Joyden Canton Kitchen
4 Hillview Rise
#02-21 HillV2
https://joyden.com.sg/
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| Moonlight Rice Vermicelli With Egg White And Scallops (SGD $18) |
Delicious & Different Cantonese Cuisine
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 8
Ambience & Setting: 7
Food & Beverage: 8
Service: 7
Value for Money: 8
Spent about SGD $33 per person.
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Originally established as West Coast Seafood in June 2004 and subsequently rebranding to Joyden Seafood (Group), the Joyden Canton Kitchen is the group's Chinese Cantonese concept restaurant which opened in August 2014. At Joyden Canton Kitchen, you can look forward to authentic, quality Chinese Cantonese dishes, tastefully presented and packing great flavour, such as aromatic claypot specialties, sizzling stir-fried dishes, and nourishing double-boiled soups.
Ambience at Joyden Canton Kitchen has an Oriental minimalist feel. The brightly lit place is spanned with floor-to-ceiling windows, offering a view of the greenery outside. Comfortable wide booths and modern wooden furnishings with clean lines are neatly arrayed in the open spacious area, flanked by the kitchen along one wall. Gold flourishes and patterned partitions lend a touch of Oriental elegance.
Service at Joyden Canton Kitchen is homely but efficient. Staff quickly clear up when diners leave, thoroughly cleaning and sanitising tables to prepare for the next guests. They display above average product knowledge, being able to describe the signature dishes. However, there is not much interaction after ordering, and drinks aren't proactively topped up; you'll have to remind them.
Food at Joyden Canton Kitchen is a mash-up of traditional but uncommon Chinese Cantonese dishes, and Modern Singaporean cuisine. Dishes feature fresh ingredients, backed by well-honed techniques and culinary research. Portions are sized for communal group dining. Prices are wallet-friendly despite the consistent restaurant quality, budget about SGD $33 per person for a meal here.
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| Joyden Canton Kitchen Exterior |
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| Joyden Canton Kitchen Interior |
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| Cleaning Seating |
A straightforward Pu-Erh Tea (SGD $2), warm with earthy flavour. Good to accompany the dishes here.
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| Pu-Erh Tea (SGD $2) |
The Salted Peanuts (SGD $2) are crunchy with salty nutty flavour. You can opt to decline these salted peanuts as they're automatically served upon seating.
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| Salted Peanuts (SGD $2) |
The Da Liang Pan-Fried Stuffed Lotus Root (SGD $9) is a regional appetizer speciality from Daliang, Shunde, Foshan, Guangdong, China. A blend of minced pork, garlic chives, and light soy sauce is stuffed between thinly sliced lotus root, then battered and fried. With a crisp crunchy tender texture, and bold savoury salty vegetal meaty flavour, this was delicious and yummy. Craving for more. Highly recommended!
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| Da Liang Pan-Fried Stuffed Lotus Root (SGD $9) |
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| Da Liang Pan-Fried Stuffed Lotus Root |
The Honey-Glazed Black Barbeque Pork Belly (SGD $14) has a nice balance of fat to lean pork belly meat, with a juicy succulent texture. The edges have a smoky glaze, and the meaty savoury salty sweet flavour is so enticing. I only wish the cut was slightly thicker for a more satisfying chew. Good!
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| Honey-Glazed Black Barbeque Pork Belly (SGD $14) |
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| Honey-Glazed Black Barbeque Pork Belly |
The house signature Rose Wine Soy Sauce Chicken (SGD $13) features a traditional Chinese Cantonese recipe with a modern twist. A quarter chicken is slow braised in superior soy sauce along with a secret blend of herbs and spices (I detect cloves and star anise), finished with a dash of rose wine. The result is an incredibly tasty soy sauce chicken, with juicy bouncy tender meaty texture, and robust sweet savoury salty herbal flavour. I wish we'd ordered the half chicken instead. Highly recommended!
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| Rose Wine Soy Sauce Chicken (SGD $13) |
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| Rose Wine Soy Sauce Chicken |
A light and refreshing dish, the Braised Luffa Gourd With Poached Egg White In Conpoy Sauce (SGD $17) features slices of fresh luffa gourd, poached in rich superior broth (made with the stock of chicken, fish, and ham). This renders the luffa gourd juicy, tender, and succulent, with bright vegetal sweet savoury flavour. Topped with wispy poached egg white and chewy dried scallop conpoy, which lends a layer of eggy sweet savoury flavour. Highly recommended!
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| Braised Luffa Gourd With Poached Egg White In Conpoy Sauce (SGD $17) |
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| Braised Luffa Gourd With Poached Egg White In Conpoy Sauce |
The Hand Made Seafood Beancurd With Slow Braised Baby Cabbage (SGD $18) is a homely, soulful dish. The base is soft stewed baby cabbage, tender and soft with mild vegetal sweet flavour. Rounds of moist tender seafood beancurd sit on top, a blend of tofu beancurd, squid, and deshelled shrimp / prawns that result in lovely savoury sweet salty flavour. The rich thick gloopy gravy of pork bones and cabbage stock is the star here, with robust vegetal savoury sweet flavour, so comforting on the palate. Good!
