I love how under-rated Tien Court is. It's one of our go-to places for exquisite classic Cantonese fare that's relatively affordable.
I was still feeling under the weather so I got something soupy, the Prawn Wanton Noodles with Superior Broth ($8 per bowl). It was a teeny tiny portion but the broth was delicious, the sweetness of prawn stock was controlled so the soup base wasn't too saccharine. The noodles were perfectly al dente, retaining just the right amount of bite and the pork and prawn wantons were humongous.
The Steamed Fillet of Cod with Crispy Fried Bean Crumbs ($12 for small) was a brilliant version of classic homespun fare. The oily cod practically melted on the tongue, and it was balanced with the nuttiness of the bean crumbs.
In comparison to the other stellar dishes, the Braised Beancurd with Minced Meat with Chilli Bean Sauce ($13) ended up being a little bland. We expected more kick and spice from this Sichuan offering.
The Stir-Fried French Beans with Minced Meat ($14) would have benefited from a longer time in the fryer, the distinctive smokiness (wok hei) was notably absent from the greens. Still, the dish was very yummy and better than most other places.
I got my favourite soup, Braised Assorted Seafood with Winter Melon Soup ($8) which was served with a huge chunk of freshly shredded sweet crabmeat.
The BF got the Braised Assorted Seafood with Beancurd Soup ($8), a slighter lighter version of the aforementioned soup.
Today's Appetizers were Chilled Edamame Beans ($3.50 for 2 pickles), which were such a joy to nibble on.
The other appetizers were the soft and nutty Braised Broad Beans, a variation of the typical braised peanuts.
Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Tel: 6318 3193
Lunch from 12noon to 2.30pm
Dinner from 6.30pm to 10.30pm