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Tien Court

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Copthorne King’s Hotel Level 2 Tel: 6318-3198 Open: 11.30 am to 2.30pm, 6.30 to 10.30pm

Pig trotters with vermicelli ($16) is a typical Hokkien dish that is eaten to celebrate birthdays in Taiwan, where chef Ho Tien Tsai comes from.

The dish that he originally whipped up for his boss, Kwek Leng Beng, seven years ago is now one of Tien Court’s signature dishes.

The tasty wok-fried pig trotter rice vermicelli looks deceptively simple but the vermicelli alone takes more than three hours to prepare.

It is first deep-fried briefly in hot oil, then blanched in boiling water before running it under tap water for seven to eight minutes to get rid of the inherent saltiness. It is then left to drain dry for three hours.

Chef Ho fries it so skilfully with the tasty sauce that is used to braise the pig trotter that the vermicelli remains springy.

The fried haebi (dried shrimp) gives it an interesting lift with a contrasting texture from the smooth vermicelli.

And it is just as well that the tender braised pig trotter is not one bit oily. It is difficult to stop once you start.