Spring Court

This Chinese restaurant in Chinatown, Chinatown, Singapore is a time-honored restaurant with a history of 90 years. It is located in a standard Nanyang-style building. It mainly serves Fujian cuisine, but also has innovations, such as using robots to deliver meals. It feels that the owner not only maintains the classics but also has a mentality of keeping up with the times. With this attentive attitude, the environment, food and service are all great.

"Traditional pancakes" ⭐ ⭐ ⭐ ⭐ Fresh shrimp, special fish, bean sprouts, lettuce, etc. And the unique pancake skin passed down by our ancestors Thick soup, full fillings Fragrant and tender The taste is self-evident "Buddha bowl with fragrance" ⭐ ⭐ ⭐ ⭐ The Buddha bowl is made of taro paste Crispy on the outside and soft on the inside, The bowl is filled with fried shrimp, cashews, bamboo shoots, etc. Every bite is tender and delicious Rich content and taste are perfectly integrated

This is a restaurant with a long history: the abalone porridge and Peking duck are super good. The walls of the restaurant are covered with photos of politicians and celebrities who have visited the restaurant over the past 80 years, reminding you that what you eat is not only delicious food but also the history of this country. The soup of Buddha Jumps Over the Wall is more delicious than the one I had in the old restaurant in Xiamen. Abalone, tofu and roast duck challenged my stomach capacity... Go for it...

The Golden Dragon Hundred Flower Chicken is fragrant and tender; the Osmanthus Fried Shark's Fin, the shark's fin looks like osmanthus, paired with chicken, eggs, bean sprouts, and wrapped in lettuce, is very novel; the Deep-Fried Crab, Braised Phoenix Liver and Jellyfish are pleasing to the eye and not greasy at all; the traditional pancakes and Yangzhou fried rice are really filling, so you don't have to worry about not being full; the wolfberry osmanthus cake and watermelon are a perfect end to the meal.

A century-old restaurant with a sense of history, abalone porridge, crab meat and shark fin, casserole sea cucumber. I like the roast duck here, which is eaten with egg skin wrapped in duck meat. Because it is a century-old restaurant, it retains the old way of eating. Paired with abalone porridge