Our Signature Dishes

欣藝月光米粉 Joyden’s Signature ‘Moonlight’ Rice Vermicelli with Egg White and Scallop

Our Joyden Canton Must-Try. Quick-tossed rice vermicelli filled with ‘wok-hei’ is topped with a savoury mixture comprising of tender poached egg white, fresh scallop and crabmeat. Mix in the optional fresh egg yolk (the traditional way), and finish with a swirl of black vinegar and a dash of pepper. Rich, comforting and bursting with flavour.

招牌玫露豉油鸡 Specialty Rose Wine Soy Sauce Chicken

Joyden Canton Kitchen’s Specialty Rose Wine Soy Sauce Chicken is prepared the traditional Cantonese way, using a time-honoured recipe passed down through the years. Poached in an aromatic braising liquid of superior soy sauce and a secret blend of Chinese herbs and spices resulting in a chicken that is flavourful to the bone with a hint of our signature rose wine fragrance。

佛山老椰炖鸡汤 Foshan Old Coconut Soup with Farm Chicken

A traditional Foshan classic, farm chicken and a selection of Chinese herbs and Huai-Shan are gently double-boiled in an old coconut together with the coconut juice and meat. Fragrant, light and refreshing with a hint of natural sweetness, this Guangdong favourite is filled with nourishing goodness and is a perfect thirst-quencher and start to any meal.

银丝XO鱼鳔珍虾煲 Fish Maw and Tiger Prawns with Glass Noodles in Homemade XO Sauce

A Joyden Canton signature, succulent pieces of premium fish maw, fresh tiger prawns and glass noodles are tossed together over high flames with our homemade XO sauce with dried scallops and Jinhua ham in a sizzling claypot. With that all-important ‘wok-hei’, this is a mouth-watering number that bursts with flavours and is simply addictive.

欣藝原创陈皮排骨 Joyden’s Chargrilled Mandarin Peel Pork Ribs

A Joyden original creation, prime pork ribs are slowly braised till tender in a secret aged mandarin peel concoction before being char-grilled with a homemade citrus barbeque sauce for a smoky, succulent and caramelized finish.

白云贝丝焖胜瓜 Braised Luffa Gourd with Poached Egg White in Conpoy Sauce

A light and refreshing dish, fresh luffa gourd is gently poached in a superior broth, absorbing all its flavours before being topped with a skillfully tossed mixture of egg white and conpoy.

手工豆腐白焖娃娃菜 Handmade Seafood Beancurd with Slow Braised Shanghai Baby Cabbage

Our homemade beancurd is blended with a medley of seafood and topped on tender young baby cabbage steeped in a rich white broth made from boiling pork bones over long hours. Comforting and nourishing, a favourite amongst both young and elderly.

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