Buddha Jumps Over the Wall（佛跳墙）is a festive dish from Fujian province. It is known for its rich taste and uses high quality ingredients. Do you know how the name of the dish came about?

 

One popular story was about a scholar who preserved his food during his travel. When he came to Fuzhou, the scholar started to cook the dish and the aroma travelled to a monastery nearby. One of the monks was so tempted by it that he jumped over the wall! A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish: 坛启荤香飘四邻, 佛闻弃禅跳墙来…

With Chinese New Year approaching this Monday, treat your family to the best Buddha Jumps Over the Wall at JuChunYuan (聚春园). Since 1865, JuChunYuan has stood for the finest in Fuzhou cuisine. The famous “Buddha Jumps Over the Wall” was said to be created in JuChunYuan restaurant in 1876 and has continued to set the standard for fine Chinese restaurants around the world.

 

JuChunYuan’s culinary team led by Master Chef Li Yan from Fuzhou has created 3 special menus to delight your palate and to welcome an auspicious Lunar New Year. Start the feast with JuChunYuan Salmon Sashimi Yu Sheng Platter.

The nutritious and intense flavour of Braised Monkey Head Mushroom is cooked over a long time in imperial stock. The meat-like tender mushroom is braised for 30 hours, giving it a very juicy texture.

You have tried Chilli Crab, Black Pepper Crab, Salted Egg Crabs… how about Steam Bird’s Nest Crab? The 800g of crab is steamed with eggs, minced meat, spring onions and water chestnut. The steamed eggs is full of flavours and water chestnut gives the crunchiness.

JuChunYuan’s Buddha Jumps Over the Wall has 8 different ingredients which includes pork tendon, dry scallops, abalone, cuttlefish, mushrooms, sea cucumber, shark’s fins and fish maw. Each ingredient is socked individually and the soup is boiled using mother hen, duck and pork’s bones. From 2007, JuChunYuan Singapore has sold 16,488 bowls (and counting) of Buddha Jumps Over the Wall. WOW!

For those of you who knows how to appreciate a mighty good brew of pork belly can try JuChunYuan’s meltingly tender Stewed Pork Belly.

I was actually very full after finishing the whole bowl of Buddha Jumps Over the Wall. Initially, I decided to give the Heng Hwa Bee Hoon a miss but eventually, I finished the whole bowl and wanted more.

 

The Heng Hwa Bee Hoon uses less oil and the chef uses chopsticks and big fire to fry the bee hoon, hence it was soft but springy. Thinking that it was just another plate of bee hoon, the manager said the garlic vinegar soy sauce makes the bee hoon very delicious. I poured a little, tried it. Then I poured 2 tablespoons, because it really makes the bee hoon very tasty and refreshing.

Last but not least, my favourite yam dessert. If you are always skipping this dish because of the coconut cream, don’t worry this time as JuChunYuan’s Yam Pudding uses only yam, no lard, no coconut, only sprinkled some sesame seed.

 

Not only are these dishes available during Chinese New Year, they are also available in the ala carte menu. If would like to book a table during Chinese New Year, make your reservations fast.

Choose from: Prosperity ($1,588+ for 10pax), Fortune ($1,888+ for 12 pax) and Imperial ($3,888 for 14pax) sets. JuChunYuan is also opened on Chinese New Year Day 1 and Day 2 for dinner.

 

 

Address: 130 Amoy Street, #01-01 Far East Square

Tel: +65 6536 2655