Joyden Treasures

Open Now

Now Closed

Joyden treasures- The 3rd eatery of Joyden Concepts after Joyden Seafood and Joyden Canton. This new concept mainly presents dishes from the past with homemade secret recipes, to rendition heritage taste/ local recipes that many of us may have forgotten. Compared to the other 2 restaurants, Joyden treasures currently holds the biggest space with 6 VIP rooms and more than 200 seats available.Service staff were attentive and courteous, we were brought to our seats quickly without hestitation. We started off with ordering of drinks and trying out their homemade side dishes.(1) Iced Apple Hawthorn Tea- A sourish yet refreshing iced drink to start with. I'm a sour plum drink lover but this was way better! I'm in love with this drink from now. Thank you Cheryl for recommending. For mains, we had this pipin' hot and flavourful soup to start2) Double-boiled Seafood Soup in Old Cucumber $14/individual portion- Melons were specially selected of almost the same size to create this dish. The aroma was so fragrant when served. One sip down my throat and ahhhhhhh, so sweet and comforting. The soup was double-boiled with natural ingredients and seafood such as fish maw, dried scallops, abalone, mushroom, to achieve this kind of rich flavourful soup. Be surprised with a mini pork dumplings right at the bottom of your soup. (3) Phoenix Beancurd Skin Prawn Roll($16s, $22m, $30b)- Fillings inside were made up of fresh prawns, century egg and salted egg. Hand chopped till minced, wrapped with the beancurd skin then deep fried till crispy. Love the exterior crunchiness of the bean curd skin but would prefer the prawns inside comes in a whole instead of minced. A whole prawn would definitely give a firmer bite and least mushy. (4) Steamed Red Grouper in Homemade Soy Bean Broth(Market rate. $108 per kilo currently)- This red grouper was fresh and meat really firm. Natural sweetness of the fish alone was never enough to satisfy my tastebuds whereas I hope to get more out of it. Joyden's method was to cook the fish with soya bean broth freshly made in house, a family recipe, to give this plain fish soya bean fragrance and additional sweetness. Although great efforts were put in but it didn't impressed me, probably because I wasn't a soya bean fan afterall. Fried enoki sprinkled on top wasn't necessary though as they didn't blend in with this fish dish. It would be great as snacks individually.(5) Crispy Fragrant Duck with Lotus-shaped Buns($58 per whole duck)- Duck was well marinated with chinese spices, slow cooked to boil, then quick fried for the skin to become crispy. The waitress skills to scrap up the duck meat was really good and swift. I took the breast part and it was dry chewing it on its own. Not forgetting the bite-sized homemade buns made fresh daily, they were soft and fluffy too. Wrapped it with the duck meat, cucumber and pickled papaya, add the orangey tangy sweet chilli, it's more yummy.Another alternative way to enjoy the duck was to wrap the duck meat with Joyden's homemade achar. Delicious till max! (6) Jumbo Prawns in Traditional Dark Sauce($26s, $36m, $52b)- Best thing about this dish, wasn't the prawns but the sesame infused gravy. Sweet, savoury fragrant soya sauce gravy that goes really well with a bowl of plain rice. Jumbo prawns tends to be over-cooked causing meat to be hard and tough but these were cooked perfectly. Prawn meat were succulent and crunchy. One piece for each of us was never enough. (7) Traditional Salt Baked Crab(Market rate. $63 per kilo currently)- Various types of salt and spices were wok fried first before applying onto the crab. The seasoned crab was then baked in low temperature till cooked and served as it is in a whole. With all the shell intact, crab meat was firm and not mushy, natural sweetness of the flesh were all locked in. Although the baking process caused some drying out of the flesh but this dish was still savoury. Rating 3.5/5(8) Malagao($4.20 per portion)- These chinese brownies were so soft and pillowy. Look at the air pockets they contained and you can imagine how fluffy they were. Packed with gula melaka fragrance, these squares were so yum and not overly sweet too. A highly recommended item to order if you're here at Joyden. Rating 5/5(9) Traditional Yam Purée($6 individual portion, $16s, $26m, $36b)- Yam paste; an all time favourite chinese dessert which my family would definitely order if item was available on the menu. Joyden's version was with steamed pumpkin, ginko nuts, lard, chestnut bits and sugar glazed on top of the yam purée. The yam purée texture was smooth and creamy with the additional crunch from the chestnuts bits. Not sweet enough in my opinion and lacked aroma. I prefer my yam purée with only yam paste and fresh coconut milk. Simplicity was the best! Rating 3/5Verdict: A restaurant with great ambience for family dinner and gathering. Service were very good too. Food quality were fairly good and portions definitely enough to go round. Dim sum menu was small but looks interesting, I will find time to come again to try them out.** More food images at http://jellylovesfood.blogspot.sg continue reading

For the complete review click here:http://www.chubbybotakkoala.com/2015/12/joyden-treasures.htmlJoyden 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. 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. 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. 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. 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. 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!! 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. 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. 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. 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. 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. 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. 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 for the tasting invitation. continue reading