Seasoned Fresh Eels Dishes by PUTIEN Gurney Paragon, Malaysia

PUTIEN restaurant Malaysia definitely has taken eels dishes into a greater height during the recent Eel Festival. As one of the complicated ingredient that requires proficient skills to handle, PUTIEN has introduced a new way to let you enjoy eels at its freshest, most delicate flavour and texture, simply by cooking the fresh live eels in spring water right in front of you.

Apart from that, if you prefer other methods of preparation, PUTIEN also offer the fresh eels in other way such as:

Baked Eel with Puning Bean Sauce
Eel in Fujian Fermented Red Rice Wine
Steamed Eel in Garlic and Soy Bean Sauce
Spicy Pan Fried Eel

Thanks to PUTIEN for hosting

We were caught by surprised when the restaurant crew told us the Fresh Eel Cooked in Spring Water will be prepared right in front of us.

The fresh eels, air-flown to Malaysia will be prepared in the kitchen and taken to right in front of you to be cooked for 10 minutes along with spring water, slices of ginger and goji berries only. By doing so, it preserves the most pristine flavour of the eels, allowing you to savour these sea creatures plump texture and its distinctive natural sweet taste.

This marked the first times we were trying eels in such a way and the flavour were mesmerizing. The soup itself also offer a clear and sweet flavour.

Another eel dish we tried was Baked Eel with Puning Bean Sauce. We enjoyed much when this dish is served piping hot right in front of us, with smoke fuming from the pot. This is a more savoury and flavourful dish to enjoy.

Apart from that, we also enjoyed a series of Fujian delicacies in Putien restaurant. Among them were Drunken Squid, Seaweed with Mini Shrimp Dressed with Sauce, Homemade Bean Curds, Cereal Prawn, Chicken in Fermented Rice Wine, Deep Fried Pork Trotters with Salt & Pepper, PUTIEN Sweet & Sour Pork and more.

All the dishes here were never disappointing. We always enjoyed the dishes here because it allows us to enjoy the flavour of the ingredients well.