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Spring Juchunyuan

Singapore Restaurant Reviews

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130 Amoy Street 01-01, Far East Square, Tel: 6536-2655 Open: 11.30am to 3pm, 6 to 11pm. Closed on Sundays and public holidays

The dish Buddha Jumps Over The Wall caught on in this part of the world only in the late 1970s.

An expensive dish made from an array of Chinese delicacies such as abalone, sea cucumber and deer’s tendon, it came to symbolise the growing wealth of Chinese businessmen who wanted to impress potential clients.

But apparently the dish has been around much longer. In fact, the 142-year-old JuChunYuan Fuzhou in China claims to be the one to have invented it back during the Qing dynasty.

The restaurant opened a branch here in May this year, and obviously the dish is one of the highlights there. You can order it either as a one-person serving at $98 or a 10-person pot at $1,288.

The porcelain pot is packed with goodies – plump whole abalones, fish maw and dried scallop among others – all simmered in a stock brewed from pork, duck and chicken for 48 hours.

How the dish got its name is pretty interesting too. As a waitress here told it, a Qing scholar who was invited to dinner at the restaurant in China was so captivated by the aroma when the lid of the pot was lifted that he composed a poem on the spot.

It contained the line: “Catching a whiff, Buddha abandons his meditations and jumps over the wall.”

When you get a whiff of the rich and slightly herbal fragrance yourself, you’d understand the source of his inspiration.