Spring Court

This Chinese restaurant in Chinatown, Singapore, is an old brand, has a 90-year history, the Chinese restaurant in the standard Nanyang-style building, mainly Fujian taste, there is also innovation, use robots to deliver food, feel that the main person in addition to maintaining the classic still has a mentality to keep up with the torrent of the times. Under this careful attitude, environmental food and service needless to say, are very good.

"Traditional Pancakes" ⭐ ⭐ ⭐ ⭐ Fresh shrimp, special fish, bean sprouts, lettuce, etc., as well as soup with the unique pancake skin passed down from the ancestors, the full filling is delicious and soft and imported. It is self-evident that "Buddha is fragrance" ⭐ ⭐ ⭐ ⭐ Buddha is fried from taro mud. The dumplings are fried shrimp cashew nuts and other dishes. Every mouthful is a smooth, tender, delicious and rich content and taste.

This is a restaurant with a long history: superb abalone porridge and Beijing roast duck restaurant walls are all photos of its past eighty years of dignitaries and stars, reminding you not only to eat food but also to confirm the history of the country. The Buddha jumping wall is more delicious than the soup head of the Buddha jumping wall I ate in the old Xiamen store. Abalone tofu and roast duck provoke my stomach capacity ... rush ...

Golden dragon hundred flower chicken is fragrant and tender; sweet-scented osmanthus fried raw wings, shark fins like sweet-scented osmanthus, with chicken, eggs, bean sprouts, wrapped with lettuce, very novel; fried crab roast chicken liver mixed seagulls pleasing to the eye, not greasy at all; traditional pancakes and Yangzhou fried rice are really enough, don't worry about not eating enough; Goji berries and sweet-scented osmanthus cakes to end a perfect meal.

A century-old restaurant with a sense of history, abalone porridge, crab meat shark fins, casserole sea cucumbers like the roast duck here is eaten with duck meat wrapped in egg skin, because it is a century-old restaurant, so it is reserved for the previous eating method. With abalone porridge like