Although Tien Court at Copthorne King’s Hotel Singapore has been around for many years since 1989, it is still a hidden gem for dim sum and Teochew and Cantonese classics as many foodies have yet to try their food.
The hotel is located at Havelock Road, nearby the hipster Tiong Bahru cafe area and Great World.
There is a revamped menu at Tien Court, as Master Chef Lui Wing Keung takes the reins.
Award-winning Chef Lui who was originally from Hong Kong, has helped craft a menu of authentic Cantonese cuisine and innovative Teochew signatures.
For the introduction of the new menu, look out for the “Weekly Specials Introductory Promotions” with up to 50% OFF.
Starting with a sumptuous selection of dim sum (available for lunch) from Deep-fried Glutinous Rice Dumpling with Minced Chicken, Steamed Pork and Prawn Dumpling to Steamed Crystal Dumpling with Yam Paste and Pine Nut.
Then indulge in hearty dishes of Cantonese-Teochew flavours including Pomfret Fish with Tomato and Picked Vegetables, Signature Baked Prawn with Fermented Bean and Garlic Teochew-style, Braised Fish Maw and Fresh Prawn with Napa Cabbage, Teochew ‘Puning’ Fermented Bean Chicken, Teochew Sauteed Kurobuta Pork with Szechuan Pepper, to Teochew Poached Crispy Rice with Oysters.
Here are some of the signature dim sum and dishes from Tien Court’s revamped menu helmed by Master Chef Lui Wing Keung:
Deep-fried Glutinous Rice with Minced Chicken ($7 per portion)
That’s cute. This signature dim sum item is delicately crafted in the shape of an adorable chick, presented on a bed of hay and eggshell.
Also known as Ham Sui Gok, this is a type of deep fried dimsum with a semi-sweet glutinous rice flour dough, filled with savoury minced chicken within – so that you can a contrast between the chewy skin and moist fillings.
Teochew Steamed Crystal Dumpling with Dried Shrimp, Preserved Radish and Jicama ($6 per portion)
The Shui Jing Bao got its name from the beautiful translucent look of the dumpling wrappers.
The dumpling comes wrapped with radish, jicama (or yam bean) and dried shrimps, topped with yellow flying fish roe.
Other lunch dim sum items you can get include Steamed Prawn Dumpling ($7), Steamed Crystal Dumpling with Yam Paste and Pine Nut ($6), Steamed Barbecued Pork Bun ($6), Pan-fried Dumpling with Minced Pork and Vegetable ($6), Pan-fried Dumpling with Minced Pork and Vegetable ($6), Baked Egg Tart ($6), and Deep-Fried Prawn Spring Roll with Golden Garlic ($7).
Frozen Marinated Cherry Tomato with Plum ($8 per portion)
A dish of cherry tomatoes contained within another tomato ‘holder’ – with these tomatoes steeped for an entire day in a house special brew of honey and whole salted plums with yuzu.
Pop those into your mouth, and you would find them a refreshing appetiser to start the meal, bursting with tangy summer flavours.
An interesting point to note is that Tien Court is the first Chinese restaurant to repurpose imperfect foods that would otherwise be discarded as part of Greengrocer’s Ugly Vegetable Programme. Therefore, these cherry tomatoes that do not typically fit into the supermarket punnet due to its irregular colour or ‘imperfect’ shapes, can be used to prevent food wastage.
Homemade Beancurd Roll ($16 per portion)
An off-the-menu item of special Homemade Beancurd Roll deep-fried till crisp and light, with a filling of tofu, prawn paste, carrot and water chestnuts.
The rolls are made in-house and shaped by hand by the skillful chefs to lend a more bouncy texture than machine-made ones.
Double-boiled Fish Maw Nourishing Soup ($28 per person)
If you find yourself in need of a collagen treat, get this beauty-booster Double-boiled Fish Maw Nourishing Soup.
The broth is boiled for over 8 hours using chicken collagen and snow fungus to extract the essence and nutrients, then cooked with fish maw, soft tendon, and dried scallops till rich and flavourful.
It is simmered until silky and thick, tantalising your senses with melt-in-your-mouth moments of the ingredients.
Served in a mini-pot to maintain the soup’s temperature, and topped with a crispy springroll which you can dip within.
Signature Braised White Teat Sea Cucumber in Oyster Sauce ($28 per person)
Braised White Teat Sea Cucumber that has a crispy outer layer as it is first deep-fried, contrasted with the gelatinous texture on the inside.
This is topped with a special sauce made with abalone and oysters to be poured over upon serving, to up its rich and luscious factor.
Teochew-style Oyster Omelette ($14 for small, $21 for medium)
One of the best Teochew Oyster Omelette I had of late, with almost pancake-like crispy-crunchy outer layer with a bit of chew.
This is contrasted with the sweet potato flour soft texture, along with plump and fresh oysters.
Deep-fried Oyster Fritter with Garlic and Chilli Powder ($16 for small, $24 for medium)
The golden-batter coating added a lovely crunch to the juicy and soft-velvet oysters.
This is prepared Hong Kong ”feng sha” style so you find loads of fried garlic for added fragrance and bite, and paired with a piquant house-made chilli sauce.
The two oyster dishes can be combined together as presented above – just let the restaurant know when you order.
Stir-fried Pork Shoulder with Chef’s Special Sauce and Matcha ($24 for small, $36 for medium)
Pork shoulder is used for this dish as it has got a bit of fat marbled throughout. The leaner cut of meat is marinated in honey and black vinegar for that flavourful sweet-sour profile.
Before serving, Japanese matcha would be powdered over for that delicate earthy flavour.
Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish ($16 for small, $24 for medium)
One of the quintessential Teochew restaurant dish of Teochew-style fried smooth rice noodles with chye poh and diced kailan for that crunch, complete with wok-hei.
This is further topped with crispy Sakura prawns for added pops of umami.
Homemade Tau Suan with Freshly Grated Orange Peel, Gingko and Fried Dough Fritter ($6 per portion)
Comforting split mung bean dessert of ‘sticky soup’ added with freshly-grated orange peel for that bright and citrusy aftertaste.
Signature Teochew Crispy Noodle ($20 for small, $30 for medium)
Teochew yee mian with a labourious cooking process with the noodles cooked till soft, fried then pan-fried for about 30 minutes to a golden hue on both sides (thus also called ”liang mian huang”).
The interior of the noodles is kept partly soft to provide a pleasant contrast to the exterior.
While the Teochew liang mian huang is typically served with vinegar or sugar, this time-honoured dish is given a twist with a refreshing strawberry vinegar sauce that sits light on the palate.
Tien Court Restaurant
Copthorne King’s Hotel Singapore Level 2, 403 Havelock Road, Singapore 169631
Tel: +65 6318 3193, +65 6318 3198
Opening Hours: 12pm – 2:30pm, 6pm – 10pm (Mon, Wed – Sun), Closed Tues
Island-wide Delivery: bit.ly/TienCourtDelivery
* This entry is brought to you in partnership with Tien Court.