27 Oct 2014
While I was on my mission to review the F&B joints at HillV2, I stumbled across a new concept called Joyden Canton Kitchen (not opened yet). Seemed to be a new brand and I googled it to see if there was more information available on it. Suprisingly what came out was Joyden Seafood, and furthermore, seems like quite a number of people have visited the place and blogged about it. And so I decided to drag the whole family down to West Coast to give it a try since I have been craving seafood.
Odd little location, but not entirely difficult to locate. Overall ambience was pleasant but simple, and it does have that old-school smell to it. Read online that the restaurant had been there for like 10 years, but only had a revamp recently. Guess some smells you just can't get rid of =p but thankfully it wasn't unpleasant or anything.
We decided to go for the Hae Zor (yummy!!!!!!) as starters. Then we ordered the Gan Heong Lala. The Lala wasn't as meaty as we would like it to be, but the sauce and egg was superb, reminiscent of what we had in KL. Mom found it a bit salty, but then had it with white rice wihch was just nice with all the dried shrimps.
For mains, we ordered the steamed red grouper in hong kong style. Nothing surprising there, but the fish was very fresh and well steamed. Was pleasantly surprised since the last reviewer didn't have good things to say about their steamed fish experience, which I cheekily brought up to the supervisor =p Must say though that the supervisor handled my cheeky question quite professionally, saying that they try at all times to ensure good food quality and if any customer has any feedback, they will try to address on the spot immediately, for e.g. offering to serve a new dish etc. Haha but then she cheekily replied also that most of their customers preferred to eat soon hock and grouper, which real seafood fans would know are in a different league from seabass. Kudos to her for the response!
Cereal prawns was good with a hint of curry. Made it worthwhile to get the hands and fingers dirty. We also ordered the Oyster Sauce Chicken. Unusual dish. Tasty and has an "old-fashioned" feel to it. Best eaten with rice, and I couldn't help notice that it was more popular with the "elderly" at the table.
Next on the dish also was the Crab Bee Hoon. For the uninitiated like us, it was a bit of a suprise to see it as a dry version. On appearance it looked a tad bit oily, but we were hit by a whiff of fragrant spring onion and ginger that was really appetizing. We tucked in and were really surprised by how tasty it was. Slightly oilier than what we would like it, but the bee hoon has soaked up all the juices and were so flavourful. Add a bit of sambal belacan and wow!
Pricing wise, it's pretty much what you would expect to pay at a Seafood restaurant. Foodwise, it holds itself well against the big named "J" or "LB" seafood restaurants, but is definitely more value for money. Just don't compare to a cze char stall!