Julius T.
Google
Spring Court is a distinguished heritage restaurant renowned for its traditional Cantonese cuisine, with a legacy spanning nearly a century. Having dined here on numerous occasions, we returned this year to celebrate Mother's Day. We ordered the claypot chili crab, which was fresh, meaty, and delicious as usual. While my mother appreciated the kongbak, I found the gravy slightly too watery, as I prefer a more viscous consistency for the kongbak gravy. The dim sum we had were both flavorful, though the golden dragon chicken was somewhat underwhelming. The cabbage with dried scallops was light and sweet, enhanced by the umami essence of the dried scallops. The fried glutinous rice was a crowd favorite and wasn't soggy.
The worst dish of the meal was actually the melon sago, which was too sweet and probably tasted worse than crappy desserts at a koufu or kopitiam food court. Service was notably slow on this occasion, though understandable given the occasion. The staff graciously waived the charge for the dessert we barely touched.