Showing posts with label Dim Sum. Show all posts
Showing posts with label Dim Sum. Show all posts

Thursday, May 16, 2024

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
Nearest MRT: Havelock (TE Line)

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

1) Alight at Havelock MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 4. Walk to bus stop opposite opposite Holiday Inn Atrium (Stop ID 06149). Take bus number 51, 64, 123, or 186. Alight 1 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

Saturday, January 27, 2024

Shangri-La Singapore - Spring into a Soaring Lunar New Year


Embark on a bountiful Lunar New Year celebration at Shangri-La Singapore as we usher in the auspicious Year of the Dragon. Revel in the opulence of our reunion feasts and indulge in exquisite festive treats. For those preferring celebrations at home, our sumptuous gourmet takeaways promise an equally lavish experience in the comfort of your own abode.

Auspicious Dragon Yu Sheng

A true spectacle, the limited-edition Auspicious Dragon Yu Sheng is poised to leave an impression. Priced at $238++ for six and eight persons, this masterpiece, resembling a dragon, features julienne vegetables, smoked salmon, and jellyfish. A two-day advance order is required for this showstopper.

Pen Cai

The much-anticipated Pen Cai takes centre stage with the Abundance Pen Cai ($518.80 nett) for 8 persons. Overflowing with over 18 luxurious ingredients, including Abalone, Fish Maw, Whole Dace Fish, and more, it's a symbol of prosperity and abundance.

Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao

Introducing a delectable creation for the Lunar New Year festivities: the Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao ($72.80 nett, 900g). This special concoction redefines tradition by replacing conventional white or cane sugar with trehalose, presenting a healthier alternative for indulgence. Adorned with delicate rose petals on its surface, this unique Nian Gao elevates texture and symbolises reunion's joyous spirit. Immerse yourself in a fusion of health-conscious sweetness and the essence of celebratory togetherness.

Mung Bean and Dhal Nian Gao

Experience a burst of vibrant hues with the Mung Bean and Dhal Nian Gao ($37.80 nett). This delightful creation showcases a harmonious blend of yellow and green tones. Crafted with precision, a meticulous combination of glutinous rice flour and wheat flour is added to the mixture, ensuring the desired consistency and texture. The result is a visually appealing treat that promises a unique taste adventure. As the final touch, this colourful Nian Gao undergoes a meticulous steaming process, delivering a delectable fusion of tradition and innovation.

Shangri-La Yuzu Pineapple Tarts

Experience a modern twist with the Shangri-La Yuzu Pineapple Tarts ($64.80 nett, 16pc). These tarts bring a sweet and zesty finish, transforming the traditional into a contemporary delight.


We were graciously hosted at Shangri-La Singapore for an enchanting Lunar New Year dinner. The evening unfolded as a showcase of sumptuous delights, offering a glimpse into the gourmet extravaganza crafted for this Lunar New Year. Each dish, a testament to culinary artistry, promised an unforgettable journey of flavours and textures befitting the grandeur of the occasion.

Trio Appetiser Platter

We commenced with a Trio Appetiser Platter, a tantalising showcase of meticulously crafted dim sum. Among the treasures were Steamed Diced Scallop Dumplings adorned with glistening Salmon Roe, offering a burst of oceanic richness. Following suit, the Steamed Cod Fish Dumplings promised a harmonious blend of textures and flavours. As a crowning jewel, the Deep-fried Shrimp with Cheese encased in a crisp Filo Pastry revealed a delightful interplay of the crunchy exterior and succulent, cheesy interior. Each morsel was a visual feast and a symphony of delectable sensations that set the tone for the dinner ahead.

Double-boiled Chicken Broth with Fish Maw, Ginseng and Honey Locust

In the symphony of flavours, a bowl of Double-boiled Chicken Broth with Fish Maw, Ginseng, and Honey Locust emerges as a comforting elixir. The essence of Chicken intertwines with the delicate richness of Fish Maw, the earthy notes of Ginseng, and the subtle sweetness of Honey Locust. The slow double-boiling process ensures that every sip encapsulates the wholesome goodness of the ingredients, creating a nourishing and soul-soothing experience. Each spoonful is a testament to the chef's mastery in extracting the essence of nature's bounty.

