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2019-01-11
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My friends and I in a group of six came to Tycoon Tann for dinner in December. This was definitely the best winter seasonal menu we’ve ever experienced! We started with some appetizers including smoked poached eggs with caviar and cucumber with black garlic which was also impressive. The staff has recommended some of their new seasonal dishes available now till February so we give it a try and tried a couple of new seasonal dishes. We’ve tried the Smoked Pigeon and we‘re amazed with the 30 years
seasonal menu we’ve ever experienced! We started with some appetizers including smoked poached eggs with
caviar and cucumber with black garlic which was also impressive. The staff has recommended some of their new
seasonal dishes available now till February so we give it a try and tried a couple of new seasonal dishes. We’ve tried the Smoked Pigeon and we‘re amazed with the 30 years Puer Tea aroma and flavours. The spicy deep-fried crab
claypot also blown us away with the rice flour rolls beneath, it just perfectly absorbs the flavours of the crab and
spiciness. The dish we sure to recommend is the lamb brisket in claypot, the lamb is so tender. The staff also told us that they only use fresh mutton brisket from Dongshan Mountain and this dish really offers a generous amount of
lamb that makes everyone happy! Last but not least we savour the claypot rice with preserved meat and Chinese
sausages and its definitely the best thing in winter! The winter menu is totally impressive and we’re sure to
recommend Tycoon Tann with its ambiance, quality of food and service and it’s a very satisfying night for all of us!
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