Diamond Wok is a Grey Lynn kitchen on Richmond Road serving fresh, wok-cooked Chinese and Asian favourites, built on more than ten years of experience feeding local communities. Alongside Chinese classics you'll find Thai and Indonesian dishes, all made to order with quality ingredients and generous portions.
The kitchen is the heart of the shop: vegetables are hand-cut daily, sauces are carefully blended for balanced flavour, and every meal is cooked fresh when you order. Chicken and eggs are New Zealand free-range, everything is fried in 100% cholesterol-free canola oil, and there's no added MSG.
A wide range of gluten-free, vegetarian and vegan options makes it easy to feed mixed groups, while set family deals, catering for parties and events, online ordering and a loyalty programme round things out. Find them at 432 Richmond Road — open from 11:30am Monday to Saturday, and from 4:00pm on Sundays.
Tucked onto Richmond Road in Grey Lynn, Diamond Wok is the kind of neighbourhood kitchen where the woks are always on and nothing sits around waiting. The team behind it brings more than ten years of experience serving local communities, and they have poured that into a menu of freshly cooked Chinese and Asian favourites — from Chinese classics to Thai and Indonesian dishes — made with quality ingredients, generous portions and food cooked fresh to order.
The owners describe the kitchen as the heart of Diamond Wok, and it is easy to see why. Every dish is cooked fresh to order, with vegetables hand-cut daily and sauces carefully selected and blended for balanced flavour. There is no steam table holding food for later — what you order gets tossed in the wok when you order it. It is a small kitchen with a big passion for good food, and the team takes pride in every meal that goes out.
That approach comes with quietly reassuring standards: the chicken and eggs are New Zealand free-range, everything is cooked in 100% cholesterol-free canola oil, and there is no added MSG anywhere on the menu. It is traditional wok cooking paired with a modern focus on quality and consistency — food the team is happy to serve every single day, because they cook it that way themselves.
The Signatures section reads like a greatest-hits list. Special Fried Rice tumbles prawns, free-range chicken, BBQ pork and cashews through wok-fried rice, and the Special Hong Kong Style Fried Egg Noodles does the same trick with soft egg noodles, onion, cabbage, carrot, bean sprouts and soy sauces. Chicken & Cashew is a popular classic, while Lemon Sauce Chicken and the Sweet & Sour dishes cover the crispy, golden, saucy end of the spectrum.
The menu travels further afield, too. Pad Thai arrives stir-fried with tangy tamarind sauce, crushed peanuts, bean sprouts and lemon; Singapore Fried Noodles bring gentle curry spice to rice vermicelli; and Nasi Goreng wok-tosses Indonesian chilli paste through combination meats and vegetables. Sweet Chilli Crispy Sliced Beef — crispy strips in a sticky glaze — rounds out the headliners.
Dumplings deserve their own paragraph. The hand-made Pork & Chives Dumplings are the most popular choice on the entire menu, folded by the chef and served in six or ten-piece portions, with chicken, pork and vegetarian versions alongside. For bolder moods, the Chef's Special list leans Sichuan: Kung Pao Chicken on Rice, Mapo Tofu on Rice, Sichuan Diced Chilli Chicken on Rice, Chong Dumplings in Spicy Chilli Oil and the fully loaded Spicy Bag — crispy chicken, golden fries, peppers and onions tossed in signature spicy seasoning, with curry sauce for dipping.
Diamond Wok keeps the table inclusive. There is a wide range of gluten-free, vegetarian and vegan options, and gluten-free versions are available for most dishes if you mention it when ordering. Set deals make group dinners simple: Special for Two covers two to three people with combination meat fried rice, chicken chow mein and wontons, while the Family Feast feeds four to five with special fried rice, chicken pad thai, sweet & sour pork, combination chow mein and wontons.
Catering is available for parties and events, and the snack list — house-made spring rolls, wontons, kumara chips, seasoned wedges, chicken nuggets and cinnamon-sugar donuts — keeps younger diners and grazing appetites happy while the woks do their work.
Practically speaking, it is an easy spot to build a habit around. Doors open at 11:30am Monday through Saturday and at 4:00pm on Sundays, with a later close on Thursday to Saturday nights. Orders can be placed online for pickup, and a loyalty programme turns repeat visits into rewards. Whether it is a quick solo dinner or a full table of shared plates, everything leaves the kitchen hot, fresh and full of wok-charred flavour.