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.

🎉 Enjoy 20% OFF eligible food items!

Make your reservations through the links below and enter promo code “UMAKEMEHUNGRY” to enjoy the promotion.

🍽️ Princess Terrace: https://bit.ly/princessterrace-reserve

🥢 Tien Court: https://bit.ly/tiencourt-reserve

📌 Valid until 31 December 2026. Terms and conditions apply.

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

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.

Do you like this too?

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 - $22

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)
Website

Food Capital @ Grand Corpthone

It’s beginning to look a lot like Christmas, and Food Capital at Grand Copthorne Waterfront has unveiled A Yuletide Feast, available from 3 November to 24 December 2025 and 26 December 2025 to 1 January 2026, excluding 24 December dinner, 31 December (lunch & dinner), and 1 January lunch.

Lunch 

Monday - Saturday

Adult $72++ |  Child $36++

Dinner

Sunday - Thursday Friday - Saturday

Adult $102++ | Child $51++ Adult $112++ | Child $56++

(Kid 5 & Under, Dine for Free)

Food Capital @ Grand Corpthone Hotel

For group gatherings or special celebrations this festive season, the extensive spread makes for an exceptional dining experience.

A Yuletide Feast

The Christmas mood has been beautifully established at Grand Copthorne Waterfront, where the decorations instantly elevate the festive season. Charming wooden huts, a dusting of snow-like accents, cheerful gingerbread men, and other holiday details come together to create a warm, whimsical atmosphere. Every corner feels thoughtfully dressed for the season, making it not just a place to dine, but a space to soak in the spirit of Christmas. Whether you are visiting with family, a group of friends, or celebrating a special occasion, the festive setting alone already sets the tone for a memorable experience.

Christmas Decorations at the Entrance of Food Capital

The dining area is designed in a large circular layout, making it easy for guests to follow the flow of the buffet in either a clockwise or anti-clockwise direction. This thoughtful arrangement helps minimise congestion while allowing diners to take their time exploring the spread.

Buffet Area

At the very centre sits an island that resembles a non-moving carousel, beautifully arranged with an array of Japanese delights, fresh seafood, and an eye-catching dessert section. 

Buffet Spread Area

The circular concept, paired with the festive décor, adds a fun and immersive touch to the overall dining experience, turning the buffet walk into a little journey of its own rather than just a queue for food.

Tarts 

There is certainly no lack of Christmas joy, as every corner is filled with decorations that instantly remind you of the festive season. Right at the entrance, reindeer surrounded by beautifully wrapped presents and elegant twinkling lights greet you warmly, creating an eye-catching welcome. The thoughtful placement of these festive elements sets the mood from the very first step in, making it impossible not to feel the magic of Christmas all around.

Decorations

Festive vibes go beyond the food and décor where the elegant lighting truly sets the ambience.

Dining 

Head over to the live station for traditional roast turkey with gravy and cranberry sauce, along with roast chicken and beef. On Fridays and Saturdays, enjoy honey-glazed gammon ham served with pineapple sauce, a festive highlight not to be missed.

Live Station

The Meat We Took

At the seafood island, dinner guests get to enjoy freshly shucked Irish oysters and snow crab legs. definitely some of the most worthwhile highlights to look out for and grab. Beautifully displayed on the chilled ice shelf were Chilean scallops, chilled prawns, flower clams, black mussels and green-lipped mussels. These pair perfectly with condiments like lemon wedges, cocktail sauce, red wine vinaigrette, shallot balsamic and wasabi mayonnaise.

Seafood Island

Snow Crab Legs (Dinner Only)

Irish Oysters (Dinner Only)

The Healthy Corner brings balance to the feast, a refreshing selection of leafy greens that adds a light and wholesome touch to the meal.

Salad Station

The flavours of Japan shine at the sashimi station, with a satisfying selection for lovers of Japanese cuisine. While options include salmon, tuna and octopus, a wider variety such as swordfish would make the spread even more exciting.

Flavours of Japan

The bowl of satay, with its colourful sticks fanning out in every direction, instantly caught my eye. Our local favourite did not disappoint.

Satay

 I couldn’t resist grabbing a generous portion, paired with ketupat, fresh onions, cucumber and, of course, a rich, nutty peanut sauce.

Satay

I’m still craving local flavours. I went for tau pok and rojak, generously drenched in prawn paste and topped with crushed peanuts. Of course, I couldn’t resist a few pieces of crispy fried fish skin too.

Rojak and Tau Pok with Fish Skin

While my friend strongly recommended the fish porridge, I was drawn to its traditional charm, thick slices of batang fish, bittergourd and tofu, with a strip of seaweed resting on rice soaked in a comforting fish broth.

Fish Porridge

While the counter mainly offers a porridge-style base, I asked the staff to prepare a bowl without the carbs instead. 😉

Fish Soup

The festive spread at Food Capital in Grand Copthorne Waterfront was impressive. If you are looking for quality food to celebrate the season, this is sure to hit the right spot. Bring your loved ones down and enjoy a Yuletide Feast together!

Food Capital @ Grand Corpthone
Location: Grand Copthorne Waterfront Hotel Singapore, 392 Havelock Rd, Singapore 169663
Nearest MRT: Havelock (TE16)