Joyden Canton Kitchen (欣艺和) @ HillV2 Shopping Centre (Upper Bukit Timah)

It is double happiness for Joyden as the family restaurant celebrates its tenth anniversary. With the re-branding the restaurant from former West Coast Seafood to Joyden Seafood Restaurant (欣艺海鲜), the restaurant opens its second outlet, Joyden Canton Kitchen (欣艺和) at HillV2 Shopping Centre offering wholesome comfort Cantonese cuisine.

Crispy Golden Lotus Root Chips 4.2/5

We started with some Crispy Golden Lotus Root Chips ($8,80) while waiting for the rest of the group to arrive. Sliced to a nice thin bite and deep fried to crispy crunch, this is as good as your potato chips. Maybe the restaurant should consider selling it for Chinese New Year.

Chicken with Fresh Huai Shan and Wolfberry in Old Coconut Soup 4/5

Cantonese cuisine is known for its soup and the restaurant does live up to the expectation with the Chicken with Fresh Huai Shan and Wolfberry in Old Coconut Soup ($12.80) which is a Foshan classic interpretation. The ingredients were steamed in an old coconut over low heat for up to 3 hours to extract the essence. Result in a light but yet aromatic soup with natural sweetness from the coconut.

Joyden Signature Soy Sauce Chicken 4/5

One of the signature items at Joyden Canton Kitchen is the Joyden Signature Soy Sauce Chicken ($12/$18/$32). The chicken was steeped in a secret blend of superior light sauce and herbs giving it that pleasant flavour on top of their silky skin and tender meat.

Signature Traditional Hakka Salt Poached Farm Chicken 3/5

Another poultry dish on the menu is the Traditional Hakka Salt Poached Farm Chicken ($17) which is accompanied with the secret recipe ginger sauce. Compared to the soy sauce chicken, this is not as flavourful. However the saving grace was the ginger sauce that accentuated the whole enjoyment. It was so good that the table ordered extra servicing to go with their plain rice.

Fish Maw and Prawns with Glass Noodles in Homemade XO Sauce 4.5/5

One of my favourite dishes is the Fish Maw and Prawns with Glass Noodles in Homemade XO Sauce ($18.80). The luxurious fish maw and prawns were well coated with the premium xo sauce that brought out the best of the ingredients. Even the glass noodles were well infused with the xo sauce which was fragrant and slurping good.

Sliced Grouper Fillet with Pine Mushroom and Black Fungus in Rice Wine Broth 3/5

The Sliced Grouper Fillet with Pine Mushroom and Black Fungus in Rice Wine Broth ($17.80) was a comforting pot of goodness that is perfect for cold raining day.

Braised Homemade Beancurd Coin with Poached Shanghai Baby Cabbage 4.2/5

For me the highlight of the Braised Homemade Beancurd Coin with Poached Shanghai Baby Cabbage ($14.80) is the milky broth and shanghai baby cabbage. The milky broth was made from boiling pork bones for several hours. The shanghai baby cabbage which was steamed in pork broth was so soft and sweet that literally melted in the mouth.

Braised Pork Ribs in Aged Mandarin Peel Sauce 4.5/5

We commonly find on the menu coffee or champagne pork ribs but at Joyden Canton Kitchen seeks to be different with the Braised Pork Ribs in Aged Mandarin Peel Sauce ($16.80). After much trial and effort, the refreshing spin to the pork ribs dish was well received by the group. The flavours were well balanced with fall off the bone meat.

Traditional Rice Vermicelli with Poached Egg White, Crabmeat and Scallop 4.5/5

A must try at Joyden Canton Kitchen is the Traditional Rice Vermicelli with Poached Egg White, Crabmeat and Scallop ($15.80). This is something new and currently not seen elsewhere. The wok fried vermicelli tossed in the poached egg white, crabmeat and dried scallop was finished with a swirl of vinegar and a dash of pepper. This is one dish that I would go back for.

There is this saying among the foodie friends, in the east there is Diamond Kitchen while in the west we have Joyen. After dining at Joyden Canton Kitchen, I can't help comparing another similarity. While Diamond Kitchen has the popular superior stock clam bee hoon, Joyden Canton Kitchen has the traditional rice vermicelli with poached egg white, crabmeat and scallop. I am glad I have dined in both restaurants.


Joyden Canton Kitchen
HillV2 Shopping Centre
4 Hillview Rise
#02-21
Singapore 667979
Tel: +65 64659988
Website: http://www.joydencantonkitchen.com.sg
Nearest MRT: Hillview (DT Line)

Opening Hours:
Daily: 1130am - 930pm
Dim Sum: 1130am - 430pm

Direction:
1) Alight at Hillview MRT station. Take Exit B. Turn right onto Hillview Road. Continue on Hillview Road. Walk to destination. Journey time about 10 minutes. [Map]

Joyden Seafood Restaurant (欣艺海鲜) @ West Coast Recreation Centre

Formerly known as West Coast Seafood, the restaurant is celebrating its tenth anniversary with a new name, interior facelift and comprehensive revamped menu. The family run restaurant is now named as Joyden Seafood Restaurant (欣艺海鲜). The newly refurbishment and name change aims to attract more corporate clients and younger, well travelled customers on top of their regulars and loyal customers.

