Aloha Poke @ Amoy Street

The foodscape of Amoy Street just got even more dynamic with the addition of Aloha Poké – a salad bar borne out of the founders' affinity for traditional Hawaiian Poké bowl, which was developed during their trip to Hawaii. Poké, originally served in Hawaii as a raw appetizer, is a Hawaiian staple and the choice food of surfers.

The original Poké usually comprises of just seasoned Ahi Tuna, tossed with toasted sesame seeds, sweet onions and scallions. However, over here at Aloha, fret not if you are not a fan of Tuna, as Salmon, Seasonal Fish and even Tofu, are also available. To spice up things a little, they come in a variety of eclectic flavours such as Wasabi Mayo, Spicy Sauce, Nutty Sesame and Original Sauce. Together with the greens and crunchs, what you will get is a notch up from your regular salads.

 3 sizes are available - Lil’ Swell (1 Scoop: 75g of Poké) at S$11.90, Standard Nalu (2 Scoops: 150g of Poké) at S$ 15.90 and Big Kahuna (3 Scoops: 225g of Poké) at S$19.90.

They have interesting add-on available such as the Flying Fish Roe, Pomegrante, Quail’s Egg etc. When I saw the Flying Fish Roe, what came to my mind is Bara Chirashi, as I had rice in my salad as well. So that was definitely my choice.

I chose the standard Nalu, and one of their Cold Press juices. Kona Beer, from a craft brewery in Hawaii, is also available if you want to make your meal more ‘fun’. Another great option is their Cocoloco, coconut juice from daily-cracked fresh Thai coconuts, and Cold Press Juices.

Nalu 4/5

For the first time, I had more proteins than the greens for my salad. Although the Poke were seasoned, but from the texture and juiciness of the fish, I could tell that the ingredients were really fresh. Though every mouthful was the same thing, but it was never boring, with the flavourful Poke mingling with the different textures of the avocado, nuts, roes, greens and rice. It is definitely not easy for a salad bar to draw crowd on a Saturday at CBD area. However, Aloha manages to do it, with its dynamic version of Bara Chirashi. Just one thing, as the sauces used can be a little on the salty side, I feel more greens to compliment the Poke. If not, I would prefer the Poke to be less ‘saucy’.

Aloha Poké has had pretty good feedback so far since its opening in October. With such a strong and well-crafted identity, I’m quite certain that it will get its fair share of the pie in this competitive market.

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Aloha Poké
92 Amoy Street
Singapore 069911
Tel: +65 62216165
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 530pm - 11pm
Sat: 1130am - 230pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Road. At the cross junction of Telok Ayer Road, Mccallum Street and Amoy Street, turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes.[Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Joyden Treasures @ Leisure Park Kallang

With the successful opening of its secondary outlet, Joyden Canto Kitchen at HillV2 Shopping Centre, Joyden Concepts opens its third outlet, Joyden Treasures at Leisure Park Kallang. Opened in 1 October 2015, Joyden Treasures different from the other two outlets by featuring time-honoured dishes and a selection of the owner's family recipes prepared with restaurant worthy finesse.

Double-Boiled Seafood Soup in Old Cucumber 4.5/5

A surprise parcel of pork wanton is found inside the Double-Boiled Seafood Soup in Old Cucumber ($14). The soup comes with other ingredients such as mushrooms, dried scallops and fish maw. It is doubled boiled with the whole old cucumber, extracting the wholesome essence of the ingredients.

Phoenix Beancurd Skin Prawn Roll 3.8/5

Bringing back a nostalgia with a twist of their own is the Phoenix Beancurd Skin Prawn Roll ($16/$22/$30). I have never tried it before hence was really looking forward to sink my teeth into them. The prawn is chopped and mixed with salted eggs, century eggs and cilantro, stuffed between two crispy sheet of beancurd skin and deep fried. It is quite a good dish with the crispy beancurd skin. However I find the chopped prawn has lost its crunchy texture. There was also empty pockets of the beancurd skin without the chopped prawn mixture.

Steamed Red Grouper in Homemade Soy Bean Broth 4.2/5

As a Teochew I like my Steam Fish but I have never tried it with soy bean broth. The Steamed Red Grouper in Homemade Soy Bean Broth (market price), The soya milk permeates the fish for a silky texture. Love the execution, the broth reminds me of fish head beehoon with the ginger and added milk.

Crispy Fragrant Duck with Lotus Shaped Buns 4/5

A good change from the usual Kong Bak Pau dish is the Crispy Fragrant Duck with Lotus Shaped Buns ($58). The duck is simmered in herbs and then quickly deep fried. Similar to duck confit, the duck is shredded at the table to be eaten together with the pickled papaya and cucumber. If the crispy fragrant duck is the main actor, then the pickled papaya is the supporting actor for the dish to excel.

Jumbo Prawns in Traditional Dark Sauce 4.5/5

Probably the highlight of the night was the Jumbo Prawns in Traditional Dark Sauce ($26/$36/$52). The huge prawn was fresh and crunchy but the sauce was the main star.  Could not really put words to it but it is simply so delicious that you can finish a bowl of rice with just the sauce.

Traditional Salted Baked Crab 3.8/5

I did not really quite enjoy the Traditional Salted Baked Crab (market price) because of the occasionally intakes of the salt that can throw the appreciation of the crab off. However, I would say the cooking method does preserved the natural sweetness of the crab meat. The salt is actually dry wok fried with herbs before baking the crab. It is served with vinegar ginger sauce too.

Traditional Yam Puree 3/5

For dessert, we have the Traditional Yam Puree ($16/$26/$36). It also has individual bowl at $6. I was told that the restaurant uses spring onion oil for a more subtle taste. There is also chestnut, pumpkin and gingko in the puree. The yam is quite distinct but overall it was a tad dry for me.

Malagao 4.2/5

We also get to try the Malagao ($4.20 per portion). The Malagao is really soft and spongy. Both adults and children will definitely enjoy it.

Joyden Treasures is one of the biggest outlet among the three restaurants under Joyden Concepts. It has six private rooms too. Dim sum lovers will also be rejoice that it also serves around 30 different dim sum items daily from 1130am to 3pm daily.


Joyden Treasures
Leisure Park Kallang
5 Stadium Walk
#02-42
Singapore 397693
Tel: +65 64468488
Facebook
Website
Nearest MRT: Stadium (CC Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun and PH: 1030am - 3pm, 530pm - 1030pm

Direction: 
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]