Mushroom cappuccino ($4.90) Rich, earthy soup made with mushrooms and topped with a salty foam. I would have enjoyed this hearty soup more if not for the tinge of sourness.
Saveur’s pasta ($4.90 for entree, $6.90 for main): Saveur’s take on our local bak chor mee (minced meat noodles). Capellini pasta tossed with chili oil, fine-chopped konbu and sakura ebi with minced pork sauce. The pasta was cooked al dente and coated with just the right amount of sauce. For some strange reasons, the mushy meat sauce was reminiscent of a chicken mayo spread. That aside, the dried shrimps added a nice bite to the dish without overpowering it like how the usual hei bi (dried shrimps) can be.
Rib eye steak ($22.90 for 180g): Rib eye steak served on truffle mash. Well seasoned and flavourful, the steak was a decent considering the price. Unfortunately, it was a little too rare for medium rare doneness. Though it was a steak dish, the truffle mash stole the limelight. Creamy and fragrant, it certainly was a delight just eating it on its own.
Beef tenderloin ($24.90): Beef tenderloin with potato au gratin (pronounced grah-tan), carrot puree, button mushrooms, red radish, baby carrot and beef jus. The steak was well seasoned and sufficiently rested, evident in the juices that was retained despite being cooked to medium doneness (as requested by my friend).
Strawberries and cream ($9.90): Basil ice cream, macerated strawberries, meringues and strawberry leather. The basil ice cream paired surprisingly well with the sweet strawberries and doubled up as a palate cleanser too. The meringues were a nice play on the textures, and I particularly liked it with the strawberry leather.
Overall, this is the place to go for decent food with a French twist in a relaxed and casual setting. Not forgetting warm service and affordable prices too. That said, do go to the restaurant with reasonable expectations and bear in mind the amount you are paying.
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Strawberries and cream
Spending per head: Approximately $25(Dinner)Other Ratings: