Putien @ Great World - The Return of the International Putien Eel Festival

For the second year running, Putien brings back its International Eel Festival to all its 14 Putien restaurants in Singapore, including the newest outlet at Great World. The festival runs from 1 August till 31 October 2020, the harvesting season which yields the juiciest eels sourced from Shunde, Guangdong – the “Hometown of Eels in China”. Featured this year are three classic eel dishes, with 2 new additions this year.

Baked Eel Dressed in Garlic & Puning Bean Sauce 3.8/5

One of the new creations is Baked Eel Dressed in Garlic & Puning Bean Sauce ($39.90). The eel was lightly coated with fermented bean paste sauce, and the taste of its savoury and sweetened fats and plump meat was similar to that of eels prepared with Japanese tare sauce. The skin of the eel crisped up a little in the heat, which made every bite of the plump eel even more delectable. The shallots and garlic cloves, after inheriting all the goodness from the sauce and fats from the eel, became little gems of flavours not to be wasted as mere garnishes.

Eel Cooked in Natural Spring Water 4.5/5

One of the classics which I feel is a must-try is The Eel Cooked in Natural Spring Water ($39.90). The eel is first seasoned simply with ginger, goji berries and salt, and then prepared right upon serving. After placing the sliced eel, goji berries and ginger into a special ceramic pot, in goes natural spring water, then left to simmer for 10 minutes. I was really surprised by the soup. There weren't much ingredients or condiments that went into the spring water, but the eel itself had provided much depth of flavour and body to the resulting soup.

Starter Platter 3.5/5

Putien serves up interesting cold starters too. An excellent option to go for is the Starters Platter ($18.90), which allows you to try all four well-known small dishes - Cold Pork Trotters Jelly, Braised Homemade Beancurd, Seaweed and Mini Shrimps with sauce and Braised Pig Intestine. My favourite is the Seaweed and Mini Shrimps with sauce, not just for its taste, but for its nutrition as well! I learnt that this is made using the first batch of fully grown seaweed harvested every year within 30 days after cultivation, which has the best texture and nutrition of the seaweed.

Sweet & Sour Pork with Lychees 4/5

One of the most known dishes from Putien is this Sweet & Sour Pork with Lychees (from $14.90). I have had it a few times before and this time round I thought it tasted even better with juicier meats.

Braised Luffa with Convoy 4/5

I enjoyed this Braised Luffa with Convoy ($13.90) a lot. It was very lightly seasoned, which allowed its delicate flavours and sweetness to come through. It's a very homely dish that one can go back to again and again.

Lor Mee 4/5

PUTIEN Fujian Lor Mee (from $10.90) is one of the staples among the regulars. Braised in pork broth, the Putien noodles had a nice bite to it, and I appreciate how the accompanying ingredients such as the pork belly, prawn and clam add to the texture of the dish.

Lotus Seed with White Fungus Soup 3.5/5

Ending our meal is a bowl of Lotus Seed with White Fungus Soup ($5.90). It was light and refreshing, but I feel the white fungus can be slightly more substantial.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Putien
Great World
1 Kim Seng Promenade
#02-149/151
Singapore 237994
Tel: +65 62355079
Facebook 
Website 
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Great World MRT station. Take Exit 2. Walk to destination. Journey time about 5 minutes. [Map]

Chef Kang's Kitchen @ Mackenzie Road - The Newly Awarded Michelin 1 Star Restaurant For 2017

With the release of the Michelin Guide Singapore 2017, one of the newly awarded 1 Star restaurants is Chef Kang's Kitchen at Mackenzie Road. We were quite lucky to get a table at the restaurant which only has 4 tables. I heard the waiting list is a up to 2 months if you want to savour Chef Kang's cooking.

Marble Goby Soup 4.8/5

Our lunch started with the Marble Goby Soup ($98 small). Chef Kang shared with us that the soup base is prepared a day in advance, using chicken feet, old hen and fish bones, boiling it over slow fire. The soup was creamy, sweet and refreshing, with a lot of depth. I noticed a special ingredient in the soup which is Taiwan olive, giving the soup a zesty touch like sour plum. This is definitely a must order here.

Pork Ribs with Portuguese Sauce 4/5

The next dish we tried is the Pork Ribs with Portuguese Sauce ($28). The pork ribs were chunky and succulent. The Portuguese sauce is rather unique which is something new for my palate to register. The sauce is prepared from a vegetable stock base whereby corns, mushroom, garlic, onion, curry powder, butter and cheese were added, for a creamy consistency.

Prawn Paste Chicken Wings 4.5/5

I received mixed review of the Prawn Paste Chicken Wings ($24). We were advised by our common friend to skip this dish. However we still end up ordering it to taste it for ourselves. Surprisingly we love it. It is obvious that it did not have that thick batter and strong prawn paste flavour. The version at Chef Kang's kitchen is more subtle and has a hint of bitter charred flavour. The batter also felt more airy and biscuity. Chef Kang shared with us that he used the technique of "slapping" the batter onto the wings instead of coating them, which differentiate the texture.

Braised Angie Luffa with Egg White 4/5

A simply dish it may seen but the Braised Angie Luffa with Egg White ($28) is not easy to get it right. The angie luffa if not done right will be mushy but this has a good crunch to it. However I thought the egg white was a bit overcooked, almost scrambled egg like texture already. I recommend adding a bit of the black vinegar to the egg white for an accentuated enjoyment.

Simmered Rice Noodles in Superior Stock 4.2/5

We actually wanted to try the braised fried noodles with pork crisp but it was not available. Hence we changed our order to the Simmered Rice Noodles in Superior Stock ($25). It was a great choice and we all enjoyed it. The rice noodles braised in seafood and chicken stock is a good slurping goodness, perfumed by the crispy pork lard.

