WHY GO

This award-winning restaurant is the place to satisfy your craving for Fujian-inspired culinary comforts that are big on quality, freshness and heart.

The Putien bean curd with Chinese cabbage soup is a great start to the feast. Served in a big black pot, the comforting broth is nourishing and opens up the appetite at the same time, due to the bits of ginger and lemongrass we found swimming together with the generous amounts of bean curds, Chinese cabbage and strips of pork meat.

Bite-sized and spartan-looking, the stir-fried yam doesn’t look like much, but the magic happens when you bite into it. Crispy on the outside with hints of honey sweetness on its crust giving way to the powdery texture within, this simple dish belies its simplicity and rewards with its yam-my goodness.

For carbs, opt for the Michelin star-winning fried Heng Hwa bee hoon. It is infused with flavour courtesy of a rich stock of pork bones, chicken and ten other ingredients. The generous garnish of prawns, clams, crispy seaweed, vegetables and groundnuts play second fiddle to the hand-milled and sundried vermicelli – every fine strand is fluffy, silky and whole and gives a very rewarding mouthfeel and taste.