We chanced upon this open concept restaurant located at Triple One Somerset while exploring this lesser known shopping complex that lies outside the main shopping belt of Orchard Road. The food was surprisingly delicious but service was really poor.

Soya Sauce Chicken Noodles ($7+)
The noodles were quite springy and the chicken was really tender. The sauce was reminiscent of authentic Hong Kong noodles and added much flavour to this otherwise light dish. Wanton Soup ($7+)
The wanton was fat and juicy. We especially love the silky smooth skin which was really thin and literally melts in your mouth. The meat filling was well marinated and retained the natural juices of the ingredients. We will be back for more!

Bear Hand Burger ($4.90)
These cute Bear Hand Burgers come in an assortment of bun flavours (e.g. original, black sugar, oat, milk, durian, pandan etc), sauces (e.g., teriyaki, sour plum, cheese, honey peach etc) and choice between fried or grilled chicken. Sadly, they look better than they taste.

The buns were rather blend and tough. We ordered Original, Milk, Pandan and Black Sugar but all tasted pretty similar. The flavour of the fried chicken patty was not too bad but was a tad too floury. The sauces were pretty standard as well. A filling treat but not exactly a satisfying one.

We tried their Matcha Green Tea milkshake ($5.90 for medium) and found it to be very rich and creamy. The texture was smooth and consistent. However, we could not really taste the matcha as the vanilla base was overpowering and masked the flavour of the matcha.

A sinful indulgence of sugar and cream not for the faint hearted.

It's really a pity to see such a refined restaurant exiting from Singapore's fine dining scene.

At $130++ per pax, this price tag was well justified. From the fine ingredients used, to the visually astounding food presentation, and last but not the least, to the ever attentive and pleasant servers, every single detail was delicately planned and executed, resulting in a most memorable dining experience for its patrons with that touch of finesse. Guy Savoy, you'll be dearly missed, not only for your exquisite creations, but exceptional service level too.

Lobster “raw-cooked” in cold steam
This was not only a visual feast but a tantalising treat as well. The hidden jewel – a delicious treat of lobster tartare – emerged from the surreal mist and in all its splendor and glory. Although the flavour was light, it was tastefully prepared and was indeed, sheer indulgence. Mosaïc of poularde, foie gras and artichoke, black truffle vinaigrette
This unique tasting Pâté was a masterpiece. Although it seemed plain in appearance, it was deceptively appetising. It was savoury but not overwhelming and retained the aroma of the black truffle vinaigrette. It was also exceptionally smooth with a fragrant aftertaste. John Dory “étuvée” in a thin vegetal layer amidst the color green
Amidst the lush greenery was a tender piece of poached dory. This beautifully dish would have been perfect if not for the blend green curry sauce which marred the overall taste of this fusion creation. Although the texture of the fish was soft and literally melts in your mouth, the paring sauce lacked the spice and flavour typical of traditional Thai Green Curry, resulting in a flat flavor which was a disappointment.

Shoulder of Australian wagyu in two preparations,young carrots and potato “Maxim’s”
An epitome of French fine dining where a kaleidoscope of flavours made the overall experience more delectable than the mere sum of its parts. One stewed and the other pan-seared, both preparations were equally heavenly. I personally preferred the pan-seared variation, which had retained the natural flavours of the precious ingredient. A remarkable delicacy indeed!

Grapefruit terrine with tea sauce
Both the grapefruit and tea sauce were naturally bitter, no doubt; but somehow this blend of ingredients turned out surprisingly tangy and refreshing with a lingering bittersweet aftertaste.

Chocolate orb
A climatic finish to our splendid meal at Guy Savoy! As the server meticulously poured warm chocolate sauce over the orb, the transformation was simply brilliant with the melted orb slowly revealing the treasures within. This visual feast was truly a magically experience that we would relish in our memories.

We were contemplating where to celebrate Christmas this year and decided to indulge ourselves by having a exquisite Christmas Brunch at Lawry's. The set menu, priced at $79++/pax included their famous Original Spinning Bowl Salad, Pumpkin Cheese Sausage Rolls Scrambled Eggs, choice of their Signature Roasted Prime Ribs of Beef & Turkey or Pan Seared Thread Fine & Hokkaido Scallop, Salted Choco-Berries Pie, and lastly, Fine Italian Coffee or Gryphon Artisan Teas served with Praline Chocolates.

Original Spinning Bowl Salad
A very fanciful way of food presentation, the waitress spun the salad bowl atop another bowl of ice. To top it off, a frozen fork was served to enhance the flavours of the salad, simply ingenious! Tossed with a generous amount of beetroot, croutons and cheese, this ice berg lettuce salad is indeed one of Lawry's signature dishes! Pumpkin Cheese Sausage Rolls Scrambled Eggs
A unique addition to the festive brunch menu. However, it was a letdown. The pastry skin was tough and hard on the palate. The scrambled eggs were a tad too watery for my liking as well. Signature Roasted Prime Ribs of Beef & Turkey
The roasted Prime Ribs and Turkey were delicious. The medium-rare beef we ordered were soft, juicy and tender. The brown sauce that complemented it well and was one of the tastiest I've tried. The Turkey breast meat was moist and equally delectable. We were also served a portion of savoury minced meat pudding that was really chewy and mouth-watering!
Pan Seared Thread Fin & Hokkaido Scallop
Lawry's is ultimately a Steakhouse, not a seafood shack. Although quality ingredients were used, the taste was perhaps, only slightly above average. The scallops were overcooked, resulting in a tough texture. The fish was well cooked but had a slight fishy taste that marred the overall rating of this otherwise exquisite dish. Salted Choco-Berries Pie
This little slice of cake was the highlight of the meal! Underneath the dull chocolate facade lies the jewels and gems – tiny bits of strawberry, cherries, raspberries and blueberries that greatly enhanced the flavours and textures to this otherwise commonly served dessert. The light strawberry yoghurt ice cream was a great complement to the rich chocolate tart. To top off this splendid meal, a pair of lovely raspberry white chocolate pralines were served with our tea. A Christmas toast to love and laughter and happily ever after! May the coming new year bring good tidings and glorious food adventures to one and all!