Lobster porridge from Diamond Kitchen – steamed local lobsters, “pao fan”, chicken stock, Chinese wine and ginger. Essentially a most tenacious giant prawn sitting in a light and comforting broth. The lobster, easily extracted from the remnants of its former home, tasted like it must have been an athletic man who…
Diamond gan xiang crab from Diamond Kitchen – Sri Lankan crab wok-fried with spices. It’s all about the sauce when it comes to crabs and this gan xiang sauce – an intriguing mix of sambal, bean paste and curry powder – was ridiculously fragrant and addictive (the kind of substance one…
Hong Kong steamed giant grouper from Diamond Kitchen. Not sure what aquatic kinfolk eat in Hong Kong waters but aside from being giant, the grouper tasted remarkably meatier and chewier than its brethren elsewhere. The skin itself should have its own Kinohimitsu endorsement deal – your face would in all…
Garlic steamed bamboo clam from Diamond Kitchen – Scottish bamboo clam, glass noodles, enoki mushrooms, water chestnuts, Hong Kong steamed sauce, and crispy fried garlic. While there were disappointingly no kilts in sight, the clams were soft and chewy with only the faintest of that distinctive and sometimes divisive clammy…