Saveur Art – A Much Better & Polished ‘Saveur’ at Ion Orchard
“How Great Thou Art”. Saveur’s Dylan Ong and Joshua Khoo found their pot of gold after opening their first restaurant at Purvis Street, after dabbling days in Ali Baba Coffee Shop.
Saveur, known for serving affordable French food. has continued to attract queues years after its opening. This is clearly no easy task.
However, Saveur at Purvis, Far East Plaza branch, and more so for Concetto at The Cathay while being popular, all had their fair share of criticisms for being inconsistent, and serving food in too small quantities.
I genuinely think that this is it – Saveur Art is the answer. And represents a milestone that two young friends have achieved.
In short, Saveur Art serves quality food, has top notch service, found at a central location, all at affordable pricing. If friends need a recommendation for dinner, I won’t think twice about mentioning Saveur Art.
The owners have found themselves a great team. Chef Tyler Lai used to be the sous chef of Jaan (one of my favourite restaurants), and Sommelier Britt Ng was the recent champion of the Malaysia Best Sommelier Championship 2014.
At Saveur Art, the difference lies in the ingredients being used; which are items like Langoustine, white and black truffle from Alba, Italy, to even wild game like pigeon.
While hoping to elevate the dining experience, they still serve their signature Angel Hair Pasta and Duck Confit; albeit with slight twists.
A 4 course set dinner is at $52. Super worth it, with Egg Confit & Truffle, Slow-Cooked Cod In Olive, Roasted French Pigeon and Chocolate & Pistachio. Complete with amuse bouche.
I hear that the Egg Confit & Truffle dish sent fellow food blogger RubbishEatRubbishGrow to tears, Pinkypiggu to exclaim it was “so so so awesome” (emphasize 3 ‘so’s). I didn’t cry or anything like that. I carried on eating. Yeah, it was a good dish.
The Mangalica Pork Two Ways ($22 ala carte) was the dish that made me stop to ponder, stop to wonder at the glorious shiny pork belly glistening under the light, and marvel at the pork cheek pithivier (enclosed puff) with lingering taste of truffle, served with celeriac puree.
Can I eat this again?
The restaurant is not without its flaws – it’s the acoustics and how closely tables are placed together. If you want to be intentional, you could easily hear the conversation at the next table.
It has been a long time I had such attentive service and well-executed food for this price I am paying. Clearly a matured and more polished Saveur.
Ion Orchard, 2 Orchard Turn #04-11 Singapore 238801
Tel: +65 6634 1141
Opening hours: 12:00pm – 9:30pm
December 08, 2016
December 06, 2016
December 06, 2016