Review Da Dong Restaurant (fatty Weng) - Singapore

Food was decent but agree with other reviews that there seemed to be a shortage of manpower. It took awhile before our orders were taken and food to be served. As the dining timing was only 1.5 hours, waitresses were always asking if we have finished our food as they were rushing to clear the plates though there were food still left on the plates.

The food is traditional and so very good. The Cold dish especially the ngoh hiang was really delicious! The Buddha jump over the wall soup was superb! The fried fish was well fried and crispy and yum yum! The crab noodles was full of crab meat and nice! Every dish turned out well for a very satisfying luncheon.

Quality of food is okay, with decent service. The Peking duck, sea cucumber with mushrooms, black pepper venison, roasted chicken stuffed with prawns, and the lobster noodles were good. However, staff manpower is lacking greatly. Only one staff was assigned to our table of 9 in a private room on the 4th floor. The waitress serving our table was very polite and hardworking. It is unfortunate that Spring Court was unable to provide another waiter to help out with the serving, which was quite demanding for our waitress to handle. Because of the lack of manpower, it was very inconvenient and difficult for our table to call our waitress to attend to our requests. Installing a system which allows guest to call for the waiter will greatly improve the service and overall experience. Waiting time for the food was very long. The cold platter took about 20-25 minutes to arrive, despite pre-ordering all the dishes. By the time the cold platter arrived, it was already close to 1.40pm. Lobsters were delicious, juicy and tender, but overpriced. $188++ per kg. Price has risen substantially over the past few years. Despite pre-ordering the food more than a week in advance, several dishes were wrong, such as the absence of coconut in the coconut almond paste desert ($8.80/pax++). The greatest disappointment was the cold platter, where the shark's fin egg portion of the cold platter was wrongly replaced with fried vegetarian beancurd, despite our pre-order stating that we will like to keep the shark's fin egg portion of the cold platter, even though we had separately pre-ordered a large shark's fin egg dish as well. The osmanthus jelly desert was another disappointment. Instead of serving 2-3 pieces of osmanthus jelly (per pax), a single tiny piece was served, alongside with two thin slices of watermelon. For $4.80++ per pax, it's definitely not worth it. It is quite unfortunate that our pre-ordered dishes with over a week's advance notice were miscommunicated to the kitchen by the staff manager Joseph Yo who took our pre-order dishes via phone and WhatsApp. It was disappointing that Joseph did not turn up to apologise for the miscommunication of the orders, despite notifying him beforehand that the meal is for our grandparents' birthday celebration. I do hope the restaurant's management and entire pre-ordering system can be revamped. For a meal costing $1XXX for 9 pax in a private room, with all the dishes pre-ordered more than a week in advance, we definitely expected more from Spring Court. The experience we had with the multiple errors in the pre-order dishes is certainly not something which should happen again, especially coming from an established restaurant. Our past experiences here were much more pleasant. We do hope that this is only an one-off unpleasant experience for customers. We will definitely think twice before coming back again.

An old school Chinese restaurant, from food, soup to dessert are definitely good and delicious. Kinda pricey for 2 but it's worth it for your tummy. Service good

This is one of those long-established restaurants that stood the test of time. The food is always delicious. My personal favourite is the Lamb Brisket in Claypot, so much so that I ordered for CNY reunion dinner. Glad to see that they are using the service robot to alleviate the workload of the staff.

A taste of traditional Spring Court classics. From the popiah to the deep fried "crab cake with chicken liver and salted egg yoke". Taste reminiscent of the past. Well done in keeping the traditional taste.

Superb quality Chinese food cooked in the traditional way. Service was surprisingly fast in spite of the crowd and previous reviews. We had their yam basket, roast chicken, vege with 3 eggs and stir fried mee suah.

詠春园 (Spring Court) was a traditional Chinese restaurant mixed a hint of modernistic design. Waiters and waitresses was highly knowledgeable and warm by recommeding the restaurant popular dishes to my family. Food was served promptly and for those coming for a vist, remember to order their famous "Po Piah" which is a spring roll prepared fresh from their open kitchen.