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]

SAKEMARU Artisan Sake Hideout @ South Bridge Road - Journey Through 300 Different Types Of Sake With Modern Kappo-style Japanese Cuisine

SAKEMARU Artisan Sake Hideout at South Bridge Road is a haven created for the sake of aficionados and novices alike. At any one time each season, it carries around 300 types of artisanal sake. First established as an online sake subscription service provider for five years, SAKEMARU ventured into their first restaurant business. The dine-in restaurant offers an impressive range of artisanal sakes and a modern Kappo-style Japanese cuisine fronting the restaurant.

The sake and food menus are seasonal, with the former curated by Head Sommelier Tadashi Okushima, one of the honorary Sake sommeliers designated by the Japan Sake Sommelier Association, the latter executed by Head Chef Daisuke Yomogi. You can opt for a 15-course Omakase tasting menu for $200, with an optional Sake pairing that comes highly recommended. At Sakemaru, you will get to taste sakes that are rarely available, even in Japan, as they work closely with small and unknown but excellent breweries in Japan.

Persimmon and Tiger Shrimp 4/5

Our tasting was a 9-course Omakase with an opening course featuring Persimmon and Tiger Shrimp with Sesame Tofu Sauce. The nutty and savoury sauce complements the key ingredients, which are inherently on the sweet side.

Wagyu Uni Sushi 3.8/5

The theatrical effect of this course was when the Chef unveiled the Wagyu Uni Sushi hidden underneath the whole Persimmon. It won us over with its luscious and mouth-filling combination of wagyu and uni.

Kasaichiyo Casareccio

The sake to kickstart our dinner was Kasaichiyo Casareccio from the Kyoto Prefecture. Brewed with White Koji, this Sake is perfect for starting any meal with extremely fruity notes and considerably low alcohol content. It is one of our favourites of the night.

Teapot Soup 4/5

Nigiri Salmon Ikura Steamed Sushi 3.5/5

Shichisui Yumesasara 40

For Appetiser, we had a comforting Teapot soup - Matsutake Mushroom and Pike Cougar Steamed In Teapot, followed by Nigiri Salmon Ikura Steamed Sushi. A simple dish but elevated with zest from Japanese lime. They are paired with a slightly stronger Shichisui Yumesasara 40 from the Tochigi Prefecture.

Horse Mackerel Wrapped in Radish 3.5/5

Sliced Usujukuri with Uni 3.5/5

Bluefin Tuna 4/5

We had Seasonal Sashimi 3 Kinds - Horse Mackerel Wrapped in Radish, Sliced Usujukuri with Uni and Bluefin Tuna for the Sashimi course. I appreciate how each kind of sashimi was presented individually and treated differently, which brought an entirely new experience to eating the same ingredients that I had before. That certainly prolonged the pleasure of pairing them with Sharaku Junmai Ginjo Yamadanishiki from the Fukushima Prefecture. If you are good, you might detect banana notes in it.

Grilled Miyazaki A5 Sirloin 4/5

Next, we had Grilled Miyazaki A5 Sirloin with Japanese Yam on Hoba Leaf. One of the joys of this course is watching the Chef at work - smoking the Hoba Leaf, grilling the sirloin and eventually placing the beautiful dish in front of me. The Hoba Leaf evoked a sense of walking in the woods, with the yam and Japanese green pepper adding a touch of rustiness to the plating. The Sirloin, though I thought it needed to be slightly more charred to render its fats was still yummy with the help of rich and savoury dark miso sauce. This course is accompanied by Tengumai Yamahai Junmai from the Ishikawa Prefecture, served at 30 degrees Celcius. The key to note about this sake is that it is produced using a very traditional method: Yamahai Style. I learned that such a method has a wilder flavour in sake, perhaps explaining its interesting mushroom notes.

Hairy Crab with Tosazu Jelly Sauce 4/5

Tatenokawa Muga Junmai Daiginjo Nama

We also had a dish to refresh our senses in between - a chilled dish featuring Hairy Crab with Tosazu Jelly Sauce. The combination is sweet, citrusy and tangy. It did what it was meant to do - awakening my taste buds, alongside a serving of Tatenokawa Muga Junmai Daiginjo Nama from the Yamagata Prefecture.

Fig Tempura 4.5/5

Deep-fried Pacific Saury 4/5

Nabeshima Blossom Moon

The Deep-Fried item stood out for me. First, we had Fig Tempura served with Miso Sauce and Yuzu Zest, followed by the Deep-fried Pacific Saury rolled with Shiso basil, served with Ume Sauce. Coated with a light tempura batter, deep-frying the fig seemed to change both its flavour and texture profile, for it reminded me so much of a fried Breadfruit. The sake paired with it was a highlight for me - Nabeshima Blossom Moon from Saga Prefecture. Using Tajima Gouriki rice, it has very distinct strawberry notes.

Mushroom and Sea Eel Claypot Rice 4.5/5

After so much drink, a carbs-heavy dish in the Mushroom and Sea Eel Claypot Rice served with Miso Soup is always welcome. It showcases the simplicity of Japanese claypot rice and how one can derive such extreme comfort from eating it. With that, indeed, perhaps the perfect pairing will have to be this Kuromatsu Kenbishi, served at 45 degrees Celcius. Being one of the most rustic styles of sakes from the Hyogo Prefecture, it has characteristic mushroom notes that syncs with the dish.

Shine Muscat Daifuku 4.8/5

Rounding off the meal was a mellow sweet Shine Muscat Daifuku served with hot tea. It marries the beauty of the Japanese Shine Muscat with one of our most well-loved traditional Japanese dessert.

From $55 a month for the classic plan, SAKEMARU subscribers get a 720ml bottle of seasonal Junmai or Junmai Gingo grade sake. Some of the sake breweries are Tempoichi Shuzo, a 106-year-old small brewery in Hiroshima, Kikuzakari Shuzo, a family-run brewery from Iwate Prefecture and Mikunibare Shuzo, a 131-year-old brewery in Ikuji Kurobe, famed for its water quality. The sakes from Sakemaru are available exclusively through them.

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.


SAKEMARU Artisan Sake Hideout
55 South Bridge Road
Singapore 058686
Tel: +65 65132789
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat:3pm – 1145pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk down Chulia Street to North Canal Road. Walk to the junction of North Canal Road and South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time about 8 minutes. [Map]