French

Dessert was a feast for the eyes and the mouth. Strawberry sorbet with a crispy almond pastry and creamy mascarpone. Very decadent and very filling.

Compared to the cod, this was much more hearty and savoury. I liked the texture of the lamb which was cooked pink and tender, though a tad bit salty.

First time having cod with crispy scales a la amadai style. I can only say I wished the portion was bigger. This would be gone in a mouthful if I weren’t trying to savour each bit. The beurre blanc sauce with caviar and ikura was excellent.

The breads were not just a tummy filler, but stars of their own. The truffle buns were my favourite. Soft savoury and fragrant. Baguette were crispy and very enjoyable too.

Complimentary items, but these still deserve a post by themselves because these crusty airy cheese choux puff were so delicious. I'd order them as a dish if available.

Fromage blanc, bacon, onion. Something like a thin crust pizza made rectangular with flavours of a carbonara.

Sounded better on the menu which gave me an idea of a buttery tart oozinf with molten peanut butter. But this was more of a puff pastry with a peanutty paste. Ice cream's always the best way to end the meal, and this sesame ice cream did the job.

Well worth the $4 supplement. Not quite the most premium grade of wagyu but why do I complain at this price. They definitely put effort into their sauces. This came with a truffle mousseline and burnt onion puree. Fine dining standards at casual prices.

Pork was tender despite being non-fatty, which lessened the guilt of having that delicious buttered mash. Pretty impressed with beurre for having such quality in their dishes at such affordable prices.

Who would've thought purple cabbage would make for a proper starter. It wasn't the cabbage but rather everything else that came with - lotus root, dill cream, hazelnut and chives - that made this interesting to munch on.

One would associate Saveur with decent french food at cheap prices, after all they had origins in a coffeeshop. While its no longer cheap, their dishes have also gone more upmarket. Just look at this medium rare beef encased in a crispy puff pastry, something you'll expect to find at a proper french bistro.