Classics from the original 2000 menu return exclusively to PUTIEN Kitchener Road, alongside new dishes across all outlets and seasonal highlights featuring first-harvest seaweed.
PUTIEN celebrates its 26th anniversary with returning favourites from its original 2000 menu, new dishes and seasonal Fujian specialities. From Sweet & Sour Century Egg to Tong’an Pan-fried Crab and freshly harvested seaweed, the selection brings together the restaurant’s beginnings and its continued exploration of Fujian cooking.
The returning classics, retired in the early 2010s and new dishes, are available exclusively at PUTIEN Kitchener Road.
For founder and Putian native Fong Chi Chung, affectionately known as Uncle Fong, the anniversary traces a journey that began at Kitchener Road in 2000. Missing the flavours of his hometown, he opened the first PUTIEN restaurant to serve the food he grew up with. Twenty-six years later, Fujian flavours and fresh ingredients remain at the heart of its menu.
On selected days in October, diners may also catch Uncle Fong in action as “Outlet Manager” at the original restaurant, taking orders, recommending dishes and welcoming guests where it all began.
Returning Classics from the Original 2000 Menu
For its 26th anniversary, PUTIEN is bringing back dishes and preparations from its original 2000 menu that were retired in the early 2010s. Available exclusively at Kitchener Road, where the brand began, the selection invites longtime diners to revisit familiar flavours and younger guests to discover a taste of PUTIEN’s earliest days.
Among them is Sweet & Sour Century Egg ($8), featuring century egg wedges coated in batter and deep-fried until crisp, before being tossed in PUTIEN’s tangy house-made sweet-and-sour sauce.
For Herbal Prawn ($22), the anniversary revives the original sharing format, with prawns, Chinese herbs and Chinese wine served in a custom bamboo vessel instead of individual portions.
PUTIEN Oyster Omelette ($17) returns in its original preparation with eggs, small oysters and sweet potato starch, revisiting the version that preceded PUTIEN’s egg-free rendition.
Also returning are Stir-fried Mustard Greens with Baby Shrimp, a home-style dish pairing leafy greens with the savoury depth of seafood, and Stir-fried Nian Gao Rice Cakes. Completing the selection is Claypot Yellow Croaker Rice, brought back following a diner’s request on Facebook.
Favourites Since Day One
While some dishes return specially for the anniversary, others have remained on PUTIEN’s menu since its first restaurant opened in 2000. These longstanding favourites continue to introduce new generations of diners to the flavours that started it all.
Drunken Cockles ($12) are briefly blanched, cooled and served chilled on the half shell, retaining their tender, juicy texture. Freshly minced garlic, red chillies and a lightly sweet rice wine marinade complete the dish.
PUTIEN Sweet & Sour Pork with Lychees (from $17) pairs crisp, tender pork shoulder with the sweetness of lychees. Another familiar favourite, Shredded Pork with Sesame Bun ($12 for two pieces), brings together tender shredded pork and sweet onions, tucked into handmade golden sesame buns.
For Stir-fried Yam (from $15), PUTIEN selects only the tender centre of Binlang yam to create a savoury-sweet dish with a caramelised golden exterior and a light, creamy centre.
The original line-up also includes Iced Bittergourd, Fujian Seafood Lor Mee, now served in a claypot, Fried Heng Hwa Bee Hoon, Mazu Mee Sua and the lesser-known PUTIEN ‘Ca Fen’, a combination of noodles in a savoury broth.
Seasonal Ingredients and Fujian Specialities
Seasonal produce and regional ingredients shape PUTIEN’s cooking, introducing diners in Singapore to lesser-known Fujian specialities.
Freshly harvested this October and flown to Singapore, first-harvest seaweed features in Seaweed and Mini Shrimp Dressed with Sauce ($8) and Seaweed with Crab Meat Soup (from $18). Hand-picked during a 15-day harvest window and sun-dried for 48 hours, the seaweed lends natural sweetness and umami to both dishes. Its seasonal arrival also marks the return of the soup, available exclusively at PUTIEN Kitchener Road.
Ginger Olives ($5), previously served at the request of regulars, now officially join the menu. This traditional Putian appetiser balances sweet, sour and mildly spicy flavours with the warmth of ginger.
Another regional speciality is Fujian “Tusun” Jelly ($9), made by simmering marine worms to release their natural gelatin, then allowing the broth to set. Served with savoury, sweet and sour flavours, the jelly has a silky texture with a slight crunch. PUTIEN’s version includes octopus, adding a firm bite to contrast with the delicate jelly.
New Dishes at PUTIEN
Beyond re-discovering favourites from the past, PUTIEN also introduces new dishes rooted in Fujian flavours and culinary traditions exclusively available at Kitchener Road.
Tong’an Pan-fried Crab ($38 per crab) is a traditional Minnan dish from the Tong’an district of Xiamen. Fresh mud crabs are halved and placed flesh-side down in a hot wok, then slowly pan-fried with sliced ginger, black sesame oil and Fujian rice wine to bring out their natural sweetness.
Di Lu Muscovy Duck in Natural Essence (from $29) uses a traditional steaming technique with no added water. The duck’s juices collect drop by drop, forming a rich, concentrated essence.
Completing the new additions is Stir-fried Sotong ($19), featuring tender, scored squid quickly tossed with garlic, ginger and vegetables in a light savoury sauce, finished with a splash of Shaoxing wine.
Looking to the Next Generation
As PUTIEN marks 26 years, it is also refreshing its brand identity to appeal to a new generation while preserving the flavours and hospitality familiar to longstanding customers.
Value remains part of that approach. For the past two years, PUTIEN has absorbed GST and waived service charge at its regular restaurants, maintaining this commitment alongside the continued development of its menu.
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