Tien Court – New Dim Sum Set Menu Promo for Five & Up to 50% off Weekly Specials

Brace yourselves for a revamped gastronomic experience at Tien Court, a Teochew and Cantonese specialist known for its culinary innovation in repurposing imperfect foods into well-crafted dishes. Helmed by Master Chef Lui Wing Keung, the sustainability-first restaurant puts modern twists on traditional Chinese fare, including dim sum and sharing plates. 

Indulge in the Dim Sum Set Menu that is going at a discounted $118++ (U.P. $168++, for five pax) for a limited time. Among the new additions to Tien Court’s dim sum menu is Chef Lui’s signature Deep-Fried Glutinous Rice with Minced Chicken ($7++ per portion) that is crafted in the shape of a chick – definitely one for the photos! Each bite yielded crisp and chewy filling with savoury minced chicken. 

Another crowd favourite is the Teochew Steamed Crystal Dumpling with Diced Shrimp, Preserved Radish and Jicama ($6++ per portion). Its thin and translucent chewy skin gives way to a medley of flavours that melt in your mouth. The Frozen Marinated Cherry Tomato with Plum ($8++ per portion) is both aesthetically pleasing and refreshing, as well as a creation of the Greengrocer’s Ugly Vegetable Programme! 

Regulars at Tien Court may also recognise the off-menu special, Homemade Beancurd Roll ($16++ per portion) made with tofu, prawn paste, carrot, and water chestnuts that combine different savoury flavours and textures for a satisfying snack. 

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And with Singapore headed for lower temperatures, there’s nothing more ideal to indulge in, than a bowl of Double-Boiled Fish Maw Nourishing Soup ($28++). The rich and milky broth is boiled down over 6 hours using only chicken collagen and snow fungus, before being served with delicious fish maw, soft tendon, and dried scallops. Best enjoyed with a drop of vinegar for enhanced taste!

We were pleasantly surprised by the Signature Braised White Teat Sea Cucumber in Oyster Sauce ($28++ per person), as it resembled a fried fish when it was served to us! The plump sea cucumber yields an extra crunch, with the inner flesh remaining succulent and juicy. 

Diners with sweeter-leaning palates will love the Stir-Fried Pork Shoulder with Chef’s Special Sauce and Matcha ($24++ for small, $36++ for medium). While the Teochew-style Oyster Omelette ($14++ for small, $21++ for medium) and Deep-fried Oyster Fritter with Garlic and Garlic Powder ($16++ for small, $24++ for medium) will please oyster fans with their fresh, plump oysters and robust flavours. 

Rounding off the feast are some hearty noodles – Signature Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish ($16++ for small, $24++ for medium), whose distinct wok hey flavours are complimented perfectly by a layer of crunchy sakura tempura, while an alternative would be the Signature Teochew Crispy Noodle ($20++ for small, $30++ for medium).  

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Finally, conclude your meal with a couple of Tien Court’s Teochew desserts. A classic favourite, Homemade Tau Suan with Freshly Grated Orange Peel, Gingko and Fried Dough Fritter ($6++ per portion) puts a citrusy spin on a classic. Run your spoon through the thick, paste-like dessert and be greeted by the faint aroma of grated orange peel!

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From 30 August until 3 October 2021, enjoy these selected creations at a discounted price weekly!

30/08 – 05/09: Deep-fried Glutinous Rice Dumpling with Minced Chicken $4++ (U.P. $7++) 

06/09 – 12/09: Signature Braised White Teat Sea Cucumber in Oyster Sauce $18++ (U.P. $28++)

13/09 – 19/09: Homemade Beancurd Roll with Frozen Marinated Cherry Tomato with Plum $16++ (U.P. $24++) 

20/09 – 26/09: Signature Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish $10++ (U.P. $16++)

27/09 – 03/10: Stir-fried Pork Shoulder with Chef’s Special Sauce and Matcha $12++ (U.P. $24++)

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Tien Court

403 Havelock Road, Level 2, Singapore 169631

Mon, Wed-Sun 12:00 pm – 2:30 pm, 6:00 pm – 10:00 pm 

Closed on Tue

Tel: +65 63183 (193/198)

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

Words and Images by @chuepachups