Also pretty great is the coconut curry chicken, which brings a platterful of chicken pieces with onions, potatoes and carrots topped with coconut, raisins and cashews. Two dishes I found less pleasing were the Singapore noodles and Malaysian noodles, which, I believe, need more ingredients and less emphasis on the noodles. The first offers onion, garlic, chicken, a delicately spicy curry and a generous scattering of red pepper flakes. The second features a light tomato curry with onions, egg, chilis, greens, peanuts and cilantro. Both dishes are good, but would benefit from more definite flavors.
Desserts are never a big deal at Asian restaurants, and Tycoon is no exception.
You may be offered a plate of cantaloupe pieces as a cooling agent after so many hot dishes, or you may want to end a meal with the unusual Ball Ball Float, a creamy froth of coconut milk and tapioca poured over sweet beans, so the glass is white on top and black on the bottom. It's weird but really nice. Reviewers visit the restaurant unannounced, order from the menu, eat and pay the bill without being identified. The reports are not related to whether the restaurant advertises in The Commercial Appeal. A star rating is assigned according to performance in the areas of ambience, service and food.