Spring Court 詠春园
Stepping into Spring Court, Singapore's oldest Chinese restaurant, is akin to a gastronomic voyage into the past. With a history dating back to 1929, the restaurant's rich heritage is woven into its menu, graced by recipes that have stood the test of time.
For a recent birthday celebration, we chose to indulge in Spring Court's signature dishes, each one a testament to the timeless appeal of Chinese culinary tradition.
Roast Suckling Pig: This exquisite delicacy was a highlight of our meal. The skin of the piglet was roasted to a golden crisp, creating an audible crunch with each bite, a testament to the chef's mastery in achieving a texture that's tantalizingly crunchy without being overly dry. But the delight didn't stop there. The meat underneath the crispy skin was then transformed into a second dish, stir-fried with spring onion and ginger. This preparation breathed new life into the piglet's meat, making it a standalone delicacy. The spring onion added a fresh zest, while the ginger provided a warming spiciness that elevated the meat's rich flavour.
Hokkien Popiah: The fresh spring roll was more than a mere side dish; it was a vibrant celebration of flavours and textures that captured the essence of Singaporean cuisine. Each spring roll was generously filled with fresh ingredients, crafted with care and tradition in mind. It wasn't just the fillings that impressed, but the Popiah's ability to unite contrasting textures in one joyful bite. A must-try at Spring Court.
Steamed Chicken with Ham & Kai Lan: Especially popular among the older generation, this dish speaks to culinary craftsmanship. The tender chicken mingled with savoury Chinese dry-cured ham and fresh Kai Lan created a symphony of taste that felt both nostalgic and novel.
Claypot Soon Hock Fish: Cooked with delightful ingredients such as roast pork, mushroom, leek, and broccoli, this one-pot-wonder dish became a harmony of tastes that danced on the palate. The roast pork added a smoky richness, while the mushrooms and leek lent earthy and subtle onion notes. The broccoli brought a healthy fresh crunch, creating a balanced and complete dish. What truly tied it all together was the savoury sauce, it complemented the fish beautifully and was so good with rice that it begged for extra helpings. Simple in its presentation but complex in its flavours, the Claypot Soon Hock Fish was an unforgettable part of our celebration, leaving us all longing for the next bite.
Braised Lala Clam Bee Hoon: This comforting dish blended the sweetness of lala clams with the plain rice noodle, braised to delightful perfection. It was a harmonious union of sea and earth in a bowl.
Spring Court remains a treasured piece of our culinary heritage, offering dishes that resonate with history while appealing to contemporary palates. Our birthday celebration was more than a feast; it was a delightful journey through time, and a night to remember!
Spring Court 詠春园
52-56 Upper Cross Street
Singapore 058348
Lunch
11:00am - 2:30pm
Dinner
6:00pm - 10:00pm
