Wedding Dinner at Tien Court
Many apologies for I’d been missing in action (MIA) for the past two months as I’d been busy preparing for my wedding which was held just last week at Copthorne King’s Hotel, Tien Court. Glad that everything went perfectly, and I’m now officially married to my lovely wife, Angeline. We would like to thank our brothers and sisters for their great help out on our big day, and to family members and friends for their kind presence and generous well-wishes.
Wedding Dinner at Tien Court – Masterchef Ho Tien Tsai
One of the main reasons why I chose Tien Court over other hotels is because of the people at Copthrone King’s Hotel; especially Masterchef Ho Tien Tsai. I’d known the chef previously from other events and he came across as a very friendly and humble person. More importantly, he can cook very well. In fact, he had appeared on a few cooking variety programs on Channel 8.
A restaurant in a 5-stars hotel may be very well-known or famous. But as a fellow chef, I know that it’s a different wok game when it comes to cooking in a huge banquet; quality control is critical.
How many times had we been disappointed by overly-starched soup in past banquets that it felt like we were drinking glue. Menu written “crispy chicken” that is not crispy at all, or “Steamed Live Fish” that is so severely overcooked that you’re better off buying the $5 steamed fish from the economic rice stall at the coffeeshop. I can go on and on, but you get the point here?
Sometimes, it’s the little minor details that made all the difference. For example, our dessert was the Steamed Yam with Pumpkin and Gingko Nuts. We do not like this traditional Teochew dessert too sweet, the chef reduced the sugar and added sweetness to the dish by using pumpkin and the water chestnuts which are both naturally sweet.
I’d placed immense trust inTien Courtand they did not just delivered, they over-delivered. The reviews I got from my guests after the dinner were sparkling. The food was damn good, and everyone went home happy.
Once again, many thanks to Masterchef Ho Tien Tsai, F&B Director Mr Gan Wong, and our Wedding Planner, Ms Irene from Copthrone King’s Tien Court for making our big day such a success.
Wedding Dinner at Tien Court – Masterchef Ho Tien Tsai Signature Wok-fried Mee Sua with Stewed Pig’s Trotters Recipe
For our main dish just before the dessert, I did not want to have the usual Braised Ee-fu Noodles or Rice wrapped in Lotus Leaf. I long knew about Masterchef Ho Tien Tsai’s signature Wok-fried Mee Sua with Stewed Pig’s Trotters, and I specially requested for it though it was not on the menu. I was told we were the first wedding couple to request for that dish. Masterchef Ho obligated to our request and that dish was absolutely awesome.
As a bonus, I shall share what Masterchef Ho Tien Tsai imparted about his signature recipe:
Wok-fried Mee Sua with Stewed Pig’s Trotter
Pig’s Trotters (forehand more meaty) 1 piece
Cooking oil as needed
Red chilli 1 piece
Spring onion 1 stalk
Shallot (sliced) 20 grams
Seasoning / Spices
Szehuan peppercorns to taste
Star anise 2 pieces
Cinnamon 1 piece
Liquorice root to taste
Glass fruit (cao guo) 1 piece
Cloves 2 piece
Kim Lan Soya Paste 2 Tsp
Rock sugar to taste
Chicken seasoning powder to taste
Light soy sauce to taste
Oyster sauce to taste
Sugar as needed
Dark soy sauce for colour
Mee Sua 100 grams
Shallot (sliced) 20 grams
Dried shrimps (soaked) 10 grams
Tien Jin Cabbage (shredded) 80 grams
Bean sprouts 20 grams
Dried black mushrooms (soaked and sliced) 5 grams
Carrots (shredded) 20 grams
Chinese celery Garnish
- Deep-fry the pig trotter for 8 minutes.
- Sauté the red chilli, spring onion, and shallot until fragrant.
- Add in the pig trotter and cover with just enough water.
- Add the seasonings and spices to taste.
- Slow-cook the pig trotter for an hour until tender.
- Remove the center bone and cut the pig trotter into bite-size chunks.
- Strain the stock and reserve for later use.
- To cook the mee sua, deep-fry the mee sua in hot oil until golden.
- Blanch the mee sua in hot water till the strands are separate while still retaining some bite.
- Immediately refresh in cold water.
- Using 3 tablespoons of oil, sauté the shallots and dried shrimps until fragrant.
- Add the remaining vegetables and wok-fry until cooked.
- Add the mee sua and the reserved stock and toss over high heat.
- Season to taste.
- Top mee sua with stewed pig’s trotters and garnish with Chinese celery.
You can give this recipe a try during the coming Chinese New Year, and wow your family members during reunion dinner with this signature dish fromTien Court.