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| Hand Made Seafood Beancurd With Slow Braised Baby Cabbage (SGD $18) |
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| Hand Made Seafood Beancurd With Slow Braised Baby Cabbage |
The Fo Shan Old Coconut Soup With Farm Chicken (SGD $14) is a traditional Chinese Foshan classic. An old coconut (whose flesh cannot be eaten) is filled with chunks of bone-in farm chicken, coconut meat, Chinese yam / taro, coconut water, and herbs, then double-boiled. Fragrant, light, and refreshing, the nourishing broth holds bold earthy floral sweet savoury flavour, while the ingredients are tender and moist, picking up the rich notes of the soup / broth. Nicely comforting. Highly recommended!
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| Fo Shan Old Coconut Soup With Farm Chicken (SGD $14) |
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| Fo Shan Old Coconut Soup With Farm Chicken |
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| Fo Shan Old Coconut Soup With Farm Chicken |
A cross between a soup / broth and a claypot dish, the Red Grouper Fillet With Pine Mushrooms & Cloud Ear Fungus In Superior Rice Wine Broth (SGD $22) is soulful and deliciously addictive. The superior broth (made with the stock of chicken, fish, and ham) is fortified with Shaoxing Chinese rice wine, bringing a robust sweet savoury boozy flavour to each mouthful. There's bouncy pine mushrooms with vegetal earthy flavour, crisp garlic chives with vegetal herbal bitter sweet flavour, crunchy black fungus / cloud ear fungus with vegetal earthy flavour, and soft goji berries / wolfberries with herbal sweet flavour. The chunks of red grouper fish fillets have a moist bouncy succulent bite with sweet savoury flavour, but be careful of the small bones within. Highly recommended!
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| Red Grouper Fillet With Pine Mushrooms & Cloud Ear Fungus In Superior Rice Wine Broth (SGD $22) |
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| Red Grouper Fillet With Pine Mushrooms & Cloud Ear Fungus In Superior Rice Wine Broth |
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| Red Grouper Fillet With Pine Mushrooms & Cloud Ear Fungus In Superior Rice Wine Broth |
The Cod Fish Steamed With Homemade Ginger Sauce & Hua Diao Wine (SGD $32) features a large fresh bone-in cod fish fillet, topped with crushed ginger, spring onions, dried ginger, and served in a broth of fish stock and Shaoxing hua diao Chinese rice wine. The cod fish is tender, moist, and flakes off in large pieces, carrying a succulent sweet savoury salty herbal spice boozy flavour. Nicely clean-tasting and appealing. Good!
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| Cod Fish Steamed With Homemade Ginger Sauce & Hua Diao Wine (SGD $32) |
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| Cod Fish Steamed With Homemade Ginger Sauce & Hua Diao Wine |
The Sha Keong Salt Poached Farm Chicken (SGD $20) features half a fresh farm chicken, poached with salt in a water bath, then rapidly cooled in an ice bath. The result is chicken meat which is tender, bouncy, and succulent in texture, holding enticing salty sweet savoury flavour. Served with crushed ginger, which lends a sweet savoury spice flavour. Good!
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| Sha Keong Salt Poached Farm Chicken (SGD $20) |
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| Sha Keong Salt Poached Farm Chicken |
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| Sha Keong Salt Poached Farm Chicken |
Loved the Sweet And Sour Pork With Lychee (SGD $18), which features rounds of juicy tender bouncy pork loin, coated in sticky sweet and sour gravy, bright and enticing. Completed with large juicy fresh lychee with fruity sweet floral flavour, and crunchy assorted bell peppers / capsicum with vegetal bitter sweet flavour. Loved every bite of this. Highly recommended!
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| Sweet And Sour Pork With Lychee (SGD $18) |
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| Sweet And Sour Pork With Lychee |
The house signature Moonlight Rice Vermicelli With Egg White And Scallops (SGD $18) is a beautiful sight to behold. A base of silky thin rice vermicelli noodles is generously covered with a gravy of poached egg white, fresh scallops, and fresh deshelled crab meat, finished with a golden egg yolk. Mix everything together with some black vinegar and white pepper, and enjoy. With textures of smooth silky chewy, and flavours that resonate sweet savoury sour eggy, this is an incredibly yummy dish that straddles categorisation between soup and noodles. Highly recommended!
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| Moonlight Rice Vermicelli With Egg White And Scallops (SGD $18) |
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| Moonlight Rice Vermicelli With Egg White And Scallops |
A speciality in Meijiang, Meizhou, Guangdong, China, the Hak Gam Olive Fried Rice With Prawns & Minced Pork (SGD $17) features juicy preserved salted black olives, wok-tossed with fluffy medium grain white rice, and chewy minced pork, then topped with stringy pork floss. The result is a deep umami taste with notes of savoury salty earthy flavours from the fried rice, minced pork, and preserved salted black olives; contrasted by the sweet savoury flavours of the pork floss. Highly recommended!
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| Hak Gam Olive Fried Rice With Prawns & Minced Pork (SGD $17) |
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| Hak Gam Olive Fried Rice With Prawns & Minced Pork |
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