Diamond Kitchen @ Laguna Park - Celebrate 10th Anniversary with Lip-smacking ‘3 Crabs for $49.90’ Deal

I still remember my first visit to Diamond Kitchen at Laguna Park eight years ago after an article by Straits Times food critic Wong Ah Yoke brought it to fame. The restaurant saw snaking queues overnight, and I heard they even have to turn away customers. It was so hard to get a table then. Yet, in a blink of an eye, the restaurant is celebrating its 10th anniversary this year.

Honey Marmite Crab 4.5/5

In conjunction with the restaurant's 10th anniversary, it is rolling out an irresistible crablicious deal. The special promotion allows customers to enjoy 3 Crabs for $49.90 for both dine-in and takeaway. Each crab weighs about 500g. What's more astonishing is your can choose to cook the crab in 20 different flavours.

Gan Xiang Crab 4.2/5

I was surprised that the restaurant now offers up to 20 flavours for the crabs. Some of them are unique flavours, such as Honey Marmite Crab. It never occurs to be the sweet and savoury combination of honey and marmite that come together harmoniously with the crustaceans. It is a good change from the usual chilli and black pepper crab, which is more suitable for children.

Curry Crab 4.8/5

The Gan Xiang Crab was the signature when the restaurant first opened. I am glad that it is still on the menu. However, I find the spice level has been toned down and is sweeter now, which didn't showcase the spices' aroma. The crowd's favourite for the night is the Curry Crab served in claypot with long beans and eggplant. It is like a crab version of the curry fish head. The curry sauce is very appetising, and I love the new style of having crab.

X.O Crab Bee Hoon Soup 4/5

Another beautiful crab dish on the menu is the X.O Crab Bee Hoon Soup ($55.90). It hits the spot for for a good bowl of crab bee hoon soup. The only disappointment is I couldn't taste the X.O in the soup.

Salted Egg Yolk Sotong 4.5/5

Besides the crab promotion, Diamond Kitchen also rolls out an All-Stars Set Menu ($85++ for 3-4pax / $155++ for 6-8pax) that showcases their all-time signature dishes over the ten years. It comprises five courses, starting with the Salted Egg Yolk Sotong, which is coated in a light crispy batter of cream crackers and flour for that addictive crunch. It is further tossed in handmade salted egg yolk powder and curry leaves, elevating the taste profile.

Champagne Pork 4.2/5

Juicy and tender is the Champagne Pork. The double deep-fried pork collar is tossed in a perfect balance of sweet and tangy flavour that is delightful with each bite.

Brinjal Claypot 4.5/5

The best to savour with a bowl of steaming rice is the Brinjal Claypot cloaked in piquant homemade sauce. The sauce is so delicious that I can have a few bowls of rice with it.

Superior Stock Clam Bee Hoon 4.5/5

Another dish that brought Diamond Kitchen to fame is the Superior Stock Clam Bee Hoon. The silky bee hoon served in a thick superior stock is packed with natural sweetness from the generous portion of succulent fresh clams and wolfberries. I recommend having it together with their fragrant homemade sambal chilli if you love spicy food. It elevates the enjoyment to a whole new level.

Pumpkin & Ginko Yam Paste 4.2/5

Ending the 5-course meal on a sweet note is the Pumpkin & Ginko Yam Paste. I love Orh Nee and enjoyed the rich, creamy, and flavourful warm pureed yam.

It is glad to see Diamond Kitchen is still around after all these years, surviving the tough years of COVID. I am happy that the head chef is still around, maintaining the same standard and quality all these years. The promotions will be available at both their Laguna Park and Science Park outlet.

Note: This is an invited tasting.


Diamond Kitchen (钻石小厨)
Laguna Park Condominium
5000F Marine Parade Road
#01-22/23
Singapore 449289
Tel: +65 64480629
Facebook
Website
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 11am - 230pm, 530pm -11pm

Direction:
1) Alight at Bedok MRT station. Take Exit A. Walk to bus stop at Bedok MRT station (Stop ID 84039). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 196 or 197. Alight 7 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Avenue 87 @ Amoy Street - The Second Edition Tasting Menu And A Cosy Cocktail Den

I visited Avenue 87 when it first opened its doors in September 2020. Fast forward to now, a year later, the duo co-Chef-Founders Glen Tay and Alex Phan presents a brand new tasting menu and a new bar. The tasting menu is available in five and seven courses ($98++ and $142++).

Trio of Snacks 4/5

Our dinner starts with a Trio of Snacks - Kueh Pie Tee, Prawn Sphere and Camembert. The second iteration of the Kueh Pie Tee is a vegetarian adaption of rojak, which comprises cucumber, green apple, turnip, sesame seeds and crispy shallots tossed in rojak balsamic sauce. Get a burst of umami flavours from the prawn sphere inspired by the local prawn noodle soup. The green mango chutney further accentuates the soft and creamy Camembert.

