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2013-11-03
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For all the hype over Saveur, I've visited both the Purvis St and Far East branches. The food is almost exactly the same.At the Far East branch, which is really crowded during lunch hour, there is a rather innovative system to handle the table arrangements. You can key in your details, and you'll get a call when a table is ready for you, which is pretty cool because then you can walk around and shop instead of queuing. Skipping the classics like their duck confit and pasta, we decided to go for
At the Far East branch, which is really crowded during lunch hour, there is a rather innovative system to handle the table arrangements. You can key in your details, and you'll get a call when a table is ready for you, which is pretty cool because then you can walk around and shop instead of queuing.
Skipping the classics like their duck confit and pasta, we decided to go for the foie gras with apple and vanilla. This was actually a bit gamey, and the portion was minute. It did have the characteristic smoothness of foie gras, and went well with the accompaniments.
The main dish was the pork belly with lentils and sous vide egg. The pork was well-flavoured, and the meat was really juicy. The only gripe was that the crackling wasn't crispy, but instead rather chewy and tough to cut. The egg and creamy lentils went well with the pork, and I enjoyed this rather innovative pairing.
Service was slow, and we were initially served the wrong main course. The table next to us, trying to get their bill, complained as a group of 4 or so waitresses gathered behind the counter to take photos, completely unaware of the diners.Saveur tries to be very pretentious with their food, and quality is very far from what you get at top restaurants. However, neither can you compare them to expensive places. It continues to do well for food in that price range.
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