Seasonal Dishes at Tycoon Tann

Seasonal Dishes at Tycoon Tann

An upscale take on classic Chinese winter dishes

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Jenni Lien  Jenni Lien  on 19 Dec '18


On Wellington Street, there’s a chic little Chinese restaurant called Tycoon Tann. While it’s not named after a specific person, it does come across as a place a tycoon might like, with its luxe yet understated chinoiserie-inspired design. The ground floor is home to Mod Bar, and the two upper levels are dedicated to elegant (and pricey) Chinese cuisine.

We recently visited to try some of the eatery’s new seasonal dishes (available until Chinese New Year 2019).


Fried egg white with fresh crabmeat and black truffle

Our meal started off strong with the fried egg white with fresh crabmeat and black truffle ($328). While this dish might not look like much, it was absolutely delicious. It was rich without being oily and almost sticky in texture given the generous amount of crab.


Deep-fried crab with dried chilli, garlic and rice flour rolls

The deep-fried crab with dried chilli, garlic and rice flour rolls ($698) was spicy! The rice flour rolls were a nice touch, soaking up the flavours and crisping up nicely. However, we would have preferred if soft-shell crab had been used instead, for ease of eating and so that we could enjoy more of the seasoning.


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Pigeon smoked with 30-year-old Pu’er tea

Having pigeon is always a treat, and this pigeon smoked with 30-year-old Pu’er tea ($328) was extra special. This dish didn’t last long on our table. The meat was tender and had a slightly sweet, floral flavour from the tea.


Braised lamb brisket with bean curd sheets in clay pot

On a chilly winter night, clay-pot dishes hit the spot. We enjoyed the braised lamb brisket with bean curd sheets in clay pot ($888). The ingredients were fresh and the sauce was so comforting, savoury without being too strong. However, the price of this dish is on the too-high side for what it is.


Steamed rice in casserole with preserved meat and Chinese sausage

We ended our meal with steamed rice in casserole with preserved meat and Chinese sausage ($328). Although the price was fair given it’s supposed to feed 3–4 people, it wasn’t as flavourful or indulgent as I would have expected from a restaurant like Tycoon Tann. A version from a neighbourhood clay-pot place would likely have tasted just as good.


Verdict

Tycoon Tann is a solid option for all occasions, though it’s more sleek than romantic. The decor, food quality and level of service make it suitable for business dinners, and the new winter dishes are quite good. Note that the restaurant also has a private room with a round table that fits around 15 guests.

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74 Wellington Street, Central, 3125 3228


This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.


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Jenni Lien

Jenni Lien

Will travel far for food. Blogs at www.jenniexplores.com.

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