Abundance Pen Cai

Served before us is a miniature of the Abundance Pen Cai. A treasure trove of sea and land, the pot overflows with opulence - 8-head Abalone, Whole Dace Fish, Fried Fish Maw, Pork Knuckle, Sweet and Sour Pan-fried Prawn, Dried Scallop, Sea Cucumber, Goose Web, Roasted Pork, Soya Sauce Chicken, Dried Oyster, Fragrant Mushroom, Radish, Taro, Chinese Cabbage, Fried Bean Curd Stick, Chestnut, and Black Moss. Each ingredient, meticulously curated and arranged, symbolises prosperity and good fortune. The rich flavours of the sea meld with the earthiness of the land, creating a harmonious symphony in this culinary orchestra. The Abundance Pen Cai is not merely a dish but a celebration of life's bountiful offerings, a feast for the senses.

Steamed Atlantic Cod Fish Fillet

The Steamed Atlantic Cod Fish Fillet, moist and buttery, melted with every bite. The appetising sour notes from the preserved vegetables brought a refreshing twist to the dish, a perfect prelude to the sweet and fragrant finish brought by the infusion of tangerine peel. This subtle yet pronounced element added a layer of sophistication, elevating the entire experience. The crystal noodle with black bean sauce complemented this seafood opus, a harmonious duet that enhanced the overall symphony. The marriage of textures and the play of sweet, sour, and umami made this dish not just a meal but a culinary performance to remember.

Fried Glutinous Rice

In a spectacular finale, our dining journey at Shangri-La Singapore reached its zenith with the Fried Glutinous Rice, which encapsulated the essence of richness and depth. The glutinous rice, layered with preserved meat, dried shrimp, conpoy, and scallops, was crowned with the luxury jewel—black caviar. Each glutinous rice grain bore the fragrant signature of preserved meat, creating a melody of flavours resonating through every bite. It left an indelible impression—a harmonious blend of flavours that provided a delicious and hearty conclusion to our Lunar New Year feast at Shangri-La Singapore.

Lunar New Year goodies are available for purchase online from 20 December 2023 to 24 February 2024. 20% Early Bird Discount is applicable for selected items and valid till 7 January 2024, and 15% discount valid till 21 January 2024. To order online, please visit, call +65 6213 4511 or email

Note: This is an invited tasting.

Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 67373644
Nearest MRT: Orchard (NS Line)

Friday, October 20, 2023

Swee Choon Tim Sum @ Changi Airport Terminal 2 - 62 Year Old Dim Sum Institution Opens New 24-hour Concept Outlet


Swee Choon Tim Sum extends its dim sum delights with a new 24-hour outlet at Changi Airport Terminal 2, Arrival Hall. The relaxed cafe-style setting welcomes dim sum enthusiasts around the clock.

Siew Mai 4/5

Fried Prawn Rice Roll 3.8/5

Fried Dough Rice Roll 2/5

Fried Carrot Cake 3.8/5

Classic dim sum offerings include the juicy and meaty Siew Mai. The Fried Prawn Rice Roll impresses with its silky rice sheet embracing crispy prawns, while the Fried Dough Rice Roll needs to catch up on the crisp factor. The substantial Fried Carrot Cake is cooked in XO sauce but could use more seafood aroma.

Mee Sua Kueh 4.5/5

Tofu Bomb 3.5/5

Black Pepper Pork Chop with Wan Tan Noodle 4.5/5

Swee Choon's signature Mee Sua Kueh delights with its contrasting textures. The Tofu Bomb explodes with flavours, featuring crispy skin and a tofu, vegetable, and prawn filling. The Black Pepper Pork Chop with Wan Tan Noodle stands out with springy noodles and juicy, tender pork.

Hot & Sour Soup 4/5

Pineapple Bun w/ Butter 4/5

Sweet Potato Yam Paste Egg Tart 3.8/5, Sweet Potato Mochi Egg Tart 4/5

An unusual addition, the Hot & Sour Soup offers a delightful vinegar and spice kick. For a sweet ending, the Pineapple Bun with Butter provides a buttery, crusty exterior with a soft, fluffy interior. The Sweet Potato Yam Paste Egg Tart and Sweet Potato Mochi Egg Tart round off the meal with their sweet fillings and buttery crusts.

