Tien Court @ Copthorne King’s Hotel - Celebrates 35th Anniversary With A Fresh Menu

Tien Court, located at Copthorne King’s Hotel, celebrates its 35th anniversary with a fresh menu curated by Master Chef Lui. With a lifelong dedication to Teochew cuisine and a profound cultural insight, Chef Lui's menu highlights the natural flavors and freshness of ingredients, ranging from seafood to poultry and vegetables.

Assorted Dim Sums 4/5

The Dim Sum menu is a highlight, featuring delectable offerings like the Teochew Steamed Crystal Dumpling, plump with a juicy mixture of dried shrimp, preserved radish, and turnip, wrapped in delicate translucent skin. Equally delightful is the pan-seared Teochew Chai Kueh, boasting a well-made kueh skin with a tasty seared exterior. One notable item is the Crispy Teochew Dumpling, featuring an airy crust filled with succulent prawn and bamboo shoot.

Double-boiled Fish Maw Nourishing Soup 5/5

The Double-boiled Fish Maw Nourishing Soup was stunning with a generous portion of premium fish maw complemented by chicken collagen, bamboo shoots, and an array of herbs. Slow-cooked for hours, the result was a velvety broth with a rich depth of flavor, offering a nourishing and satisfying experience.

Braised Sliced Silver Hill Irish Duck 4/5

An elevated take on the traditional Teochew braised duck is the Braised Sliced Silver Hill Irish Duck. While the use of Irish duck doesn't necessarily make the dish tastier than its regular counterpart, the addition of extra fats enhances its richness. However, what stood out for me is the aromatic and herbaceous braising sauce.

Signature Teochew Puning Fermented Bean Chicken 4.5/5

The Signature Teochew Puning Fermented Bean Chicken showcases the unique ingredient of Puning fermented bean paste. This dish features a whole chicken marinated in a mixture of Puning fermented beans — a specialty from the city of Puning — along with aromatics like ginger and pandan leaves. The chicken is gently baked in a claypot over fire. The meat emerged succulent, accompanied by a sauce that balanced sweetness with a subtle tang, offering a complex and enticing flavour profile.

Pan-fried Cod Fish with Superior Soy Sauce 5/5

Signature Braised White Teat Sea Cucumber 5/5

We had 2 excellent seafood dishes. The Pan-fried Cod Fish was executed with a perfect crust flavoured with a light superior soy sauce. The Signature Braised White Teat Sea Cucumber in oyster sauce is a memorable dish - Deep fried after braising, the sea cucumber had a delectable chewy and bouncy texture, contrasted with its crisp skin. This preparation also allowed it to absorb the oyster sauce better, elevating its flavours.

Teochew-style Oyster Omelette 3.5/5

The Teochew-style Oyster Omelette is prepared with Master Chef Lui’s special fish sauce blend. The egg and flour mixture is fried to a crisp perfection, with plump oysters nestled beneath it. While the dish delivered as expected, juicier and plumper oysters would have elevated its taste and flavour.

Signature Teochew Wok-fried Hor Fun 4/5

Signature Teochew Wok-fried Hor Fun with diced kailan and preserved radish hor fun boasts a remarkable infusion of wok hei. While the hor fun base itself leans slightly towards the bland side, it's elevated by the abundance of umami-rich flavors and textures from the other ingredients. Each mouthful is a delightful combination of wok hei and diverse flavours.

Steamed Yam Paste 5/5

The Steamed Yam Paste 'Orh Nee' with pumpkin and gingko nut stands out as one of the finest I've tasted from a restaurant. The yam paste had the right amount of sweetness, complemented by tiny yam chunks within that added texture. For those craving extra sweetness, a side of sugar syrup is provided.

Other than A curated range of set menus with Individual and Group Set Menus are available, priced from $78 per person for a 7-course exploration menu to 8-course family-style menu for a party of 10 for $1,088.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Level 2
Singapore 169631
Tel: +65 63183193/ 63183198
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Nearest MRT: Chinatown (DT Line, NE Line), Fort Canning (DT Line), Tiong Bahru (EW Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite Subordinate Court (Stop ID 06171). Take bus number 51 or 186. Alight 2 stops later. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to bus stop opposite Shell House (Stop ID 04329). Take bus number 64 or 123. Alight 2 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

Chara Brasserie @ Mercure ICON Singapore City Centre - Mediterranean-Asian Buffet with 4 Rotating Menus

Chara Brasserie is an all-day dining restaurant of the new Mercure ICON Singapore City Centre. Offering a Mediterranean Asian theme buffet, the menu lineup took on inspiration from different countries each day of the week. There are four menus in rotation each week. Be enticed by more than 100 varieties, from classic flavours to modern takes on familiar dishes.

