Joyden Canton Kitchen (HillV2)

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
More details in profile & blog