Note: This is an invited tasting.

Swee Choon Tim Sum
Changi Airport Terminal 2
Arrival Hall
60 Airport Boulevard
Singapore 819643
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 24 Hour

1) Alight at Changi Airport MRT station. Take Exit A. Walk to Arrival Hall level. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, September 9, 2023

Ya Ge (雅阁) @ Orchid Hotel Singapore - Exquisite Weekend Dim Sum Brunch


Ya Ge Chinese Restaurant, nestled in the Orchid Hotel Singapore, has introduced an enticing culinary experience - the Exquisite Weekend Dim Sum Brunch. This brunch affair promises an array of premium, one-of-a-kind Chef's Specials, comprising meticulously crafted artisanal dim sum, hearty main courses, and delectable desserts. As a bonus, diners can savour these delicacies alongside unlimited servings of the restaurant's signature dishes.

Siew Mai, Fresh Scallop Dumpling, Steamed Glutinous Rice Dumpling 4.8/5

Kicking off our brunch adventure was a trio of exquisitely prepared dim sum: Siew Mai with Abalone in Abalone Sauce, Fresh Scallop Dumplings with a delightful Mentaiko Mayo twist, and Steamed Glutinous Rice Dumplings crowned with lobster and bathed in a rich seafood sauce, topped with delicate bonito flakes. These were no ordinary dim sum; each bite was a carefully orchestrated symphony of flavours that danced on the palate.

Double-boiled Shark's Fin Pomegranate Dumpling in Shark's Bone Cartilage Broth 4.5/5

One standout was the Double-boiled Shark's Fin Pomegranate Dumpling in Shark's Bone Cartilage Broth. It was like enjoying two culinary treasures in one dish – a luxurious dumpling encasing premium ingredients submerged in a deeply satisfying and gelatinous broth.

Garden Greens Rill 3.8/5, Gyoza 3.8/5, Deep-fried Gourd-shaped Puff 4.2/5, Shrimp Ball 4.2/5

The dim sum brunch continued with another quartet of dim sum delights: Garden Greens Rill with Black Garlic and Tea Tree Mushroom, Pan-fried Snow-flakes Kurobuta Pork Gyoza paired with Japanese Leek, Deep-fried Gourd-shaped Sea Cucumber and King Oyster Mushroom Puff, and the innovative Lava Mango Shrimp Ball. Among these, the Deep-fried Gourd-shaped puff filled with sea cucumber and king oyster mushrooms was a revelation. The interplay of textures, from the chewy puff to the crunchy filling, was a delightful contrast. Equally impressive was the Shrimp Ball, a creative twist on the classic dim sum featuring a mouthwatering combination of fried prawn and mango.

Crispy Noodles with King Prawn in Superior Broth 4/5

Braised Minced Meat in House's Special X.O. Sauce with Japanese Pearl Rice 3.5/5

Moving on to the main courses, we savoured Crispy Noodles with King Prawn in Superior Broth and Braised Minced Meat in the House's Special X.O. Sauce served with Japanese Pearl Rice. While these dishes provided comfort and satiety, they couldn't quite match the artistry of the dim sum that had preceded them.

Chilled Blueberry Yogurt Snow Ball Mochi 4.8/5, Steamed Red Dates Cake 4.2/5

The grand finale of the Chef's Special selection featured a tempting dessert duo - a chilled Blueberry Yogurt Snow Ball Mochi and a Steamed Red Dates Cake. However, the chilled Blueberry Yogurt Snow Ball Mochi truly stole the spotlight. It was my inaugural encounter with this Taiwanese sensation, and it left a lasting impression. The creamy filling, beautifully balanced with a stretchy mochi skin, offered a delightful contrast of sweetness and chewiness. It was a lovely discovery that concluded our dining experience on a high note.

Chilled Mango Sago Pomelo 4/5

For those with ample room in their stomachs, the unlimited signature selections offered even more culinary treasures, including Mini Pumpkin Pastries with Minced Chicken, Mushroom, and Thyme, Ugly Duckling with Chicken, Yam, and Mushroom, Golden Pumpkin Seafood Thick Broth, Braised Ma Po Tofu Sze Chuan-style, Sautéed Kurobuta Pork with Garlic Sauce, Chilled Mango Sago Pomelo, and Chilled Lemongrass Jelly with Aloe Vera to name just a few.

