Spring Court

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.