Cover Tien Court's new menu
Tien Court's new menu
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Tien Court celebrates more than three decades in the local dining scene with a timeless menu of classic Chinese fare, tweaked to suit today’s discerning diners
Hong Kong is one of Asia’s legendary gustatory capitals. Straddling between an old-world grunginess and shiny metropolis, is the city’s traditional Chinese fare and vibrant culinary scene. Since 1989, Singapore’s beloved stalwart Tien Court has been capturing the essence of Teochew cuisine with classic dishes prepared with contemporary twists, and expertly handcrafted dim sum.
With native Hong Konger and master chef Lui Wing Keung at the helm, the restaurant has launched its 35th anniversary menu, promising time-honoured recipes, signature meats and a renewed commitment to sustainable ingredient sources. There’s no better way to indulge than with the nutritional and aromatic pig stomach in peppery bone broth, a palate cleansing and spicy start to the meal. Soup is a staple in Teochew meals and Lui’s broth, which is double-boiled to surface the stock’s flavour, is a generational recipe.
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Above Signature braised white teat sea cucumber
Above Signature Teochew puning fermented bean chicken
Signature braised white teat sea cucumber
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A classic favourite enjoyed by both young and old is the Teochew style oyster omelette, known fondly as the battered street-food favourite orh luak. Drizzled with fish sauce, the dish’s crispy yet succulent bite is perfected with a well-oiled frying technique, resulting in a crispy skin that envelops a succulent core filled with oysters.
For mains, dig into the braised sliced Silver Hill Irish duck, which promises fatty goodness in every layer. Gourmands looking for a herbal-infused dish can opt for the roasted rendition instead, with the bird smoked in pu-er tea leaves until the meat is flavourful and succulent. The meal is incomplete without a signature Teochew ‘puning’ fermented bean chicken, a “love letter” to Lui’s family. Garnished with fermented bean paste, the chicken’s aroma is credited to a secret marinade and being baked in a claypot over fire.
As per Teochew tradition, wash down the indulgence with Tien Court’s fine selection of teas. The Magnolia Dan Con is sourced from the wild forests of Chaozhou City, Guangdong and releases a honeyed sweetness with a hint of lychee flowers. Other options include the Ren Sheng Oolong from the alpine terrains of Huangshan Mountain in Anxi Province which includes a blend of Oolong with ginseng and liquorice.
Credits
Images: Tien Court
