Following the success of its pioneer outlet in 2013 at Marine Parade, Diamond Kitchen is now set to regale the west of Singapore with its skillfully prepared live seafood dishes and comforting home-style Chinese fare at the brand new space in Science Park I. Read the first review here.

On top of the full original menu, a new set menu at Science Park gives everyone the opportunity to indulge in Diamond Kitchen’s seafood signatures at a fraction of the a la carte price. The set menu highlights five different treasures from the sea, from Australian abalone, Scottish bamboo clams, premium lobsters, the iconic Diamond Gan Xiang crab, to Giant Grouper – a seafood delicacy that is rarely served in local restaurants because it is deemed too difficult a meat to prepare perfectly.

To start off, we had the refreshing Shredded Chicken Salad with Abalone – a nutrition packed starter of finely sliced celery, carrots, black fungus, and red chillies blanched in the restaurant’s signature stock, then tossed with silvers of salt-poached chicken and sesame oil. Strips of fresh Australian abalone and a sprinkling of white sesame seeds complete the dish.

The Garlic Steamed Bamboo Clams, a clam shell of tender, slightly springy Scottish bamboo clams sit atop a bed of glass noodles, enoki mushrooms and sliced water chestnuts. Utmost care is taken to steam them preciously so the clams retain their delicate texture, before they are doused in a house-made Hong Kong steamed sauce and lavishly garnished with crispy fried garlic. Garlic makes the clams very appetizing.

A noteworthy delicacy is the Giant Grouper – a 20kg heavyweight that is priced for its exceptionally thick, gelatinous and collagen-rich skin. Diamond Kitchen is one of the few restaurants in Singapore to tackle this challenging fish. Different parts of the fish command different cooking methods to bring out the best in their flavour and texture.

You can opt to have your favourite part of the grouper cooked one of two ways – either Hong Kong steamed or Garlic Stewed. Hong Kong Steamed Grouper features a sweet-savoury gravy brewed with top-grade soya sauce and is best paired with the grouper belly, which has a firm, meaty bite. The soft slippery meat from the fish’s fin is recommended for the second cooking method, which entails braising with house stock and lots of garlic in a claypot. The garlic stewed version is my favourite.

Upping the luxe factor is the comforting Lobster Porridge, where steamed local lobsters are halved, then added to a pot of rice simmered in chicken stock spiked with Chinese wine and sliced ginger. A small serving for 4-6 pax has 750g of lobster, while a large portion contains at least 1.3kg. The porridge was cooked Teochew style, more like rice in a rich broth. Honestly, I have cooked porridge myself and to be the most difficult part is to get the rice right. Here, each solid rice grains are soaked in a flavourful and robust broth, there is really nothing to complain about.

Every feast at Diamond Kitchen is never complete without the iconis Diamond Gan Xiang Crab. Only the most succulent Sri Lankan crabs are wok-fried with ambrosial spieces to produce an irrepressibly fragrant and mouth watering dish. A group of 4-6 pax will be served one crab (ranges from 1 to 1.5kg) , while 7-10 pax receives two crabs.

The rest of the set menu is made up of my favourite Stir Fried Sweet Potato Lead with Salted Fish; cooked with chilli padi, garlic and pork lard in a claypot, and a refreshing dessert of Lemongrass Jelly, which is topped with shaved lime-and-honey ice swimming in cooling lemongrass water.

From now till 31 July 2015, this menu will be offered only at Diamond Kitchen Science Park at a promotional price of $88++ per person (UP $150++).

Diamond Kitchen @ Science Park

Address: 87 Science Park Drive, #01-01 Oasis, Singapore 118260
Tel: 6464 0410
Opening hours: 11am to 2.30pm and 5.30pm to 10.30pm daily
Website: http://www.diamondkitchen.com.sg/

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