Tien Court Restaurant @ Copthorne King's Hotel - New Chef New Menu With Weekly Dish Promotion Up To 50% Off

Probably not known to many, Tien Court Restaurant is located within Copthorne King's Hotel on Havelock Road. Recently, Master Chef Lui Wing Keung joined the restaurant and embraced a grand menu revamp. On top of that, the restaurant is championing sustainability to repurpose imperfect foods that would otherwise be discarded.

Deep Fried Glutinous Rice with Minced Chicken 4.2/5

The Deep Fried Glutinous Rice with Minced Chicken is delicately crafted in the shape of an adorable chick, playfully nestled in a bed of hay and crackered eggshells. It is too cute to be eaten. The first bite is crispy, followed by the chewy texture and the mouth-watering filling of savoury minced chicken.

Teochew Steamed Crystal Dumpling 4/5

Tien Court Restaurant has a delectable spread of dim sum items on the menu. A crowd favourite is the Teochew Steamed Crystal Dumpling with Dried Shrimp, Preserved Radish and Jicama. While I enjoyed the thin and translucent dumpling skin's chewy texture, the stuffing was too coarsely cut to complement it.

Frozen Marinated Cherry Tomato with Plum & Homemade Beancurd Roll 4.2/5

The Homemade Beancurd Roll is an off-menu special. Besides the soft interior, it has savouriness and crunchiness due to the mixture of tofu, prawn paste, carrot and water chestnuts. On the side is Frozen Marinated Cherry tomato with Plum, giving it a refreshing touch. Noteworthy is the used of ugly vegetable that is deemed unfit for supermarket punnet.

Double-boiled Fish Maw Nourishing Soup 3.8/5

The Double-boiled Fish Maw Soup is both nourishing and comforting. Diners can find soft tendon, fish maw and dried scallops in the rich and creamy and milky broth. As it uses chicken collagen, the flavour is not as intense as pork collagen. Diners can also add a dash of black vinegar to balance the richness.

Teochew-Style Oyster Omelette 3.5/5, Deep-Fried Oyster Fritter with Garlic and Chilli Powder 3.8/5

The Teochew-Style Oyster Omelette is topped with Deep-Fried Oyster Fritter with Garlic and Chilli Powder. It is a two in one dish. First is the plump and juicy oyster fritters on top, with a crispy and fluffy omelette on the bottom. It is best enjoyed with the piquant homemade chilli sauce.

Signature Braised White Teat Sea Cucumber 4/5

The Signature Braised White Teat Sea Cucumber is soft and bouncy on the inside and crispy on the outside. The complementing moreish abalone sauce raises the taste profile, which deep-frying provides extra textural enjoyment.

Stir-Fried Pork Shoulder with Chef's Special Sauce 4.2/5

The Stir-Fried Pork Shoulder with Chef's Special Sauce has a delightful bite for its leaner cut. Marinated in honey and black vinegar, it gives the pork a lovely sweet-sour profile. Frankly, I didn't have the addition of Japanese matcha powder served any possible. 

Signature Teochew Wok-Fried Hor Fun with Diced Kailan and Preserved Radish 3.8/5

The staple Teochew dish, the Signature Teochew Wok-Fried Hor Fun with Diced Kailan and Preserved Radish, is given an elevated touch with the addition of crispy Sakura prawns for added pops of umami.

Homemade Tau Suan 4.2/5, Signature Teochew Crispy Noodle 4/5

Wrapping up our dinner at Tien Court, we had the Signature Teochew Crispy Noodle paired with a refreshing strawberry vinegar sauce that sits light on the palate. However, my favourite is the Homemade Tau Suan with freshly grated orange peel, gingko and fried dough fritter with a sweet, citrusy fragrance.

Do look out for Tien Court's weekly promotion. Guests can enjoy Chef Lui's new creations at a special price (up to 50% off) every week from 30 August until 3 October 2021. Terms and conditions apply.

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++)

Note: This is an invited tasting.


