MY view is life is too short to eat bad food and drink bad wine. Therefore, I felt really delighted when I was invited to the grand opening luncheon of Singapore’s newest gourmet restaurant on May 25, 2007. I relished really superb food and matched the dishes with nice glass of Chilean cabernet sauvignon. The latest beautiful baby on the gourmet scene is called Spring JuChunYuan restaurant with a chef from Fuzhou in China. The only other JuChunYuan restaurant is in China.
Specialising in Fuzhou cuisine, one of the 8 imperial cuisines of China, the young bespectacled chef explained to me how he braised the big chunky cuttlefish block in the signature “Buddha Jumps Over The Wall” tonic soup for 5 hours! Served in a special brown porcelain bowl with a lid adorned by a fat and happy cherubic Buddha, this dish is to live life for. Sweet, rich, tasty soup with a whole mushroom, tendon, big scallops, fish maw, cttlefish plus an abalone as big as a lion cub’s paw. Simply mmmmm…yummy! The lobster too is another super delight. Fuzhou cuisine is very unlike ubiquitous Cantonese and its light sauces full of the natural flavour of the food imporeted from China makes the dining experience delightful and yet one is not bloated and overfull at the end of the meal. No soy sauce or oyster sauce is used, instead dishes like the vegtarian dish with gingko nuts is so energising and clean tasting. Try too Duck’s tongue and the refreshing Winetermelon in a zangy orange and lemon essence. Housed in the old Chui Eng Free School building at 130, Amoy Street, Singapore 049959, you enter a serene and tranquil world through a bamboo courtyard. By Dr. Michael Lim The Travelling Gourmet, Enjoy!
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