Joyden Seafood 欣藝海鲜 A Hidden Gem In The West

The chef used simple ingredients such as butter, kaffir leaves, chilli padi and curry powder to create strong flavours with the cereal mix but they complement rather than overwhelm each other. 

The one at Joyden Seafood was prepared by quick frying the rice with dried shrimps, shallots, Chinese sausage and scallions. Thereafter, the glutinous rice was steamed with the lobster for a richer flavour. 

As compared to the seafood section on the Joyden‘s menu, the meat section makes up a smaller part of the menu but Joyden is still able to bring out big dishes such Crispy Roast Duck Jiangsu Style, Almond Waffle Chicken, Traditional Peking Duck, Charcoal Roasted Suckling Pig and several others to be named. 

The one you see here in the picture, the Imperial Oyster Sauce Chicken is one of Joyden‘s signature meat dishes. The large whole bird was stuffed with chives and garlic cloves before it was roasted, then braised for three hours in superior oyster sauce, resulting in the flesh to be incredibly flavourful and tender. 

Once you tear open the chicken, you can experience and taste the fall-off-the-bone texture of the meat. Do not waste the savoury sauce, order some fragrant white rice to go with it and I guarantee you will not regret. 

If one think carbs make you fat, I could easily finish it off with two bowls of rice. I tell you its all worth the risk, or just head to the gym if needed.

What got us all excited and looking forward is this next dish – Lemongrass Pork Ribs in Crispy Yam Ring. As compared to the traditional ones, Joyden puts a different spin to their creation by adding pieces of pork ribs that have been sauteed with fragrant lemongrass, ginger flower, chill, Chinese wine and molasses. 

The yam pillow (ring) after being portioned sits neatly the plate. Each bite of the yam was wondrous, light and crispy. We were told that the experienced team of chefs at Joyden have unique roles and individual responsibilities, from preparation to cooking; steaming to frying, et cetera, ensuring each dish do not compromise on its quality. 

And indeed, the first few dishes had already proven its credibility. 

Seafood offerings take up almost 80 per cent of the menu. Fish is one of the most popular choices customer would order at their table. Diners can enjoy ‘live’ pick of sea fishes such as Soon Hock, Tiger Grouper, Sea Bass, Pomfret and more. 
Soon Hock Fish is highly popular among the Chinese community due to its fine texture, tasty white flesh and is believed to have healing properties. Steaming is the best way to preserve the natural flavour of the fish, but you can choose it to be fried, and come with a variety of sauces and toppings. 

Deep fried always seem to be the popular choice, as this technique will make the fish skin crispy while the flesh is still moist and succulent. At Joyden, they do it perfectly meeting the mark of a chef’s mastery with the wok.

Crispy on the outside and tender on the inside, the addition of the superior soya sauce and scallions further enhances the flavour of this dish without compromising on the crispiness. 

What’s a seafood feast without crabs and it would not be complete without digging, cracking, malleting and using your hands. 

Black Pepper Crab and Chilli Crab, two of Singapore most iconic dishes can be found here on Joyden‘s menu, and they remained as the perennial favourites.

Introducing two new crab dishes at Joyden Seafood, first the Signature Creamy Crab features steamed crab in thick sweet-and-savory pumpkin puree. Curry leaves, chilli paid and black pepper are also added for aroma and flavour. 

The velvety thick pumpkin sauce makes it perfect for dipping into with steamed or fried mantou buns. You’ll definitely want to order extra buns to mop up the sauce after you have devoured the crab.

The second new dish is the Crab and Vermicelli Braised with Ginger and Spring Onion. For those seeking lighter flavours and comforting food, you can eat the vermicelli on its own without battling the crab with your hands. 

For the big eaters, rice and noodles are also available at Joyden Seafood restaurant. Prime dishes such as Signature Wok Fried Seafood Vermicelli ($14 / $21 / $28), Crabmeat and Egg White Fried Rice ($14 / $21 / $28), Singapore-style Seafood Mee Goreng ($12 / $18 / $22), Olive Seafood Fried Rice ($14 / $21 / $28) and the Signature Braised Fish with Seafood Vermicelli “Tai-O-Style” ($14 / $21 / $28) are some good recommendations that you should order.