One of the greatest challenges in terms of dining with the family is, finding the right place. For birthdays, Mother’s Day, Father’s day, or the weekends out together.

Good food, dishes that parents and grandparents will like, suitable for the whole family, ample parking space, not overly crowded… the list can go on.

Joyden Concepts is well-regarded in Singapore for Joyden Seafood (West Coast Recreation Centre), Joyden Canton Kitchen (HillV2), and Joyden Treasures (Leisure Park Kallang).

The Singapore family-owned business was established more than 30 years ago, and has found itself many supporters for its Chinese family-style dishes.

Each Joyden concept is different.

Joyden Treasures features old school heritage dishes, and a few of the owners’ very own recipes to bring back a taste of nostalgia and more importantly, home.

Thus, you will find dishes such as Traditional Salt Baked Crab, Double Boiled Seafood Soup in Whole Yellow Melon, Steamed Red Grouper in Homemade Soy Bean Broth, Phoenix Beancurd Skin Prawn Roll, and Orh Nee… some dishes are hard to find, or even near ‘extinct’.

Many of the dishes are inspired by the owner’s family recipes and traditions, with lots of research done to recreate these dishes as many of these skills have been lost or forgotten.

Traditional Salt Baked Crab (Market price)
In Singapore, you get the likes of Chilli Crabs and Black Pepper Crabs in seafood restaurants, but Salted Baked Crabs?

This turned out to be one of my favourite dishes at the meal. It was refreshing, and I can tell you why.

We are so used to dipping crab meat in heavy sauces, when the crabs are prepared ‘this simple’, you can savour the freshness and sweetness.

‘Simple’ because the presentation looked effortless, but the execution can be demanding.

Salted Baked Crab is a rarity in Singapore due to the time and effort needed to cook this dish, and a variety of natural salts and spices is needed to accent the sweetness of the meat complimented by a smoky fragrance.

This was the style of crabs that I enjoyed sucking, sucking the juices, sucking the flavours, sucking the delicate unique saltiness.

Signature Golden Creamy Crab (Market price)
Again, varied styles to suit different people.

If you relish the type of saucy crabs that can go with deep-fried fluffy mantou, this is it.

This also suits those who cannot take overly spicy sauces such as the pepper-based crabs. The sauce that reminded me of a more savoury form of pumpkin sauce is said to be a “hidden secret recipe”, with a hint of heat and spice. You tell me what it contains.

Joyden Lobster and Noodles with Ginger and Spring Onion (Market price + $10)
Lobsters seem to be the IN food of late. The Braised Lobster Noodles contained noodles poached in a homemade seafood broth infused with aromatics like ginger and spring onion.

The chunks of fresh lobster add to the umami level.

And can I also direct you to the homemade belachan sauce which you can add a dollop, and the whole bowl just becomes another level of appetising.

(Click PLAY for video of Crispy Fragrant Duck with Lotus-Shaped Bun)

Crispy Fragrant Duck with Lotus-Shaped Bun ($58)
This reminded me of Peking Duck meets Duck Confit.

The duck was first presented as a whole. Listen as the waitress cut the skin, and you could almost hear that light crisp.

Then, the duck would be effortlessly shredded and pulled (so tender meat as if the duck had no resistance), the meat stuffed into homemade lotus-shaped buns and tangy pickles.

You can eat it on its own (which I preferred to try its original taste), or drizzle with a sweet citrus sauce.

Steamed Red Grouper in Homemade Soy Bean Broth (Market price)
Despite being half-Teochew and having steamed fishes during family dinners quite often, this was something I never tasted before.

Inspired by the owner’s family recipe, a fresh red grouper is steamed in this special ‘sauce’…. a savoury blend of homemade soy milk.

When I drank the soup base, it was velvety smooth like tau hway chwee (soya bean milk), yet there was a seafood-savouriness.

Worthy dish to order, and loved the crispy enoki mushroom sprinkled on top.

Joyden Phoenix Beancurd Skin Prawns Roll ($16/$22/$30)
This starter comprised of fresh seafood, eggs and herb in beancurd skin then deep-fried.

The beancurd skin was shaped like a rectangle, and somehow reminded crisp and fluffy even though it was left there like for 20 minutes (before we took our seconds).

Traditional Yam Puree, Orh Nee ($16/$26/$36 or $6/bowl)
This, this. Somehow Joyden’s Yam Puree with Pumpkin and Gingko was different from many other versions available in Singapore.

Smoother and not as thick (you can see the viscosity from the photo), so you don’t feel as heavy (and guilty) after a bowl. I wasn’t too sure about the chopped water chestnuts, and would have preferred a version without them.

Traditional Homemade Herbal Jelly with Honey

Joyden Treasures also serves a range of traditional Cantonese dimsum during lunch time. Signatures include Salted Egg Custard Bun ($4.50), Imperial Prawn Dumpling Har Gao ($4.50), Sweet Egg Tarts ($4.50), Brown Sugar Ma-La Gao ($4.20), and the more uncommon Peanut Ang Gu Kueh ($4.20).

GSS CRAB Promotion – Indulge in Joyden’s Crab Fiesta this GSS (at Joyden Treasures and Joyden Seafood)
– 2nd Crab at 15% discount
– 3rd Crab at 20% discount
– Valid till 1 June – 17 July 2016, while stocks last. Refer to T&C in-store

Signature crabs include Joyden Salt Baked Crab (available only at Joyden Treasures), Golden Creamy Crab (perfect for dousing man-tous in) and Wok Fried Crab Vermicelli with Ginger and Spring Onion

Joyden Treasures 欣藝匊
5 Stadium Walk #02-42, Leisure Park Kallang, Singapore 397693 (Stadium MRT)
Tel: +65 6446 8488
Opening Hours: 11:30am – 3:00pm, 6:00pm – 10:00pm (Mon – Fri); 10:30am – 3:00pm, 5:30pm – 10:30pm (Sat, Sun, PH)

* This post is brought to you in partnership with Joyden Concepts.



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