Amidst the busy preparations to welcome the Lunar Year of Monkey, we took time to visit Tian Fu Tea Room last weekend. What indulged us was an experience of an uniquely-oriental Reunion Imperial High Tea (团圆宫廷下午茶）. From 8 to 22 February 2016, 2.30pm to 6.00pm, the popular dim sum high tea will return to the chain of all three Tian Fu Tea Room outlets by Si Chuan Dou Hua Restaurants.
The family reunion dim sum high tea features a thoughtful line-up of all the festive season’s auspicious must-haves, as well as the tearoom’s exquisite dim sum creations, paired with three premium Chinese brews. On top of that, Tian Fu Tea Room at PARKROYAL on Beach Road recently undergone a refurbishment with the creation of a new private dining room that can easily accommodate 16 persons in a warm and tranquil setting – ideal for multi-generation family gathering!
What we had last Saturday afternoon were mouth-watering exquisite pieces of dim sum served in individual portions that made us silently screamed for more. Below is the line up – you have been warned.
Bi Tan Piao Xue (Flower Tea)
We started off with a tea sampling with Bi Tan Piao Xue. The delightful flower tea consisting of jasmine flowers and green tea leaves is specially imported from the Xinjin county in Sichuan. The tea boasts both digestive and anti-ageing qualities. Its name is a reference to ‘snowflakes’ because it resembles snowflakes falling when infused.
Prosperity Salmon Yusheng with Crispy Fish Skin
The heavenly gustatory midday feast began with a Prosperity Yusheng (三文鱼生捞起) specially customised for the number of diners in each party. Yusheng signifies an abundance of wealth and good luck in the coming year of the Monkey – OMG, I so need that with the coming new house and COE expiry of current car! So HUAT-ARH, everybody went about receiving the symbolic shower of blessings from the team at Tian Fu Tea Room that accompanied the dulcet Yusheng.
What’s your favourite item amongst the plethora of ingredients from the Yusheng? For me, it has always been the Candied Wintermelon and Orange Skin which I would dig and dig for every piece I could find. This year, additional slices of fresh sashimi salmon as well! Why weren’t I more adventurous 20 years ago? >.<
Sliced Duck wrapped with Salted Egg | Chilled Chong Qin Chicken with Spicy Bean Paste
This Jane looks deceivingly plain. It turned out to be a toothsome treat which Audrey described as complementary to the Chilled Chong Qin Chicken with Spicy Bean Paste. Moist adequately, the salted egg brought out the savoury tastes of the sliced duck very well without overpowering the original taste of the duck meat.
Although Si Chuan food is my favourite cuisine (think Mala 麻辣）, I have never ordered 口水鸡 (Chilled Chong Qin Chicken with Spicy Bean Paste) or 水煮鱼 simply because the name sounds dull enough. Last Saturday was an eye-opener with introduction to various Si Chuan dishes and to my surprise, they are not all just about being spicy and tongue-numbing. The Chilled Chong Qin Chicken with Spicy Bean Paste is a cold appetiser with special ingredients and method to steam the chicken so that it remains tender and juicy. It was then topped with the fried spicy bean paste for that added flavour. I was delighted to see a spicy dish for dim sum yet at the same time surprised that the sauce was not overwhelmingly fiery. It added an intense flavour to the otherwise mundane-looking steamed chicken. Thumbs up for this “new” discovery!
豉汁蒸虾扇 · 发财鱼丸
Steamed Slice Prawn in Black Bean Sauce | Steamed Fish Balls with Black Moss
Next in the line came the fat and succulent Steamed Slice Prawn in Black Bean Sauce. Upon closer inspection, the prawn was fanned and topped over another serving of prawn paste, making the delicate-looking dish rich and a delightful mouthful with the aromatic black bean sauce.
The Steamed Fish Ball with Black Moss is another auspicious dish specially handcrafted for the Reunion Imperial High Tea. The fish ball is so fresh and QQ to the bite that I divided my serving into four bites with each bite adjusting to a smaller mouthful, slowly savouring the bouncy delicacy before it is all gone. I’m sure this will go well with the kids, especially Jiejie who has had fishball noodles for her 3rd year in school. -.- She should be introduced to the REAL fish ball!
翡翠茶鸭饼 · 瑶柱萝卜酥
Pan-fried Glutinous Pancake with Minced Camphor Tea Duck Meat | Deep-fried Radish Puff with Dried Scallop
The Pan-fried Glutinous Pancake with Minced Camphor Tea Duck Meat did not leave the most impressionable taste for me as I’m not a fan of mochi. This is quite unique though for it’s my first time trying savoury duck meat wrapped in glutinous rice ball.
