Opened in 2007 in Singapore, but continuing the cuisine started in 1876 in Fuzhou, Spring Ju Chun Yuan is the only overseas franchise of the original Ju Chun Yuan restaurant in Fujian that first served Buddha Jumps Over the Wall. Housed in a historic courtyard shophouse setting, the restaurant exudes old-world appeal, with authentic touches from China such as the jars that are used to cook and serve the signature dish.

Executive Chef Lin Zhi from the original restaurant oversees the preparation of the soup, which is boiled for 48 hours yet retains a clean, lightly herbal clarity - a nice change from some of the overly starchy local versions we had previously. As expected, the jar is filled with premium ingredients including abalone, fish maw, scallops, thick cuttlefish, and meaty mushroom. The conscious eater may avoid shark's fin as there is a version of the dish without the endangered ingredient.  

In the style of Min cuisine, appetisers at Spring Ju Chun Yuan are served as a refreshing way to ‘open' the palate before the rest of the meal. Firm strips of wintermelon with orange sauce, in particular, is a mix that is both unexpectedly light and a delight to start the meal with, especially after battling the heat outside. Another inspired offering is the thinly sliced raw bittergourd with honey on ice, a dish that may sound overpowering, but melded well with honey for a crisp, pleasant bite. Their red wine chicken, another signature Fuzhou dish, contains medicinal properties that help the body to nourish and rejuvenate. The richly red fermented rice wine paste is sweet but not overpoweringly so, and matched with French beans for crunch. While Fuzhou cooking techniques may seem very different to taste buds used to Cantonese and Sichuan, the cuisine here sticks to the real taste of the region. The light rendition of sweet purple potato and yam paste, or orh nee, is the perfect dessert to cap off the authentic meal. 

Spring Ju Chun Yuan is at 130 Amoy Street, #01-01 Far East Square, 6536 2655 or www.juchunyuan.com.sg

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