莆田 (Putien): Interesting Hing Wa cuisine

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Guest writer: Chewy Charles

Since young, I am inquisitive by nature and have always been actively searching for answers to my numerous questions. Recently, Charlene’s parents took us to Putien at Parkway Parade for dinner. When we reached the entrance of the restaurant, the two chinese characters 莆田 caught my attention and got me into thinking. “what is 莆田?” and “how did it get its name?” I did a fast search using Wikipedia on my reliable iPhone and the answers that I wanted appeared on the 3.5 inch screen. 莆田 is a place in Fujian Province. It has an area of about 4000 square kilometres and a population of roughly 3 million people. How it got its name was more interesting. It was said that Lao Tzu was making an elixir in heaven when an explosion occurred. The elixir fell into the sea and burnt the Oxes of the Earth. As a result, Earth plates moved and a piece of land rose from the sea. People initially called it Floating Field, 浮田. However, there were some mistakes in official documents and its name was modified further to its current name, 莆田.

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Oops! I think I digressed quite a bit! :X 咸猪手您有听过、但是您有吃过咸猪手吗?The first dish that we had were super sinful in my opinion yet heavenly! The Deep Fried Pig’s Trotter with Pepper ($15.20) has a slightly salty and peppery taste. Contrary to what we had expected, the meat was not very oily and fatty. In fact, it was very tender and soft to the bite. Putien provides plastic gloves for patrons to wear in order to eat them using their hands.

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Next in line was the Deep Fried Duck with Yam ($15). The duck meat was covered by a layer of yam and then deep-fried. The overall dish was a little moist and complemented well with the taste of yam.

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After 2 dishes of meat and more to come later, it’s good that we ordered the Spinach with Egg in Supreme Stock ($12). It is quite an interesting dish because there are both salted eggs and century eggs which went very well with the richness of the gravy. The spinach was soft and the consistency of the gravy was just right.

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The Deep Fried Squirrel Fish with Gravy ($32) which is quite popular and is also available at City Square Putien ala carte buffet. The fried fish was served with sweet and sour gravy. It was crispy but not overly deep fried. The fish was also very fresh. 赞不觉口!

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Personally I do not like meat items that are sweet apart from sweet sour pork. I just feel that their tastes do not complement each other. However, it is worth mentioning is that the Honey Glazed Pork Ribs ($15) was cooked till tender. Although sweet, this dish might appeal to some.

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We were told that the Fried “Hing Wa” Beehoon ($12) is Putien’s signature dish and we just had to order it. The texture of the beehoon was extremely thin and refined. However, it was very dry.

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We were told that we had to wait for 20mins before they could serve us this dish. However I believed that 好的东西是值得等待的。The Sweet Potato Balls ($8) as its name suggests, are sweet potato balls that are fried. Well I should say that they didn’t disappoint our taste buds as they were very tasty. Beneath the crispy crust was the hot, soft and mashy potato filling. For people who do not have a really sweet tooth, the sweet potato balls are highly recommended.

This is one of the most filling meals I have ever had in my life and I would say that it is quite a fulfilling experience. I would like to thank Charlene and her parents for bringing me to Putien for dinner.

Putien Restaurant
80 Marine Parade Road
#02-13/13A Parkway Parade
Tel: +65 6345 6358

Opening Hours
Mon to Sun
Lunch 11.30am – 3pm (Last order 2.30pm)
Dinner 5.30pm – 10pm (Last order 9.30pm)

Royal China: For Dim Sum Lovers

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Hello! My name is Zhi Hao and for those who have a tough time remembering chinese names, you can call me Charles too. Wonder how I got the name Charles? Just say Zhi Hao in an accelerando manner and you will know why. :p This is my first attempt to blog on behalf of Charlene. Actually all along I had the intention to do so but I was worried that I may not be up to it. After much encouragement from Charlene, I have decided to do so and to experience Charlene’s hobby – to take photos and blog about food.

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Why did we go to Royal China? On my birthday, Charlene planned the itinerary of the day and Royal China was our first stop. I have to say that the interior of the restaurant was very well done. Personally, I felt that the place is like the dining room of a castle with tables and chairs neatly arranged in rows. The colour of the pillars was Charlene’s favourite colour – light blue.

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After so much talk, lets get down to the food. The BBQ Pork Puff ($4) is barbecued pork in a baked flaky pastry. The flaky crust is soft and the pork in it is sweet, juicy and tasty. I feel that it tasted much better than its steamed bun counterpart, the char siew bao.

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If you love egg tarts with soft crust, then you will definitely not give the Egg Custard Tarts ($3.60) at Royal China a miss. The egg custard was not too sweet and along with the pastry crust, it is like a marriage in heaven. I love them and this is one dimsum that I will not give a miss.

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Har Gau is definitely one of the best dimsum ever created. When it comes to Har Gau, I have very high expectations of them. The skin must be firm enough so that it is able to hold the prawn within it when i pick it up with my chopsticks and does not tear easily. The prawn filling should also give a crunchy feel when I bite on it. Happily for me, the Prawn Dumplings ($4.80 for 4 pc) at Royal China satisfied these 2 conditions and we did not take long to finish them.

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The Taro Roll with Scallop ($4.80 for 3 pc) which is fried yam tart, resembles the 佛钵飘香 (Fo Bo Piao Xiang) that is served at local zi char stalls. The only difference is that the former is much smaller than the latter. I like the crispiness of the yam crust, together with the taste of the boiled scallops. It is an innovative creation and its taste is good too.

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I have only eaten Chicken Claw ($3.60) once, and it was a few months ago. Charlene had dared me to try food that I have never tried before. Basically Feng Jua is braised chicken feet with chilli. It has a lot of small bones and is very difficult to eat for first timers. The meat was juicy and quite spicy. Overall, I think it is quite good.

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Charlene and I wanted to order the conventional steamed Chee Cheong Fun until we saw the XO Chee Cheong Fun ($6.80) on the menu. We were both curious and we wanted to know how it tasted and hence we ordered it. The beansprouts did not have any pungent smell and the thickness of the Chee Cheong Fun was just nice. The XO sauce was infused into the Chee Cheong Fun and added to its taste.

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Thank you Charlene for bringing me to Royal China to celebrate my birthday! We had this for our brunch at about 2pm. We did not order a lot as Charlene had made plans for dinner but I certainly had a good meal. All I have to say is that it was all worth the money spent and I would strongly recommend a return to try other dimsums. That will be the end of my post! Thank you for reading this and I hope to be her guest writer in future 🙂

Additional note by Charlene: Thanks for your birthday treat! Hahaha!

Royal China
1 Beach Road
Raffles Hotel 03-09
Tel: +65 6338 3363

Opening Hours:
Mon to Sat
12pm – 3pm (Lunch)
6pm – 10.30pm (Dinner)
Sun and PH
11am – 3pm (Lunch)
6pm – 10.30pm (Dinner, only Sunday)