Chilled Lemongrass Jelly with Aloe Vera 4/5

Available every Saturday, Sunday, and public holidays, this Exquisite Weekend Dim Sum Brunch is priced at $68 per adult and $48 per child (with a minimum of two adults per table). It offers two seating options from 11:30 am to 1:30 pm and 12:30 pm to 2:30 pm. For those looking to elevate their experience, a $35 top-up grants unlimited pours of Le Contesse Prosecco Spumante DOC Treviso Brut, adding a touch of effervescent luxury to an already exceptional brunch affair.

Note: This is an invited tasting

Ya Ge (雅阁)
Orchid Hotel
1 Tras Link
Level 3
Singapore 078867
Tel: +65 68186831
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]

Monday, July 24, 2023

Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Hotel - “The Return of Sri Lankan Crabs”, Wan Hao’s Limited-Time Offering Till 31 Aug 2023


Wan Hao Chinese Restaurant is bringing back its "The Return of Sri Lankan Crabs" promotion, which features twelve crab-centric dishes centred around local and Chinese flavours with modern elements. The menu offers both Dim Sum and A La Carte options, with the Dim Sum offerings exclusively available during lunch hours.


For Dim Sum, you can expect creations such as Pan-Fried Chilli Crab Bun ($3.80 per piece) and Black Pepper Crab Meat Spring Roll ($3.80 per piece), while the A La Carte dishes include Stewed Crab with Shallot & Sha Jiang in Claypot ($15/100g), Braised Luffa Gourd with Crab Meat & Crab Roe ($48) and more.

Hairy Crab Xiao Long Bao 4/5

From the Dim Sum menu, we sampled the Hairy Crab Xiao Long Bao ($4.80 per piece, min. order of 2 pieces). The xiao long bao broth carried a more savoury-sweet flavour profile, deviating from the usual porky richness.


While I found the portion a bit small considering the price, it was quite an indulgent treat with the morsels of crab meat.

Wok-Fried Prawn with Egg White & Fresh Milk in Crab Roe Sauce 4/5

The Wok-Fried Prawn with Egg White & Fresh Milk in Crab Roe Sauce ($48) featured a smooth and custardy egg white topped with crunchy prawns. The crab roe and its sauce added a buttery richness, though the fried piece carrying the ingredients could be done significantly better. It lacked crunch and, unfortunately, gave a tad oily aftertaste, which affected the overall experience.

Braised Iberico Pork Ball with Hairy Crab Superior Stock & Bok Choy 4.2/5

A standout for us from the A La Carte menu was the Braised Iberico Pork Ball with Hairy Crab Superior Stock & Bok Choy ($38 per pax). The golden stock was rich and savoury, complementing the packed yet tender pork ball. The addition of crunchy water chestnut bits added texture, while the crab meat lent a subtle sweetness.

Salted Egg & Chicken Floss Crab 4.5/5

The batter on the Salted Egg & Chicken Floss Crab ($15/100g) was perfectly executed. It was skillfully done thin enough to thoroughly coat the crabs and pick up the salted egg and chicken floss. There was even a generous amount of crunchy batter bits all around.


Although the salted egg flavour was less robust than expected, this decadent combination will appeal to the local palate. The crabs themselves were incredibly fresh with plump meat. I was thoroughly impressed by the amount of crab egg roe found in the shell - it was packed!

Steamed Crab Roe with Wok-Fried Glutinous Rice 4.2/5

We concluded our crab feast with the Steamed Crab Roe with Wok-Fried Glutinous Rice ($16/100g). Personally, I prefer steamed crabs, especially when they are fresh, as it allows its natural sweetness to shine through. The lightly seasoned glutinous rice studded with Chinese sausage was a great accompaniment to the firm crab meat.

If you are a crab enthusiast, Wan Hao’s crab creations are worth a try before their seasonal menu comes to an end.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.

Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
Nearest MRT: Orchard MRT (NE, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]