Chinese Food

Chinese Food

Featuring Ming Fa Fishball (Upper Thomson), Tien Court Restaurant, VLV, First Culinary Restaurant 第一食為鮮, Beach Road Scissor-Cut Curry Rice (Upper Thomson)
Cheryl Teo
Cheryl Teo

Light, sweet, refreshing and apparently works wonders for the skin. Each little morsel of frog is soft and so tender that it practically melts in the mouth like snow.

The deep-fried crispy, flaky and earthy soon hock is an absolute pleasure to tear into.

Tien Court A-La-Carte Christmas Buffet
$48++/adult, $23.80++/child (min. 4 pax)

2 Likes

The crispy spring chicken oozes with juices and is moist to every last scrap.

Tien Court A-La-Carte Christmas Buffet
$48++/adult, $23.80++/child (min. 4 pax)

1 Like

The intricately crafted dim sum is a joy to pop into the mouth. Each varied little morsel teems with complex flavors and textures, made with superior quality meats and traditional culinary techniques.

Tien Court A-La-Carte Christmas Buffet
$48++/adult, $23.80++/child (min. 4 pax)
15 - 30 Dec 2018

1 Like

The intricately crafted dim sum is a joy to pop into the mouth. Each varied little morsel teems with complex flavors and textures, made with superior quality meats and traditional culinary techniques.

Tien Court A-La-Carte Christmas Buffet
$48++/adult, $23.80++/child (min. 4 pax)
15 - 30 Dec 2018

The intricately crafted dim sum is a joy to pop into the mouth. Each varied little morsel teems with complex flavors and textures, made with superior quality meats and traditional culinary techniques.

Tien Court A-La-Carte Christmas Buffet
$48++/adult, $23.80++/child (min. 4 pax)
15 - 30 Dec 2018

Join in this season of merriment by treating your tastebuds to a trio of succulent roast meats - smokey, sweet and tender char siew, juicy roast duck blanketed by its crisp and savory oily skin, and crunchy and fatty roast pork belly.

Tien Court A-La-Carte Christmas Buffet
$48++/adult, $23.80++/child (min. 4 pax)
15 - 30 Dec 2018

1 Like

Tien Court A-La-Carte Christmas Buffet
$48++/adult, $23.80++/child (min. 4 pax)

An opulent spread of Cantonese delicacies await you and your loved ones at Tien Court @copthornekings this Christmas! Ring in the most wonderful time of the year and feast to your heart's content with Tien Court's first ever a-la-carte buffet, which offers an extravagant plethora of Chinese epicurean delights tweaked with elements of modern luxury.

This premium buffet is only available from 15 to 30 Dec 2018, and reservations made in advance are highly encouraged to prevent disappointment.

I always maintain that rice is empty calories and filler food, eaten just so that it can fill the tummy, so I never bothered wasting time with any rice based dishes, but I make an exception for this. The tantalizingly rich and thick gravy that the rice and all the "liao" is drenched in is the star of the show. It is thick, creamy, fragrant and savory. I opted for the sotong, chicken cutlet, fish cutlet and sweet and sour luncheon meat in this massive plate which i devoured to every last grain of rice.

2 Likes

One of my favorite go-to places in Singapore for some damn fine mee pok. The dry mee pok is flavorful, fragrant, spicy and vinegary, loaded with minced meat, mushrooms and pork liver.

I always eat my mee pok with extra crispy pork lard that adds a nice wok hei flavor to the noodles.

Each bowl of dry mee pok is served with a bowl of soup that you can request to be filled up time and time again for no extra charge.

A refreshing end of the robust six-course black garlic feast is marked with a shot of chilled coconut sago pudding that is milky-sweet and creamy, with jellied bites from the sago and a slice of sweetened and chilled osmanthus jelly that carries a faint fragrant whisper of flowers.

1 Like

This pasta dish is served warm which is a little bit bizarre considering that angel hair pasta done in this style is usually served chilled so that the subtle marine sweetness of the scallop shines through and the truffle oil’s musky and earthy truffle essence does not dissipate from the heat.

This dish is disappointing and dull, the taste of truffles is almost non existent, the pasta is dry and all broken up into short strands from being stir-fried for too long, which resembles cheap yellow egg noodles, and the overcooked scallop is rubbery and bland.

2 Likes

My two passions are writing and eating so I combine them for my fellow SG foodies. IG: @Cherubimbo

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