{"id":25261,"date":"2014-03-12T07:31:14","date_gmt":"2014-03-11T23:31:14","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25261"},"modified":"2014-05-14T13:42:59","modified_gmt":"2014-05-14T05:42:59","slug":"diamond-kitchen-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/03\/12\/diamond-kitchen-singapore\/","title":{"rendered":"Diamond Kitchen \u94bb\u77f3\u5c0f\u53a8, Marine Parade Road"},"content":{"rendered":"

\"Diamond
\nWith 25 years of experience, Chef Kevin Lau serves cze char seafood<\/strong> at a comfortable setting and affordable prices.<\/p>\n

\"Diamond
\nHuccalily and I sampled 9 dishes and picked our three favorites<\/strong>. The superior stock clam beehoon<\/strong> ($12\/$18\/$24) had a visuous irresistible stock, imbued with sweetness of lala<\/em> and wolfberries, that I drank it as broth. Gan xiang<\/em> (\u5e72\u9999) of gan xiang crab<\/strong> ($55 per kg) literally means dry aroma; it’s a special sauce made by dry-frying hae bee hiam<\/em> (spicy prawn shrimps), curry powder, lemongrass, and dried chilli. As a result, the Sri Lankan crabs had a nice smoky sweetness, with a lingering mild spice – unique and delicious, and, I think, better, more fragrant and less choking than black pepper crab.
\n<\/p>\n

\"Diamond
\nBut our “favoritest” that night was\u00a0champagne pork ribs<\/strong> ($12\/$18\/$24). Marinated in champagne overnight to tenderize the ribs, there were layers of flavors, evolving from the fragrance of champagne, to a sweetness of pork, and back to a sweet champagne.<\/p>\n

\"Diamond
\nBesides agreeing on our favorite dishes, we also agreed that\u00a0cereal chicken<\/strong> ($12\/$18\/$24, above) and pumpkin homemade beancurd<\/strong> ($12\/$18\/$24) were ok, but the yam paste<\/strong> (orh nee<\/em>,\u00a0$12\/$24) was disappointing. The only unsatisfactory dish we had, the orh nee<\/em> wasn’t shiok<\/em>\u00a0and had a weird\u00a0hae bee <\/em>taste.\u00a0But we disagreed on the following three dishes.<\/p>\n

\"Diamond
\nI found the visually stunning sauna prawns<\/strong> ($24\/$36\/$48) too mild but Huccalily liked it because it was refreshing and fresh. The live tiger prawns are laid on hot stones in bamboo basket. Herbal stock, with Chinese wine, wolfberries and\u00a0dang gui,\u00a0<\/em>is poured over it for it to steam for a few minutes.<\/p>\n

\"Diamond
\nHuccalily thought the\u00a0salted egg sotong<\/strong> ($12\/$18\/$24, above) wasn’t salted-eggy enough, but I was fine with it. She wanted the\u00a0gan xiang fried rice<\/strong> ($8\/$12\/$16) to be saltier, but this had sentimental value for me. I used to eat Indian fried rice at an Indian stall in my JC everyday: Diamond’s fried rice was similar to the Indian fried rice, slightly dry and had an Indian curry aroma, which I relished.<\/p>\n

If you live in Woodlands, traveling here is a hassle. But if you live in the East, and want to bring your family<\/strong>\u00a0out, Diamond Kitchen has dishes that range from average to excellent. A safe bet.<\/p>\n

Diamond Kitchen \u94bb\u77f3\u5c0f\u53a8<\/strong><\/a><\/h1>\n

5000F Marine Parade Rd #01-22\/23 Laguna Park Condominium Singapore 449289
\nT: 6448 0629
\n11am-2.30pm, 5.30pm-11pm
\nDiamond Kitchen Menu<\/a>
\nfacebook<\/a>
\nRating: 3.000\/5 girl’s best friend.\u00a0<\/strong><\/p>\n

Thanks, Veron, Carlyn and Chenyze for the hospitality.<\/em><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

With 25 years of experience, Chef Kevin Lau serves cze char seafood at a comfortable setting and affordable prices. Huccalily and I sampled 9 dishes and picked our three favorites. The superior stock clam beehoon ($12\/$18\/$24) had a visuous irresistible stock, imbued with sweetness of lala and wolfberries, that I drank it as broth. Gan […]<\/p>\n","protected":false},"author":263488,"featured_media":25441,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[13256357,525271,86793,1059565,37313,321278,4253163,288398],"tags":[],"class_list":["post-25261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-20-40","category-40-60","category-86793","category-cze-char","category-families","category-large-group","category-marine-parade","category-singaporean"],"modified_by":"Rubbish 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Huccalily and I sampled 9 dishes and picked our three favorites. The superior stock clam beehoon ($12\/$18\/$24) had a visuous irresistible stock, imbued with sweetness of lala and wolfberries, that I drank it as broth. Gan…","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1DEqF-6zr","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/25261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/users\/263488"}],"replies":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/comments?post=25261"}],"version-history":[{"count":10,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/25261\/revisions"}],"predecessor-version":[{"id":27006,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/25261\/revisions\/27006"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media\/25441"}],"wp:attachment":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media?parent=25261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/categories?post=25261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/tags?post=25261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}