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Nestled within Copthorne King’s Hotel Singapore, Tien Court stands as a venerable icon of Teochew cuisine. The restaurant boasts over 35 years of culinary heritage since its establishment in 1989. While its interior retains a nostalgic charm with its classic decor, the restaurant maintains a well-preserved ambiance. The main dining hall offers ample space, complemented by intimate private rooms named after renowned cities in China.

Read more: [SG Food] Tien Court: A Timeless Teochew Dining Experience at Copthorne King’s Hotel

Celebrating its 35th anniversary, Tien Court unveils a refreshed menu curated by the esteemed Master Chef Lui Wing Keung, showcasing a contemporary interpretation of Teochew delicacies. Tien Court presents a diverse array of dining options. Alongside à la carte selections, guests can indulge in curated experiences such as the Individual and Group Set Menus. These range from the S$78++ per person 7-course exploration menu to the lavish S$1,088++ 8-course family-style feast for ten.

To commence the gastronomic journey, dim sum aficionados are treated to a Teochew twist on classic favorites. Highlights include the Teochew Steamed Crystal Dumpling with Dried Shrimp, Preserved Radish & Turnip, Pan Seared Teochew Chai Kueh with Chive & Shrimp, and the Crispy Teochew Dumpling with Prawn and Bamboo Shoot.

The next dish presented was the Double-Boiled Fish Maw Nourishing Soup, served in a quaint mini stone pot. This renowned dish highlights Premium Fish Maw, Chicken Collagen, Bamboo Shoots, and a blend of herbs such as snow fungus, wolfberries, and mushrooms, creating a comforting and nourishing bowl of goodness.

A highlight from the menu is the Signature Braised White Teat Sea Cucumber in Oyster Sauce, crafted through a meticulous two-step process to achieve a delightful contrast of textures. It offers an intriguing blend of flavors that are truly satisfying.

No Teochew feast is complete without the iconic Teochew-Style Oyster Omelette. Featuring abundant plump oysters and a unique fish sauce, it boasts a crispy golden exterior. Absolutely delightful!

For meat lovers, the Signature Teochew Puning Fermented Bean Chicken comes in both half and full sizes, showcasing tender chicken marinated with Puning Fermented Beans, ginger, and pandan leaves. It offers a nuanced and flavorful taste experience.

Slow-cooked in a Teochew-style braise with traditional spices like cinnamon and star anise, the aged Silver Hill Irish Duck melts in your mouth like butter. Renowned for its high fat content, this hybrid breed offers thick, decadent slices.

To experience the rich essence of wok hei, delight in the Signature Teochew Wok-Fried Hor Fun with Diced Kailan and Preserved Radish, perfect for sharing among 3-4 diners. We captured the tasting portion in the frame.

We concluded on a sweet note with the Steamed Yam Paste ‘Orh Nee’ with Pumpkin and Gingko Nut, offering a comforting finale. This dish showcases freshly steamed yam adorned with pumpkin pieces and gingko nuts, complemented by a delicate sugar syrup.

Whether you crave familiar flavors or a taste of traditional Teochew dishes in an elegant setting, Tien Court guarantees a memorable dining experience. As the saying goes, old is gold.

Address: Tien Court 
403 Havelock Road 
Level 2, Copthorne King’s Hotel 
Singapore 169632 
Tel: +65 6318 3193 

Website: https://www.millenniumhotels.com/en/singapore/copthorne-kings-hotel/tien-court-restaurant/

Opening Hours 
Monday to Sunday – 12:00PM to 2:30PM | 6:00PM to 10:00PM 

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Step into a realm where tradition meets innovation, where the essence of Cantonese cuisine is celebrated in a contemporary symphony of flavors. Man Fu Yuan, the esteemed Chinese Fine Dining restaurant at InterContinental Singapore, proudly presents its second edition of the highly anticipated 8-Hands showcase: ‘Echoes of Canton: Honouring Culinary Heritage.’

Read more: [SG EATS] 8-Hands Cantonese Heritage Showcase at Man Fu Yuan Restaurant | InterContinental Singapore

From April 1st to April 30th, 2024, indulge in a gastronomic adventure unlike any other as four masterful chefs – Pang Lu Tin, Fok Wing Tin, Peter Tsang, and Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan – join forces to curate an unforgettable dining experience. Drawing inspiration from the golden era of Cantonese cuisine, these culinary virtuosos will take you on a journey back to the nostalgic flavors of the 70s and 80s, reimagining classic dishes with a contemporary twist.

Here are the highlights from the limited-time menu dishes:

Beginning with Appertizers, we had the Chilled Lobster paired with Chicken Salad by Chef Pung Lu Tin, Chilled Mini Lotus Roots marinated with Orange Jus and Green Sichuan Peppercorn by Chef Aaron Tan and Spinach Roll filled with Seaweed and Tobiko, accompanied by Siracha Aioli by Chef Peter Tsang.

As the meal progresses, savor indulgent soups that pay homage to Cantonese culinary traditions. We had the Braised Seafood Bisque with Fish Mouth, Bamboo Pith by Chef Fok Wing Tin. It offers a light, comforting essence, perfectly balanced with a delicate yet satisfying texture.

Experience the tantalizing flavors of the Crispy Cod Fish Stuffed with Caviar by Chef Peter Tsang. This dish offers a symphony of tastes, with the crispy exterior of the cod fish giving way to succulent, tender flesh within. Each bite is elevated by the luxurious burst of flavor from the caviar, creating a harmonious balance of richness and delicate seafood essence that tantalizes the palate and leaves a lasting impression of indulgence.

Chef Aaron Tan’s Wok-fried Venison Cube with Ginger, Lemongrass, and Black Pepper Sauce served in claypot presents a captivating blend of tastes. It harmonizes the robust essence of venison with the aromatic notes of ginger and lemongrass, all heightened by the piquant allure of black pepper sauce.

Braised 18-19 Head Dried Abalone with Giant Grouper Skin, skillfully prepared by Chef Pung Lu Tin. This dish offers a taste sensation that is unparalleled, with the rich umami of the dried abalone perfectly complemented by the delicate essence of the giant grouper skin.

Indulge in the savory delight of Chef Peter Tsang’s Wok-fried Crispy Rice with Prawns, Mushroom, and Scallion. This dish tantalizes the taste buds with its expertly crafted combination of flavors and textures. The crispy rice offers a delightful crunch, serving as the perfect canvas for succulent prawns, earthy mushrooms, and aromatic scallions.

Leave space for dessert as Chef Aaron Tan introduces his Warm Roasted Peanut Rice Cream with Superior Red Bird’s Nest, a luxurious conclusion that harmonizes sweetness and richness flawlessly. This decadent treat tantalizes the palate with its comforting warmth and indulgent textures. The roasted peanut rice cream envelops the palate in a cozy embrace, while the addition of superior red bird’s nest adds a touch of opulence.

For those who appreciate the intricacies of Cantonese cuisine or those craving an exceptional dining adventure, the 8-Hands Cantonese Heritage Showcase at Man Fu Yuan guarantees an unforgettable dining experience.

Secure your reservation today and prepare to be transported on a culinary voyage through the ages, where the fusion of tradition and innovation is celebrated in every dish.

Address: Man Fu Yuan Restaurant

 80 Middle Road

Level 2 InterContinental Singapore,

Singapore 188966

Opening Hours: Monday – Sunday      12:00PM-3:00PM | 6:00PM-10:00PM

Website: https://singapore.intercontinental.com/dine/man-fu-yuan

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