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:
Mon, Wed-Sun: 12pm - 230pm, 6pm - 10pm
(Closed on Tue)

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]

Took Lae Dee @ Tai Seng - Enjoy Thai Classic Dishes Starting From $3.80

Took Lae Dee, Bangkok’s most famous 24/7 restaurant chain, has found its way to Singapore, making Tai Seng its first ever branch outside Thailand after 45 years. Took Le Dee means “cheap and good” in Thai. In Bangok, their menu is extensive with not just Thai dishes but also Chinese and Western dishes such as American breakfast, steak & fries. With just a few dollars, you get filled up with good quality food even in the wee hours. That actually sounds like Hans during my secondary school days!

Pad Krapow with Egg 2.8/5

As Took Lae Dee Singapore is still trying to settle down, the menu is restricted to offering Thai staples only. What may first caught your eyes is the signature Pad Krapow (Minced Chicken/Pork with Chilli & Basil Leaves & Rice) which cost only $3.80! But just when you may think its really cheap and good, you will realise that you need to fork out another $1.20 to put that quintessential sunny-side up onto your plate. Cost aside, what's notable is that the original holy basil is being used in this dish, which is a lot stronger than the regular basil. But somehow, I couldn't detect much of the distinct peppery basil taste in this dish, unless I deliberately chewed on the leaves. I also expect quite a bit on my $1.20 egg, which turned out to to like those from cookhouse, with deep fried edges tainted with black flecks. I thought even Thai stalls at hawker centres serve more beautiful suuny-side up these days.

Yum Woon Sen 3.5/5

Som Tum 3.5/5

Both of my favourites Yum Woon Sen ($6 ) and Som Tum ($6) didn't disappoint. The Thai spicy vermicelli salad was full of crunch and a lot of heat with lots of chopped onions, chilli, celery and black fungus. Unlike some versions which the fish sauce tends to overwhelm the entire dish, these 2 salads remained bright and refreshing, though somewhat on the spicy side.

Pad Thai 3/5

Like any outlets in Bangkok where you will find them tuck inside Foodland supermarket, it comes with both table seating and counter seating, where you get to see the chefs in action, even fire blazing at times. That's when you know your dishes will be exuding that extra element of wok hei. The Pad Thai ($5/6.20) comes with a choice chicken or prawn, though on the sweeter side, was redeemed by that extra flavour.

Pad Pak Boong 3.5/5

The Pad Pak Boong or Thai Morning Glory ($5) has that wok hei flavour as well, and quite crunchy.  Some of you may prefer this to the sambal chilli style.

Kang Keaw Wan 2.8/5

The Kang Keaw Wan, Thai Green Curry with Chicken/Pork/Beef ($7/$8) surprised me with its lightness as all the recipes are said to be the original. I was expecting it to be a lot more robust and rich. This spicy dish of a creamy consistency calls for freshly made green curry paste, basil leaves, chillies, kaffir lime leaves, coconut milk and fish sauce.

Tom Yum Soup 2.8/5

The Tom Yum Soup ($6/$8)) was actually not too bad but the seafood seemed to be from remnants.

Took Lae Dee Iced Milk Tea 3.5/5

I don't usually order Thai Milk Tea because the sweetness is just too much but the Took Lae Dee Iced Milk Tea ($2.80) was really well balanced with the acidity and sweetness. Best part is that I got to add in the milk myself! After all the spicy and strong flavours fighting in my mouth, this is a much needed remedy to cleanse the palate.

If you are lucky, there may be seasonal Mango Sticky Rice available on your visit.

Took Lae Dee here is not 24hours unlike Bangkok, which is a pity as I really feel that much of the spirit of this brand is lost - the vibrancy, the extensive menu of comfort food, affordable pricing. Perhaps dining at the counter seats will allow you to have a better feel of it, it will elevate the taste of the food for sure.

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. Note: This is an invited tasting.


Took Lae Dee
18 Tai Seng Street
#01-34/35/K9
Singapore 539775
Facebook
Nearest MRT: Tai Seng (CC Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit C. Go to ground level. Walk to destination. Journey time about 3 minutes. [Map]

Nostalgic 1960s Food Trail

My humble food blog SG Food on Foot has been shortlisted as one of the Top 10 finalists for OMY Singapore Blog Awards 2013 Best Food Blog category for the second consecutive years. First and foremost a big thank you to all the fans, supporters and friends for making this journey possible. It is a recognition I would like to share it with each and everyone of you. If you are interested how I started this blog you can read about it here.

