The space vacated by Ho Fook Hei has become Joyden Canton Kitchen (#01-141/142 Great World, 1 Kim Seng Promenade, tel : +65 6219 2262). Since Joyden is the parent group that runs both restaurants, the tenantship hasn't really changed. We had food from their defunct branch at Orchard some years back and remember them being pretty good.
This was preserved mustard greens (梅菜) and kailan. Tender and intense flavours from the stewed mustard greens together with the clean crisp crunch of the kailan. I like this dish.
Claypot fish maw and tiger prawns with vermicelli (tang hoon/冬粉) - a signature dish from the restaurant apparently. It's big crunchy prawns and XO sauce flavours that permeated the glass noodles. Where they failed were the toasted fish maw which had the oil that was borderline stale. I thought such carelessness with an ingredient like this was unforgivable.
Seafood beancurd was savoury and delicious. I think these had bits of prawn in them which made the texture a little firmer than regular tofu. They were simmered in a creamy pork broth with cabbages that were so tender they were borderline disintegrating. Nice.
We remembered liking the pork ribs, or what they described as chargrilled slow braised pork ribs with aged mandarin sauce, from the last time so we got them again. Likeable sauce which held a tang that cut through the sweet richness of those tender ribs. Those chilled julienned cucumbers on the side were refreshing with said mandarin peel sauce.
No comments:
Post a Comment