Mon - Fri: 11:30 - 15:00
Mon - Fri: 17:30 - 22:00
Sat, Sun & PH: 11:30 - 16:30
Sat, Sun & PH: 17:30 - 22:00
Voted as one of Singapore’s best 50 restaurants,Putien has carved a niche for itself offering authentic Heng Hwa cuisine in our island city-state, aided by a superior reputation and an intrinsic desire to provide heart-warming comfort food for globetrotting city slickers.
Putien is one of the fine dining chinese restaurant in Singapore. To me, the price is relatively quite high and expensive, where they offer food around same standard as other chinese restaurant. I would say the food are more well decorated and presented. In terms of food taste, it is generally not much difference from normal chinese restaurant. However, i do compliment their restaurant for taking effort in controlling everything just nice for the food, like temperature, they will make sure that it is not too hot when served, but luke warm.
The signature here is the Fried Heng Hwa Bee Hoon. Laden with min seafood like clams and prawns, mushrooms, pork belly strips, beancurd and crunchy greens, the simply noodles blossomed into a bright noodles with the chilli sauce. Among the Chinese in Singapore, the Hing Wa ethnic group is one of the smaller and lesser known ones. Well, its home cooked food that employs simple ingredients with very light seasoning. Most of the dishes that I have tasted are more towards the bland side but it kinda feels like a healthy meal.
To see the photos, please go to http://thehungrybunnie.blogspot.sg/2014/06/putien-vivocity.html
The secret to loving Putien's Heng Hwa cuisine lies in their proprietory chilli sauce, a blend of the sour, salty, sweet and one kind of stomach-churning spicy. Like the fairy dust that makes Tinkerbell fly, this wonderful concoction is the magic that makes the their so-very-delicate, almost bland, fare come alive.
1) Fried Heng Hwa Bee Hoon ($8.90 for small): Laden with miniaturized seafood like clams and prawns, mushrooms, pork belly strips, beancurd and crunchy greens, the plain-ish noodles blossomed into a bright punchy mee with copious lashings of the chilli sauce.
2) Putien Lor Mee ($8.90): also laced with pork belly, prawns and clams, but braised in a lusciously thick but mellow pork-based broth. This also got a much needed punch from the chilli sauce.
3) Homemade Beancurd ($9.90) - with silky egg beancurd logs with black mushrooms, carrots and sugar snap peas and smothered in a velvety oyster sauce gravy: good on its own and didn't quite need the chilli. But, it was still lovely when spiced with it.
4) Stir Fried Chestnut ($13.90) - with straw mushrooms and pork slices: The luscious nutty gravy was tasty enough on its own, but definitely lifted a notch by the robust chilli sauce.
5) Crispy Pork Ribs ($16.90): the Heng Hwa version of Cantonese sweet & sour pork; distinguished with the addition of crunchy water chestnuts.
6) Shredded Meat with Buns ($3.90 per pc) - pork strips stir fried with caramelized onions, complemented by deep fried golden sesame-d buns: the only dish that rendered the chilli sauce redundant. Rich and flavoursome, the pork buns were totally scrumptious.
7) Putien-Style Century Egg ($5.90): similar to Cantonese sweet and sour pork: I usually shy away from century egg (can't stand the smell), but I was surprised by how much I liked this. The Putien treatment of century egg was really quite awesome, and I'd definitely order this again
For pictures and full review, pls visit:
Expanding from a single coffee-shop styled eatery to 9 restaurants , Putien is certainly doing very well. The chain specialises in Heng hwa cuisine, a sub-category of Chinese cuisine with roots linked back to a coastal town located in the Fujian province of China. It’s hard to go wrong where the food philosophy is to serve uncomplicated, quality dishes at reasonable prices. The healthy-tasting, home-cooked fare satisfied our stomachs and touched our hearts.
Generally good vibes at the Vivocity branch-brightly lit, modern, classy decor and warm service.
My passion fruit drink ($4.90) was way too sweet while hubby’s Barley and Winter Melon($3.50) was satisfactory.
On every table, you’ll find a pot of Putien’s homemade chilli. Its prepared daily, hence the freshness is unmistakeable.
We kicked start the dinner with a soup to warm our tummies. Braised Bean Curd with Chinese Cabbage (small $17.50, med $25.90) is a light broth flavoured with seasonal calms, dried shrimps and dried scallops, homemade bean curd and Chinese cabbage. A bowl of rice paired with this lovely, nutritious soup can be a meal in itself.
A snack dating back to the 1920s, Putien Jian Bao ($7.20 for 4 pieces) is a popular order. Pan fried on both sides to a glistening brown, it’s packed with minced pork, radish and mushrooms. Dip them in the specially concocted sauce for maximum flavour.
Deep fried duck with yam (small $16.50, large $31.80). Both fil and I love yam, plus I am a big fan of duck. Duck meat is enveloped with smooth yam paste, followed by a light crispy crust which was not too oily or thick. Because the duck meat was bland, we found ourselves splashing quite a bit of the accompanying sauce to lift the flavour.
Putien Sweet and Sour Pork with Lychees (small $12.50, med $18.50) intrigued me. Lychees? We didn’t regret this order and will eat this again and again. Tender pork wrapped with deep fried batter, coated evenly with familiar sweet and sour sauce lightened by lychees.
I can’t say no to anything crispy, so Deep Fried Squirrel Fish ($38) was another highlight. Live sea bass is deboned, leaving its fillet still attached to its tail. Fried perfectly, it crispy on the outside while remaining soft and flaky on the inside. The dish is enhanced with tangy sweet gravy and garnished with chopped vegetables.
Putien style oyster omelette (small $16.90, med $23.90) was decent, with heaps of oysters.
The last dish to grace our table was Putien Mee Sua (small $8.90, med $17.80, large $26.80) with a milky broth cooked from pork ribs and bones. The Longevity noodles are handmade using traditional methods, which ensures that they don’t turn soggy when cooked.
I was keen to try the Purple Sweet Potato with Pumpkin Cream dessert but was almost at the brink of bursting. It’ll have to wait till next time.