I never believed quality dining only happens in top-notch restaurants that offers both exquisite menus and refined environments. There is absolutely no reasons why enticing cuisine cannot appear in the suburbans or somewhere less refined.
Prominently ‘hidden’ behind those colored plastic chairs, ramshackle tables and a couple of invariably vigilant Kopi uncles or aunties, is a gutsy French store serving Sous-vide, “under-vacuum” dishes.
Bonjour and Welcome to Savéur.
Salmon Confit with fennel and green apple salad ($8.90).
The fillets are sealed in airtight plastic bags in a mildly heated water bath for a period of time, keeping the meats evenly cooked while maintaining the natural juices : Sous-vide method.
Our piece of fish was soft and teeny bit raw in the center, just how we like it to be. Bedded beneath was a handful of well-concocted salad made up of sliced fennels and skinny strips of green apples. A dish to ‘rinse’ the palates before the mains, satisfactory.
Tiger Prawn Angel-hair pasta with Lumpfish Caviar ($7).
Al-dente pasta tossed with several chopped greens, crashed pepper and probably olive oil; finished off with diced prawn bits and caviar.
A humble appetizer that was slightly flat on the tongue despite the supposedly flavorful compliment; the lumpfish caviar. Nonetheless, an inviting starter.
Foie Gras, Duck Liver (30g/$7.50 or 60g/$14).
Stop rubbing your eyes, they aren’t playing you out. YES, 30g Foie Gras at only $7.50. Do not expect a palm size piece though.
A cheaper alternative to the Goose Liver, the duck’s was divine. Laid over a tiny portion of oily lentil beans, petite cubes carrots and cloves of pickled onion; the fatty organ was creamy, rich and delicate.
Beef Bourguignon ($13.90).
Do not be surprised when you receive only forks and spoons as cutleries even when you order a beef dish. You don’t need a knife.
By now, you should know how the Savéur chefs handle their meats. This main was no exception but prepared to be bowled over. We couldn’t believe how tender the seemingly firm slices were. Easily teared apart between the fork and teeth, the perfectly “cut against the grain” beef was almost flawless except for the fact that it was really gamy.
Hits and misses for the amateur but I have got to say that I am impressed. Thanks to the two adventurous owners, we; common folks can now taste French cuisine without holes in our pockets. Let’s see now, I have yet to try their Duck Confit, Chicken Roulade with Foie Gras, Cod Fish.. etc. Location for lunch tomorrow, settled.
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Address: 125 East Coast Road, Stall #3 Ali Baba Eating House, Singapore
Tel: +65 6100 1688
Mon–Sat: 11am – 9.30pm
Sun: 6pm – 9.30pm
RELOCATED
Address: 5, Purvis Road
Tel: 6681 6448
Mon–Sun: 12 – 2.30pm, 6.00 – 9.30pm
爱makan 
Joyce
November 7, 2011
Awesome aimakan! Saveur will be one of my frequent dinning place!
爱makan
November 7, 2011
Hope to bump into you someday 🙂 it’ll be mine too.
Sillynelly
November 8, 2011
Hey! I walk pass this just a fee days back and I was telling my friend that we need to go back and try it cos the foods good on the tables we pass by! Now I must go back and try!
爱makan
November 8, 2011
hi nelly 🙂 you should! then have some pistachio ice cream at Coccogelo or hei ice cream from Awfully choc as desserts to end the meal.
His Food Blog
April 12, 2012
The Foie Gras wasn’t cooked using sous vide method -> it would have turned into a paddle of duck oil otherwise.
Their’s was “cooked” via the blowtorch which explains why the exterior wasn’t as crusty as compared to via pan seared.
You should really get the facts right before posting.
爱makan
April 13, 2012
Thanks for your very kind enlightenment.
I understand how we should get the facts right but everyone makes mistakes like this once every now and then.
So even if it wasn’t precise information, I would still go ahead and post it no matter what.
Thank you very much.