Now, this is TERRIFIC! Hot, very moist, sweet and savoury of the insides filled with shredded radish and dried scallop, the deep-fried puff pastry is such a scrumptious treat that I would say this is a winner compared to many other dim sum restaurants. At the end of the day, I could not decide whether this main item or the dessert is my #1 favourite of the meal. It is such a torture to have to decide!
Here’s looking at the amazingly soft contents within the puff pastry. Get ready for a taste of heaven.
Fried Rice with Waxed Meat and Matsutake Mushrooms
This fried rice is a little dry although the aroma of the lotus leaf filled the senses once served. Perhaps I’m used to seeing sticky and glutinous rice wrapped in lotus leaf and hence unwittingly did a comparison. I can’t help but finish the full serving though, because of the fragrant rice fried with lup cheong and mushrooms.
酥皮年糕 · 红运流沙球
New Year Cake in Honey Glazed Pastry Puff | Deep-fried Crispy Custard Bun
Used to eating fried Nian Gao that is chewy and super sticky and coated with eggs (mum’s style), this New Year Cake in Honey Glazed Pastry Puff with crispy crust with sesame seeds is a new for me.
Ball on fork – a photo inspired by my friend Sharron who always posted pictures that makes me salivate and want to be her neighbour. Presenting this innocent-looking Deep-fried Crispy Custard Bun in auspicious orange most suitable for the festive occasion. Plated and served together with the Pan-fried New Year Cake (年糕), this dessert is by no means a pushover in the entire menu.
I would highly recommend everyone to LOOK FORWARD to this finale of a reunion celebration. My jaw dropped when the molten creamy lava flowed out. The custard is rich and consistent, exuding a sweet balance of full buttery and salty taste. I guarantee you this is not over-rated. Seriously, try both this Deep-fried Crispy Custard Bun and the Deep-fried Radish Puff with Dried Scallop and let me know which is your top favourite.
The sumptuous menu is paired with a combination of three premium Chinese brews that will introduce you to the world of Chinese tea, which is full of depth and flavours. Aside from the Bi Tan Piao Xue (碧潭飘雪) and Tie Guan Yin (铁观音), the Dong Ding Oolong (冻顶乌龙) is a tea from the Nantou county of Taiwan, with low tannic content and hence suitable for those suffering from gastric problems.
The Reunion Imperial High Tea (团圆宫廷下午茶）is available from 8 to 22 February 2016, 2.30pm to 6.00pm at all three Tian Fu Tea Room outlets in Singapore. $38++ per person. UOB Cardmembers enjoy a 4-dine-1-free privilege.
Menus differ in all three outlets. Take your pick!
For more information or dining reservations, pls call Tian Fu Tea Room at
PARKROYAL on Beach Road | 7500 Beach Road S199591 (Map)
Tel : +65 6505 5724
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PARKROYAL on Kitchener Road | 181 Kitchener Road S208533 (Map)
Tel : +65 6428 3170
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TOP of UOB Plaza | 80 Raffles Place, #60-01, UOB Plaza 1, S048624 (Map)
Tel : +65 6535 6006
Newly introduced this year is the Peace and Harmony Gift Box with Tian Fu Tea Room Tea Tins (四季平安礼盒) retailing at $38.80 (+ GST) per box. The elegantly packaged gift box is a specially curated collection of oriental sweet treats comprising a Chinese New Year Cake (年糕), Carrot Cake (萝卜糕), Water Chestnut and Sugar Cane Cake (马蹄糕) and a Osmanthus Cake (桂花糕), paired with three choices of Tian Fu Tea Room Signature Premium Chinese loose leaf tea tins (配三种茶).
Together with all Tian Fu Tea Room loose leaf teas and accessories, the gift box is available for purchase here. Guests enjoy 20% savings on all online purchases from now until 22 February 2016 when using the discount code <CNY20> upon check out.
We attended a blogger tasting session for purposes of this review. No monetary compensation was received and all opinions remained our own. All photographs belong to SAys! Happy Mums and Tian Fu Tea Room, unless otherwise stated. Please ask for permission should you require to use any of them.
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~ SAys! Shirley 🙂
About Tian Fu Tea Room
Tian Fu Tea Room by Si Chuan Dou Hua Restaurant boasts the first Chinese tea room concept within a restaurant in Singapore. It carries a wide selection of over 30 types of fine tea, ranging from the ubiquitous green and red tea, to more exotic variations of yellow, white and flower tea, as well as a collection of health tea.
The tea rom is a perfect complement to Si Chua Dou Hua Restaurant, serving as a prelude to a delectable meal or culmination of a memorable dining experience. Guests can savour the art of tea appreciation by our tea-masters or spend a leisurely afternoon relishing the delicate aromas from the finest teas.