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2016-01-14
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My friends and I had stumbled upon Tycoon Tann this past June when it had just opened, and tried some of their Asian-inspired cocktails at the bar. After such a great experience, we decided to come back sometime to try their food! The dining room upstairs is divided into two floors, fairly small but providing a dark, intimate atmosphere. Our waiter recommended us some dishes, so we decided to go with his suggestions. The menu has loads of Cantonese classics with modern twists, using interesting
The dining room upstairs is divided into two floors, fairly small but providing a dark, intimate atmosphere. Our waiter recommended us some dishes, so we decided to go with his suggestions. The menu has loads of Cantonese classics with modern twists, using interesting ingredients and creative presentation.For appetizers, we chose the Preserved Egg with Ginger and brown Sugar, Ice Plant with Goma/Sesame Dressing (we had never heard of ice plant before, so it was a first for all of us!) and Mini Octopus with Sichuan Sauce.
Preserved Egg with Japanese Pickled Ginger
$68
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Mini Octopus Tossed with Sichuan Spicy Sauce
$78
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Some of our main course included the Hungarian Mangalica Hogs with Honey Sauce (a fancy name for BBQ Pork), which was really soft and tender, the flame underneath kept it hot and juicy.
The Baked Crab Shell with Onion and Cheese was creamy, and the crab tasted really fresh. They gave some Wocerstershire Sauce on the side, which gave a nice kick!
The Braised Rice with Diced Abalone and Roasted Duck was nice and saucy, served in a casserole style and perfect for sharing.
If you're tired of traditional Cantonese food, I would recommend giving Tycoon Tann a try, the ambience, food and service all makes for a pleasant evening. Two thumbs up!
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