8
2
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電話號碼
6449 5030
開飯介紹
成立於1929年，詠春園專門提供新加坡華人餐，是新加坡最古老的華人餐廳。
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營業時間
今日營業
11:00 - 22:00
星期一至日
11:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
食家推介
For the complete review, click here:http://www.chubbybotakkoala.com/2016/04/spring-court.htmlSpring Court is the oldest Chinese Restaurant in Singapore. This iconic restaurant opened in 1929, has seen many Grand occasions, tribulations, World war and Economic crisis, however it remains open until today. In 2011, a movie Great World was released and it captures Spring Court (known as Wing Choon Yuen at that time) memorable years in Great World. In itself, Spring Court ('SC') is truly part of Singapore history.Currently, SC has made its home in Upper Cross Street, opposite Chinatown Point. It is not difficult to miss, as the blue colour facade and gigantic banners are just eye catching. It occupy four-storey heritage shop house, it has plenty of space for everyone though getting a seat over the weekend can be a challenge. Spring Court Traditional Popiah ($7.50) is a must try here. You might go HUH!! $7.50, but this is not your ordinary popiah. The 'lioa' (fillings) here is in a class of its own. Prawns, fried fish, dried prawns and eggs. The popiah skin is moist and light, made it a good appetizer here. Lamb Brisket in claypot ($24 small, $48 large). We ordered the small one and we are glad we did. Though the lamb brisket is tender with almost melt in your mouth texture, it is a little bland for my liking. I like my lamb brisket with more favour if it is served on a small stove to continuous boiling. Yam Ring with Prawns ($32), one of the signature dish of SC. A thin layer of crispy coating surrounded the basket, provided a good protection for the smooth velvety yam. The crunchy stir fry vegetables that filled the basket, provided a good companion to the fried yam. Roasted Chicken with Mince Prawn ($22 small, $38 large). If there is ever a dish had too much prawn, this will be it. The generous servings of mince prawn in this dish, made the flavour of the chicken diluted. The mince prawn was springy and tasty and the chicken is juicy and succulent. Lala Bee Hoon. Off the menu item and this dish only available when there is a supply of good lala. It has a good wok hei, accompanied with robust seafood broth. The bee hoon is crunchy, not mushy at all after staying in the bowl over a period of time. Watch out for the spicy chilli cake when you slurp the broth.Chinese Cabbage with dried scallops ($28 small, $42 large). Unfortunately they run out of the cabbage and they suggest to replace the vegetables with Nai Bai. The result is not as expected, the nai bai is over cooked, mushy and did not manage to absorb the solid gravy from the dried scallops. Must be better with the Chinese Cabbage. I suggest you order a bowl of rice to polish gravy and dried scallops. Finally, Roasted Sucklin g Pig ($98 for Half, $198 for Whole). At the start of our meal, we saw a whole sucking pig delivered to our neighbouring table. It was so irresistible, we decided to order half. A beautiful crispy skin with crunchy sound in every bite. The meat is also succulent, we also clean up the meat of the suckling pig. If you want me to be picky, some part of the pig was a bit burnt. However, the smokey aroma does contributed to the nostalgic feelings of traditional roast meat. Dessert was Or Nee, served in individual portion. It was thick and smooth, however it missing the aroma of spring onion oil. For the sweetener, they used clear sugar syrup. As it was my belated birthday celebration, of course a birthday cake is a must. The plate that it served is just beautiful. Art on a plate. We find the atmosphere really feels like traditional Chinese restaurant. The lightings are yellow and very dim. While the chocolate colour table cloth did not help with brightening up the room. The service is good, considering they are under staffed. Imagine this, 6 medium size tables (between 6 to 8 pax each), with only 1 captain and 1 service staff. My hats off to them. Overall, We finally ticked Spring Court off our list, the oldest Chinese Restaurant in Singapore. While the food can not be describe as superb, it is the nostalgic feeling that you get when dining here. If you want to make you elders happy, bring them for a meal here. You will see they smile from ear to ear, just like lots of the diners we saw during that evening. Cheers!!