To vote for my blog, you need to register and vote at OMY Singapore Blog Awards 2013 website at http://sgblogawards.omy.sg/2013/category/?cat=food

For this year's finalists, there is a new challenge set by the organiser. We need to write a blog post in line with the 60s theme this year. Since my blog is about finding food experience near MRT stations, I have decided to go on a Nostalgic 1960s Food Trail around the island to find tradition 60s flavours near the MRT stations.

I hope you will enjoyed the Nostalgic 1960s Food Trail which I have put together. I have enjoyed myself checking out these places. The trail has been an educational journey for me into Singapore food culture and history.

XI DE LI (西得利) since 1966

Traditional Taste for the New Millennium that reads on the signboard, how fitting to kick starts the Nostalgic Food Trail at Xi De Li Snacks. It all began from a 10 years boy selling You Tiao and Hum Chin Pang (Buttery Bun) from his bicycle at Beo Crescent in the morning before rushing off to be on time for school. The founder Ah Sai (addressed by his neigbours and friends) has since passed down the business to his 3 children. Business has since expanded with 9 branches island wide with a central factory in Kaki Bukit. This outlet at Clementi is their main branch. Besides You Tiao and Hum Chin Pang, Xi De LI also offers red bean bun, salted bun, sesame balls, mix fritters and curry puffs at their branches now.

Xi De Li (西得利)
Clementi 448 Market & Food Centre
Blk 448 Clementi Ave 3
#01-39
Singapore 120448
Tel: +65 67499018
Website: http://www.xideli.com.sg/index.html
Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 6am - 4pm
(Closed on Mon)

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk towards the bus stop and turn right to the cluster of HDB blocks behind. Journey time about 3 minutes.

Delicious Duck Noodle (美味鸭面) since 1969

If you are still hungry after coffee and You Tiao. The next stop brings us to one of the earliest HDB estate and hawker centre in Singapore. Founded by Mr Chua's father in law back in 60s selling the braised duck noodles dish to coolies and workers at Teochew Street in Clark Quay. The stall is now run by Mr Chua and his wife, you can find him waking up at midnight and braising and simmering the delicious Teochew style duck at his stall at 2am.

Delicious Duck Noodle (美味鸭面)
Tanglin Halt Market & Food Centre
48A Tanglin Halt Road
Stall No. 23
Singapore 148813
Nearest MRT: Commonwealth (EW Line)

Opening Hours:
Daily: 4am - 2pm
(Closed on Mon and Fri)

Direction:
1) Alight at Commonwealth MRT station. Take Exit A. Walk towards Sheng Siong supermarket. Turn right at Sheng Siong supermarket. Cross the traffic light at Tanglin Halt Road and walk towards destination. Journey time about 3 minutes.

FOSTERS STEAKHOUSE since 1960

Singapore used to be under British control before merging with Malaysia in 1963 and eventually becomes an independent country in 1965. Hence it is inevitable that there were restaurants serving the British citizens in Singapore. For lunch, we are going to walk down memory lane to a ode charm classic English steakhouse, Fosters Steakhouse since 1960. Fosters Steakhouse was first established at 25 Amber Mansion of old Orchard. Moving another 2 times to Specialists Shopping Centre and Palais Renaissance before settling down at the current venue, tucked at a corner of Holland Village.

Fosters Steakhouse
Holland Village
277 Holland Ave
Singapore 278994
Tel: +65 64668939
Website: http://www.fosters-restaurant.com/
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. At the exit, turn right and walk to the end of the shop houses. Journey time about 3 minutes.

RI YE XIANG (日夜香) since 1965

For some light bites after the heavy lunch, the next stop brings us to Ri Ye Xiang (日夜香) since 1965. Mr Edward Koh has been preparing Rojak since the age of 20. With 48 years of history, Ri Ye Xiang probably is one of the oldest surviving rojak stalls in Singapore. Rojak which means mixed in Malay is a dish born from our cultural diversity of Singapore incorporating both Chinese and Malays elements in the ingredients.

