Located on the second floor of Copthorne King’s Hotel Singapore, Tien Court offers contemporary Szechuan cuisine where bold, fiery flavours mingle with the restraint and understatement of authentic Cantonese fare. Choosing from the extensive menu is no easy feat, as each dish is perfectly executed by master chef Ho Tien Tsai and his team, and served by the attentive waitstaff. Popular dishes include the comforting fried fillet of cod with spicy honey sauce, garnished with crispy curry leaves and red chillies. Follow that with the nourishing milky white broth of double-boiled shark’s cartilage soup brimming with fish maw, briny sea cucumber and rich conpoy. The skilfully prepared juicy barbecued roast meats are popular favourites, especially the crisp-skinned roasted Beijing duck. While there is a plethora of fresh seafood that can be cooked according to your preference, one must-order is the wok-fried scallops with egg white and topped with caviar. The dish may not be much to look at, but it is very tasty and light on the palate. Yang chow fried rice and the signature wok-fried fine rice vermicelli with stewed pig’s trotters are great accompaniments to the meat and seafood dishes, as is the braised bean curd and mushrooms in claypot. Finish on a sweet note with the classic mango sago pudding or the traditional double-boiled bird’s nest with rock sugar. The restaurant is ideal for intimate family gatherings and special celebrations with its five private rooms in addition to the main dining room. The place fills up fast, so reservations are highly recommended.