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2010-12-25
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I’m a noob when it comes to Chinese cuisine. Teochew, Cantonese, Sichuan, Hokkien etc, I simply lump them all under the category of “Chinese food”. Now there’s Hing Wa thrown into the mix, a cuisine I’ve frankly never heard of. Until Pu Tien comes into the picture, that is. I’ve heard many good stuff about this rapidly expanding chain of restaurants and finally had a chance to try it for myself with the loved ones for company~I fell in love with this humble dish in Shanghai when I had it for the
I fell in love with this humble dish in Shanghai when I had it for the first time. Pu Tien’s version of spinach with salted egg and century egg ($12.90++) is superb, all thanks to the sweet and flavourful supreme stock!
The stir-fried yam ($10.90++) is what made me interested to visit Pu Tien. Coated with a sweet sticky glaze, crispy on the outside and soft on the inside, these little cubes of carbs didn’t disappoint! So addictive that I pretty much finished this whole dish on my own, haha.
Another star dish of the night for us was the homemade beancurd ($8.90++) which had an incredibly smooth and silky texture. So simple, yet so good.
I went “I want that” when I saw the claypot sea cucumber with chestnuts ($35.90++) on the menu cuz I love both sea cucumber and chestnuts! Sadly, there’s only 2 or 3 chestnuts in the claypot (as though thrown in as an afterthought) but the sea cucumber was great. Firm, gelatinous and not too rubbery-tough-to-chew~
All of us enjoyed our meal here very much, yours truly surprisingly included. The dishes we had were better than decent and the food wasn’t heavy in sodium, which is important to me since I like to eat them “bare” without rice as accompaniment. First it was Restaurant Ten; now it’s Pu Tien… My appreciation of Chinese cuisine is slowly increasing, yay!
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