Spring Ju Chun Yuan

We went for dinner hoping there was dimsum but was sad to find out that it was only available for lunch.
We decided to try their ala carte menu instead and ordered:
–Stir fried prawns with salted egg yolk (⁴⁄₅)
–Fuzhou red wine chicken (¹⁄₅)
–Steamed tofu with crab meat sauce (²⁄₅)
–Stir fried beef with veggies (²⁄₅)
–Heng Hwa Bee Hoon noodles (³⁄₅)
The chicken and the beef quality was below average and tasted bland despite having been marinated with different spices and sauce. I would not recommend these dishes as it did not justify the price.
The tofu dish was a healthier option, though it needed a bit more seasoning.
Overall, this place seems more popular for their dimsum lunch!

The standard restaurant week menu wouldn’t have been satisfying. Cod on the menu turned out to be 6 strips of 1x1x2.5cm strips fried to a crisp. Monkey head mushroom was all of 3 ‘heads’. The Heng Hwa beehoon was pretty good. We paid extra and upsized to the Buddha jump over the wall soup+$ 55, upsized to add an appetizer and dessert+$ 5, and hairy crab+$ 28. That turned it into a pretty nice meal with similar pricing as their hairy crab set promotion.
This restaurant is apparently the only international outlet of this authentic Fuzhou restaurant. The mothership in Fuzhou has since expanded into several outlets in China and hotels in Fuzhou.
Worth a try for relatively rare and authentic Fuzhou cuisine in Singapore.

this is probably the only fuzhou restaurant here.
it is a chain of the famous one in fuzhou.
having been to the one in fuzhou, i dare say this one here is classier.
the setting transports you back to ancient china with grand wooden entrance that leads you into a courtyard before the restaurant greets you.
once inside, the 2 storey intimate old style chinese décor courts you.
up a flight of wooden stairs, many private rooms on the upper floor awaits you.
there’s even a VVIP room which is opened only for special occasions.
the wait staff are all dressed in qi pao.
friendly and service oriented.
various appetizers like spicy cool cucumber, steam ground nuts in sour plum, dried fish jerky, bean curd and ‘jelly fish’ were served to us.
all nicely made to work up our appetite.
the chicken in fermented red wine sauce and snow peas is a classic fuzhou dish that is simple but tasty.
cod fish with tofu in claypot was a nice combo. both made to look the same and taste similar in texture.
the stew pork belly was steamed then stewed for no less than 30 hours for a tender melt in your mouth finish.
as hairy crabs were in season, i had that too.
they were from jiangsu.
creamy delicious golden roe goodness.
the main event is the buddha jump over the wall:
«Mini Original 1876 Buddha Jumps Over The Wall
The famous Buddha Jumps Over The Wall was birthed in
JuChunYuan Restaurant in Fuzhou in 1876
and has continued to set the standard for
fine Chinese restaurants around the world .
Savour the Original taste of what is known as the
Culinary National Treasure of China here in JuChunYuan Singapore.»
…so the story goes.
well, it is very rich indeed, chock full of shark’s fin, abalone, scallop, sea-​cucumber, terrapin side, fish maw, fish lip, pork tendon, pigeon egg, mushroom and other ingredients slow cooked in a premium broth.
to finish try their fuzhou yam pudding.
freshly made fragrant yam paste that is not too sweet.
this version is drier and without pumpkin nor gingko nuts.