PUTIEN Courtyard, Subang Jaya introduces the Heng Hwa cuisine to Malaysians. The cuisine originates from simple home-cooked fare in the poor agrarian region in China. The Heng Hwa people speak the Puxian dialect and live in the Fujian province, China.
Putien cuisine is comforting and fuss free. The dishes are famous for its simple preparation and fresh taste. Putien’s philosophy is to use seasonal vegetables and fresh seafood.
Seafood feature on the menu are Putian’s native clams, seaweed, shrimps and even abalone!
The simple preparation draws out the goodness of the fresh ingredients. The after taste is light with a fullness that is not heavy.
Our meal began with a few starter dishes.
ICED BITTER GOURD
We cleanse our palate with this beautiful starter of iced bitter gourd. Served chilled, every translucent-thin slice of the bitter gourd is crunchy. Dip in honey the thinly sliced bitter gourd is juicy, sweet, crisp, refreshing with a bitter note!
My first exposure to Heng Hwa cuisine was trying a raw cockle! Putian’s native clams or cockles are a favourite shellfish to the Heng Hwa people.
To keep optimal freshness, the cockles are first immersed in boiling water. These are immediately plunged in ice water. The cockles are opened and doused in wine-marinade. These cockles are topped with fresh minced garlic and chillies.
STIR FRIED YAM
Premium “Pinang” yam is used for its light fluffy texture. This savoury-sweet crisp golden yam cubes dish is a traditional dish. An absolute favourite of mine!
SPINACH WITH SALTED & CENTURY EGG
The salty-savoury notes of the two types of eggs makes the rich broth tasty. The young spinach leaves is sweet. The smoky aroma of the whole fried garlic pips gives it a creamy texture. This is the best spinach with salted egg and century egg, I’ve tasted.
The rich gravy is addictive and we savoured each spoonful of it.
PUTIEN LOR MEE (MEE SUA)
The Putian Loh Mee is a must have the reunion feast, for it implies longevity. This is A must have for reunion feasts.
The specialty of the silken noodles is its tenacity and elasticity. These noodles are made with different flours which makes it more elastic.
A traditional food for the locals, the Putian Loh Mee is a braised dish in a rich pork broth. Putian Loh Mee is braised with pork belly, prawns, clams, oysters, mushrooms mushroom, celery, or other types of fresh vegetables.
Mix in their chilli sauce and you are in for a treat.
FRIED HENG HWA BEE HOON
No meal at a Henghua restaurant is complete without ordering the fried Heng Hwa Bee Hoon.
The texture of the Putian superfine handmade and sundried vermicelli is translucent, silky and fine. It is chewy but not brittle. The white rice noodles have no flavour of their own but easily absorb the milky broth of old hens and pork bones. The fried bee hoon is flavourful and not oily. I love the crunchy peanuts and seaweed garnish which adds a contrasting texture to the noodles. This is my favourite noodle dish.
We tried both noodle dishes as sometime diners prefer this to the soupy Putien Loh Mee.
I look forward to the opening of the Putien Restaurant in Penang.
Putien SS15 Courtyard
Lot 1-05, SS15 Courtyard
Jalan SS15/4G, Subang Jaya
Open daily, 1130am-430pm, 530pm-1000pm.