|Joyden Concepts Festive Yu Sheng Platter with Abalone & Salmon Sashimi|
For Chinese New Year 2017, Joyden Concepts presents to you its 'Prosperity Pomelo Feast'. One of the most sought after fruit during the Chinese New Year as it symbolise abundance and good fortune, and they will be presented in different ways.
During Chinese New Year, Pomelo flesh is most commonly used for Yu Sheng and desserts. This year Joyden Concepts took the extra step to use the Pomelo Pith as well. Pomelo Pith is the white colour cushion, between the skin and the meat of pomelo. To remove its bitterness and tartness, the pith must be soaked and washed over a few days repetitively. The result is a refreshing, tender and full-bodied that perfectly compliment any dish.
|Lobster and Fish Maw with Pomelo Pith in Premium XO Sauce|
Lobster and Fish Maw with Pomelo Pith in Premium XO Sauce (柚子皮XO 龙虾鱼鳔). The lobster is fresh and crunchy, nicely coated with the delicious XO Sauce. In this dish, the Pomelo Pith and Fish Maw soaks up the beautiful gravy from the lobster and the XO sauce like a sponge. The celery and carrots are there to add crunchiness to the dish. We personally feel that the pith absorbs the essence of this dish better compare to the fish maw and deliver that burst of flavours when you bit into it. Yum Yum, you might want to order a white rice to go with this.
|Pomelo Pith in Premium XO Sauce|
Braised Sea Cucumber with Pomelo Pith and Broccoli (海参柚子皮扒西兰花). A well braised smooth and crunchy sea cucumber paired with shiitake mushrooms. The gravy is robust, slightly gelatinous with good umami flavour. As the gravy is not overly heavy, you can actually taste a touch of bitterness in the Pomelo Pith, which is good to balance this rich dish. Usually bamboo pith is used for this dish, but I think Pomelo Pith made a perfect substitute.
|Braised Sea Cucumber with Pomelo Pith and Broccoli|
|Chilled Hashima with Pomelo Pith, Pear & Chuan-Bei|
While the main focus has been Pomelo Pith, the normal use of the Pomelo flesh still remains. Festive Yu Sheng Platter with Abalone & Salmon Sashimi (发财鲍鱼鲑鱼捞生) - $78 for regular 5-6 pax, $148 for large 8- 10 pax). A refreshing and well balance combination that will definitely entice your appetite at the start of the meal.
|Festive Yu Sheng Platter with Abalone & Salmon Sashimi|
Steamed Soon Hock in Superior Sauce with Ginger and Mandarin Peel (陈皮丝蒸顺福鱼). One of our favourite fish. Nicely steamed and the flesh of the fish is just soft and moist. The superior soya sauce infused with mandarin peel accentuate the taste of the fish and appetising as well.
|Steamed Soon Hock in Superior Sauce with Ginger and Mandarin Peel|
Crispy Roast Duck with Traditional Hakka Red Wine Sauce (红糟客家脆皮鸭 ). A unique creation by the team at Joyden Concepts. The Hakka Red Wine Sauce has a sweet-savory taste and aromatic, while the red colour sauce create a attractive glaze on the skin of the duck. The marination manage to penetrate to the meat where you can taste the red wine sauce in the succulent meat. A good variation from the normal version of roast duck.
|Crispy Roast Duck with Traditional Hakka Red Wine Sauce|
Crab Meat Longevity Noodles (蟹肉伴面线 ). There are three steps to eat this noodle. First eat it without any sauce, where you can feel the robust broth absorbs into the noodle. 2nd step, add vinegar as the tangy flavour create a unique sweetness to the dish. 3rd step, add the “POWER” sambal here. This will give you a kick to end the meal.
|Crab Meat Longevity Noodles|
Joyden Traditional Homemade 'Nian Gao' (福寿康宁 年糕). Sandwiched between yam and sweet potato it provided a good balance for the Homemade Nian Gao. The batter is a bit thick for my liking, but it did the job to seal the moistness of the Nian Gao.
|Joyden Traditional Homemade 'Nian Gao'|
Overall, it was an interesting and sumptuous Chinese New Year meal. We are glad that Pomelo Pith take centre stage in this year celebration in Joyden Concepts. Kudos to the team at Joyden Concepts to keep inventing these delicious dishes.
Contemporary Pomelo Feast for Chinese New Year 2017
When: 09 January – 11 February 2017. (Closed on 28 Jan)
Where: Joyden Concepts: Joyden Seafood, Joyden Treasures & Joyden Canton Kitchen.
Reservation / Inquiries:
Joyden Seafood: +65 6779 5355
Joyden Treasures: +65 6446 8488
Joyden Canton Kithcen: +65 6465 9988
Festive Takeaway Delight such as Joyden Bountiful Treasure Pot (山珍海味柚皮盆菜); Joyden Traditional Homemade ‘Nian Gao’ (福寿康宁 年糕); Festive Yu Sheng Platter with Abalone and Salmon Sashimi (五富拼盘); and other dishes are also available.
(For further details please contact them at the number above; or visit www.joyden.com.sg )
Thank you very much for to Joyden Concepts Team for the tasting invitation.
Food & Drink: 8/10
Service: N/A (Tasting Invitation)
Budget per Person: $51 - $80; $81 and Above
Joyden Treasures (欣藝匊)
5 Stadium Walk
#02-42, Leisure Park Kallang
T: +65 6446 8488
Mon – Fri: 11.30 – 15.00, 18.00 – 22.00
Sat – Sun / PH: 11.00 – 15.30, 17.30 – 22.00