one of few restaurants in singapore that boast such a long history that my aunties can reminisce about how much their signature dish “buddha jump over the wall” used to cost years ago.
in case you’re wondering, the dish is now priced at close to $900 for 10 persons. reservation of 2 days in advance is required.
spring court restaurant is now situated in a quaint 4-storey shophouse across the road from chinatown point, having moved back from the east coast area since 2 years ago.
we ordered the $298 set menu which comes with a free peking duck. the cold cut platter had a rather “dated” feel to it. like one which you’ll find when you attended a wedding dinner in the 90s complete with the shark’s fins in egg omelette and salad prawns. quite “retro” i would say.
they didn’t present the peking duck properly by slicing up the skin in front of us. also, the sprigs of spring onions and pieces of cucumber looked terribly dismal in their small white plates. more effort should have gone into the presentation to do greater justice to the dish.
the shark’s fin soup was nondescript. can’t really taste much fins, lots of crabmeat though. the roast chicken was flavoursome with crispy skin. the fish was deep-fried, thai-styled with a most appetising sauce and sliced onion rings.
the “live” prawns were fresh and cooked just right while the broccoli and mushrooms were served in a traditional gravy of crabmeat and egg white.
however, the noodles were a tad too dry for my aunties’ liking and the honeydew sago with coconut milk was below average. i could hardly taste the coconut milk at all.
somehow i’m not inclined to return for another meal there unless someone is buying me the “buddha jump over the wall”. :P hehe…
1 comment:
Last year, I went there for a Chinese New Year dinner. They charged $20 for chopping the remaining roast pig. Whereas other places do it for free. I am not going back to eat there again unless someone is giving a treat. :-)
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