Diamond Kitchen Introduces New Menu to Celebrate Third Anniversary

Diamond Kitchen never fail to impress me. To celebrate their third anniversary, they have launched many new premium dishes such as Diamond Suana Treasure, Ba Ba Pomfret, Thai-Style Abalone, Gan Xiang Bee Hoon, Diamond Herbal Chicken and Kong Bak Pau. From now till 31 December 2016, enjoy 15% off their normal prices!

To start, the Thai Style Abalone ($60++) 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.

Kong Bak Pau ($18++ / $36++) is utterly sinful. Thick slabs of pork belly is skilfully braised in premium black sauce seasoned with five-spice, soya sauce, sugar and pepper till fork tender and served with white steamed buns. Kiap the pork belly with fresh lettuce, cucumber and chili sauce to add zing with each mouthful.

The highlight of our dinner is Diamond Suana Treasures ($188++ / $368++) filled with a steamed basket full of generous selection of lobster, snow crabs, red prawns, scallops, mussels, squid and clams. You can taste the sweetness and moisture in every bite. Four dips are created to pair with the steamed flesh – Hong Kong steam sauce, garlic chilli sauce, black bean sauce and gan xiang sauce. I like the gan xiang version where you can taste the texture from fried shallots. This dish is only available at Diamond Kitchen Science Park Drive.

Boosting my appetite, Ba Ba Pomfret ($38++) features firm and tasty pomfret with robust tamarind sauce with rempah made of onions, garlic, chilli and ginger flower. There is a subtle sweetness from pineapple and each dish is paired with long beans, tomatoes and pineapple slices.

Diamond Herbal Chicken ($38++) has got a plump kampong chook steamed with yu zu, ginseng, angelica root and sweet wolfberries. The herbal soup with tender goodness is really comforting.

I was really stuffed by now by Veronica kept telling me to go for Gan Xiang Bee Hoon ($25++ / good for 4 pax). It was the best decision ever because the fragrant spice paste made with spicy dried shrimps, curry powder, lemongrass, dried chilli, soy bean paste is very memorable. Every strand of noodle is coated with this amazing paste and tossed under big fire to achieve the smokiness. It is complete with lavish helpings of plump prawns, tender pork belly and juicy mussels.