Dinner at Spring Court. I suppose part of the appeal here was that the restaurant does what it does in the ever-changing nature of our constantly evolving food landscape. There is a certain character and a small measure of their charm created by that character. It's a little pricey but there are a bunch of things that are uniquely them that cannot be found elsewhere. Sweeping statements - I know.
This was a second go at their poh piah. The stuffings were not well drained again. Maybe that's how they roll here. Lol. The spring roll skins got soggy after a while. It's not bad tasting, but I don't think I'll develope much cravings for them after today
These are crab meat "rolls" with chicken liver and salted egg yolk. A signature deep fried egg shaped dish of theirs. Freshly fried, no residual grease and crispy on the shell. Each ingredient could be tasted individually and it's more delicious than the looks suggested. I'd get these again.
Their claypot lamb brisket were another good call. Tender and tasty and would have been great with white rice. There's even sliced water chestnuts and some tau kee (dried bean curd sheets) in there.
The carbs for this time round was their ee meen. The menu mentioned shredded chicken and crab but there were only mushrooms with the noodles. Strange. It's not bad, not too greasy but I personally felt that the noodles were a little too soft.
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