To retain the best texture and nutrition of the seaweed, we use only 15cm-long top-grade seaweed that is harvested within 30 days after cultivation. Tossed with quality mini shrimps imported from the South China Sea region, every mouthful of this starter is a delightful and refreshing experience.

Specifically using only 7-inch pig's trotter from Australia, each trotter then goes through a 12-hour-long culinary method before being served. Sink your teeth into the crunchy skin as it gives way to tantalizing treat of collagen.

Using only the middle and best portion of the premium yam, these yam cubes are then skilfully fried to make up a savoury-sweet traditional offering with crisp golden exterior and light fluffiness within.

12 inch-long intestines are meticulously chosen and tirelessly washed, looped, cooked, extended, selected and braised to perfection with our 12 spices house sauce. This intricate and complex method ensures that every bite of our '9 fold' intestines gives you that springy texture that you love.

Savour the sweetness of live prawns, with the light fragrance of nourishing chinese herbs such as angelica root and chinese wolfberries infused in chinese wine.

Homemade bean curd and chinese cabbage, flavoured with Putian seasonal clams, dried shrimps and dried scallops in a light, tasty broth.

Using Live Seabass, the fish is deboned, leaving its fillet still attached to the tail, the fillet is then cut in a cross pattern. Deep fried till golden brown, crispy on the outside and tender on the inside; the addition of its tangy and sweet gravy further enhances the flavour of this dish.

The soft and tender chinese spinach is first stir-fried on high heat for flavor, then stewed in rich supreme-stock mix of century egg and salted egg to give it a burst of flavour.

PUTIEN Heng Hwa Bee Hoon is the only sundried vermicelli milled by hand in Putian. Unlike machine dried bee hoon, drying manually under the sun at the crack of dawn ensures that the bee hoon is translucent, silky, fine, chewy but not brittle. The rich, milky stock of pork bones and old hens cooked for hours and infused with 10 sumptuous ingredients add to the flavour of the bee hoon. Definitely one of our crowd favourites.