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
Facebook
Website
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]

Tilly's @ Keong Saik Road - Bringing Authentic Irish Gastro Pub Experience to Singapore

Irish Chef Andrew Walsh, known for his Michelin-starred restaurant CURE, introduces an authentic Irish gastro pub experience to Singapore with the newly opened Tilly's. Formerly located in East Coast, Tilly's has found its new home at Keong Saik, taking over Butcher Boy Bar & Grill. The revamped Tilly's presents a refreshed menu of signature Irish gastro pub fare and Chef Andrew's favourite comfort food, inspired by his roots and home kitchen.

Natural Irish Oysters with Black Vinegar Mignonette 4/5

Natural Irish Oysters with Kilpatrick Sauce 4.2/5

We kicked off our meal at Tilly's with the Natural Irish Oysters, paired with Black Vinegar Mignonette ($3/pc) and Kilpatrick Sauce ($4/pc). Sourced from Chef Andrew's hometown of Achill Island, County Mayo, these oysters deliver a fresh taste of the sea. The Black Vinegar Mignonette provides a tangy twist, while the Kilpatrick Sauce offers a classic Irish blend of barbecue, tomato, and tabasco.

Irish Oyster Omelette 4/5

An innovative take on the local oyster omelette, the Irish Oyster Omelette features fresh oysters topped with tarragon, avruga caviar, and a medley of chives, apple, and celery remoulade torched to perfection.

Irish Soda Bread 3.5/5

The traditional Irish Soda Bread ($14) makes an appearance, accompanied by a spread of grilled cheddar cheese rarebit and mustard, imparting a delightful smoky flavour.

Beetroot Cured Salmon with Potato Flat Bread 3.8/5

The Beetroot Cured Salmon ($26) showcases plump Irish salmon, delicately cured in beetroot and accompanied by apple celeriac remoulade. Served alongside potato flatbread, diners can enjoy it as an open-faced sandwich by placing the beetroot-cured salmon on it, creating a harmonious blend of flavours and textures.

Wagyu Beef Cheek & Guinness Pot Pie 4.2/5

Colcannon Mash

Elevating the classic pot pie, the Wagyu Beef Cheek & Guinness Pot Pie ($36) features tender wagyu cooked in Guinness beer paired with creamy Colcannon Mash — a comforting Irish staple.

Tilly's Wagyu Burger 4/5

A highlight not to be missed is Tilly's Wagyu Burger ($32), which boasts a juicy wagyu patty topped with Irish cheddar cheese and bacon and served with crispy fries. Throughout March 2024, enjoy the burger at half price in celebration of St. Patrick's Day.

Signature Sticky Toffee Pudding 4.2/5

Grilled Tipperary Brie Cheese 3.8/5

Indulge in the Signature Sticky Toffee Pudding ($16) for a sweet conclusion, accompanied by a scoop of vanilla ice cream. Opt for the Grilled Tipperary Brie Cheese ($18) paired with apricot jam, truffle honey, and crackers for a delightful mix of sweet and savoury.

Join in the St. Patrick's Day festivities at Tilly's with special March promotions, including daily 50% off Tilly's Wagyu Burger and Natural Irish Oysters from $3 per piece.

Note: This is an invited tasting.


Tilly's
31 Keong Saik Road
Singapore 089138
Tel: +65 8752 9578
Instagram
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 4pm - 12midnight
Fri-Sun: 12pm - 12midnight

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]

Pi Food (香江小厨) @ Dhoby Ghaut - Teochew Menu Revamp Led by New Esteemed Chef from China’s Teochew Region

Renowned Chef Chen Kai Bin, hailing from China's Teochew region, has recently joined Pi Food, bringing with him a wealth of culinary expertise. Boasting an impressive culinary background, Chef Chen served as the Head Chef at the Garden Hotel's 4-star restaurant for eight years.

With his arrival, Pi Food has undergone a menu revamp, featuring a diverse selection of Teochew dishes.

Teochew Raw Marinated Crab 4.5/5

Marinated for four hours in a unique mix of Teochew fish sauce, lemon, garlic, chilli and coriander, this Teochew Raw Marinated Crab ($25) will appeal to seafood fans. I especially enjoyed the freshness of the coriander and the zesty-spicy flavours paired with the sweet crab meat. Apart from crab, the restaurant also offers Prawns ($24) and Clams ($16), which are prepared similarly.

Teochew Braised Platter 4.2/5

The Teochew Braised Platter ($32) offers a variety of braised duck, pork belly, intestine and soft beancurd. Carefully infused with over 20 herbs and spices, it results in a comforting depth of flavour.

I especially enjoyed the succulent duck slices and my dining companion liked how clean the intestines were.

