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Diamond Kitchen 钻石小厨 @ Laguna Park Condominium (Marine Parade) May 7, 2014

Posted by gurkhason in food, media invite.
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Diamond Restaurant Gan Xiang Crab

The word “Diamond” and “Kitchen” just doesn’t sound quite together.  But tucked at the residential condominium of Laguna Park along Marine Parade is a Diamond Kitchen.  Within few months of opening, it has received a large fan fare and many throne the place in anticipation of what the Diamond Kitchen whips up.   Helmed by two cousins, Josh Chou, 30, and Lambert Chen, 27, these two young entrepreneurs worked closely with Chef Kevin Lau who has more than 25 years of experience, and jointly create some of these signature dishes that I had sampled.

Diamond Restaurant Superior Stock Clam Bee HoonSuperior Stock Clam Bee Hoon ($12 / $18 / $24)

In every restaurant, they will have a superior stock which they used to prepare dishes to make them more flavourful.  This superior stock is so important because they form the core foundation of the cooking.  I am impressed with the stock which is flavourful and has sweetness from the generous serving of clams.

Diamond Restaurant Sauna PrawnsSauna Prawns ($24 / $36 / $48)

Whenever the serving crew serve the Sauna Prawns, everyone will turn their head with envy at the spectacularity as the crew; with a great showmanship; lifts the lid – the hot steam escaping from the bamboo basket and the scent of herbal stock and Chinese wine used in the dish gushes out, permeating in the air.

Large tiger prawns are placed with hot stones and with a herbal stock laced with Chinese wine, wolfberries and Chinese Angelica (Dang Gui) poured over them and let to steam in a “Sauna Bath”.  The resultant prawns remain tender with a subtle herbal fragrance and taste.

Diamond Restaurant Pumpkin BeancurdPumpkin Beancurd ($12 / $18 / $24)

This homemade beancurd are cooked with superior broth and sweet pumpkin puree.  The beancurd are soft and silky on the inside.  I think what really scored in this dish is the rich sauce that I can’t get enough!

Diamond Restaurant Champagne Pork RibsChampagne Pork Ribs ($12 / $18 / $24)

Another delightful dish is the pork ribs that are tenderised with champagne.  There are no bones in this ribs because the chef sliced them off so that it is more convenient for its patrons.  Other than the champagne, the Chef uses a secret sauce to marinate and tenderise the meat.

Diamond Restaurant Salted Egg SotongSalted Egg Sotong ($12 / $18 / $24)

This is the first time I have salted egg with Sotong so I felt it was a little special when I first have it.  Usually when you have salted crabs or prawns, the salted eggs are “wasted” on the shell.  But with the sotong you can totally savour it.  I love the crunchiness of the exterior and the chewiness from the squid.  This should be an order not to be missed for those squid lover who don’t mind a salted egg dish.

Diamond Restaurant Gan Xiang Fried RiceGan Xiang Fried Rice ($8 / $12 / $16)

This is a fried rice that I can have bowls after bowls.  It is fried with homemade “gan xiang” sauce which is prepared by dry-frying the spicy dried shrimps (hae bee hiam), curry powder, lemongrass, dried chilli, fermented soya bean paste (tau cheo) with other secret ingredients.  Because of the special sauce, this makes the fried rice to be really something extraordinary from the usual fried rice that we have in restaurants.  This is another highlight for the session.

Diamond Restaurant Gan Xiang CrabsGan Xiang Crabs (est. $55 / kg)

What do you say when the same special “Gan Xiang” sauce is used to cook with the Sri Lanka crabs?  Singaporeans just love their crabs with the most common being chilli crab and black pepper crab.  Now, this one really quite stand in between with the spiciness from chilli crab but minus the strong pepper taste that covers the sweetness from the crab meat.  It also minus the messiness from the chilli crab!  For me, the exicting part of eating the crab is to see human nature at work.  Who picks the “Claws” and who mops up the sauce or gravy.  Which part of the crab do you like most?  Hold your thought till my next post with more crabs to share!

Diamond Restaurant Pumpkin & Ginko Yam PastePumpkin & Gingko Yam Paste ($12 / $24)

When I attend a wedding dinner, I always like to pick the menu card to see what are the dishes and the dessert.  The dessert always excite me especially when it is the traditional Chinese yam paste.  My most favourite yam paste is the one that is cooked by a friend’s father.  Another one of my favourite is in a Teochew Restaurant in MacPherson.  The Yam Paste here is served with sliced pumpkin and Gingko nuts.  If I don’t recall wrongly, their milk taste a little special because they add condensed milk to it.

Well, if you like what you see, you probably have to make advance reservations.  Don’t bang your luck for Mother’s Day because last I heard they are fully book.  Just a cautionary note:  if the person turn you away if you don’t make any reservations, or does not suggest alternatives if they can’t make your reservation timing, be patient and probe a little more on what timing of sitting may still be available.  Some things in life, especially if they are good, are worth a little wait.

Diamond Kitchen 钻石小厨
5000F Marine Parade Road
#01-22/23 Laguna Park Condominium
Singapore 449289
Tel: +65 6448 0629
Opening Hours:
Daily: 11am to 2.30pm, 5.30pm to 11pm

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I am also on Instagram and Twitter.  Join me on my journey of discovery: travel adventures, culinary delights and all things fun in Singapore and abroad.  There will never be a dull moment!

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