The Skinny: great when you get here around 10:20 am when stuff is fresh from the oven... otherwise you might have a lot less things to choose from (3.75), service: good - if you don't see something, ask the ladies and they'll find it for you in the back (3), value: pricey but will satisfy your Asian bakery fix (3)\n\nThe first couple of times I came here, I wasn't really impressed. The counters were pretty bare in the afternoon and I walked out empty handed.\n\nThen, for whatever reason, we stopped by this place at 10:20 am. I was shocked. They had Portuguese Egg Tarts (a Macau specialty - egg tarts with a golden brown topping from the extra sugar), Curry beef puffs, butter pan loaves, Taiwanese type sammys, rice dumplings. It was like a completely different store.\n\nThe Portuguese Egg Tarts are okay. I find the filling to be nice, but there are problems with the pastry. Not quite the shortbread crust, it's kind of a hybrid of between the flaky and cookie crust.\n\nThe curry beef puff is good. The puff pastry is flaky and light while the curried beef is flavourful. The bbq pork puff pastry was ok due to the lackluster bbq pork filling.\n\nIf baked buns are your thing, there is a caveat. I would say that the bun is a little on the drier side - okay when fresh but isn't that good the next day. For the buns without filling (ie, pineapple buns), you might find yourself a little disappointed. That being said, if you are a filling kind of person, you'll love this bakery because of the copious amounts of filling in their red bean and lotus paste buns. \n\nThe steamed buns are great and hold up better (I've refrigerated them and resteamed them the next day and it's good.). Fav are the red bean steamed bun - lots of filling, nice lighter texture than what you normally see.\n\nI really love their butter pan loaf (I'm not talking about the butter pan buns... see the pic here because I have no idea what they really call it in English: http://www.yelp.com/user_local_photos?userid=h9RUaaHa5kcQKqtJ-sgS0Q ). I got addicted to this brioche-like bread in Hong Kong from their famous Maxim's bakery. Although Diamond's cannot compare to Maxim's, it still is pretty good. Buttery and lighter than their regular bread, it iswonderful toasted with a little butter/jam.\n\nWith some great things items, this is my \"go to\" place when I've a hankering for some Chinese bakery if I can get here when the bread comes out of the oven (10:20am).