Spring Court 詠春园
Reunions with old friends are always filled with nostalgia and joy, and this time, we decided to embark on a culinary journey down memory lane by visiting one of Singapore's oldest Chinese restaurants.
We began the evening with a delightful appetizer - Hokkien popiah. The delicate rolls were filled with a medley of vegetables and savoury fillings, creating a burst of flavours in every bite. It was the perfect start to our dinner, setting the tone for the feast that awaited us.
Next, we indulged in one of their signatures - stew of cabbage with dried scallop. The tender cabbage soaked up the rich flavours of the dried scallop and sauce, creating a luxurious version of the comforting and homely dish that reminded us of our childhood meals. It was a simple yet satisfying choice, transporting us back to the flavours of the past.
The highlight of the evening was the claypot soon hock fish. The aroma that wafted from the claypot was simply irresistible, and we couldn't wait to dig in. The fish was perfectly cooked, tender and infused with the delicious blend of garlic, leek, and tantalizing sauces. The addition of roast pork and tofu pieces elevated the dish to new heights, creating a symphony of flavours that left us craving for more.
Finally, we savoured the delectable braised lala bee hoon. Each mouthful was a burst of flavours, with the sweet and succulent clams harmonizing perfectly with the bee hoon. It was a dish that delighted our taste buds and left us with a sense of contentment.
The food at this time-honored restaurant was a testament to its legacy - still amazing after all these years. It was more than just a meal; it was a trip down memory lane, a celebration of friendship, and a tribute to the flavours that have stood the test of time.
Spring Court 詠春园
52-56 Upper Cross Street
Singapore 058348
Lunch
11:00am - 2:30pm
Dinner
6:00pm - 10:00pm
