Experience the art of Chinese fine dining at Tien Court at Copthrone King’s Hotel. Master Chef Ho Tien Tsai has made appearances in several episodes of cooking programs aired in Channel 8. Tien court serves a mix of Cantonese and Si Chuan cuisine. I have been here several times since Tien Court is my FIL’s favorite restaurant; my pictures are a collation from different visits.
The edamame, XO sauce dried shrimp, and black beans are delicious. FIL and Hubby love the XO sauce dried shrimp very much so they would order one bowl of it =_=. Steam chicken with loads of alcohol, which turned me off from the dish.
$80 per bowl shark’s fin soup. For this outrageous price, it BETTER be good, and it was fantastic! But with that money one can eat a Melt buffet and I would rather go for a buffet, not ONE bowl of soup….
Typical spinach with salted egg and century egg. Noodles with duck meat from the Peking duck. Another dinner: Fried mushroom coated with foie gras, hot and sour soup, Lotus root soup. The mushroom dish is my favorite dish at Tien Court. The hot and sour soup is decent, but Chinois does it better. Steamed cod fish with salted vegetables, tofu and mushrooms. A very healthy dish that left me yearning for moreSalted egg prawns(must try!), sweet and sour pork, garlic do miao.
Steamed cod fillet with crispy bread crumbs, Pan fried venison with garlic, Clay pot chicken with battleground. The steamed cod fillet with crispy bread crumbs is one of Tien Court’s signature dishes.
I like how Tien Court serves their Orh Nee, elegantly in a mini bowl. After a filling dinner, the last thing I wish to see is Orh Nee served in a huge bowl in the middle of the table, and the staff plopping it unceremoniously into smaller bowls which is usually the case for most Chinese restaurants. When you are feeling very full, that kind of spoils your appetite. Since Orh Nee is very rich and filling, Tien Court’s small portion size is perfect way to end to a satisfying meal.