Copthorne King's Hotel Fourt Hands Collaborations

Here I am back at Copthorne King’s Hotel Singapore once again, but this time, it wasn’t for the buffet! I was here to celebrate the hotel’s 56th anniversary with a special Four-Hands dining experience featuring the culinary talents of Tien Court and Hua Ting, Orchard Hotel Singapore.

Copthorne King's Hotel

Master Chef Lui Wing Keung of Tien Court joins Master Chef Chung Lap Fai of Hua Ting to present a six-course menu showcasing the distinctive traditions of Teochew and Cantonese cuisine.

Tien Court @ Copthorne King's Hotel

The specially curated menu features three courses from each master chef, including Teochew Trio, Coral Trout “Lion’s Head”, Teochew Braised Winter Melon, Crispy Angus Beef, Braised Inaniwa Noodles and a Teochew Sweet Finale.

Four Hands Collaborations

Master Chef Chung Lap Fai (Hua Ting) & Master Chef Chef Lui Wing Keung (Tien Court) 

This collaboration brings together two culinary traditions in one memorable dining experience, with each chef showcasing their own interpretation and mastery of classic flavours.

Tien Court's 

Let’s explore the Jewels of Teochew and Cantonese, a six-course Four-Hands menu priced at $138++ per person, starting with the Teochew Trio.

Taking centre stage is the Drunken Lobster, served in a fragrant sauce. Moving clockwise around the plate, we have Teochew-style Chilled Threadfin and Crispy Duck with Taro. Each component showcases the distinctive flavours and culinary traditions of Teochew cuisine, presented in an elegant tasting platter.

Teochew Trio

The celebration was made even more special with a vibrant Teochew opera performance by Nick Shen and renowned Teochew opera artiste Susan Lee, bringing traditional Teochew culture to life.

Teochew Opera Performance by Nick Shen & Susan Lee

The evening continued with a beautiful Teochew wedding opera performance, featuring the artistes in elaborate traditional costumes and ornate headpieces.

Teochew Opera Performance by Nick Shen & Susan Lee

The Coral Trout “Lion’s Head” was served with wild bamboo pith and a double-boiled superior fish broth. The broth was delicate yet deeply flavourful, making this a particularly nourishing and comforting course.

Coral Trout "LION'S HEAD"

I was thrilled by the presentation of this Teochew Braised Winter Melon, beautifully adorned with a striking pink edible flower. The combination of preserved radish, dried shrimp, dried scallop and dried oyster came together so beautifully, adding layers of savoury depth and umami to the delicate winter melon. So flavourful!

Teochew Braised Winter Melon

I knew this was going to be good the moment my teeth sank into the Crispy Angus Beef. The beautifully crisp exterior gave way to tender, juicy beef inside, creating such a satisfying contrast in texture. Shiok!

Crispy Angus Beef

I drenched the pieces of Crispy Angus Beef in the savoury sauce and absolutely loved it! The sauce added an extra layer of flavour to the tender, crispy beef, making every bite even more shiok.

Crispy Angus Beef with Savoury Sauce

The Braised Inaniwa Noodles were packed with rich crustacean flavours! Topped with flower crab meat and egg white, the silky noodles were served in a luscious lobster broth that was bursting with seafood goodness. Yums!

Braised Inaniwa Noodles

The Braised Inaniwa Noodles were wonderfully smooth and silky, with a rich lobster broth clinging to every strand. Definitely worthy of the calories! 😋

Braised Inaniwa Noodles with Lobster Broth

All good things must come to an end, and we wrapped up the six-course Four-Hands menu with the Teochew Sweet Finale. A delightful selection of steamed rice cakes, Japanese sweet potato, purple sweet potato, Chinese yam and Teochew glutinous rice dumpling, paired with a fragrant cup of Phoenix Dan Cong Tea. A lovely traditional ending to a memorable Teochew and Cantonese dining experience.

Teochew Sweet Finale

It was a wonderful evening celebrating Copthorne King’s Hotel Singapore’s 56th anniversary with an impressive Four-Hands dining experience. From the delicate Teochew Trio and comforting Coral Trout “Lion’s Head” to the flavourful Crispy Angus Beef, silky Braised Inaniwa Noodles and traditional Teochew Sweet Finale, each course brought something special to the table.

The combination of Teochew and Cantonese culinary traditions, together with the beautiful Teochew opera performance, made this more than just a meal. It was a celebration of heritage, flavours and culinary craftsmanship, and certainly a memorable way to mark this special milestone.

Tien Court Restaurant
Location: 403 Havelock Rd, Level 2, Singapore 169632