Spring Court Restaurant 咏春园 An Indulgent Taste of the Old

“In 1929, my grandfather, Ho Loke Yee, started a tradition with the opening of Spring Court, then known as Wing Choon Yuen” – Mike Ho (grandson of Mr Ho Loke Yee who started Wing Choon Yuen in 1929)

I was quite excited to be visiting Spring Court again after my first taste of it several years ago at one of those Chinese New Year Lou Hei lunches.  During that period, having eaten our way through multiple Lou Hei meals (and many times at the same restaurants), I remember leaving this place feeling very impressed by the meal and liking the location and layout of this historical restuarant.

This time, the occasion was a friend’s birthday.  So, to start off, we had their signature Roast Suckling Pig (for 10 pax).Spring Court Suckling Pig

This has got to be the happiest looking pig I’ve ever eaten!  We loved the crispy crackling skin, pre-sliced into slim, bite size pieces for service. The richness of the fast makes the ultimate accompaniment to the tender roasted meat on it’s own, without the need to add any plum sauce. I was so tempted to nick off the ears to munch on it!

Spring Court Steamed Soon hock

Unfortunately the Steamed Soon Hock was overcooked and rubbery.  The sauce was also disappointing, not as savoury even as compared to Chinese wedding dinners in hotel function rooms. We left most of the fish untouched.

Superior Bird's Nest in Whole Chicken 1 Superior Bird's Nest in Whole Chicken 2

Superior Bird’s Nest in Whole Chicken (for 10pax). This is a really decent sized kampung chicken, and stuffed to the brim with birds nest, which is so gelatinous it is almost similar to biting into chunks of sharks fin.  The broth is light in taste, which compliments the texture of the chicken  and does not overwhelm the whole dish. I think the collagen on my face just improved from eating a bowl of this 😀

Abalone Tofu VegetablesThis stack of Abalone, tofu and vegetables was rich in taste, the tofu was nicely fried and the abalone tender and sweet. My only grouse was that the dish was served COLD, having sat out for too long,

Pan Fried NoodlesLight bowl of fried noodles with crab meat to start bringing the meal to an end. I prefer the ones at Imperial or Crystal Jade. This one came cold, noodles was dry and crab meat was tasteless.

Ice Cream Nuts CandiesTo end the evening, we had coconut ice-cream with nuts and fruit mix.  This was really nice, with the intense sweetness of the dried fruits mixing with the lightness of coconut, and added with the crunchy nuts texture. We finished every spoonful (even those on a diet).


Food – 7.10  (generally of a really good standard, but I had to discount it for the many times the dishes were served cold or less than ideal temperatures having sat outside for too long)

Service – 7.10 (staff was efficient at changing plates and topping up glasses, but food came slow and the 2nd table was kept waiting for long periods after the 1st table was served)

Overall – 7.10

Do check the prices before ordering. They have set meals, and dim sum options as well, and their famous Xiamen-style popiah which I might go back one day to try. At least popiah eaten cold is still acceptable.


Spring Court Restaurant
52-56 Upper Cross Street
Singapore 058348

Tel: 6449-5030

Lunch: 11.00am – 3.00pm (last order: 2.30pm)
Dinner: 6.00pm -10.30pm (last order: 10.00pm)








About singaporeaneats

Office worker by day. Makan Heroine by night. Follow me on Instagram, Twitter & FB @singaporeaneats for my latest food adventures!
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