Putien... Mid-Autumn Festival is all about eating mooncakes, sipping on a good tea, playing lanterns and admiring the full moon. But as ...

Putien: Celebrate Mid-Autumn Festival This Year with a Reunion Dinner at the Michelin-Starred Chinese Restaurant



Mid-Autumn Festival is all about eating mooncakes, sipping on a good tea, playing lanterns and admiring the full moon. But as I grow older, I came to realise the true significance of the Mid-Autumn Festival which is to spend more time with your loved ones, and catching up with one another over a simple meal. Other than Chinese New Year, Mid-Autumn Festival is one of the rare occasions where you can gather everyone to have a reunion dinner together. Awarded its first Michelin Star, Putien is the perfect restaurant to have a reunion dinner this Mid-Autumn. Be it the young or the elderly, Putien’s strong emphasis on the quality, taste and freshness of its dishes would definitely delight and satisfy the taste buds of the whole family. 

Other than its top-notch Chinese cuisines, Putien also offers traditional handmade mooncakes which were named in honour of their longest serving employee, Lian Jie 莲姐, who was also the creator of these delectable treats. 

With its fluffy and crisp crust deep-fried to perfection and an interior generously filled with a fragrant, smooth paste of either yam or sweet potato, with or without a single egg yolk – PUTIEN's range of Madam Leng mooncakes are a classic mouth-watering treat for the family. Made with premium and fresh ingredients with less sugar and absolutely no preservatives, these mooncakes are the perfect comforting snacks for all ages, each bite replete with tradition and nostalgia. 

My favourite would definitely be the sweet potato mooncake. The flavour was strong and it was not sweet. Even though it was refrigerated for a week, the crust still retains its crispiness and the flavour was not lost. My parents really liked it a lot! So if your parents are more tune to the traditional kind of mooncakes, then you should get them a box of mooncakes from Putien!

Putien has always been one of my favourite Chinese restaurant since my teenage years. I’m a frequent patron of their Nex outlet even up till today. Here’s a list of my favourites dishes at Putien.

Spinach with Salted Egg and Century Egg in Supreme Stock

Uses soft and tender Chinese spinach that is stir-fried on high heat then stewed in a rich stock mix of century egg and salted egg for its signature flavour.

People who hates to eat veggies would definitely fall in love with this dish. Nothing fanciful but it is so impressive. The stock was rich and flavourful. I really liked the strong and consistent salted egg flavour in each spinach. It was also very aromatic and not jelat. The vegetables were fresh (not bitter) and it was so soft. I could easily finish two bowl of rice with the veggies by myself. Very simple yet addictive dish!

Fried Heng Hwa Bee Hoon

Uses handmade bee hoon made with rice flour
and painstakingly dried under the sun for better texture.

The noodles had a nice texture – wasn’t sticky at all and very flavourful (wok-hei taste). It was also very springy. The clams and prawns were also very fresh. The seaweed and nuts gives a very nice finish (texture) to the entire dish. A must-order during a reunion dinner!

Deep Fried Pig's Trotter with Salt & Pepper

Prepared carefully that involves almost a dozen complicated steps so as to obtain the amazing texture that so many people know and love.

I’m not a big fan of Pig’s Trotter because I dislike food that are too chewy and slimy but surprisingly, this was not too bad. The pig’s trotter was well marinated and flavourful (I could taste the different spices used to marinate the pig’s trotter). It was also not too oily and there wasn’t a lot of fats in the trotter. The trotter was also very crispy. This dish would definitely be well-liked by both the young and old!

Braised Bean Curd with Chinese Cabbage

A delicious dish of crisp and fluffy bean curd in sweet broth that requires the bean curd to be laboriously slow-fried so that it is crisp outside while retaining its moist and soft interior.

The broth was rich and flavourful! It did spur my taste bud up just after one sip. It was so clean and comforting. I don’t know but the soup gave me a homely feeling. The braised bean curd was the softest bean curd I have ever tasted, melts in my mouth instantly. What I liked most about the soup is that I don’t feel thirsty after finishing a bowl of it. At Putien, they try not to add large amount of MSGs into their cuisine but to attain the flavour through the use of natural ingredients. 

Mazu Mee Sua

Mee Sua, or literally, “Long Noodles”, symbolizes longevity. Mee Sua is handmade using traditional methods and a recipe unique to Putien. Using premium quality flour, the pristine, white, thread-thin vermicelli doesn’t turn soggy when cooked.

Again, the noodles were relatively springy. The broth was rich and flavourful. They were also very generous in the amount of ingredients they add into the Mee Sua.

Putien Sweet & Sour Pork with Lychees

Deep fried to light golden brown, the meat is tender and moist on the inside. The lychee is a perfect complement with its added burst of sweetness to the sauce.

Sweet & Sour Pork is one of my favourite Chinese dishes when I have a craving for Chinese food. When I was in Korea for a half year exchange programme, I had to search high and low for a Chinese restaurant that serves Sweet & Sour Pork to satisfy my cravings for Chinese cuisines. The Sweet & Sour Pork in Putien is so addictive! I could imagine all the kids fighting over the last piece! It was so good that I couldn’t stop myself from finishing it. It was neither too crispy nor too soaky. The flavour was also on point. A must-order at Putien!

Thank you Putien at Kitchener Road and Affluence PR for the kind invation. Also, congrats Putien for earning the well-deserved Michelin Star!

Nearest Mrt Station: Farrer Park
Location: 127 Kitchener Road, Singapore 208514
Restaurant Rating: 4/5
Food Ratings: 8/10
Tel: +65 6295 6358

Written by: Yong Wei Kai (Follow me on Instagram @yongweikai or @sgcafehopping)

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