Diamond Palace Chinese Seafood Menu

Portige.

Sliced roasted duck with crispy skin, served alongside fresh greens.

Steamed.

Steamed.

Stir-fried rice with shrimp, char siu pork, peas, carrots, and scrambled eggs, seasoned with soy sauce and scallions.

Steamed.

Stir-fried wide rice noodles with slices of beef and bean sprouts, garnished with green onions.

Three golden-brown buns filled with barbecued pork, baked to a delicate sweetness.

Spicy.

Deep Fried.

Cold.

Cold.

Steamed.

Golden deep-fried dumplings filled with savory meat, presented in a trio for a satisfying bite.

Steamed.

Steamed.

Steamed.

Steamed.

Steamed.

Steamed.

Steamed.

Steamed buns filled with barbecued pork in a savory oyster-flavored sauce.

Steamed buns filled with a smooth, creamy egg yolk custard.

Steamed buns filled with sweet honey-glazed Chinese sausage, served in a set of three.

Steamed.

Baked.

Three golden-brown buns filled with barbecued pork, baked to a delicate sweetness.

Baked.

Three golden-brown buns sprinkled with sesame seeds, filled with sweet coconut paste.

Crispy, golden-brown scallion pancake, interlaced with fresh scallions and pan-fried to a delicate crunch.

Baked.

Pan-fried turnip cake embedded with preserved meat, offering a crispy exterior with a tender core.

Three pieces of pan-fried taro cake, golden-brown with a crispy exterior and soft, savory taro filling.

Steamed.

Steamed.

Steamed.

Steamed.

Portige.

Lobster pieces served over yee mein noodles in a rich savory broth.

Crispy shrimp tossed in a sweet honey sauce, garnished with candied walnuts and a side of fresh greens.

Sliced pork knuckle, served with a side of tangy dipping sauce and garnished with fresh lettuce and tomato slices.

Spicy.

Spicy.

Scrambled eggs combined with tender shrimp, gently cooked to create a delicate and satisfying dish.

Shrimp Chop Suey with assorted vegetables including broccoli, carrots, and green bell peppers, stir-fried and served over noodles.

Spicy.

Stir-fried Chinese broccoli paired with savory preserved meat, offering a harmonious blend of textures and tastes.

Sliced roast duck and soy sauce chicken, accompanied by a savory sauce and garnished with fresh parsley.

Sliced roasted duck and barbecued pork, served as a mixed platter for a savory lunch option.

Sliced barbecue pork and soy sauce-marinated chicken, served as a chef's special combination.

Stir-fried black mushrooms paired with tender baby bok choy, served in a savory sauce.

Stir-fried clams coated in savory black bean sauce with bell peppers and onions.

Stir-fried Chinese broccoli paired with savory preserved Chinese sausage.

Sautéed tender beef slices with a variety of mushrooms and crisp snap peas.

A medley of mushrooms and tender chicken slices, pan-fried to perfection.

Deep-fried smelt fish typically seasoned with spicy salt, garlic, and green onions.

Sliced roasted duck with crispy skin, served alongside fresh greens.

Six crispy egg rolls filled with a mix of vegetables and wrapped in a thin pastry skin.

Tender chicken pieces marinated and cooked in soy sauce, offering a savory and aromatic experience.

Sliced barbecue pork glazed with honey, garnished with a sprig of parsley.

Spicy.

Crispy tofu topped with a trio of shrimp, scallops, and tender squid, accompanied by snap peas in a savory sauce.

Spicy.

Spicy.

Sliced beef stir-fried with scallions and onions in a savory sauce.

Sliced beef stir-fried with bell peppers and onions in a savory sauce.

Tender beef slices stir-fried with fresh broccoli in a savory sauce.

Battered pork in a tangy sauce with pineapple chunks and bell peppers.

Succulent pork belly slices layered with preserved mustard greens, garnished with fresh cilantro.

Spicy.

Spicy.

Spicy.

Crispy Peking-style pork chops glazed with a sweet and tangy sauce, served with onions.

Sliced pork stir-fried with dry bean curd, mixed with vegetables including carrots and green beans.

Tender fish fillet pieces stir-fried with fresh broccoli, carrots, and a savory sauce.

Spicy.

Crispy fried fish filet in a tangy sweet and sour sauce with julienne carrots and green onions.

Tender bean curd braised with mushrooms and snap peas in a savory sauce.

Spicy.

Pan-fried spinach sautéed with garlic, a simple and classic Asian leafy greens dish.

Spicy.

Pan-fried sliced lotus root mixed with snap peas, carrots, and shiitake mushrooms in a savory sauce.

Spicy.

Spicy.

Crispy shrimp coated in a tangy sweet and sour sauce, mixed with green bell peppers and onions.

Succulent shrimp enveloped in a savory lobster sauce with green peas and bits of scrambled egg.

Spicy.

Stir-fried shrimp with broccoli, carrots, and snow peas in a light sauce.

Shredded pork stir-fried with carrots, celery, and bell peppers in a spicy Szechuan sauce.

Stir-fried chicken with cashews, bell peppers, and onions in a savory sauce.

Sautéed chicken slices and Chinese broccoli in a savory sauce.

Stir-fried chicken breast and string beans, typically seasoned with garlic and soy sauce.

Crispy yellow noodles topped with a mix of shrimp, scallops, and assorted vegetables.

Crispy pan-fried noodles topped with shrimp, bok choy, and carrots.

Crispy pan-fried noodles topped with sliced pork, bean sprouts, and mushrooms, stir-fried in a savory sauce.

Crispy noodle topped with beef or chicken in a savory chow fun sauce.

Stir-fried wide rice noodles with slices of beef and bean sprouts, garnished with green onions.

Sliced beef and wide rice noodles stir-fried with bell peppers and onions in a savory black bean sauce.

Wide rice noodles stir-fried with mixed seafood and vegetables, coated in a savory gravy.

Pan-fried spaghetti noodles tossed with mixed meats and vegetables.

Tender noodles stir-fried with shrimp, fish, and mixed vegetables.

Lo Mein with choice of beef or chicken, tossed in soft, thick noodles.

House special fried rice with assorted vegetables, seafood, and chicken, garnished with seaweed and green onions.

Stir-fried rice with shrimp, char siu pork, peas, carrots, and scrambled eggs, seasoned with soy sauce and scallions.

Stir-fried rice with succulent shrimp, scrambled eggs, peas, and finely chopped green onions.

Stir-fried rice with a choice of beef or chicken.

Wok-tossed rice with Chinese sausage, bits of broccoli, and scrambled egg, offering a mix of textures and savory flavors.

Stir-fried rice noodles with salted fish and tender chicken pieces, seasoned with Asian spices.

Spicy.

Tender beef slices stir-fried with soft noodles, bean sprouts, and green onions.

Tender beef, chicken, shrimp, and vegetables stir-fried with soft noodles.

Spicy.

Spicy.

Yangzhou fried rice available in medium or large trays.

Medium or large tray with crispy noodles, topped with choice of beef or chicken.

Seafood Lo Mein: Choice of medium or large tray, featuring mixed seafood with noodles.

Spicy.

Steam in boiling water about 5 Min.

Steam in boiling water about 5 Min

Steam in boiling water about 5 Min

Steam in boiling water about 5 Min

Pan-fried large turnip cake, traditionally prepared with preserved meats, offering a savory blend of flavors.

Pan-fried taro cake, typically includes mashed taro mixed with rice flour and seasonings, then pan-fried to achieve a golden crust.