Diamond Kitchen: Classic Chinese food at zi-char prices
The next time you’re at East Coast, here’s an option to try for Zi-char, the popular meal of the average Singaporean. Nestled at Laguna Park condominium in Marine Parade, Diamond Kitchen (钻石小厨) dishes out down-to-earth Chinese classics at affordable zi-char prices.
Owned by cousins Josh Chou and Lambert Chen, heading the kitchen is Chef de Cuisine Kevin Lau who has more than 25 years of culinary experience. Their vision is to have simple ingredients mixed together in thoughtful and creative ways for the simple yet perfect meal. Enjoy Cantonese styled home-cooked dishes with a tinge of Teochew influence in a cosy comfortable restaurant setting.
Seafood takes center stage here. Fresh seafood in glass tanks displays is available in a whopping 18 different cooking variations like the unusual stir-fried with condense milk, Kampong style to the more usual HK style or black bean sauce. Chef Lau makes his own bean curd daily and you will be spoilt for choice with the range of soups and broth. Take your pick from familiar Zi-char classics like Hor Fan ($5 / $9 / $12), Prawn Paste Chicken ($12 / $18 / $24), Cereal Prawns ($20 / $30 / $40) to more interesting Diamond Kitchen creations like Sauna Prawns ($24 / $36 / $48), Champagne Pork Ribs ($12 / $18 / $24) and Superior Stock Clam Bee Hoon ($12 / $18 / $24).
Some of Diamond Kitchen signature dishes include:
Sauna Prawns ($24 / $36 / $48): interesting alternative to the renown Drunken Prawns dish.Live tiger prawns first presented atop a layer of hot stones in a bamboo basket then herbal stock laced with Chinese wine, wolfberries and dang gui is poured over the prawns. The lid is replaced to allow them to steam for several minutes in the ‘sauna bath’ resulting in tender prawns perfumed with a subtle herbal fragrance and taste.
Salted Egg Sotong ($12 / $18 / $24): fresh squid slivers lightly dusted with flour than flash fried and tossed in a piquant salted egg yolk mix to create delicious crunchy morsels.
Crab in Gan Xiang style 干香 style (market price): enticing smoky aroma from the freshly prepared dish is a prelude to the delectable spicy, sweet contrast between the sauce and sweet flesh of the crab. Prepared in advance, this homemade sauce is most popular with fresh Sri Lankan crabs.
Champagne Pork Ribs ($12 / $18 / $24): boneless chucks of pork marinated with Chef’s secret sauce overnight to fully impart the flavours and tenderise the meat, finished with champagne for that extra kick.
Superior Stock Clam Bee Hoon ($12 / $18 / $24): rice noodle cooked in a thick superior stock sweetened with a generous helping of fresh clams and wolfberries tossed in just before serving.
Pumpkin Bean Curd ($12 / $18 / $24): freshly homemade daily bean curd lathered with generous pumpkin sauce topped with tender pieces of crab meat, prawn and scallops.
Superior Chicken Soup ($18 / $36): double boiled with kampong chicken soup on the bone and flavoured with wolfberries, scallops and velvet pioppini mushrooms. Bringing with the homemade goodness, this is a great tonic for health.
Diamond Kitchen 钻石小厨
5000F Marine Parade Road, #01-22/23 Laguna Park (condominium), Singapore 449289
Tel: 6448 0629
Operating Hours: 11am to 2:30pm, 5:30pm to 11pm (Daily)
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