PUTIEN’s commitment to quality extends to their selection of Japanese eels. These eels are fed only wild cod fish meal, ensuring premium-grade flavour. With a focus on meaty eels, they opt for those weighing 600g-800g and measuring 70cm, striking the perfect balance between meat and fat. From the fish farm to the restaurant table, a meticulous cold chain process guarantees the eels arrive alive, meeting PUTIEN’s exacting standards. Expert chefs then skillfully prepare the eels, briefly boiling them for 10 seconds before slicing them to perfection.

 

This year, PUTIEN offers a tantalizing Eel Festival menu featuring five seasonal dishes, all priced at $38.80++ and $46.80++. Delight in the simplicity of Fresh Eel Cooked in Spring Water, where the eel’s natural freshness shines in a crystal-clear spring bath with goji berries and ginger. Or dare to savour the boldness of the Spicy Pan-fried Eel, a delightful new addition with a mild kick. Dive into tradition with Eel in Fujian Red Fermented Red Rice Wine, a crispy sensation steeped in fragrant wine lees. The umami-rich Steamed Eel in Garlic and Soy Bean Sauce pairs perfectly with fragrant white rice, while the chef’s recommendation, Baked Eel with Puning Bean Sauce, promises a savoury adventure with aromatic garlic and rich fermented bean paste.