Opened in October 2015 at Kallang Leisure Park, Joyden Treasures is the third eatery of Joyden Concepts, which also operates Joyden Seafood and Joyden Canton Kitchen. Featuring a fine selection of traditional and contemporary classics, Joyden Treasures celebrates its second anniversary, it is proud to introduce a new cast of Cantonese cuisine with rich heritage and diversity.
A great appetiser to start off at Joyden Treasures is the Teochew-style Chilled Yellow Roe Crab (冻黄膏蟹 | market price). Cooking begins with the precise poaching of the Crab in a broth redolent with ginger and spring onions. Once cooked, it is cooled to room temperature to prevent the meat from shrinking, before being chilled in the fridge. This enhances the sweetness of the plump crab flesh, and I relished the very mild smokiness and saltiness that came along with it.
Poached Flower Clams and Mustard Greens in Superior Broth (花蜊上汤芥菜 | $20) is perfect to cool and detoxify the body. This simple looking dish belies the complexity of the steps and methods that go into presenting this dish. The mustard greens have to be soaked, brushed and washed repeatedly in cold water to lighten this sharpness. The flower clams are cooked in a pot of hot water until they open. The broth becomes a cloudy gray color with delicate flavors of the sea, and that’s when we know it’s ready. The soup is seasoned with salt to taste, before it is combined with the mustard greens, Chinese rice wine (hua diao) and ginger. The final touch is a sprinkling of crumbed sole fish before it is served.
Crispy Homemade Yam Ring with Vegetables and Pork (佛砵三蔬肉丝| $20) is a labor-intensive dish. The yam cubes are steamed for about 30 minutes until soft, these are then mashed until there is no lumps. Salt, sugar, 5 spice powder and a tablespoon of oil are added, and mixed with wheat starch flour; the mashed yam is then kneaded and fried to give a crisp exterior that hides a soft, smooth and fluffy yam paste within. The yam ring is paired with julienned baby corn, turnip, red and yellow peppers, celery, carrots, shiitake and shimeiji mushrooms and pork. Vegetarians simply need to request for a ‘no meat’ version and the kitchen is happy to oblige.
Steamed Minced Pork with Mei-Chai (梅菜蒸肉饼 | $18) reminds me of my last Hong Kong trip, one of my good friends and I exchanged tips on preparing this simple fuss-free dish for our families. This dish has become a favorite and I have since prepared it several times for my family. The Joyden version of Steamed Minced Pork with Mei-Chai did not disappoint us. The combination of hand-chopped pork loin and shoulder guarantees a juicy and oh-so-flavourful patty that is tender but also full of bite. This slightly fatty mince is balanced with sweet “mei cai” and diced water chestnuts for a little crunch. This homely dish is best eaten with white rice or porridge.
Even within Teochew or Cantonese styled steam fish, there are a few “standard options”. The combination of pickled plums in brine and salted vegetables is by far the most common for many. Silken tofu, Chinese mushrooms and tomatoes are added to steam together as “sides” as they mop up the juices that are so full of flavour. The Steamed Young Threadfin with Pickled Chinese ‘Olives’ (树子蒸小午鱼 | market price) is a unique departure from these “standard options”. The meat of the young threadfin is delicate and tender, with its sweetness accentuated by steaming with silken tofu, shiitake, mustard greens, tomatoes, ginger and slices of pork belly fat for a richer note. The hidden gem in this dish is the rarely used Pickled Chinese ‘Olives’ (树子), prized for its health and nutritional properties, which has a distinct olive-like flavor and sweet nuance which lifts this dish to another level of deliciousness. Customers can opt for other live fish to be prepared in the same way.
Crispy Chicken Skin Stuffed with Seafood (金龙鸡 | $24) is a must-have especially at celebrating the upcoming mid-autumn festival. The skin of a whole chicken is first skillfully removed, ensuring that it remains intact as a single piece. The excess fat under the skin is then removed before it is left to air-dry to remove excess moisture. Next, a hand chopped and beaten mixture of seafood and cilantro is spread across the underside of the skin with sliced almonds on top of it. The filled chicken skin is then flash fried resulting in a delightful pairing of succulent juicy seafood paste with a light crispy coating. Dip this in its accompanying sweet sauce.
Lobster Claypot Porridge with Crispy Rice Puffs (上汤龙虾爆米粥 | market price) makes a perfect roundup to the main course and is my favourite. Presented with flair, a large piping hot claypot of porridge is rolled out on a trolley tableside. Using a variety of rice grains for enhanced texture and smoothness, this thick porridge is prepared by slow-cooking in a heady seafood and lobster shell broth. The final product is porridge tinged with a light orange hue imbued from the lobster shells. Each claypot is served with condiments of deep-fried rice puffs, shallots, fried garlic and cilantro and good for 4-5 pax to share. While enjoying Joyden Treasures Lobster Porridge, it reminded us of the rendition served at Wan He Lou too.
Snowskin mooncakes originated from Hong Kong but is now enjoyed by Chinese throughout the world. It gets its name from the crust which is made of frozen glutinous rice flour and looks somewhat like snow white, hence the name “snowskin” mooncake, and it tastes best when chilled.
As tea and mooncakes are among some of the most traditional foods for the Chinese, Joyden Treasures has created its Handcrafted Mini Snowskin Mooncake ($22.80/box) in Mathca with Melon Seeds Snowskin Mookcakes by blending the two. With the taste of the refreshing green tea, the usually oily and rich taste of mooncake is well balanced. This is exactly what Joyden’s have strived to achieve.
In addition to the Matcha flavor, Joyden offers three more different varieties, namely, Purple Yam with Sweet Potato, Black Sesame Seed with Walnut and White Lotus Paste with Single Yolk.
Joyden Treasures offers some of the best Chinese cuisine in Singapore, serving a wide variety of dishes that are suitable for family gatherings, business meetings, catching up with friends and colleagues.
5 Stadium Walk #02-42, Leisure Park Kallang, Singapore 397693
Tel: +65 6446 8488
Mondays – Fridays 1130 to 1500, 1800 to 2200 | Saturdays – Sundays and Public Holdiays 1100 to 1530, 1730 to 2200
- Circle line – Stadium MRT Station
- Singapore Indoor Stadium along Stadium Crescent 11
- Exit 13 – Kallang Way / KPE / Sims Ave, onto Sims Way
Parking: Leisure Park Kallang Carpark Mon – Fri 8:30am to 6pm – Free for 1st Hour | Open Space Car Park 5 (across Leisure Park Kallang)
*Disclaimer: This was a media invite.