Amberjack 4/5

Our first course is Amberjack marinated with sesame oil and ponzu, served with ribbons of kohlrabi, sesame powder, mustard sorbet, and garnished with banana shallot chips. The sesame oil and powder lends a touch of familiarity and brightens the refreshing course.

Tofu 3.5/5

The Tofu course is inspired by the local heritage dish - Tao Kwa Bao. Avenue 87's rendition comes in double-fried pressed tofu stuffed with Japanese cucumber, OmniMeat, shallots, garlic, slivers of red radish, and oolong tea braised quail egg. It is finished with a luscious braise reduction.

Monkey Head 4/5

The Monkey Head course comes in the form of a Do-It-Yourself Mala Hot Pot. Diners can have a little fun picking up the individually packed reduced bone broth and house-made mala oil and pour them into the ceramic pot of distilled broth. Next, add the platter of monkey head mushroom, cordyceps mushrooms, shark's fin melon, and hairy gourd into the broth. The soup is light and refreshing. Though slight spicy, it is not mala numbing, allowing the diners to enjoy the lovely ingredients.

Daikon 4/5

The Daikon course is the chefs' recreation of the local black and white carrot cake. The fried housemade radish cake is topped with XO Sauce, pan-seared Hokkaido scallops, and served with mussel squid ink sauce and butter yuzu foam. I enjoyed the crispy exterior of the radish cake, while the mussel squid ink sauce reminds me of the dark sauce used in fried black carrot cake.

Beef Short Ribs 4.5/5

Our main course is USDA Prime Beef Short Ribs served with garlic fried rice, spring onions tossed in sesame oil, and an orange reduction on the side. It is a gastronomic delight with the tender meat glazed with house blend char siew sauce made with fermented beancurd and five spice powder.

Pre-dessert 3/5

Pre-dessert is Osmanthus Jelly with Pomelo, Goji Berries and Plum Powder. Unfortunately, I didn't quite enjoy it. I was hoping for something sweeter and more refreshing to prepare me for dessert.

Coconut 3.5/5

We wrapped up our dinner with two desserts - Coconut and Taro. Both desserts are creative takes of our local favourites - Chendol and Orh Nee. Served in a glass, the Coconut comes in layers of adzuki beans, gula jawa, coconut risotto rice and pandan jelly topped with corn espuma rice puffs. Have all the layers of flavours together, and you will get that familiar characteristic of the local chendol.

Taro 4/5

As for the Taro, the orh nee dessert is presented in the form of yam puree and ice cream, served with roasted butternut roasted pumpkin squash, rum-infused gingko nuts, pumpkin seed financier and olive oil caviar.

Hidden and can only access by the back of the restaurant is Lounge at Avenue 87, a speakeasy bar on level 2 of the restaurant. The new bar exudes cool and relaxed vibes with velvety dark green tones and glossy finishes. Deep forest green walls are complemented with wooden panels, while the dark cement screed reflects light streaming in from the French windows. A sleek black granite bar counter stretches across the black marbled bar, running parallel to the easy lounge seating of green leather sofa and wooden coffee tables. Next to the French windows at the end of the lounge is a cosy alcove of a spacious U-shaped sofa and coffee tables.

Note: This is an invited tasting.


Avenue 87
47 Amoy Street
Singapore 069873
Tel: +65 98388401/ 69705491
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sat 1130am - 230pm, 530pm - 10pm
(Closed on Tue, Sun and PH)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

The Matriarchs Kitchen X Buttercup Mixes Private Dining @ Bartley Road - Private Dining With Cocktails/Mocktails Pairing

The booming private dining scene in Singapore came to a standstill when the COVID-19 pandemic hits Singapore. While the pandemic is not over yet, the government has relaxed the COVID measures, allowing some form of business to restart. With the relaxation, I have noticed some private dining places have started taking reservation in smaller session accordingly to the COVID measures put in place by the government.

We visited The Matriarchs Kitchen, which is new to the private dining scene. Jazmyn is an amazing cook who is well-versed in many cuisines, partly due to her rich family roots. Hence there is not really a fixed menu but different cuisine theme for each session. In fact, Jazmyn has done private dining eight years ago but took a 3 years break. Now she is back collaborating with Melissa from Buttercup Mixes, the resident mixologist pairing the meal with cocktails. Mocktails are available too.

We started with Kueh Pai Tee to kick start the dinner. The host has made some for us, and if you want more, you can make them yourself too, having some hands-on fun piecing the snack together.

Next is a refreshing Fruit Salad paired with homemade rojak sauce. I have not been an attentive listener during the meal as I was enjoying the food more than paying attention to the host explaining the ingredients that go into the rojak sauce. If I am not wrong, plum sauce is added to balance the saltiness of the prawn paste, complementing the sweetness of the fruit.