Ri Ye Xiang (日夜香)
Kopitiam
Blk 450 Clementi Ave 3
Singapore 120540
Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 3pm - 11pm

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk straight towards CityVibe and continue straight to block 450. Journey time about 3 minutes.

HILLMAN RESTAURANT (喜临门大饭店) since 1963

Dinner for the day which is also our last stop of the Nostalgic Food Trail brings us to Hillman Restaurant since 1963 founded by the late Mr Wong Lin Ooh and Madam Chan Ah Chee located along Cantonment Road (now the Pinnacle at Duxton) serving Cantonese Claypot cuisines before moving to the current location in 2003. Ironically, this is where the late Madam Chan started her roadside hawking days back in the early 1940s. The restaurant has won many recognition and awards in the culinary industry and it is currently run by the 2nd and 3rd generations.

Hillman Restaurant (喜临门大饭店)
135 Kitchener Road
Singapore 208518
Tel: +65 62215073
Website: http://www.hillmanrestaurant.com
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit I. Cut across City Square Mall to the exit to Kitchener Road. Cross the traffic junction and turn left onto Kitchener Road. Journey time about 8 minutes.

Teochew Traditional Steamboat Restaurant (锦记海鲜火锅) @ Joo Chiat

I love to eat steamboat because it is a joy to be eating with a group of people together with lots of varieties on the table. I have passed by Teochew Traditional Steamboat Restaurant at Joo Chiat on several occasions and the restaurant is always crowded. However I have not visited the restaurant until recently with a group of HungryGoWhere foodies.

Dipping Sauces

Two types of dipping sauces are served here. My favourite is the combination of soy sauce, chopped red chilli, spring onions and fried garlic dipping sauce. For those looking for a more fiery kick, the bright orange chilli sauce will sure break one into a sweat.

The steamboat here is ala carte style. The owner a Teochew himself believes the importance of freshness and authenticity of the ingredients determines the quality of the dishes. Only one choice of soup base here that is boiled over 5 hours using chicken bone, shark bone and other high quality secret ingredients resulting in a natural sweet taste.

Homemade Fish Balls 4.5/5

The restaurant freshly hand made their own Fish Balls ($5) daily. The fish balls were very bouncy and springy.

Fish Kway Teow 4.2/5

Made with fish paste, the Fish Kway Teow ($5) was firm in texture and came with a delectable bite.

Spinach Fish Paste Noodle 3.8/5

I applauded the creativity of the chendol like Spinach Fish Paste Noodle. I understand it is a new creation by the restaurant. Although the texture was very enjoyable, I find it a bit too small in size to enjoy it to the fullest. It felt like the taste got lost among the more flavourful ingredients and soup.

Chef's Recipe Squid Ball 4.8/5

Similar to the fish paste, the Chef's Recipe Squid Ball ($8) totally won me over. This is a must try. Unlike fish paste, the squid paste had a robust and springy texture. Bite size chestnut in the squid paste was an added texture enjoyment.

Top Rated Fish Maw 4.8/5

The superior Top Rated Fish Maw ($38) was imported from the best grade in Indonesia. The fish maw does not have the fishy taste, soft and firm absorbing the sweetness of the soup.

Prawn Wanton  4/5

Pork Dumpling 4/5

Fried Dou Gen 4/5

The steamboat menu offers a huge selections of ingredients such as Prawn Wanton ($6), Pork Dumpling ($5) and Fried Dou Gen ($4). All were quality ingredients with delish and generous fillings.

Japanese Crab Stick 4.2/5

The Japanese Crab Stick ($5) is unlike the low quality imitation crab stick who can get at supermarket. I have to admit these were the closest to the real thing I have ever tasted.

Fresh Sea Prawn 4.5/5

The Fresh Sea Prawn (market price) was big and succulent. These deep sea prawns had a firm and crunchy texture with a nice sweetness to it.

Silver Promfret 4.5/5

What is Teochew steamboat without the promfret. The Silver Promfret (market price) was really fresh. This is also my prefer fish for steamboat as it has very little scales. Cooking it in the steamboat gave the soup the extra natural sweetness.

