Joyden Treasures @ Leisure Park Kallang - Celebrates 2nd Anniversary With New Menu Line-Up

Time flies and Joyden Treasures has opened at Leisure Park Kallang for 2 years. In celebration of its 2nd anniversary, Joyden Treasures introduces over 20 new dishes to its already extensive menu. I have been back to Joyden Treasures a couple of times and even introduced my friends to the restaurant. We have enjoyed the food at Joyden Treasures and it is great to know that they have created new dishes, providing more reasons for me to revisit the restaurant.

Chilled Yellow Roe Crab 4.2/5

Being a Teochew, I love having chilled crab. I always feel that this is the best way to appreciate the natural sweetness of the crab. I was glad to see the Chilled Yellow Roe Crab (market price) on the new menu. The yellow roe crab is poached in a broth redolent of ginger and spring onions. It is then cooled to room temperature and chilled in fridge. The creamy, golden roe is a delicacy on its own, bursting with unami. Guests can also choice to enjoy the succulent crab flesh together with the sweet plum sauce or homemade ginger and vinegar mix.

Poached Flower Clams with Mustard Greens in Superior Broth 4.2/5

The weather was rather cold during my visit and the Poached Flower Clams with Mustard Greens in Superior Broth ($20) was perfect to warm up the body. I was told that the mustard greens have health benefit such as cooling and cleansing the body. It is a painstakingly process to cook them. It needed to be soaked, brushed and washed repeatedly in cool water to lighten the bitterness. The milky white broth is sweetened by cooking the flower clams in the seafood broth. Chinese rice wine and crumbed sole fish are added to accentuate the flavour.

Steamed Minced Pork with "Mei Cai" 4/5

A homely dish on the menu is the Steamed Minced Pork with "Mei Cai" ($18). The patty used a combination of hand-chopped pork loin and shoulder. Preserved vegetables are also added into the patty for a sweet finishing. The diced water chestnuts provided the additional crunch.

Steamed Young Threadfin with Chinese Pickled "Olives" 4.2/5

For a change, we had the Steamed Young Threadfin with Chinese Pickled "Olives" (market price). Instead of the usual soy sauce or minced ginger style, the delicate and tender flesh of the young threadfin is steamed with tofu, slivers of shitake mushroom, mustard greens, tomatoes, ginger and slices of pork belly fat. There is a special ingredient in the dish, pickled Chinese "olives" which is known for its health and nutritional properties. I rarely see it used in Chinese restaurant. The first time I came across it was at Chef Kang's Kitchen. It has a olive-like flavour which lifted the deliciousness of the dish.

Crispy Homemade Yam Ring with Vegetables and Pork 4/5

Good for around 4 pax is the Crispy Homemade Yam Ring with Vegetables and Pork ($20). A crispy exterior encased the soft, soft and fluffy yam paste within. This is paired with slivers of julienned baby corn, turnip, red and yellow peppers, celery, carrots, shittake and shimeiji mushrooms and pork. Diners can also request for a vegetarian version.

Crispy Chicken Skin Stuffed with Seafood $24

A dish that requires skill and lots of effort is the Crispy Chicken Skin Stuffed with Seafood ($24). The chef skillfully removed the skin of a whole chicken, ensuring it remains intact as a whole piece. Next the chef has to remove the fats underneath the skin and air-dry it to to further remove any excess moisture. A seafood paste is spread across the underside of the skin and flash fried. The addition of almond provided the extra crunch and nutty aroma.

Lobster Claypot Porridge with Crispy Rice Puffs 4.2/5

Something luxurious and comforting on the menu is the Lobster Claypot Porridge with Crispy Rice Puffs (market pricing). A whole huge pipping hot claypot of porridge is rolled out on a trolley tableside. The pot of porridge uses a variety of rice grains to achieve the perfect texture the chef wants. This is cooked in a heady seafood and lobster shell broth. The lobster porridge also comes with condiments such as deep fried rice puffs, shallots, fried garlic and cilantro.

Overall I have enjoyed the new menu at Joyden Treasure. The refreshed menu has definitely given their customers and me more reasons to visit again. In fact, I am already planning to celebrate my parents' birthday at Joyden Treasure, as well as trying the rest of the new creations.

Note: This is an invited tasting.


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]

Holycrab @ Tan Quee Lan - Have You Tried Balsamic, Green Chilli Flavoured Crab Dishes

Started out as a private dining enterprise for seven years, chef-owner Elton Seah has finally decided to open his first physical restaurant - Holycrab at Tan Quee Lan Street. Not just food to fill up tummy and satisfy your appetite, Chef Elton wants these crabs to be bonding tools as well. When conventional meals tend to be short and unengaging, giving diners the opportunity to play with mobile phones, he reckons that crabs can actually keep our hands away from all these distractions as we dig in. Picking every strand of the meat off the shell, each meal seemingly last a lot longer as well. Crabs here are identified by each of its unique homemade sauce - salted butter, green chilli, pink peppercorns and balsamic vinegar. You can choose the level of spiciness.

Devil's Crab 3/5

The Devil's Crab - deep-fried crab bathes in milky, buttery sauce that is sweet with a tinge of savouriness. I like the consistency of the sauce which is not too thick and certainly works better with deep-fried crab instead of steamed crab. The slightly fried edges of the meat adds on to the taste. A pinch of salt probably could be sprinkled in to tease out the butter flavour.

Green Chilli Crab 3.8/5

The Green Chilli Crab exudes the familiar flavours of Thai food which comes with homemade rempah, green chilli, kaffir lime leaves, lemongrass, ginger, candlenut, onion. It's almost like having Thai green curry with crab, minus the heaviness of the coconut milk. Many love it which explains why the fried Mantou are gone in seconds.

Peppa 3/5

The Peppa differentiates itself with its pretty pink peppercorns. I have yet tried enough white pepper crabs to taste the difference though. You may like the crustacean flavour in the white pepper sauce, with crab stock being part of its ingredients. No starch, the consistency of the sauce is achieved through sauce reduction.

Balsamic Vinegar Crab 4/5

My favourite would be the tangy Balsamic Vinegar Crab. As balsamic vinegar is used, it is not too acidic. It could be slightly less sweet I thought but still it is a fine execution of idea.

Succumb To Mee 3.5/5

For some hearty noodle dishes to go with your crabs, you either get Succumb To Mee ($15) or Hooked on Mee ($15). I would say both are pretty on par with wok hei nuances but my table seems to be more hooked on the chunky homemade crispy pork lard piled on the wok-fried noodles, alongside with succulent prawns and pork bellies. Deep-fried egg floss is also much-lauded here, just now that of fish soup.

Hooked on Mee 4/5

For regulars who enjoy Chef Elton's sunny personality, presence and of course his creative cooking, it might be a bit tough to get hold of him in the past as he used to take only 2 private dining reservations a week with a minimum spending. So with Holycrab, he is now more accessible. However, I feel it's a pity that his regulars could no longer make that 'personal appointment' with him as reservations now will be handled by his company which loses that personal touch. At $9/100g for each crab dish, it is not that affordable but at least you get to have a good time at this intimate restaurant.

Words and photos 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. Note: This is an invited tasting.


Holycrab
2 Tan Quee Lan Street
#01-03
Singapore 188091
Tel: +65 84442722
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1115am - 2pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left onto Tan Quee Lan street. Walk to destination. Journey time about 3 minutes. [Map]