Heng Hua cuisine may be unknown to some of the younger folks, but it is fast gaining popularity here. Originated from the Fuijian province in China, it prides itself on serving light-tasting and non-spicy food, and will definitely suit those with lighter palates. The Chief Chef here lets in on their secret formula: to whip up dishes with a touch of mum's cooking, to recreate the vibe of home-cooked dishes.

Located along Kitchener Road, parking may be a slight hassle due to the lack of parking slots. But rest assured as Pu Tien offers free valet parking services to ensure that you can dine with your mind at ease.

• The Vibe
  Pu Tien's interior has a contemporary Chinese design, complete with lantern-like lights and Zen-like furnishing. The walls are adorned with Chinese calligraphy and pictures taken by the owner with celebrities and even ministers! The setting has a very Chinese feel interspersed with Zen-like furnishing that gives it a contemporary vibe.
• The Food
  The Iced Bitter Gourd ($3); it is one of the star appetizers here. The bitter gourd is freshly chopped into thin slices with honey as dip. It is refreshingly light and the manager revealed that it was due to the chef's well-honed chopping skills that made the sliced bitter gourd so crunchy.

  Fancy a hamburger-like dish? The Shredded Meat with Bun ($2.50) replicates a hamburger – just place the meat in between the bun and chomp on it. The shredded pork was stir-fried with onions in black sauce, which brought out the savoury taste of the pork, to complement the sweetness of the onions. The buns were coated with sesame seeds and incredibly soft. Indeed, it brought a new revelation that the Chinese version of burger may be better than their western counterparts.

  For the main course, the Bamboo Herbal Prawn ($18 for small, $25 for large) is the signature dish at Pu Tien. Fresh prawns, cooked with herbal wine and the chef's secret herbs in stock, and you get a really wicked concoction. The prawns were fresh and succulent; the soup was light with a hint of herbal taste. The herbs did not overpower the soup, as the sweetness of the prawns was evident in the soup too.

  The Baked Bamboo Clam served on Hot Plate ($18 for small, $25 for large) is one of the crowd pleasers at Pu Tien. The bamboo clams are freshly flown in from China to ensure its freshness and authenticity. The bamboo clams were baked on a hotplate with salt and Sichuan peppercorns. It is definitely a dish not to be missed, as the key here is to taste the natural sweetness of the bamboo clams.

  The Fried ‘Hing Hwa' Bee Hoon ($4 for small, $8 for medium, $12 for large) is definitely a crowd pleaser with the chorus of approvals from around the table. The vermicelli is fried with fresh seafood like clams and prawns, topped with seaweed and peanuts. The star of the dish is the vermicelli, which is so fine that the manager claimed that it is finer than hair! While this dish has spawned copycats at other restaurants, Pu Tien's version remains the best in town as they import their vermicelli from China to ensure its high quality.

• The Service
  The staff is friendly and amicable. The manager, Andy, is hospitable and often recommends the signature dishes to first timers. Do not hesitate to approach for recommendations as they do have new dishes created each time for festive seasons or special occasions.

The SD Food Advisor's take on Pu Tien Restaurant

Established since 2000, Pu Tien has been wowing customers with its unique brand of Heng Hua cuisine and has earned rave reviews by The Straits Times and other newspapers. Pu Tien Restaurant is a place where you would really want to bring your family to. The setting is ideal for family gatherings to enjoy Chinese cuisine with a touch of mum's cooking.