This features half a fresh farm chicken, poached with salt in a water bath, then rapidly cooled in an ice bath.
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The result is chicken meat which is tender, bouncy, and succulent in texture, holding enticing salty sweet savoury flavour.
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Served with crushed ginger, which lends a sweet savoury spice flavour.
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Joyden Canton Kitchen
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This is a regional speciality in Meijiang, Meizhou, Guangdong, China.
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It features juicy preserved salted black olives, wok-tossed with fluffy medium grain white rice, and chewy minced pork, then topped with stringy pork floss.
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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.
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Joyden Canton Kitchen
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This is a beautiful sight to behold.
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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.
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Mix everything together with some black vinegar and white pepper, and enjoy.
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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.
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Joyden Canton Kitchen
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This features a traditional Chinese Cantonese recipe with a modern twist.
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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.
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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!.
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Joyden Canton Kitchen
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This features slices of fresh luffa gourd, poached in rich superior broth (made with the stock of chicken, fish, and ham).
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This renders the luffa gourd juicy, tender, and succulent, with bright vegetal sweet savoury flavour.
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Topped with wispy poached egg white and chewy dried scallop conpoy, which lends a layer of eggy sweet savoury flavour. Yum.
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Joyden Canton Kitchen
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This is a traditional Chinese Foshan classic.
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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.
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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.
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Nicely comforting.
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Joyden Canton Kitchen
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This is a regional appetizer speciality from Daliang, Shunde, Foshan, Guangdong, China.
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A blend of minced pork, garlic chives, and light soy sauce is stuffed between thinly sliced lotus root, then battered and fried.
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With a crisp crunchy tender texture, and bold savoury salty vegetal meaty flavour, this was delicious and yummy.
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Craving for more.
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Joyden Canton Kitchen
More details in profile & blog
I always come back for this when I visit Joyden. Mix up all the ingredients to get a light tasting Vermicelli that is very comforting to eat.
Have you ever come across traditional soups that are served in a coconut? The last time I had was during a trip to Guangzhou.
Indeed a Guangdong or Cantonese favourite, to have this traditional Foshan classic served in this manner, with a selection of Chinese herbs. Double-boiled directly in the coconut, the refreshing coconut juice and meat, blends together with the nourishing goodness of the herbs adding a hint of natural sweetness. Of course you can also have a taste of some cooked coconut flesh. Feels really healthy, but it might be an acquired taste as a boiled coconut might not be of a familiar taste.
Super tender and well-marinated chicken. Somehow, can almost taste subtle hints of rose in the chicken? Really enjoyed this dish and the generous portion was worth it for $18.
Finally tried one of the Joyden concepts restaurant and I am very impressed by their dishes! Not one of the commonly reviewed dishes, the golden thread crispy prawn is well fried, not too oily and has delicious crispy shreds enhances the fried prawns with creamy, sweet and salty flavours. Not exactly sure what are the threads made of, but seem to have a hint of pumpkin or salted egg yolk.
Some dishes tastes fine
But I tried the Ee Fu noodles was hard.. not simmered soft enough.
The poach vegetables with 3 types of eggs.. The taste 🤔.
We tried the pork ribs also.. it has an Orange skin taste something different
Egg white with scallop with bee hoon was good 👍🏻
And the Roast Pork was Super crispy 👍🏻
We can cook it at home in a Thermomix but we are tired or to put it nicely, we are researching how others do it. The 'Michelin star' version has a herby aroma which we liked the most. This version is quite good too! So tender and aromatic.
The crown jewel of HillV2 is Joyden Canton Kitchen, a modern Chinese restaurant that dishes out exceptionally good Cantonese dishes. Dishes arrive fast and the service staff are quick on their feet, which makes this place a great option for a quick lunch or that once-a-week family dinner everyone convenes for. You won’t go wrong with the Joyden Signature Soy Sauce Chicken (from $13) — slightly unconventional to order since there’s roast duck on the menu as well, but the tender slices of well-marinated chicken here are hard to beat. Another crowd favourite is the Signature Fish Maw and Prawns with Glass Noodles ($21), cooked in an umami-rich homemade XO sauce before it is served in a claypot. The portion runs small if you’re intending to share in a group, but feeds one comfortably.
Avg Price: $30 per person
Photo by Burppler Hilary See
This is possibly the best soy sauce chicken I've had! It's tender, well marinated and the umami sauce is great for drizzling over your rice — what more can you ask for? 👍🏻👍🏻👍🏻 #Burpproved
Enjoyed this dish except for the breadcrumbs on top of it. Abit too hard and not crispy enough. Maybe should just try 港蒸 in superior soya sauce instead.
Yums: 3.5/5
Overall this dish was delicious, just abit salty in my opinion. Accompanied by homemade ginger sauce.
Yums: 3/5
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One word, fragrant. The rich XO sauce complements plain rice so well that I couldn't resist a second serving.
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Also with the new downtown line, journey to Hillview has never been so convenient.
Eaten here countless times before, but I think I may have found a new favourite in this dish of succulent boneless pork chunks ensconced in a thick, grainy coating of spiced salted egg sauce.
First up, their signature soya sauce chicken. Hmmm, not to my liking - very wine-y! #burpple #hungrygowhere #sgfood