Australian Angus Beef Prime Rib 3.8/5

Seabass 4.5/5

Spice Marinated Whole Baby Lamb Rotisserie 4.5/5

On Friday and Saturday, the Live Rotisserie Station will be fully charged with beautifully roasted meats. As the theme is Mediterranean and Asia Pacific, lamb rotisseries and roast carving stations will take centre stage. The star of this station is the Spice Marinated Whole Baby Lamb Rotisserie (for dinner), alongside other hearty roasts such as Australian Angus Beef Prime Rib and Roasted Chicken.

DIY Chicken Kebab 3/5

There is also an interactive DIY Kebab Station that lets you put together your own kebab. Although the chicken was a tad dry, the creamy hummus made up for the texture.

Seafood on Ice 4.5/5

The Seafood on Ice station brimmed with chilled clams, poached sea prawns, mussels, flower crabs, lobsters, crayfish, and oysters. The oysters were quite exceptional, and a variety of sauces complemented them.

Japanese Okonomiyaki 4.5/5

Korean Tteobokki 3/5

One standout dish from the buffet is the Japanese Okonomiyaki. It's a delightful blend of shredded cabbage, dough, whole egg, and oysters, resulting in a light and satisfying texture. The final touch of sauce and mayonnaise binds the savoury ingredients together with a contrasting sweet and creamy flavour. I reckoned the Korean Tteobokki needed a bit more sauce.

Sashimi 3.8/5

I appreciate the individually plated Sashimi from the Japanese station. You can also find aburi chirashi dons with free-flowing ikura, ebiko, and tobiko.

Chilli Crab 4/5

Black Pepper Crayfish 4/5

Local favourites and flavours are included as well. Both Black Pepper Crayfish and Chilli Crab were being snapped up really fast. Kung Po Smoked Chilli Prawns were an interesting rendition.

Prata Puff and Dahl Curry 4/5

Hand - Skewered Ariff Satay 4/5

Although the Prata Puff and Dahl Curry were a tad oily, they were exceptionally moreish. For the hand-skewered Ariff Satay, I suggest enjoying it early in your meal as they are limited in numbers.

Assorted Kuehs 4.5/5

The Dessert Station was decadent, with a wide range of Nyonya kueh, mini tarts, cupcakes, mini cakes, puddings, and even waffles, served with soft-serve gelato. I tried every single kueh, and they were really delicious!

To celebrate its grand launch, Chara Brasserie is offering an opening special of 25% off the prices of its buffet menu, valid daily until 31 May 2024

Chara Brasserie Buffet Lineup - Flavours From Across the World Four Rotating Menus.
Monday and Tuesday - Flavours of the Mediterranean and Southeast Asia, with the hot stations firing up to cook seafood - focused specialties.
Wednesday and Thursday - Mediterranean with Japanese flair
Friday and Saturday - Mediterranean and Asia Pacific, with lamb rotisseries and roast carving stations set up.
Sunday - An international Mediterranean buffet serving up all three menus from across the week.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Chara Brasserie
Mercure ICON Singapore City Centre
8 Club Street
#02 - 01
Singapore 069472
Tel: +65 8826 8585
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Breakfast: 6.30am -10.30am
Lunch: 11.30am to 3pm
Dinner: 6pm to 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to North Bridge Road. Cross the road and walk to Mohd Ali Lane. Walk down Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]

Wagyu X @ Club Street - The Rare Wagyu Crossbreed Available Chargrilled and Smoked in New Menu

Returning to Wagyu X on Club Street, I ventured to experience the exquisite Hokkaido wagyu crossbreed, renowned for its harmonious blend of Wagyu's buttery texture and Angus beef's robust flavour. Wagyu X has elevated their offerings with a new menu featuring beef chargrilled over binchotan charcoal and infused with the subtle, fruity essence of Sakura wood smoke, imparting delightful cherry notes to the dish.

Amuse Bouche

I began with the Amuse Bouche — a delicate ensemble of tender Wagyu slices enveloping enoki mushrooms. This prelude offered a tantalising preview of the exceptional quality and flavour awaiting me.

Wagyu Carpaccio 4.5/5

Following suit was the Wagyu Carpaccio ($42) — a sublime creation boasting paper-thin slices of wagyu adorned with a drizzle of truffle oil and garnished with arugula and parmesan chips. Each bite was a symphony of umami flavours, celebrating the purity of Wagyu in its most pristine form.

Chilled Truffle Somen 4/5

Introducing a refreshing starter to the menu, the Chilled Truffle Somen with Scallop ($26) presented a harmonious blend of flavours. Delicately tossed in truffle kombu sauce and garnished with ikura, this dish offered a delightful juxtaposition of textures and an irresistible burst of flavour.

