You’ll feel like a part of the family at Spring Court restaurant. Grandfather Ho Loke Yee first opened this institution of Singaporean Chinese cuisine in 1929. Since then it’s gone from strength to strength and is now one of the most well-loved feeding spots around Chinatown and, indeed, the whole of Singapore. It may be one of the oldest restaurants on the island, but don’t think Spring Court has fallen behind the times, because it most certainly has not – you’ll find decor that is modern, stylish and inviting. The menus, too, are contemporary in both flavour and presentation but stay true to the family secrets that have always made Spring Court so successful. Majestically set just off Upper Cross Street, Singapore loves this place, so reserve a table now and enjoy.
Check out Spring Court's set menu here!
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Very pleasant dining experience, staffs are courteous and food is good.
Food is good as usual. Certain favourites like the roasted pork are not available during this period.
Its a bit frustrating when you have BOOKED a table and yet u need to wait the entrance of this restaurant👎
There’s something about a recipe passed down over generations that just makes food taste that bit better, and at Spring Court – the oldest family-run restaurant in all of Singapore – there are plenty. Originally known as Wing Choon Yuen, this restaurant for exceptional Singaporean Chinese cuisine was opened in 1929 by Ho Loke Yee, the grandfather of current head, Mike Ho. It’s set inside a gorgeous four-story heritage shophouse on Chinatown’s Upper Cross Street and places a loving emphasis on providing groups of family and friends with a stylish, yet relaxed environment to share a meal. Over the years there have been countless occasions made special by the Spring Court family, and still, in 2016, the story is still the same.
Do not be fooled into thinking that age makes Spring Court old, however. The menus here hang onto their Singaporean Chinese heritage, of course, but they welcome modern techniques, innovative flavours and presentation that is bang up-to-date. Chinatown is lucky to have this restaurant as it boasts impressive plates made for sharing. Set menus are prepared for anywhere between four and 10 people with staple ingredients being fresh seafood, oriental vegetables, mushrooms and a good amount of XO sauce. Spring Court specialises in crispy suckling pig which, when enjoyed with some steamed broccoli and red bean paste, is to die for. This restaurant is a true institution of Singapore and we hope it continues to grace Chinatown for many years to come. Reserve a table now.
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