Tien Court has breathed new life into Teochew and Cantonese classics with a grand menu revamp as Master Chef Lui Wing Keung takes the reins. The new menu presents star dishes and new innovative masterpieces that are set to delight the palate with a medley of textural surprises and fresh flavours.

Well-loved for its exquisite dim sum assortment, a must-try is Chef Lui’s signature Deep-fried Glutinous Dumpling with Minced Chicken. His own rendition of Ham Sui Gok (or Fried Glutinous Rice Dumplings), Chef Lui’s creations are delicately crafted in the shape of chicks and playfully nestled in a bed of straw and cracked eggshells. Not only Instagram-friendly, each bite is also crisp and chewy with a mouth-watering filling of savoury minced chicken. Another crowd favourite is the classic Teochew Steamed Crystal Dumpling with Dried Shrimp, Preserved Radish and Jicama. Those hankering for more can opt for the Dim Sum Set Menu that feeds up to five persons, with a tantalising spread including Teochew Crispy-fried Beancurd Roll stuffed with Prawn and Chives, and Stir-fried Kurobuta Pork Shoulder in Sweet and Sour Sauce.

To kickstart the meal, opt for the refreshing Frozen Marinated Cherry Tomato with Plum that pairs well with the off-menu special Homemade Beancurd Roll, made with tofu, prawn paste, carrot and water chestnuts that provides textural layers of savoury goodness. For cold, rainy days, the Double-boiled Fish Maw Nourishing Soup is a heart-warming treat. Its rich and milky broth is boiled down over six hours using only chicken collagen and snow fungus, which diners can indulge in together with soft tendon, fish maw and dried scallops.

Signature mains include the Teochew-style Oyster Omelette served with piquant homemade chilli sauce; the Braised White Teat Sea Cucumber in Oyster Sauce which has the sea cucumber fried, giving a unique texture; and Stir-fried Pork Shoulder with Chef’s Special Sauce and Matcha, which brings a fresh twist with Japanese matcha powder, with mild bitter notes that complement the sauce’s flavourful sweet-sour profile.

No Chinese feast ends without a noodle dish, and Tien Court is no exception, with its Signature Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish, that showcases a flavourful char and is topped with crispy Sakura prawns for added pops of umami.

For dessert, on the menu is Teochew specialty Homemade Tau Suan with Freshly Grated Orange Peel, Gingko and Fried Dough Fritter, and the Signature Teochew Crispy Noodle that is served with a refreshing strawberry vinegar sauce.

For the launch of this grand revamped menu, Tien Court is offering a weekly specials promotion, with a new creation offered at a special price each week until 3 October, terms and conditions apply.

Until 12 September: Signature Braised White Teat Sea Cucumber in Oyster Sauce at S$18++ (U.P. S$28++)
13 to 19 September: Homemade Beancurd Roll with Frozen Marinated Cherry Tomato with Plum at S$16++ (U.P. S$24++)
20 to 26 September: Signature Teochew Wok-fried Hor Fun with Diced Kailan and Preserved Radish at S$10++ (U.P. S$16++)
27 September to 3 October: Stir-fried Pork Shoulder with Chef's Special Sauce and Matcha at S$12++ (U.P. S$24++)

For reservations and enquiries, please call +65 6318 3193 or email tiencourt@millenniumhotels.com.

* Information correct at time of print.