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.
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.
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.
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
Address: 5, Purvis Road
Tel: 6681 6448
Mon–Sun: 12 – 2.30pm, 6.00 – 9.30pm