Signature Crispy Cereal Prawns 4.2/5

If you a fan of cereal prawns, then you need to try Joyden's version of the Signature Crispy Cereal Prawns ($22/$24/$46). Fried until crunchy on the shells while retaining the moist flesh, this can be eaten as a whole. The highlight is the cereal which has imbued with shards of kaffir leaves, chilli padi and a smattering of curry powder. This slight deviation has brought this classic dish to a new level.

Steamed Lobster with Glutinous Treasure Rice 4.5/5

Impress your diners with the Steamed Lobster with Glutinous Treasure Rice (market price). The rice is first quick fried with dried shrimps, shallots, Chinese sausage and scallions before the glutinous rice is being steamed with the lobster in a bamboo basket. By doing so, the juices of the crustacean is allowed to flow down further infusing the glutinous rice with a richer flavour.

Signature Imperial Oyster Sauce Chicken 4.5/5

While majority of the menu at Joyden is seafood, there is also meat and poultry section. The Signature Imperial Oyster Sauce Chicken ($28) was very memorable for me. The whole chicken was first roasted with stuffed chives and garlic gloves infusing the flavours and giving the bird a crisp skin. It is then braised in superior oyster sauce for a good 3 hours to further embraced with the beautiful flavours giving the chicken a very tender meat that fell of the bone with ease.

Lemongrass Pork Ribs in Crispy Yam Ring 4/5

The original version of the yam basket was a vegetarian dish but as time gone by, it has evolved into a non vegetarian dish. The norm nowadays comes with a yam ring filled with seafood and vegetable in it. Joyden's version comes with a crispy yam ring crowned with pieces of pork ribs that has been sauteed with fragrant lemongrass, ginger flower, chilli, Chinese wine and molasses. The Lemongrass Pork Ribs in Crispy Yam Ring ($25/$38) is a delight to have with the pillowy yam and succulent pork ribs.

Soon Hock Fish in Superior Soy Sauce with Scallions 4/5

One of Joyden's popular dishes is the Soon Hock Fish in Superior Soy Sauce with Scallions (market price). The superior soy sauce is lightly coated over the crispy fish giving it a nice subtle sweetness complementing the clean flavours of the fish while retaining that exterior crispiness.

Joyden's Signature Creamy Crab 4.5/5

Singaporean loves eating crab and one of the must try at Joyden is their Signature Creamy Crab (market price). The fresh crab is cooked in a creamy pumpkin curry sauce that was so good that we have diners in the group wiping it clean with the remaining fried buns.

Crab and Vermicelli Braised with Ginger and Spring Onion 3.8/5

Another crab dish available in the menu is the Crab and Vermicelli braised with Ginger and Spring Onion (market price). While the crab is fresh and sweet, I felt that the vermicelli is a tad on the dry side.

Egg Tart 4.5/5

Although Joyden is mainly known as a seafood restaurant, it also serves dim sum on the menu daily during lunch hour. The dim sum chef is from Guangzhou and the dim sum spread is prepared from scratch daily. We did not have dim sum for dinner but we manage to get a glimpse of the spread in the Egg Tart that the chef came back to specially prepared for us. I must say this is one of the best egg tart I have eaten for a long time. The flaky skin was outstanding, crisp but not too thick with a nice proportion to the custard.

Sago and Pomelo in Mango Puree 3.5/5

Wrapping up the sumptuous dinner is the Sago and Pomelo in Mango Puree ($5). While the mango puree was a sweet finishing to the wonderful dinner, I thought the bowl of puree was missing the sago, pomelo and pieces of mango chucks. It could be due to the portion that was served thought, with the other ingredients being lost or drowned by the mango puree.

Having stayed in the East all these years, I knew little about the good food in the West. I have to say Joyden is definitely a well kept secret of the West. I am glad that I had the opportunity to try the food and add to my list of Chinese restaurants that I will go back. In fact, I am already planning to go back to try out their dim sum soon.


Joyden Seafood Restaurant (欣艺海鲜)
West Coast Recreation Centre
12 West Coast Walk
#01-11
Singapore 127157
Tel: +65 67795355
Website: http://www.joydenseafood.com.sg
Nearest MRT: Clementi (EW Line), Kent Ridge (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Clementi MRT station. Take Exit A. Cut across the cluster of HDB flats and walk towards Clementi Sports Hall. From Clementi Sports Hall, take the overhead bridge across the road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Kent Ridge MRT station. Take Exit B. Walk to bus stop at Buona Vista Flyover (Stop ID 18101). Take bus number 97, 197 or 963. Alight 5 stops later. Journey time about 20 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]

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]

Joyden Canton @ Shaw House - Opening Its Second Outlet In The Heart of Orchard Road

Joyden Concepts has finally set foot into Orchard Road with the opening of its second Joyden Canton outlet at Shaw House. The Orchard outlet will delight diners with its Cantonese cuisine from the Guangdong province with a new and expanded menu that encompasses both traditional and contemporary dishes.

