Celebrating their 10th Anniversary this year, Diamond Kitchen is launching a drool-worthy ‘3 Crabs for $49.90++’ deal and an ‘All-Stars Menu’ featuring some of their signature dishes.
Crabs Done 20 Ways
At both Diamond Kitchen outlets over at Science Park and Marine Parade, you’ll be able to choose from near 20 different flavours of crab! For the 3 Crabs for $49.90 deal, each crab is approximately 500g. Some flavours to pick from are Butter Crab, Chilli Crab, Creamy Crab, Ginger & Onion Crab, Mongolian Crab, Mala Crab & more!
Here were the 3 different flavours we tried:
Gan Xiang
Made with an enticing combination of spicy dried shrimp, curry powder, lemongrass, dried chilies, fermented soybean paste, along with an array of secret ingredients is their house specialty Gan Xiang Crab!
We loved the blend of spices that stood out that made this a slightly fiery treat!
Curry Crab
Reminding us of a comforting bowl of Curry Fish Head, was Diamond Kitchen’s rendition of Curry Crab. Coming in a claypot bowl filled with a generous amount of vegetables like cabbage and brinjal, the moment we tried the sauce, we immediately wanted a bowl of rice.
Honey Marmite Crab
One of the more interesting ways to have crab at Diamond Kitchen is to opt for the Honey Marmite sauce. With the addition of honey, the sweetness helped to balance out the marmite flavours making this a rather addictive treat.
Diamond Kitchen All-Stars Menu
For the ultimate Diamond Kitchen experience, you can opt for the sumptuous five-course All-Stars Menu that showcase the restaurant’s signature dishes. The All-Stars Menu is priced at $85++ for 3 to 4 pax, and $155+ for 6 to 8 pax.
Salted Egg Yolk Sotong
Made using a light crispy batter of cream crackers and flour for extra crunch, the Salted Egg Yolk Sotong was bursting with umami salted egg flavours. Warning, super addictive!
Champagne Pork
Featuring double deep-fried pork collar tossed in a flavour-packed sauce, the Champagne Pork is actually made with stout as well to balance out the sweetness of the champagne.
Brinjal Claypot
Another dish that called out for a bowl of rice was the Brinjal Claypot. Everything was coated in a savoury, homemade piquant sauce that had bits of minced meat in it. We aren’t usually fans of brinjal, but this was delightful.
Superior Stock Clam Bee Hoon
Made using superior clam stock, we could really taste the seafood sweetness in the gravy. We loved how there was just a pinch of added ginger that helped to elevate the entire dish with a subtle spicy aroma.
Pumpkin & Gingko Yam Paste
Affectionally known as orh nee to Singaporeans, the familiar, creamy Yam Paste was a great way to end off the meal. It wasn’t too sweet and had a lovely coconut & yam fragrance. If you’re not a fan of pumpkin or gingko, you can let the staff know and they’ll remove it for you.
Diamond Kitchen Promotion
Celebrate Diamond Kitchen’s 10th year anniversary with amazing promotions. From what we heard, the promotions are still ongoing and will most likely be happening till the end of the year.
Diamond Kitchen (Science Park)
87 Science Park Drive, #01-01 Oasis, Singapore 118260
Mon-Sun, 11am-2:30pm, 5:30pm-10:30pm
Diamond Kitchen (Marine Parade)
5000F Marine Parade Road, #01-22/23 Laguna Park (condominium), Singapore 449289
Mon-Sun, 11am-2:30pm, 5:30pm-10:30pm
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