USA Prime Beef and Pork Belly 4.2/5

If you are a meaty person, the restaurant also offers different types of meat imported from USA and Brazil. The USA Prime Beef ($10) and Pork Belly ($8) will be a good addition to the steamboat feast with its premium quality.

Pork Knuckle 4/5

Besides the traditional Teochew Steamboat, the restaurant offers a range of speciality dishes created by the chef. The Pork Knuckle ($30/$35) was one of the popular dishes at the restaurant. The pork knuckle has a nice crackling skin and the meat was not too fat.

Golden Prawns 4.5/5

Golden Prawns

An appropriate name for the Golden Prawns ($20/$30) which was fried to a nice golden colour. Having tried butter prawns and cereal prawns, the golden garlic prawns is my new found love. The garlic taste was not overpowering and the prawn was fresh and crunchy.

Teochew Style Sea Cucumber 4.2/5

The Teochew Style Sea Cucumber ($30/$35/$40) stuffed with minced meat and mushroom filling was very well executed. The sea cucumber was firm but yet soft in texture with a nice balance of flavours and textures.

Yam Paste with Gingko Nut 2.5/5

Wrapping up the dinner was the classic Teochew Orh Nee or Yam Paste ($15/$25). I was looking forward to it since it is one of my favourite desserts and it is prepared by a Teochew restaurant. The yam paste was unfortunately on the dry side and did not have a smooth texture. I had a tough time finishing it, felling short of my expectation.

The restaurant promises Money Back Guarantee if the food is not good. Although the price maybe a bit on the high side for steamboat, the restaurant promises fresh and premium ingredients. In addition, the cooked dishes were top notch too.


Teochew Traditional Steamboat Restaurant (锦记海鲜火锅)
176 Joo Chiat Road
#01-01
Singapore 427447
Tel: +65 63488924
Nearest MRT: Paya Lebar (CC Line, EW Line), Dakota (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Paya Lebar MRT station. Head south towards Geylang Serai Malay Village. Cross Geylang/Changi Road and continue onto Joo Chiat Road. Turn left into Joo Chiat Place. Journey time about 20 minutes.

2) Alight at Dakota MRT station. Walk to Bus Stop at Blk 99 (Stop ID 81181). Take Bus 33 towards Bedok Bus Interchange. Alight 5 stops later. Cut across the carpark and walk to destination. Journey time about 12 minutes.

Happy Call Double Sided Pan Char Siew

After trying out a few Happy Call Doubled Sided Pan recipes, I decided to challenge myself to cook something more sophisticated. I decided to make home made Char Siew! So I went to the supermarket and bought a piece of pork loin.

I marinated the pork loin and left it overnight. I realized my char siew did not fully absorb the flavours. After checking with some kitchen experts, they advised me to poke holes in the meat next time when I want to marinate. The Char Siew was also lacking in sweetness and I don't how on earth I have left out the honey in the recipe.

This is the finally product of my grilled Char Siew. I didn't manage to control the fire well and I should have checked the meat more often.

Nevertheless, the Char Siew was still very beautiful inside. Hopefully I can perfect it in my next attempt.

Recipe (By Mamabliss)

Ingredients for Marinade
- 2-4 tbsp of Hoisin Sauce
- 1 tsp Oyster Sauce
- 2 tsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tbsp rose wine
- 2 tbsp garlic powder
- A dash of Pepper
- 1 tsp Sesame Oil
- 1 tbsp Sugar
- 2 tbsp Honey

Ingredients
- Pork Waist or Pork Loin.

Direction
1. Mix all the ingredients for sauce. Marinate mixture with meat for 2-4 hours. Best overnight.
2. Pre-heat Happy Call Pan for 1-2 minutes. Put 1 tbsp of Oil.
3. Close pan and grill meat on low medium heat for 5 minutes.
4. Put left over marinate sauce aside for later use.
5. 10-15 minutes check meat and flip.
6. 30 minutes later, meat should be ok and remove meat.
7. Pour the left over marinade sauce into pan and thin with water.
8. Once water bubbling, turn off fire.