There aren't many restaurant in Hong Kong that doing Fujian food or shall we say almost to none in Hong Kong that serving a full Fujian cuisine menu. Little stalls in North Point where the Fujian people settled in the early years in Hong Kong only did a couple of home-made snacks doesn't really introduce much of Fujian food as a cuisine. Putien in Lee Theater Plaza, Causeway, brings the nostalgia home cooking from its already well-known chain in Singapore and Malaysia to Hong Kong by introducing the unpretentious cuisine to the local restaurant scene. mylifestylenews went for a tasting......
The PUTIEN brand name has its roots traced to Putian, a beautiful coastal town located in the Fujian province of China. Surrounded by spectacular ocean views and majestic mountains, Putian is blessed with lush pastures and bountiful catches from the sea. Well known for its variety of fresh seafood and home grown vegetation and home raise poultry, PUTIEN dishes are uncomplicated and homely that exudes rich flavours of backcounty and brings to mind corresponding attributes of simplicity and purity. Its humble people offered only their best produce to honour God, ancestors and country. Every precious yam plucked from the earth; every prized yield of seaweed; every tug and pull to produce the world’s best vermicelli; these were heartfelt toils born of modesty and moving sentimentality. Modern Putian cuisine therefore carries the essence of its people from ages past that is unpretentious, simple and pure.
We started with a couple of appetizers or it is rather some cold dishes.
<Seaweed With Mini Shrimps>
From the first harvest, literally translated as “seaweed of the first water” is thought to have the highest nutritional value. Available only in limited quantities, this batch makes up the most premium grade of seaweed. Tossed with mini shrimps for a refreshing start with a hint of sweetness.
<Braised Pig Intestine>
Meticulously handmade with “nine-fold” intestine braised to perfection in a traditional sauce. Quite a tasty dish with a pleasant chewiness when bite. A real home cooked dish that require an experience skill to get this right.
<Braised Bamboo Shoot>
This is another classic Fujian "snack" best accompanied by some alcoholic beverages.
<Ice Bitter Gourd>
A well think sliced bitter gourd presented on the ice to keep its crunchiness. Served chilled and every slice is juicy Dip with honey to find the taste balance from the sweet and bitterness.
<Deep Fried Bamboo Clams>
The presentation looks like some dead cockroaches being deep fried and taste just a dried oyster. It is dry and salty.
<Deep Fried Pig’s Trotters With Salt & Pepper>
Using only 7-inch pig’s trotter and deep fried to a crisp, deep brown, seasoned with salt and pepper that is rich in flavour. The crunchy skin with moderate amount of fat makes this dish stand out by itself. We suggest to have just one piece to yourself to let the taste linger instead of filling your stomach with a couple of more serving.
A savoury-sweet traditional offering of skillfully fried yam cubes with crisp golden exterior and light fluffiness within. Indeed, it is supposed to be done in such a way and yet the yam was rather rock hard and can't feel the fluffiness when bite. The natural sweetness of the yam was completely ruined by the glazed honey/sugar.
<Stewed Yellow Croaker>
This is a real find, the fish is cooked with a small amount of water in claypot (Oriental Casserole ) for just 2 minutes to get the freshest texture of the flesh with ginger and spring onion that creates the simplicity in taste. A $48 fish dish that require cooking attention and with such presentation, the best deal in town.
<PUTIEN Bean Curd Stew>
“September pearls” are beans that are found only in Putian and considered to be a superior ingredient for bean curd. Using these beans and an infusion of over 10 ingredients such as dried scallops, pork, mushroom and eggs, the bean curd is then stewed to a silky smooth texture. Consumption of this dish is also believed to be beneficial to our lungs and complexion. Best go with a bowl of steam rice to balance the entire complexity.
<Fried Heng Hwa Bee Hoon>
This dish is made from old rice milled by hand in Putian. The bee hoon (a refined vermicelli) is translucent, silky, fine, chewy but not brittle. The flavour of the bee hoon comes from the rich, milky stock of pork bones and old hens cooked for hours at heat. Infused with 10 sumptuous ingredients. This dish receive most order by crowd at anytime.
<Yam with Sweet Pumpkin Soup>
A traditional Fujian dessert yet presented in a much fusin way. The natural color of the pumpkin and yam are inviting.
Tried & Tested
Ambience : 3/5
Food : 3.5/5
Service : 3/5
7F Shop A Lee Theatre Plaza
99 Percival Street Causeway Bay
Tel: +852 2111 8080