There are also some mid-wings for us to nibble before moving to dinner proper.

The dish that wows me most is an assuming soup dish which I have never come across before. This is the first time I have Mee Soto Soup paired with Begedil. Unlike the begedil we get outside, which only consists of potato, the version here is a mixture of potato and mutton.

Next, we have the Beef Rendang and Sambal Chilli Eggplant that are cooked with rempah and sambal homemade by Jazmyn. The host indeed makes an impression with the aromatic rempah and sambal.

Our main is the Udon Laksa that comes with prawn, squid and quail egg. The laksa broth is thick and creamy, pack with flavours. It is quite interesting in the choice of noodle, using the Japanese udon instead of the usual thick beehoon noodle. The similarity is like having a bowl of Japanese curry udon with a local twist. We felt the laksa can be spicier too.

Wrapping up our dinner, our dessert is Yam Paste. Jazmyn's version is healthier without the use of lard or shallot oil. It is lighter in taste and smoother in texture. We thought the addition of a contrasting texture will make the dessert more enjoyable.


The Matriarchs Kitchen X Buttercup Mixes
Bartley Road
Instagram
Reservation

Crystal Jade Kitchen @ Holland Village - Re-opens With New Menu By Group Executive Chef Martin Foo

After a two-month long renovation, Crystal Jade Kitchen at Holland Village unveils a new contemporary look, together with a revamped menu crafted by newly minted Group Executive Chef Martin Foo. Alongside old times favourites, look out for creations that are modish but classic at the same time.

Deep-fried Chicken & Dried Shrimp Carrot Dumpling 3/5

Deep-fried Chicken & Dried Shrimp Carrot Dumpling ($5.30/3pcs) is a modern take of the traditional deep-fried yam puff with minced meat. Though its filling was slightly too heavily seasoned, I like its mochi-like skin which was crisp on the outside and chewy in the middle. Similar mochi-like exterior can be found in their Deep-fried Sesame Ball with Lava Salted Egg Yolk ($6.80/3pcs), enveloping a molten salted egg yolk filling. Savoury and sweet, this works well as an appetizer or a dessert.

Steamed Siew Mai with Truffle 3.5/5

Steamed Siew Mai with Truffle ($7.50/4pcs) is not a new combination but this is one of the more convincing versions that I have come across with the use of shiitake mushrooms along with truffle pate and truffle oil.

Soya Sauce Chicken with Osmanthus 3.8/5

One of the new dishes that garners much attention was this Soya Sauce Chicken with Osmanthus ($14.80/regular, $20.80/half, $35/whole). Steeped in a special marinade and basted with osmanthus-infused syrup, the occasional whiffs of osmanthus aroma effusing from the chicken seemed to have the ability to lift its flavour, though it remained pretty elusive in terms of its actual taste.

Steamed Homemade Tofu 4/5

I was quite excited by the sight of the wobblying Steamed Homemade Tofu topped with assorted seafood ($18.80). The tofu is homemade with organic soy milk and eggs. I appreciate Chef's attention to details, such as serving it in a traditional tofu press and mould, with a piece of tofu skin underneath to prevent the sauce from seeping through. The assorted seafood topping were stir-fried beforehand, imparting a layer of wok hei onto the tofu, which may otherwise be quite one dimensional in flavor.

Premium seafood congee with Japanese seaweed 3/5

Crystal Jade has always been known for their velvety congee and the Premium Seafood Congee with Japanese Seaweed ($13.80) is the latest addition to its current range. Interesting choice of using Japanese kelp alongside with scallop, crab and prawn but nothing really quite stood out.

Fried Brown Rice with Black Bean Dace Fish & Egg White 4/5

What stood out for me is the Fried Brown Rice with Black Bean Dace Fish & Egg White ($15.80). The unpolished red rice were grainy and neatly separated, flavoured with traditional black bean dace fish. It was a good idea to leave out the egg yolk which might mess up its flavor, while using only the fluffy egg white to balance up the texture of the drier ingredients.

Sauteed French Bean with Tai O Shrimp Paste and Minced Pork 4/5

What looked simple but big on delivery is the Sauteed French Bean with Tai O Shrimp Paste and Minced Pork ($13.80). The Tai O shrimp paste glazed over the charred French beans, drawing out their sweetness effortlessly.

Sauteed Live Prawn with Vermicelli 3/5

In the same vein we had Sauteed Live Prawn with Vermicelli, white peppercorn, ginger and scallion in Claypot ($24.80). I'm not sure if this is a good way to treat live prawns as the combination of the sauce and the rather sharp ingredients seemed to have dominated the dish. But I like the vermicelli, which got quite addictive, like burnt claypot rice.

