Saveur @ Purvis Street

21 Aug

206828_101673976587768_101667346588431_11127_6893037_nSo a group of us went out on an ‘Atas‘ outing together to celebrate post-Sophia’s birthday & my Pre-birthday with Lunch at Saveur.Hazwan, my bestie will forever be present and the other 3 were these awesome trio I met from Dance.

20130821_123139( Wanying, Sophia & Julyn )


Saveur opens at 12PM for lunch and its probably best for you to come slightly earlier as there would probably be a queue. Yep, they are THAT popular. I bet some of you have probably heard of them on other popular food blogs in SG.


The fastest way to get there is by alighting at Bugis and walking towards Inter-Continental Hotel. Stand at the road facing the National library. After Crossing, walk to the left side of the Library and walk along that stretch. DO LOOK OUT if not you’ll be walking to the wrong way and may even end up at Selegie Road ( which we did)

The Bistro ‘s pretty small so don’t expect a luxury of space while dining however, the ambience was rather cosy and not overly lit. We got a seat near the kitchen which was cool because Saveur has an Open (or semi-open, im not too sure) kitchen concept.

Now, FOOD.

For Starters, we ordered two Mushroom Cappuccinos ($4.90 each) to share. These are actually Mushroom Soup that is served to look like your everyday Cuppas. Bonus points to the creativity. Everyone loved it. Creamy and solid and more mushroom than anything else. The cream wasn’t too much and no other ingredient overpowered the rich mushroom taste. I honestly cannot imagine the amount of mushrooms that goes into the soup. Though the portion is small (french food, duh) the soup texture and richness made up for it. Tasted super Atas okay.


 Next thing on the list was Saveur’s Pasta & Chilled Crab Meat Pasta, both of which were equally heavenly.  The pasta were cooked well, all ingredients were fresh and everything went well together. Seasonings were just right, not too overpowering, neither was it too bland. The Saveur’s Pasta was more popular with my friends though they enjoyed both. Honestly I was very tempted to order another plate but… another time perhaps. Honestly their description is as good as it tastes, maybe even better so I’ll probably not spoil it for you but these two are STRONGLY RECOMMENDED when you visit Saveur. One more thing, I really really REALLY like the plating for the starters. Honestly I feel that they make a difference because rarely do you see pasta served this way, all rolled up and believe me, rolling ’em up ain’t as easy as it seems.

CYMERA_20130821_123402A signature of Saveur’s, pasta tossed with chilli oil, fine-chopped Japanese konbu & sakura ebi with minced pork sauce 

– 4.9 –

CYMERA_20130821_123514Angel-hair pasta w pickled carrots and d______, & lumpfish Caviar

– 7.9 –

 We, excluding Haz, got ourselves each a Main which we ended up with Two Chicken ( Julyn & Mine) & Two Duck mains (Sophia & Wan Ying).


The Duck Confit ($10.90) was really good, though small.  I went to look up the cooking method used out of curiosity and just to share it with those who don’t know as well,  Confit (French, pronounced [kɔ̃fi] or in English “con-fee”) is a generic term for various kinds of food that have been immersed in oil (never to exceed 185°F) or sugar water. Sealed and stored in a cool, dark place, confit can last for several months. Confit is one of the oldest ways to preserve food and is a speciality of southwestern France.

Confit of  duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc.) and are used in dishes such as cassoulet. Confit preparations originated as a means of preserving meats without refrigeration. 

The meat of the duck was tender while the skin was thin and crispy. The taste wasn’t too salty and it went well with the heavenly mash potato at the bottom. The mash alone was perfect. Honestly the mash potato really surprised me as it was not the usual kind I ate. Instead it was thick and smooth, and somewhat buttery and creamy at the same time and hmmm I don’t really know how to describe it but it was simply delectable, even on its own. The mushrooms at the side were cooked just right and I really loved the taste. I wanted more!! The Orange at the side were really really sweet. Each and every part of the wish was delicious on its own but together it tasted even better.


The Chicken Roulade ($9.90) ordered by Sophia & Wan Ying looked smaller than our already small Duck Confit however they told us that it was really filling because of the rich and creamy basmati rice.


Overview of our desserts (without Hazwan’s Pistachio though)

We ordered almost everything on the dessert Menu except for the Strawberries & Cream and Salted Caramel Lava Cake. Honestly I should have ordered Strawberries & Cream instead of Texture of Citrus because Rose Meringue T_T

Desserts in Order: Coffee Creme Brulee -6.9- , Cookies & Milk -9.9- , Chocolate & Hazelnut -7.9- , Pistachio Panna Cotta -6.9-

CYMERA_20130821_131340 CYMERA_20130821_131511



Finally my own snapback ❤ Bought it at Bugis Street with the rest and our theme was Camo (which explains our WhatsApp Group #CamoLahSia) I think they were kind of pretty and this one actually fit me O_O plus it was on sale… Like 2 for god knows how much therefore we decided to buy it as a group… And we needed it for Dance Synergy Performance as well.

After a Good Meal & Shopping was of course, Karaoke. Anyway we had fun but we had another round of food in the karaoke lounge /teehee/ and yep that’s out it.

Overall a day well spent with the gang and I would definitely go back to Saveur to try out the other items (or even the same ones) in the near future.


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