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Heading to @diamondkitchensg in a bit for a belated Father's Day celebration lunch, and my mouth is already watering with the anticipation of all the goodness that will be entering it.

One of the signatures since day 1 of Diamond Kitchen's opening is this dish of rice vermicelli braised until soft and silky in Chef's superior stock and Chinese rice wine, then tossed with loads and loads of fresh, briny clams. The mollusks are cooked just perfectly, not at all rubbery.