PUTIEN SS15 Courtyard Subang Jaya introduces the Heng Hwa Cuisine to Malaysians.
The cuisine originates from simple home-cooked fare in the impoverished rural region of China.
The Heng Hwa people speak the Puxian dialect and live in Fujian, China.
History of Putien
Fong Chi Chung founded the famous Michelin star PUTIEN restaurant in 1987 and moved from Putian’s hometown to Singapore.
Fong missed home-cooked food and could not find authentic cooking in Singapore.
He started a restaurant serving Heng Hwa cuisine from China’s Fujian province.
The original restaurant was a humble coffee shop-style eatery on Kitchener Road, Singapore.
Fong included his favorite childhood dishes on the restaurant’s menu.
- Lor Mee
- Braised Bean Curd with White Cabbage Soup
- Fried Heng Hwa Bee Hoon
- Stir-Fried Yams
- Putian-style Oyster Omelette
- Ah Yuan Fragrant Herbal Chicken
“Putian cuisine is very much like home-cooked food characterised by uncomplicated and wholesome dishes made with the freshest of ingredients.” -Fong Chi Chung
Historical Reference: Vulcan Post
Authentic Heng Hwa Cuisine
Putien cuisine is comforting and fuss-free.
The dishes are famous for their simple preparation and fresh taste.
Putien’s philosophy is to use seasonal vegetables and fresh seafood.
The seafood feature on the menu is Putian’s native clams, seaweed, shrimps, and even abalone!
Simple preparation draws out the goodness of the fresh ingredients.
The aftertaste is light with a fullness that is not heavy.
Our meal began with a few starter dishes.
Putien SS15 Courtyard Specialities
- Braised Pig Intestines
- Deep-Fried Chicken with Garlic, Soup
- Stir-fried Yam
Menu
Putien’s Heng Hwa cuisine emphasizes the artisanal produce and seafood of Putian.
We ordered several exciting items from the menu, which are highly recommended.
Iced Bitter Gourd
We cleanse our palate with this beautiful starter of the 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, and refreshing with a bitter note!
Few of us have tasted bitter gourd this way. So refreshing.
Drunken Cockles
My first exposure to Heng Hwa cuisine was trying a raw cockle!
Putien’s native clams or cockles are a favorite shellfish to the Heng Hwa people.
To keep optimal freshness, the cockles are first immersed in boiling water.
These are immediately plunged into ice water.
The cockles are opened and doused in a wine marinade.
They top these cockles with fresh minced garlic and chilies.
These cockles are fresh and tasty. Photo: Doris Lim
Stir-Fried Yam
Premium “Pinang” yam is used for its light, fluffy texture.
This savory-sweet crisp golden yam cubes dish is a traditional dish.
An absolute favorite of mine!
The “Pinang” yam has a nice powdery soft texture.
Spinach with Salted & Century Egg
The salty-savory notes of the two types of eggs make the rich broth tasty.
The young spinach leaves are 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 creamy gravy is addictive, and we savored each spoonful.
The spinach gravy with salted and century eggs dish is thick and lovely.
Putien Lor Mee (Mee Sua)
The Putian Loh Mee is a must-have reunion feast, for it implies longevity.
This is A must-have for reunion feasts.
The specialty of silken noodles is their tenacity and elasticity.
They make these noodles with different flours, which makes them more elastic.
Traditional food for the locals, the Putian Loh Mee, is a braised dish in rich pork broth.
Putien Loh Mee is braised with pork belly, prawns, clams, oysters, mushrooms, celery, or other types of fresh vegetables.
Mix in their chili sauce, and you are in for a treat.
The Putian Loh Mee is a braised noodle dish that is very flavorful.
Fried Heng Hwa Bee Hoon
The texture of the Putian superfine handmade and sun-dried vermicelli is translucent, silky, and refined.
It is chewy but not brittle.
The white rice noodles have no flavor but easily absorb the milky broth of old hens and pork bones.
The fried bee hoon is flavorful and not oily.
I love the crunchy peanuts and seaweed garnish, which adds a contrasting texture to the noodles.
This is my favorite noodle dish.
We tried both noodle dishes as sometimes diners prefer this to the soup Putien Loh Mee.
The flavorful fried Heng Hwa Bee Hoon is delicious and not oily!
Fried Heng Hwa Bee Hoon
The texture of the Putian superfine handmade and sundried vermicelli is translucent, silky, and delicate.
It is chewy but not brittle.
The white rice noodles have no flavor but easily absorb the milky broth of old hens and pork bones.
The fried bee hoon is flavorful and not oily.
I love the crunchy peanuts and seaweed garnish, which adds a contrasting texture to the noodles.
This is my favorite noodle dish.
We tried both noodle dishes as sometimes diners prefer this to the soup Putien Loh Mee.
Mabel and I with Casey, who bought us dinner that night. Thank you, Casey!
I look forward to tasting the original Kitchener Road Restaurant food, as not all Putien is created equal.
Putien SS15 Courtyard (Asian, Chinese, Seafood)
Lot 1-05, SS15 Courtyard, Jalan SS15/4G, Subang Jaya
Tel: +603–5612-3377
HOURS Daily: 11:00 am – 3:30 pm & 5:30 pm – 10:00 pm
Last Orders: Lunch: 3:00 pm Dinner: 9:30 pm
SPECIALTIES: Braised Pig Intestines, Deep Fried Chicken with Garlic, Soup, Stir-fried Yam
Blog Disclosure: This is a NOT sponsored blog post. All opinions are mine. The writer and friends paid for their meal.
