Friday, January 29, 2016

Feast on Masterchef Ho Tien Tsai's Chinese New Year Delights at Tien Court

 
 
Moore Yu Sheng! Moohehe. #HuatnessIsInTheAir

Boasting a traditional feel, the Prosperity Salmon Yu Sheng ($48) had the usual julienned vegetables, pickled ginger, pok chui crackers, plum sauce and salmon. Add on an additional plate of swordfish ($12.80) so year year got moore fish! Moohehe. Overall, this Yu Sheng was more robust in terms of flavour and also a tad sweeter.

Indulge in a comforting bowl of Double-boiled Superior Shark's Fin in Shark's Cartilage Soup ($58). I like the slightly creamy richness of the soup though the shark's fin had a gumminess that didn't quite appeal to me. But I still fin-nished it lah. Moohehe.

Don't waste food and let the animal die in vain. Not that I am advocating the consumption of shark's fin. Personally, I don't order it at restaurants; also feel that it hardly has any inherent flavour worth shelling out mooney for. I rather eat steak but that's a different story for another time. :p

Next up, the Sautéed Lobster with Foie Gras ($18.80 per 100g) arrived. The crustacean tasted fresh and was cooked perfectly resulting in a succulent bite. I didn't detect any of the foie gras flavour in the sauce though.  

Tien Court's Pen Cai ($488 for large; available for takeaway) is a moost order! Boasting layers of flavours, this treasure pot contained the who's who of the Pen Cai VIP list. Moohehe. Expect delicacies like abalone, fish maw, duck's web, sea cucumber, black moss, roast pork, prawns, dried oysters, mushrooms, conpoy, Tianjin cabbage and yummy dace balls.     

Dive into a carbs bomb with the Steamed Glutinous Rice with Preserved Meat in Lotus Leaf ($60.80 for large; Chinese New Year takeaway menu). The rice had a lovely flavour from the preserved meats and lotus leaf.

The dessert of Chilled Snow Pear with Red Wine (available as part of some Chinese New Year set menus) was a fusion take of the classic western dessert but with the use of the Chinese snow pear. Coated with a glossy layer of red wine syrup, the chilled pear was quite refreshing.

In the background is the Nian Gao ($18.80 from the Chinese New Year takeaway menu). Eat already Step Step High Rise. Moohehe.

Eat, live long and prosper.

Thank you, Copthorne King's for hosting me.

Level 2
Copthorne King's
403 Havelock Road
Tel: 6318 3193

Chew On This: Those who watch TV would find Tien Court's Masterchef Ho Tien Tsai a familiar face as he has appeared on several cooking variety shows.

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