This Chinese restaurant in Chinatown, Chinatown, Singapore is a time-honored restaurant with a history of 90 years. It is located in a standard Nanyang-style building. It mainly serves Fujian cuisine, but also has innovations, such as using robots to deliver meals. It feels that the owner not only maintains the classics but also has a mentality of keeping up with the times. With this attentive attitude, the environment, food and service are all great.

Spring Court

Chef Zor Tan&rsquo;s Born restaurant is a masterpiece of culinary excellence that blends French and Asian flavors perfectly. High quality food and impeccable service create a dining experience that transcends the ordinary. Each dish is a canvas of flavor and each ingredient constitutes a rich memory.

Trip Gourmet Awards

No.12 of Fine Dining  in Singapore

[Taste] Chef Rishi Naleendra is from Sri Lanka. His menu is based on local ingredients and has unique flavors.
[Environment] The environment of this restaurant is elegant. The Michelin Guide also recommends this restaurant, believing that the cooking here is excellent and should not be missed.
[Service] The service attitude is very friendly and professional. Cloudstreet is a restaurant helmed by chefs Rishi Naleendra and Gareth Burnett. It is a sister restaurant of CHEEK BISTRO.
❗️This restaurant offers a variety of cuisines, including Western food, Asian dishes and desserts. It is simply too good

2024 Global 100 - Fine Dining 

🇸🇬 Singapore store exploration | Are you sure you don&rsquo;t want to try Moutai cocktails?
I like a Western Sichuan restaurant and bar [Birds of a Feather]. I have written about their various Chinese and Western cuisines before. I heard that their cocktails are also very photogenic and delicious, but I have never had time to go to their small bar in the evening to have a drink. As soon as the lockdown was lifted, I immediately asked my friends to experience it.
🍹🍸🥃
Because we only drink, we chose the bar counter, where we can watch the bartender mix the cocktails on the spot, and the slight green light of the bar counter makes it very romantic.
🍷🍾🍶
We did not order the wine on the wine list, but let the bartender mix it according to his mood. Many of the wines were drunk before we even had time to think about the names, but even so, each glass was mixed very carefully and very distinctive. The base wine not only uses Guizhou Moutai, but also the aged pickled peppers collected by the bartender. We had a lot of fun drinking it all night.

Nothing negative about this place and We LOVE the big succulent oysters in gin foam! Is reasonably price. Sangria is very intense and fruity to refresh our taste buds. Next what we love is the sea urchin, king crab with soya caviar on cracker; Lit up our senses. Paella, sides and desserts are awesome too! Pls book early!

I finally came to this bar [28 Hong Kong Street] ranked in the top 50 in Asia. It doesn&#39;t have too many gorgeous decorations or fancy designs. It is truly low-key and has connotations. I fell in love with it the first time I came.
There is no signboard, no store name, only a house number 28, and the door is closed, which always gives people the illusion of closing the door, but when you push the door in, it&#39;s like entering a new world.
The whole bar is not very big, and with the dim lighting, it is very atmospheric. This time I came just in time to update their wine list, and tried some new cocktails. Each glass tastes very special. Although there is less alcohol and more fruity flavor, they are all really delicious.
And their snacks are also very good with wine and food. Once you eat them, you can&#39;t stop.

We ordered three different kinds of meat, and I feel that the beef tongue tastes better. Beef tongue cannot be kept for too long, otherwise it will become deformed and very small, and the taste will become old. Otherwise, the fatty beef is okay.

在新加坡唐人街牛车水的这家算老字号了，已有90年历史，标准南洋风格的建筑物里的中餐馆，主打福建口味，也有创新，使用机器人送餐，感觉到主理人除了保持经典依旧有一颗跟上时代洪流的心态。这种用心的态度之下，环境食物和服务不必多说，都很赞。

「传统薄饼」⭐ ⭐ ⭐ ⭐ 鲜虾、特制鱼肉、豆芽、生菜等还有沿用祖辈传下来独有的薄饼皮浓浓的汤汁，饱满的馅料清香鲜美与柔软并进口感不言而喻「佛砵飘香」⭐ ⭐ ⭐ ⭐ 佛砵是由芋泥香炸而成外酥内软，钵里是清炒的虾仁腰果笋丁等每一口都是弹滑香嫩可口丰富的内容和口味完美融合

&quot;Traditional pancakes&quot; ⭐ ⭐ ⭐ ⭐ 
Fresh shrimp, special fish, bean sprouts, lettuce, etc.
And the unique pancake skin passed down by our ancestors
Thick soup, full fillings
Fragrant and tender
The taste is self-evident

&quot;Buddha bowl with fragrance&quot; ⭐ ⭐ ⭐ ⭐ 
The Buddha bowl is made of taro paste
Crispy on the outside and soft on the inside,
The bowl is filled with fried shrimp, cashews, bamboo shoots, etc.
Every bite is tender and delicious
Rich content and taste are perfectly integrated

这是一家具有悠久历史的餐馆：超级赞的鲍鱼粥和北京烤鸭餐厅墙壁上都是它开店八十多年来历位政要和明星光顾的照片，提醒着你吃的不仅是美食还鉴证着这个国家的历史。佛跳墙比我在厦门老店吃的佛跳墙的汤头还鲜美。鲍鱼豆腐和烤鸭挑衅起我的胃容量...冲啊...

This is a restaurant with a long history: the abalone porridge and Peking duck are super good. The walls of the restaurant are covered with photos of politicians and celebrities who have visited the restaurant over the past 80 years, reminding you that what you eat is not only delicious food but also the history of this country. The soup of Buddha Jumps Over the Wall is more delicious than the one I had in the old restaurant in Xiamen. Abalone, tofu and roast duck challenged my stomach capacity... Go for it...

金龙百花鸡又香又嫩；  桂花炒生翅，鱼翅像桂花一样，搭配鸡肉、鸡蛋、豆芽，用生菜包裹着吃，很新奇；  酥炸蟹烧凤肝拌海蜇赏心悦目，一点都不腻；  传统薄饼和扬州炒饭量真的很足，不用担心吃不饱；  枸杞桂花糕和西瓜来结束完美的一餐。

Golden dragon hundred flower chicken is fragrant and tender; sweet-scented osmanthus fried raw wings, shark fins like sweet-scented osmanthus, with chicken, eggs, bean sprouts, wrapped with lettuce, very novel; fried crab roast chicken liver mixed seagulls pleasing to the eye, not greasy at all; traditional pancakes and Yangzhou fried rice are really enough, don&#39;t worry about not eating enough; Goji berries and sweet-scented osmanthus cakes to end a perfect meal.

有历史感的百年老餐馆，鲍鱼粥，蟹肉鱼翅，砂锅海参喜欢这里的烤鸭是用蛋皮包着鸭肉吃，因为是有百年历史的餐馆所以是保留以前的吃法。配着鲍鱼粥赞

A century-old restaurant with a sense of history, abalone porridge, crab meat shark fins, casserole sea cucumbers like the roast duck here is eaten with duck meat wrapped in egg skin, because it is a century-old restaurant, so it is reserved for the previous eating method. With abalone porridge like

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