exist. I’m pleased to say standards have been maintained.
We also got to slurp up another carb - the “Superior Stock Clam Bee Hoon” which I’ve enjoyed a lot on previous occasions too. If you love seafood-based noodles, it is not to be missed. The serving we had contained an abundance of clams and the delicately sweet broth smelt truly inviting with the aroma of Chinese wine.

This features 3 large, fresh, meaty crabs, with sweet savoury flavour, served in a herbal broth of black fungus, light soy sauce, ginger, and Chinese rice wine.
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So clean-tasting and fresh and succulent, with delicate sweet savoury herbal salty boozy flavour. Delicious and addictive.
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Diamond Kitchen
More details in profile & blog

This features 3 large, fresh, meaty crabs, with sweet savoury flavour, coated in a thick dry secret gravy - I detect at least the use of black pepper, Chinese 5-spice, curry powder, and dried shrimp.
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This was excellent, with a distinctive salty spice peppery sweet savoury flavour, and a slight lingering kick to the palate.
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Diamond Kitchen
More details in profile & blog

The bouncy squid is generously coated in a dry sticky salted egg yolk and curry leaves batter, which clings tightly to the squid.
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Each bite has a crisp crunch, then you get the enticing salty savoury spice flavours. So tasty we kept reaching for more.
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Diamond Kitchen
More details in profile & blog

Not sure what sorcery went into this, but it was so yummy.
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It features 3 large, fresh, meaty crabs, with sweet savoury flavour, coated in a creamy savoury sweet gravy made with secret ingredients. A favourite of many.
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Invited tasting.
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Diamond Kitchen
More details in profile & blog

This features 3 large, fresh, meaty crabs, with sweet savoury flavour, coated in a thick dry black pepper gravy.
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This was excellent, with robust spice savoury salty flavour, and a lingering spicy burn from the black pepper.
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Invited tasting.
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Diamond Kitchen
More details in profile & blog