Saveur

Set up by aspiring chefs Joshua Khoo and Dylan Ong who had prior experiences at Guy Savoy and Sydney's Tetsuya, Saveur started in a small kopitiam in Joo Chiat before moving to Purvis Street where the average wait is easily an hour. The space has since expanded and a 2nd branch opened on the 1st floor of Far East Plaza. There were no queues the few times I passed by and despite its glass frontage, could not see if the inside was packed as it was dimly-lit with a neutral palette of black and brown. And when the sun was too glaring, heavy curtains would be drawn. Reservations are not allowed here which sits about 80 and opens throughout the day. Other than lunch and dinner (some dishes are available for takeaways too), there is a tea-break menu that I was told consists mainly of coffee and tea. Stepped in for late lunch on a weekday to try its duck leg confit with homemade mashed potato, sautéed shitake mushrooms, orange segments and orange-infused natural jus.

But the restaurant, known for its affordable French cuisine, had run out of the item so I settled for another main course – Pork. A small but thick square of pork belly was served with creamy lentils, soft-boiled egg and natural jus. While the skin was too hard to be cut with the knife provided (I resorted to biting it unglamorously), it was crispy in the mouth and a tad sticky. Underneath was a layer of melt-in-the-mouth fats, well-balanced by tender meat full of flavour. Liked the chopped carrot and radish bits in lentils so salty I cringed with every bite, but not its overwhelming taste of butter. Egg was perfectly soft-boiled, neither over nor undercooked with runny yolk centre, but too salty and peppery for my liking. Had no idea how this should be eaten with a fork and knife as no spoon was provided and I had to request for one. Small portion, worth its price due to the quality, meant I could have an appetiser and a dessert as well without burning a big hole in my pocket.