https://nz.trip.com/moments/detail/hong-kong-38-136622607
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Restaurant Quadruple Rewards Promotion Flash Guide

Tseung Kwan O | Putian The restaurant has a comfortable environment and attentive service from the staff. They are currently doing an eel festival. A variety of eel dishes are delicious and characteristic. You must try them! 🔹Puning Bean Sauce Baked Eel The eel is very plump, served hot, baked out the rich aroma of Puning bean sauce and eel aroma, endless aftertaste! 🔹Sand Tea Seafood Pot The portion is plentiful, served hot in a clay pot, lots of seafood ingredients, there are bouncy fresh shrimp, and large Fuzhou balls. The sand tea soup is slightly spicy, and comes with a plate of fried dough sticks. The fried dough sticks are very crispy, and the sand tea soup is especially delicious! 🔹Putian lychee meat The signature dish is litchi meat. The meat is fried to a crisp, sweet and sour and very appetizing. There are also cucumbers, tomatoes, green peppers and whole lychees to accompany the plate. The taste is so refreshing! 🔹Fujian seafood stir-fried noodles The soup is very fresh and sweet, the stir-fried noodles are very juicy, the mouth is smooth, and the variety of seafood ingredients is good! 🔹Mint Loquat Frozen The taste is like ice powder, smoky and sweet, mint and loquat flavors are done just right, cool and delicious! 🔹Jianlin and snow fungus soup The white fungus has a smooth texture, and the lotus seeds are refreshing. The soup is sweet and nourishing, and melts in your mouth. It is perfect for eating in autumn and winter! 🎉In January 0️⃣, we welcome Putian’s 25th anniversary The 25th Anniversary Quadruple Reward will be launched from October 1st to 15th: Prize 1️⃣ will give free hot mom sauce Prize 2️⃣ $25 for [Wong Chun Vinegar Yellow Flower Fish (Example)] * For 4 or less people, you can enjoy the regular offer once *$50 large portion for 5 or more Reward 3️⃣ Members enjoy 2.5x points Prize 4: 75% off for birthdays October 15th* 📍Putian @hkputien Shop F94, 1/F, PopCorn, 9 Tong Chun Street, Tseung Kwan O
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Posted: Oct 6, 2025
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