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Joyden Canton Kitchen @ HillV2

Signature Soy Sauce Chicken (Half) ($18)

Yes, we’re back here at HillV2. Not because we stay just across the road, but it has to do with the wealth of restaurants to sample from this mall wedged right at the corner of Hillview Avenue. Restaurants over at HillV2 range from the niche Mexican fast food, Burrito Boys, right through to the more relatable Dean & DeLuca chain. Now, we’re here for good old Cantonese food – brought to you by Joyden Canton Kitchen on level 2.

Signature Crispy Shar-Pi Roast Pork ($13.50)
Signature Crispy Shar-Pi Roast Pork ($13.50)

We ordered their signature dishes, starting with the crispy shar-pi roast pork. The layers are both chewy and crispy, with the saltiness penetrating right through each layer to yield one satisfying (but sinful!) bite. To be honest, we prefer those served at the Imperial Treasure group of restaurants, but this comes pretty close!

Signature Soy Sauce Chicken (Half) ($18)
Signature Soy Sauce Chicken (Half) ($18)

The soy sauce chicken was next, with a generous drizzle of soya sauce on the skin, which radiates to show us that the skin is still crispy and just about right for consumption. What we like about this dish will be the taste of the meat – tender, juicy and not too salty – a perfect companion with a cup of pu-erh tea.

Signature Tiger Prawn Balls with Golden Crispy Egg Lace ($18)
Signature Tiger Prawn Balls with Golden Crispy Egg Lace ($18)

The tiger prawn with “egg lace” came next. We like how the “laces” were intertwined with generous servings of prawns that are still warm both inside, and on the batter. A pleasant alternative to the increasingly popular salted egg prawn!

Tender Shanghai Baby Cabbage in Superior Milky Broth with Homemade Beancurd ($15.80)
Tender Shanghai Baby Cabbage in Superior Milky Broth with Homemade Beancurd ($15.80)

The homemade beancurd was next, with the beancurds looking like fish cakes on first impressions. When served with baby cabbage and a thick milky broth, we suggest that you slice the beancurd and dip it into the gravy before consuming it with a spoon of rice. That would tone down the strong taste of the broth, and yield a much more rewarding meal!

Traditional Rice Vermicelli with Poached Egg White, Crabmeat & Scallop ($16.80)
Traditional Rice Vermicelli with Poached Egg White, Crabmeat & Scallop ($16.80)

The star of the show, we reckon, will be the traditional rice vermicelli with poached egg. Stir it well for the egg yolk to get fully immersed with the vermicelli, and we suggest that you consume this dish last, as it takes time for the flavour to penetrate. It will still be piping hot after 10 minutes, probably because the eggs double as an “umbrella” to contain the heat.

Will we be back for more? Definitely, to sample this vermicelli once again. Writing about this dish makes us crave for more!

4 Hillview Rise #02-21 / Singapore 669554

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