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Spring Court has the honour of being one of the, if not the oldest Chinese restaurant in Singapore. Founded in 1929, it used to be located at Great World Amusement Park (大世界) before finally settling at its current location at Upper Cross Street sometime in 2004.Housed in a four storey heritage shophouse just opposite Chinatown Point, Spring Court spots white washed walls adorned with pictures and warm lighting, very much typical of a Chinese restaurant. The place is bustling when we arrive, a testament to the popularity of the place I guess?Braised Beancurd With Scallop - I used to think that serving up beancurd dishes by weight or individual portions were the purview of upmarket Chinese restaurants but clearly, Spring Court has decided to buck that trend. It would have worked if the dish tasted great but unfortunately, it was anything but. The beancurd lacked smoothness and the savouriness that I personally like. Topped with a small piece of scallop and draped over with a mildly starchy meat sauce that had bits of chilli in it. Average.Deep Fried Prawns With Salted Egg Yolk - The small portion had about 10 prawns or so (charged by weight) and came across as crunchy with a mild egg yolk taste (would have preferred something more pronounced actually). While decent, it lacked that savoury saltiness that is the hallmark of any good egg yolk prawn in my humble opinion.Stir Fried Broccoli - Cooked just right, the broccoli was neither too hard not soft but could do with some wok hei. Nonetheless, greens are always welcome as they help break the monotony of rich foods.Roasted Chicken - Mildly crisp skin coupled with moist meat and a good pinch of saltiness; a respectably tasty dish of roasted chicken.Peking Duck - As part of a tie in with a credit card, a Peking duck was offered to us for a mere 85 cents (with minimum $85 expenditure). We opted to have the meat chopped up and served ($5++ extra) over frying it with noodles ($12++ extra) and to be honest, it was probably one of the worst Peking ducks I've had in a long while, on par with the sub $20 ones that go for sale at the Ubi area. The skin was mildly crisp but came wrapped in limp and dry crepes whilst the chopped up meat was rather oily and had a strong fowl taste to it amidst flittering hints of herbs. We gave up on it after a while.Lotus Leaf Rice - Apparently a signature dish of Spring Court and one that required pre-booking, the lotus leaf rice or 荷叶饭 had a slight waxiness to it (which was good) with bits of dried sausage, egg and shrimp. However I did find it a little lacking in fragrance and flavour, coming across as bland and nothing like the delicious 荷叶饭 at Peony Jade Clarke Quay.Dinner for the 6 of us was a rather inexpensive affair, at just over $190 or ~ $32/pax with decent service. However food quality was average at best as a whole and I really don't understand the hype or seeming popularity (yet another Red Star?) of the place. Sure, Spring Court has a long history but I don't see how that's going to bring it into the future.See all my pictures at http://www.timelessfacade.com/2015/07/spring-court-restaurant-past-its-prime.html
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this carrot cake ($9.60) is really good and fragrant. The texture is soft and not sticky and I love that it is fried with beansprouts which gives it the extra texture.Glutinous rice $3.80this tastes average and the rice is rather lumpy. I won't recommend you to get this!prawn dumplings $5.20prawns are fresh and skin is thin. Ee fu noodle with crabmeat $9. love this! the noodles are cooked to the right texture. The soup is very hot and clear tasting. It is not salty too.
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The FoodI ordered Roasted Chicken, Steamed Soon Hock and Braised Dried Oysters with Assorted Vegetables and Black Moss. For the Roast Chicken, the skin is nice and crispy on the outside and the meat taste tender and nice but it is a little salty due to the salt that was sprinkled on the chicken. The Steamed Soon Hock is delicious and fresh and the accompanying light soya sauce and other spices make it tastes very good. The Braised Dried Oysters with Assorted Vegetables and Black Moss is tasty and the oyster sauce was poured over the dish hence enhancing the flavour to the vegetables and mushrooms making it nice and smooth. The PriceReasonably priced at $150++ for the final billOverallI will definitely come back again and highly recommended to try this!
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If you like roasted Peking duck, then you can try Spring Court's peking duck. This one was fantastically good, and especially value for money for its price. The duck meat was roasted just nice which means that the skin of the duck was superbly crispy. The sweet sauce complemented the crispy duck skin which made this an extremely sinful meal to be had. Service was prompt and attentive.
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