Contacts
| Category: | Restaurant, |
|---|---|
| Address: | 7330 Clairemont Mesa Blvd a110, San Diego, CA 92111, USA |
| Zip code: | 92111 |
| Opening hours (Edit) | |
|---|---|
| Monday: | 9:00 AM – 9:00 PM |
| Tuesday: | 9:00 AM – 9:00 PM |
| Wednesday: | 9:00 AM – 9:00 PM |
| Thursday: | 9:00 AM – 9:00 PM |
| Friday: | 9:00 AM – 9:00 PM |
| Saturday: | 9:00 AM – 9:00 PM |
| Sunday: | 9:00 AM – 9:00 PM |
Customer Ratings and Reviews
-
(March 27, 2019, 4:54 am)Great place for fresh noodles, dumplings and boba teas.
-
(March 5, 2019, 7:18 pm)Yummy food came with my Chinese bf. It’s light and delicious.
-
(February 12, 2019, 12:18 am)Best Chinese soymilk breakfast place in San Diego.
Soy bean milk (豆漿) ($1.99) that I had hot with sugar was just the way it should taste.
The jian bing (煎餅) ($5.49 for plain) that I added a Chinese donut to (油條) ($1.99) was quite good. I don't normally like that type of thing much, but I liked this one.
The handmade wontons (手工雲吞) ($7.99) were well-made as well. I was surprised that they came in soup, which was just okay, but the wontons themselves had a nice tackiness to them. -
(February 9, 2019, 11:47 pm)Food was ok. We ordered the beef noodles soup with soy sauce and jian bing with beef. The soup was ok, I've had better, but the jian bing was flavorless. Place was clean you have to go up and get your own water which I dont mind doing. Service was nice. All in all wouldn't mind coming back and trying other things in the menu
-
(September 3, 2018, 9:51 pm)Tried a variety of dishes. The pork & onion buns was a tad salty, but good. Cold noodles would work better with shredded cucumbers instead of red cabbage. The egg wrap was good.
Photos of Joyee's
Photo by Runze Li (Show full size) 
Photo by Peter (Show full size) 
Photo by Thomas Ohlsen (Show full size) 
Photo by Dan Markham (Show full size) 
Photo by Dan Markham (Show full size) 
Photo by Dan Markham (Show full size) 
Photo by Huiwen wu (Show full size) 
Photo by Runze Li (Show full size) 
Photo by Thai Ly (Show full size) 
Photo by Chang-Heng Wang (Show full size)
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