Named after the Chinese goddess of the sea, Tin Hau specialises in authentic Chinese cuisine masterfully prepared by Executive Chef Hann Furn Chen and his team.
Featuring brightly coloured table linens and white bone china, the restaurant enjoys the feel of a traditional Chinese home with antique brickwork and parquet flooring. Dim sum, pan-fried beef tenderloin with honey pepper sauce and braised fish maw with seafood create an alluring menu. Dishes are available in both set menus and as a la carte specialties.
Tin Hau features four separate rooms: Jasmine, Lotus, Peony, and Tuberose. Seating between 8-24 people, these rooms can be reserved for private functions.
Braised fish maw
with assorted seafood in supreme fish broth
in spicy bean curd sauce “Ma Po” style
Honey-glazed boneless chicken
with crispy ginger
with Chinese herbs and Shao Shing wine
Deep-fried king prawn rolls
with Champagne sauce