Purple Sweet Potato & Taro 3.5/5

For dessert, we tried a healthier version of Orh Nee - Purple Sweet Potato & Taro with coconut milk, gum tragacanth & sago ($5.80). It had that nice yam fragrance and the sweetness of sweet potato, enhanced by coconut milk. Although it was not fully made of yam paste, the sago plumped with coconut milk was just as satisfying. The gum tragacanth also gave an interesting bite to this dessert. The above are only a portion of their new dishes, so do visit the outlet to find out more about their new menu.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Crystal Jade Kitchen
Holland Village
2 Lorong Mambong
Singapore 277671
Tel: +65 64690300
Facebook
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 830am - 11pm

Direction: 
1) Alight at Holland Village MRT station. Take Exit B. Walk to Lorong Liput. Walk to destination. Journey time about 3 minutes. [Map]

Chui Huay Lim Teochew Restaurant @ Chui Huay Lim Club - Celebrates 7th Anniversary with Seven Exclusive Chef Recommendations

If not for the recent visit to Chui Huay Lim Teochew Restaurant, I do not even know the existence of the historical 170-year-old Chui Huay Lim Club at Keng Lee Road. If the club or road name sound foreign to you, they are to be too. I have to google map the location and realised it is near Newton Circle.

Before starting our dinner, we have a little introduction to the art of drinking tea. We started with washing the tea leaves and utensils, pouring the tea, holding the tea cup and appreciating the tea.

Chui Huay Lim Teochew Cuisine Classic Platter 4/5

Our dinner started with the Chui Huay Lim Teochew Cuisine Classic Platter ($58 for 6 pax / $98 for 10pax). The platter consists of Teochew Braised Duck, Deep Fried Ngoh Hiang, Deep Fried Traditional Liver Rolls and Teochew Pig Trotter Terrine.

Two items on the platter stood out for me. The deep fried liver rolls which is made with minced pig and chicken liver, yam and water chestnut wrapped in beancurd skin. It is crispy on the outside and substantial inside. Best to have together with the sweet sauce. The other is the pig trotter terrine which is hardly served on the dining table nowadays due to the meticulous preparation extracting the gelatin from the pig skin and freezing it.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A dish that is packed with wok hei is the Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18/$27/$36). The addition of the diced kai lan and preserved radish provided the extra crunch to the finishing.

Suckling Pig 4.2/5

We are kind of surprise when the whole Suckling Pig weighting around 3.5kg to 4kg was brought into our dining room as it was originally not on our menu. The specific weight of the piglet was chosen for its thinner skin, to get that desired crispiness. No short cut is taken here, like pre-bathing the piglet to speedup the cooking. The whole piglet is roasted from raw.

Teochew Oyster Omelette Gooey Style 4.5/5

A specialty at Chui Huay Lim Teochew Restaurant has to be their Teochew Oyster Omelette Gooey Style ($22). The restaurant even has a delegated chef to just cook the dish. It will be freshly cook upon order which takes about 20 minutes of waiting time. What so good about the orh luak here is the consistency, where each mouthful gets you the gooey and crispy texture. This is best paired with the slightly sourish chilli sauce.

In celebration of its 7th anniversary. the restaurant has created a limited edition menu that features 7 a la carte dishes between 3 September to 30 November 2018. These delicacies include time-honoured dishes as well as unique takes on popular favourites. Among the 7 dishes specially created for the 7th anniversary, we tried the Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth ($22/$33/$44) and Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce ($18/$27/$36).

Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth 4.2/5

Simmer for hours in chicken and pork bones is the Homemade Fish Balls and Fish Cake Braised with Tianjin Cabbage in Superior Broth. The bouncy fish balls and fish cake are made from yellow eel, which is prized for their sweet flesh. The tianjin cabbage was also cooked to a delectable softness that emits a comforting sweetness to the superior broth. What lights up my taste buds is actually the hint of sourness amidst the sweetness from the salted vegetable.

Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce 4/5

The Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce is a heritage dish that has marinated pork belly and crunchy water chestnut wrapped with pig's caul fat. A traditional way of preparing it. It is steamed, deep fried and then glazed in a sweet and sour sauce. It is similar to sweet and sour pork but the roll itself is more meaty, almost like a ngoh hiang. You tiao is also added for that extra layer of texture.

Teochew Tau Suan 4.5/5, Yam Paste with Pumpkin 4.5/5

I would definitely recommend you to save some space for dessert. The Teochew Tau Suan with Gingko Nuts ($5.20) here are really special. The restaurant added orange peel in the dessert, which elevates the traditional dessert for a unique enjoyment. As for the Yam Paste with Pumpkin and Gingko Nuts ($5.20) the distinct fragrant from the pork lard brought a smile to my face. I have eaten too many yam pastes that do not use pork lard anymore which I thought it lacked that final punch to win my palate over.


Chui Huay Lim Teochew Restaurant
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 67323637
Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 11pm
Fri-Sun, PH: 1130am - 3pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]