Spring Court, as I knew it was at the Upp East Coast Road, just before the Bedok corner amongst the many seafood eateries: Kheng Luck, Palm Beach (actually on the sandy beach). It was spacious with airy places and openly spaced tables and ample car park. This new (don't know when they moved) location is cramped, diners sit back to back with each other, lousy carparks (park off the street at Mosque st, or at the highrise car park at Hong Lin). The only character left over from the old eatery is the quality and style of food: Robust, fresh ingredients and Singapore Chinese food.

Food: Peach buns, to celebrate the birthday followed by cold dish whichhad egg with sharksfin, top shell, prawns. All were tasty, fresh and well prepared. The next was a serving of popiah - unique to a Chinese retaurant, but packed with ingredients to give it a nice Hokkien style taste. Other dishes were the steamed "soon hock", freshly steamed prawns, chicken with ham, broccoli with mushrooms and birthday noodles. The fish was steamed to perfection so much so that nothing was left on the plate. Prawns, succulent and fresh - skin came off the flesh easily; mushrooms large and meaty. The worst dish was the chicken. I suspect the chicken was cooked, then frozen for service - it had that freezer burn taste. The ham was not really ham, but luncheon meat - should have used Yunnan ham instead.

Ambience: Jam packed, could hear the diner behind you breathing, loud, noisy, walking to the toilet was a chore as you had to circle other tables.

Value: I suspect it was expensive so overall value is average.

Service: The waiter and waitresses tried their best but it was impossible to serve. They have to go under diners armpits just to retrieve the old dishes and collect the large dishes that served the courses.