Teochew Seafood Claypot Congee 4.2/5

Chef Chen's Teochew Seafood Claypot Congee ($48) combines a medley of prawns, crab and dry scallops in congee. This comforting main was served bubbling hot in the claypot with housemade chilli dips on the side. While the congee leaned more bland than I expected, the freshness and sweetness of the seafood shone through, complemented by the tang of the chilli sauce.

Steamed Yellow Croaker with Puning Soybean Sauce 4/5

For our fish dish, we had the Steamed Yellow Croaker with Puning Soybean Paste Sauce ($28), which was infused with Puning soybean paste sauce before steaming, complementing the sweetness of the fish.

Deep-fried Prawn Paste Pork Ribs 4.5/5

The Deep-fried Prawn Paste Pork Ribs ($22) is reminiscent of our local favourite Har Cheong Gai. I thoroughly enjoyed these tender and crisp pieces which were so flavourful!

Teochew Fried Oyster Omelette 3.8/5

I was less of a fan of their Teochew Fried Oyster Omelette ($16) as it was much more oilier than I preferred. This rendition by Pi Food has a higher ratio of starch to egg.

Braised Sweet Potato & Yam 4.5/5

Finally, we ended our meal with the Braised Sweet Potato & Yam ($10). It is a lovely dessert for us, with the strips of sweet potatoes and yam encased in a sweet and ultra-thin crust drizzled with a dash of fragrant shallot oil.

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.


Pi Food 香江小厨
9 Penang Road
#01-18
Singapore 238459
Tel: +65 9239 0686
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 10pm
Sun: 1030am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]

Penang Hawkers' Fare @ York Hotel - Brings Back The Best Of Penang Street Food

York Hotel's Penang Hawkers' Fare, the long-standing promotion at White Rose Cafe, returns from 2 September to 18 September 2022. The hawkers from Penang make a return to delight diners with their speciality. During the promotion, patrons can watch the hawkers in action and feast on Penang hawker food to their hearts' content.

Penang Char Kway Teow 4.2/5

One of the most popular stalls for the past editions is the Penang Char Kway Teow, which always spots a long queue. The fragrant plate of wok-fried rice noodles is packed with wok-hei. Besides the delicious plate of noodles, be entertained by the eye-catching lady hawker's move when she swings into dancing twist frying the char kway teow.

Oyster Omelette 4/5

Crispy on the outside and gooey inside is the Oyster Omelette, best enjoyed with the tangy, spicy chilli sauce.

Lor Bak 3.8/5

Great for sharing are the Lor Bak, Cuttlefish Kang Kong and Rojak. On the Lor Bak platter, you will get five-spice meat rolls, prawn fritters, and deep-fried bean curd served with homemade chilli sauce and a thick soy-based sauce.

Cuttlefish Kang Kong 4.2/5

Not many places offer the Cuttlefish Kang Kong anymore. It is probably a dish that is foreign to the new generation too. The crunchy cuttlefish and water convolvulus are matched with a sweet and slightly spicy sauce and quality prawn paste and peanuts.

Penang Rojak 4.2/5

Tossed in a savoury, sweet and fragrant prawn paste is the Penang Rojak, topped with peanuts. Unlike the local rojak, the Penang version is more fruity and refreshing with ingredients such as cucumber, jambu, guava, jicama and pineapple.

Penang Laksa 4.8/5

There are Penang Laksa, Prawn Mee and Kway Teow Soup for the noodle dishes. All these three noodle dishes are a must-try. The Penang Laksa's tangy tamarind fish-based broth is packed with depth and robust flavours. Add some prawn paste to the laksa to elevate the whole taste profile to a new height. I have not eaten such a delicious bowl of noodles for a long while.

Prawn Mee 4.5/5

The Prawn Mee is another excellent choice too. The bowl of noodles is packed with a comforting and robust stock that has been laboriously boiled for hours, comprising prawn heads, shells and pork ribs.

Kway Teow Soup 4.5/5

For something lighter, go for the Kway Teow Soup. The smooth flat rice noodle comes in a light yet refreshing soup with fish balls, fish cake and shredded chicken. A dry version is also available.

Roti Canai 4.8/5

Another favourite item is the Roti Canai. The prata is crispy on the exterior and fluffy inside. It comes with a choice of either dhal curry or chicken curry. What is even more unique is the pairing of sambal chilli, which is not commonly appreciated this way in Singapore.

Ice Ball Kacang 3.5/5

Bringing back the childhood is the Ice Ball Kacang to wrap up the dinner on a sweet note.

