Tien Court

Long-established Tien Court remains popular for its Cantonese cuisine, featuring a variety of stir-fried dishes and acclaimed dim sum. Stately wood fixtures and fittings, interspersed with framed wall hangings and delicate golden hues, hold a timeless appeal. A creative starter, the sweet, succulent baked scallops topped with cheese-mayonnaise and bright orange coral sit decorously on discs of savoury teriyaki aubergine. The tea-smoked duck is recommended for its juicy tenderness, with enticing nods of earthiness and mild sweetness from pu-erh and chrysanthemum tea. Served in individual portions, the braised sea perch is imbued with faint whispers of black truffle, accompanied by a mix of mushrooms. Stewed e-fu noodles intrigue with their finely textured strands holding tiny, crisp red sakura prawns. An adequate wine list includes house wines of one red and one white. Service staff are eager to please; speaking Chinese is an advantage for diners.

TATLER TIP

The comfortable ambience and arrangement of tables make this restaurant ideal for business entertaining and easy conversation.

SIGNATURE DISHES

1. Baked scallops with cheese mayonnaise and teriyaki brinjal 2. Tea-smoked duck

3. Lobster broth in mini pumpkin

4. Braised sea perch with black truffle and mushrooms