Tien Court: Serving authentic Teochew dishes & handcrafted dim sum since 1989
Singapore may be developing at a rapid pace on the outside, but within the cosy confines of Copthorne King’s Hotel Singapore, Tien Court exists in a time warp where the clock barely ticks.
Retaining its heritage oriental decor since 1989, this 35-year-old restaurant still evokes a nostalgic trip back to my childhood in the early 90s.
Besides specialising in modern Teochew cuisine, it also offers a range of delicious handcrafted dim sum (available daily for lunch only in limited quantities). A must-order is the signature deep-fried Glutinous Rice Dumpling with Minced Chicken.
You might be wondering, who’s the brawn in the kitchen? Well, its helmed by none other than the award-winning Master Chef Lui, born and bred in Hong Kong. With 32 years of experience under his belt, he refreshed the menu offerings with true-blue Teochew dishes that he learnt from his father when he entered Tien Court in 2021.
From now till 30 Sep 2024, indulge in a complimentary Claypot Lobster with Vermicelli for lunch or dinner with a minimum spend of S$250++ after discount.
What I tried at Tien Court
We started off with one of Master Chef Lui’s specialities, the Signature Braised White Teat Sea Cucumber in Oyster Sauce (S$32 per pax). I’ve always regarded this ingredient with its gelatinous texture as bland and forgettable. But even without the gravy, its appearance reminded me of crackling crispy skin coming from roasted pork belly.
I proceeded to slather the oyster sauce over it without wasting a single drop, transforming it into a gleaming pool of golden-brown magnificence. A pair of charred leeks and steamed broccoli completed this masterpiece.
My piece of sea cucumber sliced effortlessly with my fork and knife, revealing its ivory translucent flesh. A smoky charred flavour seduced my taste buds as my teeth sank into its melt-in-your-mouth texture. Why can’t all sea cucumbers be done this way?
The velvety oyster glaze was savoury and the perfect accompaniment to this excellent first dish— what a fantastic start!
We then moved on to the Double-boiled Fish Maw Nourishing Soup (S$28 per pax). The thick yellow broth was topped with strips of cordyceps mushroom, then garnished with a fried roll-up spring roll skin.
Our jaws nearly dropped to the floor upon seeing the sheer size of the fish maw. It was a gigantic piece of pure indulgence with a slightly crunchy mouthfeel. The collagen-rich broth was addictively creamy and robust, making it tough to stop at just a couple of mouthfuls.
The Teochew-style Chilled Yellow Roe Crab (S$15 per 100g) was simply presented with chopped crab, an assortment of micro greens, and edible flower petals.
I enjoyed scooping up the buttery roe from the head portion, while the firm flesh was fresh and lightly seasoned, allowing me to appreciate its subtle natural sweetness. Overall, a clean-tasting dish.
We had front-row seats to Chef Lui preparing our next dish, the Signature Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish (S$22). The silky strands of hor fun were stir-fried in a blazing wok with intense heat before being tossed with egg, diced kailan and cai poh, flying through the air as Chef Lui showcased his wok ‘kung fu‘.
A layer of fried Sakura shrimps crowned its surface, adding a crunchy umami-rich burst of flavour to the wok hei-infused hor fun. The fine cubes of kailan added an additional layer of texture while the bits of preserved radish injected mini bursts of tanginess.
To elevate the dish, I incorporated Chef Lui’s addictive XO sauce, rich with shrimpy goodness.
The Braised Sliced Silver Hill Irish Duck (S$26) was served in thin slices and paired with pieces of tau kwa, both doused in a savoury sauce. The braised meat was decently tender and seasoned incredibly well.
I also tried dunking the duck into the chilli dip, which added a ton of garlicky, tangy flavour— appetite inducing, indeed!
Don’t underestimate the pieces of tau kwa; they may look basic but were silky soft and flavourful. They also helped in cutting down the richness of the meat.
Even before tasting the Teochew Poached Rice with Oyster (S$12 per pax), it gave off a very comforting and hearty vibe.
There were pieces of oyster, rice, rice crispies and minced pork inside the pale-yellow broth. The soup was enhanced by the briny essence of the oysters and tasted like a hearty bowl of porridge.
However, the true magic happened when I mixed in the trio of condiments: egg floss, spring onions and rice krispies. From the first spoonful, there was a boost of creaminess emanating from the egg floss, and the rice crispies gave a delightful contrast in texture.
Our final dish, the Braised Kurobuta Pork with Mushroom and Scalion in Hot Stone Pot (S$32) had pieces of pork served with ginger slices and a duo of shimeiji and shiitake mushrooms.
The meat was extremely tender and the rich glaze was fragrant and tasty— ideal to pair with a bowl of plain rice. I also loved the mushrooms which contributed a touch of earthiness.
Final thoughts
Whether you’re seeking a laid-back dim sum lunch, a Teochew-themed dinner, or a private function in one of their exclusive private rooms, Tien Court ticks all the boxes. Swing by Copthorne King’s Hotel Singapore and get ready to be blown away by Chef Lui’s remarkable dishes.
To book a table or view the various menus available at Tien Court, click here.
Expected damage: S$40++ – S$60++ per pax
* This post was brought to you in partnership with Tien Court.
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