Joyden Treasures ('JT') is the third eatery opened under Joyden
Concepts. While this group has been in the F&B industries for
more than 20 years, the Joyden Concepts was launched by the second
generation in 2013. It started with the transformation of their
seafood restaurant from West Coast Seafood to Joyden Seafood.
Followed with the opening of Joyden Canton Kitchen in 2014 at HillV2
and Joyden Treasures at Leisure Park Kallang in October 2015.
 |
| Part of the dining area with outdoor view |
Each of the establishments has different focus, while JT aim to bring
back the nostalgic taste of classic Singapore cuisines. These dishes
were long lost either due to the complex and time consuming
preparation needed. Besides that, the owners of Joyden also include a
selection of their family recipe with a refine touch.
We started the tasting with Double-Boiled Seafood Soup in Old
Cucumber ($14). This traditional Cantonese soup dish definitely bring
back some memories during my time in Melbourne. One of the soup dish
that my wife will order to wet our appetite. Ingredients include fish
maw, mushroom, scallops, abalone and prawn dumpling. Though the broth
is robust, I find it a bit wanting. It is missing the sweetness of
from the seafood in the broth and the sliced abalone was still hard.
I think the broth need to be cook longer before it is steam with the
old cucumber, so the essence of the seafood can be extracted.
 |
| Double-Boiled Seafood Soup in Old Cucumber |
Phoenix Beancurd Skin Prawn Roll ($16/22/30). A unique presentation
of prawn wrapped in beancurd skin. The combination of prawns, salted
eggs, century eggs work well with the crispy beancurd skin. It is
crunchy and springy. Best of all they use real salted eggs instead of
the powder version going around nowadays. Definitely deliver on the
taste and texture. YUM.
 |
| Phoenix Beancurd Skin Prawn Roll |
 |
| Phoenix Beancurd Skin Prawn Roll - The fillings |
Original
Steamed Red Grouper in Homemade Soy Bean Broth (market price). Ok,
this is the first time I see or even try steam fish with soy bean
broth. It looks like the fish is having a soya milk bath. The grouper
was fresh, firm texture, while light in flavour which can be
misinterpreted as bland. You must eat the fish together with the soy
bean broth and fried enoki mushroom for the intended taste and
texture. What I can say that it will remind you of milky fish head
soup broth. As the dish uses made-from-scratch soya milk, there are
some earthy taste in the broth. A unique steam fish dish, but I am
not sure if my taste buds are agreeable with it.
 |
| Original Steamed Red Grouper in Homemade Soy Bean Broth |
Crispy
Fragrant Duck with Petite Lotus Buns ($58). While other restaurant
will serve you Peking Duck or Roast Duck, JT come out with a Deep
Fried Duck. It is similar to the dish popular in Sichuan. The whole
duck was gently simmer with herbs and spices, before being deep fried
to produce crispy skin and seal the juice in the duck. The service
staff will bring the duck to the table and skilfully shredded the
duck in full view of the customers.
 |
| Crispy Fragrant Duck with Petite Lotus Buns |
To eat
this, you need to make yourself a “duck bao”. Put the combination
of meat and skin in between the lotus bun, add a dollop of sambal
orange sauce and topped with the sliced pickled papaya and fresh
cucumber. The duck thigh meat was succulent, infused with the
fragrant herbs and spices. The duck skin is crispy like crackling,
binded with sweet and spicy orange sauce. The pickled papaya provided
a nice balance to offset any jelakness (overwhelming flavour) from
too much meat. Yum Yum!!
 |
| My "Duck Bao" creation with crispy skin |
On the
side note, I actually added the achar into my “duck bao” and it
was just delish. The breast meat was a tad dry for my liking though.
 |
| Achar |
Jumbo
Prawns in Traditional Dark Sauce ($26/36/52). From the offset, this
dish remind me of Indonesian style of BBQ prawns. At JT, the jumbo
prawns was deep fried, then tossed with fragrant sesame base dark
soya sauce. The prawn is fresh, crunchy with crispy skin. The sauce
was so good, you will need some steam rice to polish it up. I will
call this a “rice thief” dish at JT.
 |
| Jumbo Prawns in Traditional Dark Sauce |
Drawing
from the expertise of Joyden Seafood, come the dish of Traditional
Salt Baked Crab (market price). Different type of salt was wok fried
with spices before the mix pored and cover the whole Sri Lankan Crab.
It is then baked at low heat for half an hour. The thickness of the
crab exoskeleton provide a good buffer between the salt and the
flesh. You can still taste the fresh, silky and sweet flavour of the
crab meat. The downside of baking it in salt is the meat in the body
of the crab was a touch dry. Any accidental touch of the salt on the
exoskeleton, will send you grabbing for your drinks.
 |
| Traditional Salt Baked Crab |
Surprisingly,
one of the most memorable dish during the tasting is JT Brown Sugar
Ma-La-Gao ($4.20) The malagao was light and fluffy, with the hint of
sweetness from the brown sugar. It was such a irresistible dish, I
almost polish off one serving on my own.
 |
| Brown Sugar Ma-La-Gao |
Of course
traditional desserts won't be complete without Traditional Yam Puree
with Pumpkin and Gingko ($16/26/36, $6 per bowl), also known as Orh
Nee. The orh nee was fragrant of smooth. Spring onion oil and lard
was lightly added to the dish. For texture, chopped water chestnuts,
steam pumpkin slices and ginko nuts was added. There is no coconut
milk in JT version of orh nee, only sugary syrup. It was pretty good
and I will probably enjoy it more if I was not so stuffed.
 |
| Traditional Yam Puree with Pumpkin and Gingko |
During
the desserts, the service staff also change our tea from pu-er to
jasmine. The jasmine tea added an extra fragrance to the desserts
served.
Located
on the second floor of Kallang Leisure Park, JT is the largest Joyden
Concepts outlet to date. It is airy and bright, and uses light pine
wood to spruce up the environment. There is also aquarium for live
seafood, so you know the seafood served here are fresh.
 |
| Part of Dining Area with Aquarium for live seafood |
Overall,
The Malagao, Jumbo Prawns in Traditional Dark Sauce and Crispy
Fragrant Duck with Petite Lotus Buns definitely got my vote this time
around. I am sure I will be back to try their dim sum and the rest of
the dishes on offer here. So if you are looking for something new,
give Joyden Treasures a try. Cheers!!
Thank you
very much to Joyden Treasure Team, Cheryl (Sixth Sense PR) and
Jennifer (JellyLovesFood) for the tasting invitation.
Food
& Drink: 7.5/10
Value:
6.5/10
Service:
N/A (Tasting Invitation)
Ambiance:
7.5/10
Budget per Person: $26 - $50; $51 - $80
Joyden Treasures (欣藝匊)
5 Stadium Walk
#02-42, Leisure Park Kallang
Singapore 397693
T: +65 6446 8488
OH:
Mon – Fri: 11.30 – 15.00, 18.00 – 22.00
Sat – Sun / PH: 10.30 – 15.00, 17.30 – 22.00
No comments:
Post a Comment