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ABOUT
THE BUZZ
WHAT WE LOVE
TIME OUT
Master Chef Ho Tien Tsai is well known for being humble and friendly, a demeanour that belies his expansive repertoire of Cantonese, Taiwanese and Sichuan cuisine that has garnered Tien Court numerous awards and accolades.
Surreptitiously tucked on the second floor of Copthorne King’s Hotel at Havelock Road, Tien Court is often described as one of Singapore’s best "undiscovered" Chinese restaurants. The classical Chinese setting provides a delicate counterpoint to the dishes that are elegantly plated yet boldly daring in flavour.
The double-boiled shark’s cartilage soup with abalone, fish maw, sea cucumber, and dried scallops is lusciously milky from the shark’s cartilage. There are generous portions of dried scallops, sea cucumber and fish maw, as well as an incredibly tender helping of abalone. In addition to the soup, other signature dishes include the steamed cod fillet with crispy bread crumbs, the Peking duck, the suckling pig, and the fine rice vermicelli (also known as mee swa) with stewed pork trotters. (Dec 2011)
Surreptitiously tucked on the second floor of Copthorne King’s Hotel at Havelock Road, Tien Court is often described as one of Singapore’s best "undiscovered" Chinese restaurants. The classical Chinese setting provides a delicate counterpoint to the dishes that are elegantly plated yet boldly daring in flavour.
The double-boiled shark’s cartilage soup with abalone, fish maw, sea cucumber, and dried scallops is lusciously milky from the shark’s cartilage. There are generous portions of dried scallops, sea cucumber and fish maw, as well as an incredibly tender helping of abalone. In addition to the soup, other signature dishes include the steamed cod fillet with crispy bread crumbs, the Peking duck, the suckling pig, and the fine rice vermicelli (also known as mee swa) with stewed pork trotters. (Dec 2011)
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