Binchotan Flame Grilled Wagyu X Sirloin 4.5/5

The pièce de résistance arrived in the form of the Binchotan Flame Grilled Wagyu X Sirloin ($180/500g, $335/1kg) and Tenderloin ($135/250g, $245/500g) — showcasing the Wagyu's exquisite flavour profile. Charred to perfection over binchotan charcoal, this dish boasted a crispy exterior, revealing a succulent and flavourful interior.

Binchotan Flame Grilled Wagyu X Tenderloin 4.2/5

Delving into the tenderloin, I was met with bold, rich flavours and a substantial texture that left a lasting impression. However, upon savouring the striploin, I found myself drawn to its abundance of marbling, which contributed to a fuller flavour profile and a remarkably tender texture.

Horenso Gomaae (Spinach Salad) 3.8/5

Wagyu Fat Fries 4.5/5

Accompanying the main course were the Horenso Gomaae ($16) — a simple yet flavourful spinach salad—and the irresistible Wagyu Fat Fries, which proved to be irresistibly addictive with each crispy bite.

Wagyu Fried Rice 3.8/5

Initially conceived as a simple staff meal, the Wagyu Fried Rice ($28) has made its way onto the menu, boasting a unique twist. Cooked with wagyu fat for an added depth of flavour, the fried rice is served atop ooba leaf foam. While the dish offers an interesting concept, I questioned the foam's contribution, as it tended to soak up the rice, detracting from its desired fluffy texture.

Japanese Sweet Potato Croquettes 3.5/5

The Japanese Sweet Potato Croquettes ($16) is a new sides. Japanese sweet potato is used for its starchier texture. Deep fried to golden brown. Crispy on the exterior, sweet and soft inside.

Apple Tart with Ice Cream 4.2/5

For dessert, the Apple Tart with Ice Cream ($18) offered a delightful finale. Slices of Granny Smith apples were served alongside a housemade berry sauce — a perfect balance of tartness and sweetness to end the meal on a satisfying note.

Wagyu X continues to reign supreme as a haven for discerning diners seeking the ultimate Wagyu experience.

Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
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Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Claypot & Cooked Food Kitchen @ Chinatown Complex Food Centre - Cantonese Fare that Opens Only for 3 Hours

Claypot & Cooked Food Kitchen is a humble hawker stall nestled in a corner of Chinatown Complex Food Centre, helmed by Uncle Hong, who brings forth traditional Cantonese delicacies honed through years of experience at renowned Chinese restaurants, including the iconic Lai Wah Restaurant, established in 1963 by the legendary "Four Heavenly Kings of Singapore Cantonese Cuisine".

Braised Fish Head 4.2/5

Getting a taste of the stall's offerings requires some strategic planning due to its limited operating hours. To secure a meal, one must arrive well before lunchtime. We arrived at 9:30 am to place our order, and by 11 am, our dishes were served. Unfortunately, those who came later, around 11 am, were all turned away.

Taking the spotlight first is the Braised Fish Head ($25), an impressive dish both in portion size and flavour. The fried fish head is generously bathed in a light yet flavourful gravy, accompanied by vegetables, tofu, and taro.

Sweet and Sour Pork 4/5

Among the array of claypot delights, the signature Sweet and Sour Pork ($7) stands out. Crispy pork, cloaked in a delicate batter, is enrobed in a sweet and tangy sauce, possibly tinged with hawthorn for a unique zesty twist.

Claypot Pork Liver 4.2/5

The Claypot Pork Liver is a true gem. It boasts thick slices of pork liver cooked to perfection in a savoury brown sauce infused with the aromatic essence of ginger and scallions, sizzling in the claypot.

Sea Cucumber Stew 4/5

The Sea Cucumber Stew presents bouncy sea cucumber alongside succulent roasted pork, mushrooms, and cabbage, all bathed in a rich and flavourful sauce.

Sambal Kang Kong 4/5

For those craving a kick of heat, the Sambal Kang Kong delivers, offering crunchy kang kong stir-fried to perfection in a spicy and aromatic sambal sauce, providing a burst of flavour in every bite.

Prawn Paste Chicken 3.8/5

While the Prawn Paste Chicken doesn't quite steal the show like its counterparts, it still holds its own with its mild yet satisfying prawn paste flavour.

Salted Fish Char Siew Shrimp Fried Rice 4/5

Finally, the Salted Fish Char Siew Shrimp Fried Rice wraps up the meal with its fragrant aroma and comforting wok hei, offering a simple yet satisfying conclusion to a wonderful meal.


Claypot & Cooked Food Kitchen
Chinatown Complex Food Centre
335 Smith Street
#02-83
Singapore 050335
Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 10:30am - 12:30pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Walk to Sago Lane. Turn left and walk down Sago Lane. Walk to destination. Journey time about 3 minutes. [Map]