Tien Court Restaurant

Head up to Level 2 of Copthorne King’s Hotel Singapore and you will arrive at Tien Court, where the entrance immediately evokes a strong sense of Oriental heritage, perfectly echoing the restaurant’s name. The space is anchored by sturdy wooden furnishings, complemented by traditional ornaments and classic Chinese decorative elements, setting the tone for a refined and timeless dining experience.

Entrance of Tien Court Restaurant

Following suit with the theme, the interior is nothing short of extravagant. The carpeted floors lead into private dining rooms, each thoughtfully named after a state in China. Staying true to classic 

Interior Furnishing

Chinese dining traditions, the space is furnished with round tables featuring a Lazy Susan at the centre. Crisp white tablecloths and chair covers further elevate the setting, lending the rooms a clean, refined, and formal dining ambience.

Menu

Deep-Fried Minced Crab Meat Balls were served six to a plate, elegantly presented atop a nest of fried vermicelli. The golden, crispy exterior delivered a deeply satisfying crunch with every bite.

Deep-Fried Minced Crab Meat Ball 潮州家乡炸蚧枣 - $22

Inside, the filling was pearly white with finely chopped vegetables, offering a gentle umami sweetness. Distinct chunks of crab meat were clearly visible, highlighting the freshness and quality of the dish.

What's the filling?

We started by ordering individual bowls of soup so we could sample a wider variety instead of sharing a single pot. The Superior Pumpkin Soup with Crabmeat and Fish Maw was especially laudable, its texture reminiscent of shark fin soup, and further elevated with a dash of black vinegar and pepper.

Superior Pumpkin Soup with Crabmeat and Fish Maw 金汤蚧肉鱼鳔羹 - $18 

The Double-Boiled Fish Maw Nourishing Soup was served in a piping-hot iron cast bowl, almost too hot to touch. The soup was milky and collagen-rich, and came paired with a thin, crispy long roll for added texture and enjoyment.

Double-boiled Fish Maw Nourishing Soup竹笙养颜汤  - $28

In a cauldron steeped in generational wisdom, Master Chef Lui simmers a rich, peppery bone broth, drawing deep flavor and essence from every bone. Peppery yet satisfying.

Pig Stomach in Peppery Bone Broth 胡椒咸骨猪肚汤 - $14 

Having longed for braised duck, we were delighted to try the Teochew Braised Duck. Using Silver Hill Irish Duck, known for its tender, succulent meat, it’s thinly sliced and braised to perfection in a savory sauce. The slow braising lets the flavors seep deep into the meat, creating a dish that’s both richly flavorful and wonderfully tender.

Braised Sliced Silver Hill Irish Duck 卤香爱尔兰鸭片 - $26 

Succulent oysters nestle in a warm omelette, paired with crisp fresh vegetables, all served on a thin, crispy pancake, a true showcase of Teochew finesse.

Teochew-style Oyster Omelette (20 mins preparation) 潮式煎蚝烙（需时20分钟) - $22

No doubt the exterior is delightfully crispy, but beneath lies a comforting mix of starch, egg, and plump, juicy oysters, dab and enjoy the chill it gives.

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The Braised Mustard Leaf with Crab Meat in Carrot Sauce was surprisingly good. The mustard leaf was tender without any bitterness, while the carrot sauce and natural sweetness of the crab meat blended beautifully to create a well-balanced dish.

Braised Mustard Leaf with Crab Meat in Carrot Sauce 红梅蟹肉扒芥菜 - $32 

One of the staples of Teochew cuisine is undoubtedly the Signature Teochew Wok-Fried Hor Fun with Diced Kailan and Preserved Radish. Their version stood out, generously topped with sakura shrimps. Though slightly on the oilier side, it was undeniably yummy, I couldn’t resist going back for more than just a few spoonfuls, even though it was meant for sharing.

Signature Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish 潮式玉兰菜圃炒粿条 

Even as we rubbed our bellies and declared ourselves full, our minds knew the meal wouldn’t be complete without traditional desserts to wrap things up nicely.

We started with the Double-Boiled Sweetened Hashima with Red Date and Lotus Seed. Nourishing and often seen as an alternative to bird’s nest, the hashima was comforting and soothing, with a gentle sweetness that warmed the soul.

Double-boiled Sweeted Hashima with Red Date and Lotus Seed 紅蓮燉雪蛤 - $12

Tau Suan with Ginkgo Nut and Fried Dough Stick in a Chinese restaurant came as a surprise. What set theirs apart was the addition of orange peel, giving the dessert a distinctive edge. While I appreciated its uniqueness, I still found myself preferring the classic version without the peel.

Tau Suan with Gingko Nut and Fried Dough Stick 油条福果豆爽 - $7 

Finally, we couldn’t miss out on a Teochew staple. The Steamed Yam Paste Orh Nee with Pumpkin and Ginkgo Nut perfectly satisfied our taste buds, rounding off the meal on a rich and comforting note.

Steamed Yam Paste 'Orh Nee' with Pumpkin and Gingko Nut 金瓜福果芋泥 - $7 

Overall, Tien Court Restaurant delivers a refined yet comforting Teochew dining experience, where tradition meets thoughtful execution. From nourishing soups and classic mains to beloved desserts, each dish reflects care, balance, and respect for heritage, making it a worthy destination for both special occasions and family gatherings.

Tien Court Restaurant
Location: Copthorne King's Hotel Singapore, 403 Havelock Rd, Level 2, Singapore 169632
Nearest Station: Havelock (TE16)
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