Spring Court

ABOUT

As the oldest family-run restaurant still in business, it’s clear that Spring Court Restaurant has more than proven its mettle, and then some. Opened in 1929, the establishment has seen more than one venue (think the well-known Great World Amusement Park), and today one can find it located in a bea ...More

As the oldest family-run restaurant still in business, it’s clear that Spring Court Restaurant has more than proven its mettle, and then some. Opened in 1929, the establishment has seen more than one venue (think the well-known Great World Amusement Park), and today one can find it located in a beautifully preserved heritage shophouse along Upper Cross Street. A restaurant that has remained open for this long surely has something good going for it, and you certainly won’t regret a visit!

Lose yourself in the variety of sets offered on the menu. There’s a particular set for one person that we’re pretty fond of, with its plethora of seafood eats. Luxuriate in a serving of Stewed Boston Lobster in Fresh Fungus in Superior Stock, a tasty dish made with delightfully fresh helpings of lobster you’ll be remembering for days to come. The Crisp Fried Fillet of Cod Fish with BBQ Sauce is another dish that’s easy to love – perfectly crispy on the outside with firm, fresh cod on the inside, you’d be hard-pressed to stop yourself from guzzling it all down in a rush! There are other sets available that are pretty damn good too, and anyone who gets a taste of the restaurant’s comfort food offerings will immediately understand why it has remained open for business through the decades. (Sep 2017)

THE BUZZ

“It hasn’t changed much – the chefs still use the recipes that have been passed down through generations. Signature dishes include the Spring Court popiah… a snack Ho’s mother Soon Puay Keow used to roll for employees to munch on between shifts. We’re told they had loved it so much they convin ...More

“It hasn’t changed much – the chefs still use the recipes that have been passed down through generations. Signature dishes include the Spring Court popiah… a snack Ho’s mother Soon Puay Keow used to roll for employees to munch on between shifts. We’re told they had loved it so much they convinced her to include it in the menu – and it’s been a best-seller ever since.” -TimeOut Singapore

DISHES WE LOVE

Stewed Boston Lobster in Fresh Fungus in Superior Stock, Crisp Fried Fillet of Cod Fish with BBQ Sauce, Braised Fish in Claypot, Homemade Tofu with Scallop in Minced Pork Gravy, Stir-fried Chinese Cabbage with XO Sauce

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