Ban Chang Kueh 4.5/5

The Ban Chang Kueh is not to be missed too. The crispy pancake shell is folded into half with a spoonful of margarine, ground peanuts and sugar. Crispy on the edges while chewy inside.

Penang Hawkers’ Fare Lucky Draw
By dining at the Penang Hawkers’ Fare, diners stand to win attractive prizes from York Hotel Singapore:

First prize: A two-night weekend stay in a Premier Room inclusive of buffet breakfast and a S$100 dining voucher
Second prize: A one-night weekend stay in a Deluxe Room inclusive of a S$50 dining voucher
Third prize: ‘Treasured Flavours of Singapore’ à la carte Buffet Lunch at White Rose Café for five persons

The Penang Hawkers' Fare is available for lunch and dinner from 2 September to 18 September 2022. The menu includes an unlimited flow of coffee, tea, Calamansi drink, and Bandung.

Time:
- 12 p.m. to 2.30 p.m. (Lunch)
- 6.30 p.m. to 10.00 p.m. (Dinner)

Price:
- S$38* per adult, S$23* per child below 12 years of age, Mondays to Thursdays
- S$42* per adult, S$27* per child below 12 years of age, Fridays, Saturdays & Sundays
*Prices are subject to 10% service charge and prevailing Goods and Services Tax (GST).

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

San Shu Gong Private Dining (三叔公私房菜) @ Geylang Road - Teochew Cuisine By Former Chui Huay Lim Chef

Together with my foodie friends, we made a reservation at San Shu Gong Private Dining (三叔公私房菜) for a Sunday lunch. From what I understand, the restaurant specialises in Teochew cuisine, and their chef was formerly from Chui Huay Lim Teochew Cuisine in Singapore. It happened to be one of my favourite Chinese restaurants in Singapore.

Braised Goose, Teochew Style 4/5

We started with the Braised Goose, Teochew Style ($26 | $70 | $136). The sliced goose meat is laid on top of a bed of braised tofu in a light yet flavoursome braising sauce. To fully appreciate it, I would highly recommend having the tender goose meat with tangy chilli dipping sauce.

Pig's Liver with Crispy Youtiao and Spring Onion 4.5/5

A special item for the day was the Pig's Liver. The pig's liver was well executed, having a delightful crunchy texture. What surprises us is the addition of crispy youtiao, soaking up the delicious sauce. The pairing is something new for me. I have not seem this pairing in other restaurants.

Steamed Fish with Aged Radish and Minced Meat 4/5

Being a Teochew, I love my steamed fish. Hence it is inevitable that I have to order the dish. They have a few options for cooking the fish, and we decided to try the Steamed Fish with Aged Radish and Minced Meat.

Pan-fried Oyster Omelette 4.2/5

I got excited when I saw the Pan-fried Oyster Omelette ($15). It is my favourite dish at Chui Huay Lim Teochew Cuisine. I am glad that I can have this unique style of an oyster omelette here. Crispy on the outside and gooey inside, this is probably the best version of the oyster omelette I have eaten.

Braised Salted Pork Ribs with Mustard Green 4/5

Not many people like mustard green, but being a Teochew, I have grown up eating it, and it has become a taste of childhood for me. Whenever possible, I will order it if my dining companions don't mind, as mustard green has a bitter-earthy taste. We had the Braised Salted Pork Ribs with Mustard Green ($28 | $42). The pork ribs were incredibly tender and cooked in a delicious superior broth. The mustard green was also soft and tender.

Wok-fried Kailan with Dried Sole 3.5/5

We also have the Wok-Fried Kailan with Dried Sole ($18 | $24 | $36). While the Kai Lan was cooked to a delectable crunch, it lacked the aroma from the dried sole.

Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce 3/5

While the Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce ($12 | $18 | $24) was packed with wok hei with crunchy diced kai lan, the rice noodle was a bit heavy-handed on the salty side.

Deep-fried Yam Stick Encrusted with Fine Sugar 3/5

For dessert, we tried the Deep-fried Yam Stick Encrusted with Fine Sugar ($18). I didn't quite enjoy it as it was on the dry side. I have tried the same dish elsewhere, which has a softer interior.

Fried Water Chestnut

We also had the deep-fried Fried Water Chestnut. It was crispy on the outside and soft on the inside.


San Shu Gong Private Dining (三叔公私房菜)
135 Geylang Road
#01-01
Singapore 389226
Tel: +65 67410344
Facebook
Website
Nearest MRT: Kallang (EW Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Kallang MRT station. Take Exit A. Turn left and walk to traffic junction Geylang Lorong 1 and Kallang Road. Cross the road and walk down Geylang Lorong 1 towards Geylang Road. Turn left onto Geylang Road. Walk to destination. [Map]