Ice Cream in Coconut 4.5/5

If you are a fan of coconut, then you should not miss the Ice Cream in Coconut ($9.80). Served in the husk, there are coconut ice cream, coconut jelly and the coconut flesh. Coconut in three ways.

Many people has commented that its not worth eating at Chef Kang's kitchen because it is very expensive for zichar food. I agree with the pricing but we need to recognise this is a private kitchen. Chef Kang cooks every dish himself. In fact he has given refinement to the dishes.


Chef Kang's Kitchen
25 Mackenzie Road
Singapore 228681
Tel: +65 62386263
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 545pm - 10pm

Direction: 
1) Alight at Little India MRT station. Take Exit A. Turn right and cut through the carpark. Walk to destination. Journey time about 5 minutes. [Map]

Joyden Canton @ Shaw House - Opening Its Second Outlet In The Heart of Orchard Road

Joyden Concepts has finally set foot into Orchard Road with the opening of its second Joyden Canton outlet at Shaw House. The Orchard outlet will delight diners with its Cantonese cuisine from the Guangdong province with a new and expanded menu that encompasses both traditional and contemporary dishes.

Daliang Pan-Fried Stuffed Lotus Root 4.2/5

Taking inspiration from the popular treat in Shunde, Guangdong is the Daliang Pan-Fried Stuffed Lotus Root ($9). A mixture of minced pork, finely chopped shiitake mushrooms, water chestnuts and cilantro is sandwiched between 2 slices of lotus root. It is then given a light coat of egg and flour, deep fried to golden brown. Best eaten at room temperature, this interpretation was crispy, crunchy and most important packed with beautiful flavours.

Black Bean, Black-Eyed Pea, and Peanut with Pig Tail Soup $8

Cantonese cuisine is known for the soup and one must not visit Joyden Canton without trying their double boiled soup. Each bowl of the soup is encased in a wax paper and double boiled for no less than 4 hours. We had the nourishing Black Bean, Black-Eyed Pea, and Peanut with Pig Tail Soup ($8) which is good for blood circulation and wellness. I like the addition of longan and aged tangerine peel, giving it a subtle natural sweet finishing.

Pan-Seared Pork Chops with Homemade Dang-Gui Barbeque Sauce 3/5

An acquire tasting dish is the Pan-Seared Pork Chops with Homemade Dang-Gui Barbeque Sauce ($19). Using pork shoulder slices, it is cooked to a nice tender bite. Unfortunately I dislike the bitter taste of the dang-gui (angelica root). I felt that it throws the sweet barbeque sauce off.

Steamed Cod Fish with Hua-Diao and Homemade Ginger Sauce 3.5/5

A homely tasting dish is the Steamed Cod Fish with Hua-Diao and Homemade Ginger Sauce ($32). The huge piece of cod fish is topped with a homemade paste of grated old and young ginger, fresh herbs and hua-diao wine. It is then steamed to a nice tender texture. I enjoyed how the ginger paste complemented the rich and oily fish but I would the stronger use of the Chinese rice wine.

Twice-Baked Golden Egg Gratin with Caramelised You Tiao 4.5/5

The highlight at Joyden Canton has to go to the Twice-Baked Golden Egg Gratin with Caramelised You Tiao ($18). I was told that the original version of the dish uses fish intestines but Joyden Canton has replaced it with thin slivers of crunchy jelly fish. This is then combined with vermicelli, mandarin peel and minced olives whereby a egg mixture is poured on and baked. It is then topped with a blanket of you tiao for a crispy finishing.

Almond and Salted Egg Prawns with Lemon Sauce 2.8/5

I was looking forward to sink my teeth into the Almond and Salted Egg Prawns with Lemon Sauce ($21) which is beautifully coated in toasted almond flakes, deep fried to golden brown. The fresh tiger prawn is enveloped in a homemade paste of prawns, salted egg yolk, cilantro and water chestnuts. While it is creative, the execution was on the dry side. I also could not taste the salted egg yolk and the sweetness of the prawn, masked by the nutty almond.

Braised Luffa Gourd with Poached Egg White in Conpoy Sauce 4/5

For something light but yet tasty is the Braised Luffa Gourd with Poached Egg White in Conpoy Sauce ($17). The luffa gourd is skinned, de-seeded and thinly sliced. It is then blanched in superior stock for a delectable enjoyment of the texture. This is served with silky poached egg white wok-tossed with a light conpoy sauce.

"Hak Gam" Olive Fried Rice with Minced Pork and Prawn 4.5/5

The plate of black gold is not to be missed. The "Hak Gam" Olive Fried Rice with Minced Pork and Prawn ($18) uses the premium Meizhou olives for its fragrant and robust flavour. Consists of minced olive, chye poh, minced pork and prawns, it is wok fried in superior dark soya sauce for an aromatic finishing with carameliezd char, crowned with pork floss over the rice.

Once again Joyden Canton has not disappoint me. Taking inspiration from the Guangdong province, I could taste the effort and creativity behind the new and expanded menu. Take for example the Twice-Baked Golden Egg Gratin with Caramelised You Tiao, Daliang Pan-Fried Stuffed Lotus Root and many more, which you probably has not seen in other restaurants yet.

Note: This is an invited tasting.


Joyden Canton
Shaw House
350 Orchard Road
#04-00
Singapore 238868
Tel: +65 69083833
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 1130am - 930pm
Sat-Sun & PH: 11am - 930pm
Dim Sum
Daily: 1130am - 430pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Take the underpass and walk to Shaw House. Journey time about 5 minutes. [Map]