Tien Court by Copthorne King’s Hotel – New Cantonese Delicacies & Dim Sum, August 53% Off Promo
Tien Court at Copthorne King’s Hotel specialises in Cantonese cuisine. The posh restaurant interior and multiple private rooms sets the mood for business meetings, celebrations or simply a cozy dinner amongst family.
On top of the existing menu, Master Chef Kwan at Tien Court will be introducing a few new additions to the dim sum and a la carte menu. With past stints at the renowned Man Fu Yuan at Intercontinental Hotel Singapore and Xin Cuisine at Holiday Inn Atrium, one can expect exciting creations from the skilful hands of Chef Kwan and team.
Speaking of which, some of Chef Kwan’s signature dishes include the Signature Tea Smoked Duck, Baked Hokkaido Scallops with Topped with Cheese and Caviar, Stuffed Sea Cucumber with Pork, Prawn and Mushroom served with Superior Abalone Sauce, Deep Fried Lychee with Curried Crab Filling served with Salted Egg Sauce and Slow-cooked Maine Lobster Broth served in Whole Pumpkin.
Starting with the dim sum, we had the Steamed Prawns Dumpling with Black Truffle 黑松露虾饺 $8.30, Steamed Pork & Prawn Dumpling with Caviar 鱼子蒸烧卖 $6.30, Steamed Crystal Dumpling with Scallops and Vegetables 翡翠带子饺 $6.50 and Pan Fried Carrot Cake with Dried Scallops 干贝萝卜糕 $5.80.
They came in steamer baskets, each bearing three mouthful of bliss. I dug into the steamed prawn dumplings first, with crystal skin painted dark against succulent crunchy prawns. Truffle taste was faint.
My favourite and recommended dish would be the carrot cake. A testament to the skill of the chef, the carrot cake retained a thin crisp layer just lightly touching a soft, moist inside where I could even taste bits of ingredients.
In light of National Day, for the entire month of August, diners can receive 53% off Dim Sum lunch (Monday to Friday, excluding Public Holiday), by claiming the offer via this link https://advo.io/9PluAi!
Some dishes were cooked to be wowed while some were meant to be devoured. The Lobster Broth with Mini Pumpkin 金瓜盅龙虾汤 $28 hit the nail with its artsy plating and tasty broth.
As though Halloween has landed early, the baked pumpkin sat at the base of the plate with its flesh dug out and filled with luxurious lobster chunks in a semi-thick broth. The sweetness of the pumpkin lingered in my mouth as I chewed on the flavourful meats generously stuffed into what seemed like a puny space.
A crispy filo stick layered with seaweed laid across like a god-sent golden scroll.
This was heavenly good!
The Baked Fresh Scallops served with Cheese Mayonnaise and Teriyaki Brinjal 蒜香焗带子 ($36 for six pcs) was served bite-sized. What’s applaudable was the teriyaki brinjal, firm beneath the baked scallops, yet so innocently soft on the tongue. I wasn’t a fan of brinjal, but the combination as a whole was tastefully delicious.
The Braised Sea Perch Fish with Black Truffle and Mushrooms 黑松露鲜菌焖鲈鱼件 ($32 per pcs) though drenched in a thick blanket of sticky sauce, did not lose its appeal with its crisp edges and pillowy soft, white fish meats. Flavour was more complex here with actual truffle used.
Featuring a sizeable slab of the Deep Fried Pork Ribs with Plum Paste 冰梅温沙骨 ($10 per pax), this was well-worth the money (and calories). The surface reminded me of eating waxed meat, charred and sweet. The pork could be more tender and used less salt. But for those who like a flavoursome indulgence, this is for you.
The killer detail, I thought, lay in the crunchy fried corns. Offering an extra dimension of savouriness, it was a playful twist on the palate.
Usually I would have skip the carbohydrates but the Braised Rice with Diced Chicken with Bonito Flakes served in Stone Pot 石锅木鱼花鸡丁烩饭 $22 hooked my soul right away. The portion of diced chicken was certainly as much as the rice and the soup was gooey like Shark’s Fin soup. The addition of bonito flakes totally primed my appetite with its alluring fragrance that instantly livened up this pot of goodness.
Dessert was the Cream of Coconut with Peach Resin 椰皇雪燕桃树胶 $9. Silken smooth coconut pudding layered the base while topped with a dollop of jelly-liked peach resin.
At Tien Court, I urged you to get the Peking Duck ($68 for whole duck/$22 for second way cooking, $38 for half duck/ $16 for second way cooking). Besides the reasonable pricing, the duck skin was a satisfactory crispiness that came wrapped with shredded onions and a dab of hoisin sauce.
Tien Court Restaurant
Level 2 Copthorne King’s Hotel
403 Havelock Road, Singapore 169632
Tel: +65 63183(193/198)
Website: https://www.millenniumhotels.com/
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