Daliang Pan-Fried Stuffed Lotus Root 4.2/5

Taking inspiration from the popular treat in Shunde, Guangdong is the Daliang Pan-Fried Stuffed Lotus Root ($9). A mixture of minced pork, finely chopped shiitake mushrooms, water chestnuts and cilantro is sandwiched between 2 slices of lotus root. It is then given a light coat of egg and flour, deep fried to golden brown. Best eaten at room temperature, this interpretation was crispy, crunchy and most important packed with beautiful flavours.

Black Bean, Black-Eyed Pea, and Peanut with Pig Tail Soup $8

Cantonese cuisine is known for the soup and one must not visit Joyden Canton without trying their double boiled soup. Each bowl of the soup is encased in a wax paper and double boiled for no less than 4 hours. We had the nourishing Black Bean, Black-Eyed Pea, and Peanut with Pig Tail Soup ($8) which is good for blood circulation and wellness. I like the addition of longan and aged tangerine peel, giving it a subtle natural sweet finishing.

Pan-Seared Pork Chops with Homemade Dang-Gui Barbeque Sauce 3/5

An acquire tasting dish is the Pan-Seared Pork Chops with Homemade Dang-Gui Barbeque Sauce ($19). Using pork shoulder slices, it is cooked to a nice tender bite. Unfortunately I dislike the bitter taste of the dang-gui (angelica root). I felt that it throws the sweet barbeque sauce off.

Steamed Cod Fish with Hua-Diao and Homemade Ginger Sauce 3.5/5

A homely tasting dish is the Steamed Cod Fish with Hua-Diao and Homemade Ginger Sauce ($32). The huge piece of cod fish is topped with a homemade paste of grated old and young ginger, fresh herbs and hua-diao wine. It is then steamed to a nice tender texture. I enjoyed how the ginger paste complemented the rich and oily fish but I would the stronger use of the Chinese rice wine.

Twice-Baked Golden Egg Gratin with Caramelised You Tiao 4.5/5

The highlight at Joyden Canton has to go to the Twice-Baked Golden Egg Gratin with Caramelised You Tiao ($18). I was told that the original version of the dish uses fish intestines but Joyden Canton has replaced it with thin slivers of crunchy jelly fish. This is then combined with vermicelli, mandarin peel and minced olives whereby a egg mixture is poured on and baked. It is then topped with a blanket of you tiao for a crispy finishing.

Almond and Salted Egg Prawns with Lemon Sauce 2.8/5

I was looking forward to sink my teeth into the Almond and Salted Egg Prawns with Lemon Sauce ($21) which is beautifully coated in toasted almond flakes, deep fried to golden brown. The fresh tiger prawn is enveloped in a homemade paste of prawns, salted egg yolk, cilantro and water chestnuts. While it is creative, the execution was on the dry side. I also could not taste the salted egg yolk and the sweetness of the prawn, masked by the nutty almond.

Braised Luffa Gourd with Poached Egg White in Conpoy Sauce 4/5

For something light but yet tasty is the Braised Luffa Gourd with Poached Egg White in Conpoy Sauce ($17). The luffa gourd is skinned, de-seeded and thinly sliced. It is then blanched in superior stock for a delectable enjoyment of the texture. This is served with silky poached egg white wok-tossed with a light conpoy sauce.

"Hak Gam" Olive Fried Rice with Minced Pork and Prawn 4.5/5

The plate of black gold is not to be missed. The "Hak Gam" Olive Fried Rice with Minced Pork and Prawn ($18) uses the premium Meizhou olives for its fragrant and robust flavour. Consists of minced olive, chye poh, minced pork and prawns, it is wok fried in superior dark soya sauce for an aromatic finishing with carameliezd char, crowned with pork floss over the rice.

Once again Joyden Canton has not disappoint me. Taking inspiration from the Guangdong province, I could taste the effort and creativity behind the new and expanded menu. Take for example the Twice-Baked Golden Egg Gratin with Caramelised You Tiao, Daliang Pan-Fried Stuffed Lotus Root and many more, which you probably has not seen in other restaurants yet.

Note: This is an invited tasting.


Joyden Canton
Shaw House
350 Orchard Road
#04-00
Singapore 238868
Tel: +65 69083833
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 1130am - 930pm
Sat-Sun & PH: 11am - 930pm
Dim Sum
Daily: 1130am - 430pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Take the underpass and walk to Shaw House. Journey time about 5 minutes. [Map]