Being a fan of French cuisine, I’ve always appreciated Saveur for it’s affordability. People typically have the misconception French food has to be expensive to be good, and Saveur changed that mindset. Starting out small at Ali Baba Coffeeshop, graduating to their own restaurant space at Purvis Street, opening their second outlet at Far East Plaza, Saveur’s founders Dylan Ong and Joshua Khoo have been busy bees. Now, they’ve gone a step further by polishing the gem that’s Saveur and given us Saveur Art.
I was super stoked to be invited to a food tasting at Saveur Art awhile back joined by my fellow ION Insider, Dennis. Since it was just the two of us, we weren’t able to taste everything on the menu but that’s just another excuse to come back for another visit ain’t it? We were very kindly served Champagne while we browsed the menu. Unfortunately I don’t drink so Dennis had two glasses. We were also served complimentary amuse-bouche, Squid Ink Risotto Crisps with pickled anchovies atop pimento coulis (pronounced coolee), and Seaweed Sabayon with potato broth (made from roasted potato skin). While the latter dish was a little too briny for me, I have to say I wouldn’t mind snacking on those Squid Ink Risotto Crisps all day!
- Saveur Art’s Pasta (Mozambique Langoustine, Cold Angel Hair Pasta, Olive Oil Emulsion)
- Egg Confit & Truffle (Truffled Potato Mousseline, Roasted Macadamia Nuts, Brown Butter)
- Slow-cooked Cod in Olive (Fried Baby Squids, Legume Bohemian, Artichokes, Paprika Foam)
- Duck Leg Confit (Barley Risotto, Green Grapes, Beetroots, Foie Gras Infused Moscato Jus)
- Chocolate & Pistachio (Guanaja Fondant, Tanariva Mousse, Ivory Espuma, Araguani Chips, Pistachio Ice Cream)
- Tropical (Passion Fruit Sorbet, Mango Curd, Roasted Penja Pineapples, Coconut Sablé & Cream)
Every dish surprised me with it’s texture and flavor, I don’t think I tasted anything that was particularly bad. I do however highly recommend the Egg Confit & Truffle. If you enjoy savory food, this is a must-order. The buttery eggs were done to wobbly perfection, the macadamia nuts giving the dish a sweet and satisfying crunch, but the cherry on the cake were those salty potato chips with a hint of truffle from being nestled in the foam. If I could package the chips and sell them, I would!
If you love Saveur’s Duck Leg Confit, you won’t be disappointed with this elevated version. Every bite of juicy duck and I was in heaven! The Slow-cooked Cod in Olive, which Dennis ordered, was smooth, fresh, and oh-so-flaky. I also couldn’t get enough of the baby squid that came with it. I thought the Chocolate & Pistachio tasted wonderful (you can’t go wrong with lava cake), but the dish was a little too safe for me. Pick Tropical if you’d like a light, zesty finale to cleanse your palate. Dennis and I loved this, though we both thought plating could be improved. Slippery, melting desert can be a little difficult though not impossible to spoon into your mouth.
What sets Saveur Art aside? Ingredients, usually found only in expensive fine-dining restaurants are cleverly slipped into dishes many of us are familiar with. This is–quite frankly–‘Champagne taste on a beer budget’ in the best way possible. I am wholly onboard with this trend of giving Singaporeans a taste of a complete dining experience at a fraction of the expected price. I believe this shrewd sense of food innovation Saveur Art brings to the table will keep it’s consumers coming back for more, even though the price point is higher in comparison to Saveur. Dylan and Joshua’s dedication to achieve this goal is apparent from the restaurant decor (think tasteful warm lighting, marble tables, leather settees, and mid-century modern chairs) to well-trained staff (detailed explanations of ingredients making up your dish).
I couldn’t be happier with my virgin experience at Saveur Art, and am planning to return soon. I need to try the Poached Maine Lobster which was out of stock when I was there!
Have you been to Saveur Art? What were your favorite dishes?
Saveur Art is located at:
2 Orchard Turn
ION Orchard, #04-11
Tel: (65) 6634 1141
Disclosure: Compensation was not provided by Saveur. The opinions expressed herein are those mine and are not indicative of the opinions or positions of Saveur.