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