PuTien is now in SS15 Subang Jaya!
I visited this branch twice and I will summed up what I had for each visit in this post.
The tidbits was served once we were seated. The orange pickle tasted like jicama (sengkuang) soaked in orange juice (a little funny to me) while the other was sweet pickle radish. Best of all, the tidbits had no surcharge!
The ginger tea was warm and fragrant while the sweetness was just nice. The ginger taste didn't overpower the whole drink and I thought that people that didn't favour ginger will enjoy this drink as well.
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| Ginger Tea RM4.90 |
If you are a fan of rather spicy chili condiments, PuTien has it for you.
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| Hot Mom Chili |
First Visit
Service to order was pretty fast but it took us a while before the dishes and drinks were served.
They had a wheel of fortune in conjunction with their new opening and customers get to taste one of the dishes on the wheel for free.
Shredded meat with buns was what we got from the wheel of fortune. The meat was flavourful and paired well with the fried mantau. However, it wasn't memorable as the taste and combination were rather common.
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| Shredded meat with buns RM4.90 per bun (order min 2 buns) |
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| They provide gloves for you as well! |
I enjoyed the claypot chicken a lot as the chicken was tender and well marinated while the black fungus managed to absorb all the flavour from the gravy.It went extremely well with the rice.
It was the kind of comfort food that's suitable for you after a long day.
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| Claypot Chicken in Fermented Red Rice Wine- RM 19.90 |
We decided to try out their braised pork tendon with bamboo shot as the combination seems interesting and we hardly come across dishes with bamboo shoot in it.
It wasn't disappointing at all. With the crunchy texture of the bamboo shoot and the nicely braised pork tendon, our table was puffing with supreme stock and soy sauce aroma.
I would highly recommend this dish as it was really pleasant and everything was packed with flavours.
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| Braised Pork Tendon with Bomboo Shoot RM 27.90 |
Even though the bitter gourd didn't looked fancy in the picture, it was very appetizing while braised with supreme stock.It still had a hinge of bitterness to it which I thought most people can accept.
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| Braised Bittergourd RM15.90 |
Fried Heng Hwa Bee Hoon was one of PuTien signature dish. The vermicelli was sundried and milled by hand and it was said to have a translucent silky fine texture after cooking with milky pork and old hens broth.
Maybe I had my expectation too high, but the beehoon was very ordinary with the price they charged.
It tasted like those you whipped up at home for a quick lunch but with a few more toppings on top.
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| Heng Hwa Beehoon RM 18.90 |
Hot yam paste with Ginkgo nuts as the end of our meal. It had a smooth delicate texture, warm and sweet. Prefer a little more ginkgo in it.
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| Hot Yam Paste with Ginkgo Nuts RM 5.90 |
The total bill was RM 117.07 with the rice (RM2 per bowl) and plain water (RM1.50 per glass, not refillable)
The portion was good enough for 3-4 person, the overall dining experience was good except for the rather long waiting time for the food to serve. On the other note,servers ought to be more friendly and polite while serving.
Second visit
We came by on a Monday and it was rather packed during dinner time.
First that came was the crispy pork ribs with water chesnuts. I thought the crunchy water chesnuts had more character in the dish as compared to the pork ribs while it drizzled with sweet and sour sauce, I can still taste the sweetness of the water chesnuts itself.
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| Crispy Pork Ribs with Water Chesnuts |
The deep fried duck with yam had sliced duck meat encrusted with fried yam and paired with PuTien special mushroom dip. The yam was fluffy and on point with adequate duck slices in it, crispy on the outside and soft at the inside. Perfect for those that love yam basket or the dim sim "wu kok".
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| Deep Fried Duck with Yam |
Spinach with salted egg and century egg in supreme stock was the crowd favourite.
The spinach was soft and was burst of flavour after stewing in the rich supreme stock. The mix of century egg and salted elevated this dish to another level. Not your ordinary spinach with supreme stock.
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| Spinach with Salted Egg & Century Egg in Supreme Stock |
Steamed prawns with minced garlic was a slight let down. I would like to applause for the chef's skill of halving the prawns and steaming the prawns till just right with savoury minced garlic. There was this lacked of umami from the prawns as the flesh had no sweetness to it.
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| Steamed Prawns with Minced Garlic |
Lastly, the braised sea bass that took us more than 40 minutes. We were almost finished by then and the server was even thinking of clearing our plates as he thought we were finished with our dinner.After a couple of reminder, our fish was finally here.
It was a smaller portion than I expected. The taste was decent but I thought the chef should braised the sea bass a little while more( since we waited for so long, should be braised for quite some time already right haha) as the gravy was just coating the fish but flavour had yet to infused with the fish.
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| Braised Sea Bass |
I didn't take a look at the price as it slipped my mind on that day but the total bill was RM260+. A huge leap as compared to the first visit as we ordered the seafood dishes. Overall, I enjoyed the dishes from both visit as it was delicate and different as compared to to other chinese fine dining. However, they should revised on their services as it wasn't on par with the image the restaurant portrayed.
