Tien Court

Nestled within Copthorne King’s Hotel Singapore, Tien Court remains a popular destination for well-executed Teochew cuisine, where tradition is upheld with quiet confidence. At the helm is master chef Lui Wing Keung, a Hong Kong native whose 32-year career began at 16 and has since taken him from Shenzhen to some of Singapore’s leading restaurant groups. His deep grounding in Teochew cooking is evident in the braised Kurobuta pork with mushrooms and scallion. Served in a hot stone pot, the dish is moreish; its savoury braising juices draw out the pork’s natural sweetness while the mushrooms contribute an earthy depth. The braised mustard leaf with crab meat in carrot sauce is equally comforting, pairing tender greens with generous helpings of crab in a smooth, vibrant sauce. A classic double-boiled bird’s nest with rock sugar rounds off the meal with gentle sweetness.

Tatler Tip

Plan ahead: Some dishes such as the Australian Lobster require you order three days in advance so make sure to double check.