A concoction of hae bee hiam, curry powder, lemongrass, dried chilli, taucheo along with a few other ingredients, it sounded assertive, akin to what a black pepper sauce would do to my taste buds. But surprisingly, it was a lot more well rounded than I imagined, so much so that I could polish the sauce off the crab claw before diving into it. Usually, I simply would just scrap the sauce off the flesh. .
Find out more at https://www.sgfoodonfoot.com/2019/05/diamond-kitchen-science-park-i.html
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Diamond Kitchen (ι»η³ε°ε¨)
Science Park 1
Oasis
87 Science Park Drive
#01-01
Singapore 118260
Tel: +65 64640410
Nearest MRT: Kent Ridge (CC Line)
Opening Hours:
Daily: 11am - 230pm, 530pm - 1030pm
Vietnamese Fried Rice θΆεηι₯ (S$6+)
Available at @DiamondKitchenSg
It was actually egg π₯ fried rice, topped with assorted seafood, meat, vegetables in gravy. Quite tasty and filling.
Decided to have it take away as one was quite busy to have a relaxing meal and also one did not have pay 10% service charge.
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Diamond Kitchen ι½η³ε°ε»
Address π : 87 Science Park Drive, # 01-01 Oasis, Singapore πΈπ¬ 118 260
Tel βοΈ : 6464 0410
Open π : 11am - 2.30pm, 5.30pm - 10.30pm
MRT π : Kent Ridge (CC24)
1. Sauna Prawns ($26/$39/$52)
2. Three Eggs Chinese Spinach ($14/$21/$28)
3. Champagne Pork Ribs ($14/$21/$28)
4. Superior Chicken Soup ($20/$40)
5. Gan Xiang Fried Rice ($9/$15/$18)
6. Pumpkin Beancurd ($14/$21/$28)
7. Diamond Gan Xiang Crab (Seasonal price)
8. Garlic Steamed Bamboo Clams (Seasonal price)
9. Salted Egg Sotong ($14/$21/$28)
10. Hong Kong Steamed Fish (Seasonal Price)
The rice is fried with their signature Gan Xiang sauce, which makes it similar to sambal fried rice but not as pungent. The rice was cooked perfectly - not too sticky or soft. The deep fried chunks of chicken in the rice really left me craving for more.
5 munchies: You can't go wrong with Diamond Kitchen's zesty gan xiang sauce in any of their wok-fried dishes, which is also used for the crab in my earlier post. The deep-fried chicken chunks were crispy and juicy, complementing the spicy flavours of the al dente rice. This dish was nostalgic for me for tasting as good as my grandma's sambal fried rice with hae bee hiam (spicy dried prawns) and Peranakan flavours.
