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2014-02-02
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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 yo
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 vinaigretteThis 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 greenAmidst 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.
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