Spring Court started out as a Cantonese restaurant, and its signature specialities from its early days are still here: deep-fried boneless chicken spread with prawn paste, crab meat rolls stuffed with chicken liver and salted egg. Over the years, though, other regions have crept onto the menu, reflecting the diversity of Singapore's Chinese diaspora. Don't miss the Fujian popiah—fresh spring rolls filled with lettuce, braised jicama, prawns, and flaked fish.

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