Bountiful harvest in Putian

With diners paying more attention to what they eat, it has become very common for menus, especially those in high-end restaurants, to list where their ingredients come from.

- Wong Ah Yoke

PUTIAN –

Whether it is scallops from Hokkaido or lamb from the Pyrenees mountains in France, naming the source is both a badge of quality and safety. Some, like the Silver Hill Farm duck from Ireland, even name the ranch.

But few people get the privilege to visit the farms and try their hand at harvesting the produce.

So, when Mr Fong Chi Chung, founder of the Putien restaurant chain, invited me and a group of journalists and social media influencers to visit some farms in Putian city in China's Fujian province in April, I said yes without hesitation.