Guy Savoy Singapore

Singapore, Spring 2013 – For Mr. King’s birthday, we went to Guy Savoy at Marina Bay Sands for its relatively new lunch offering, Menu “TGV” – The Express, 60 minute experience, but oddly, lunch took nearly 3 hours (I mean it in a good way!).

Chef Guy Savoy requires no introduction. He is owner of the eponymous Guy Savoy restaurants in Paris and Las Vegas. Amongst a group of famous chefs who invented “Nouvelle Cuisine,” Chef Savoy’s style is defined by a lighter taste as opposed to traditional French cooking. Currently, he has 5 Michelin Stars under his belt, with 3 at his Paris restaurant and 2 at his Las Vegas one.

So we held high expectations for his latest creations here in Singapore. The lunch started off with the Amuse Bouche trio – foie gras & toast, cheese waffles and purée of green beans with an almond jelly custard with asparagus.

The home-baked breads were all delicious, but especially amusing was the “Happy Baguette” (intriguing name for a French baguette, isn’t it?).

Let’s take a look at the dishes:

“Ravioli” of Crab, Carrot-Ginger-Lemongrass “Nage”

– This was our favorite – with haricots, purple beet-root from Brittany and very generous serving of Sri Lankan crab.

Artichoke & Black Truffle Soup

Toasted Mushroom Brioche & Black Truffle Butter

– This is supposedly the signature dish, and we found it aromatic, creamy rich and distinctive. The Filo-pastry brioche with black truffles butter was excellent.

Cocotte of Atlantic Cod, Artichoke Poivrade, Barigoule Aiolo, Spring Condiments

Shoulder of Australian Wagyu in two preparations

– One piece of Wagyu was braised fully cooked while the other was lightly seared. The beef was extremely tender, as if it melted in my mouth. An outstanding dish!