Guy Savoy, the name itself a powerhouse in the world of nouvelle French cuisine. With the same name as the Parisian flagship restaurant and the sister restaurant in Las Vegas, Guy Savoy in Singapore is the French masterchef’s first expansion in Asia. An accolade of mentions and stars line behind the name itself, and for guests in Singapore looking forward to have more opportunities to partake in the cuisine, Guy Savoy at the Marina Bay Sands has opened its doors every Friday and Saturday for lunches with that French Sophistication. All at executive prices with a select range from its full fledge dinner menu.

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I last visited the restaurant during Marina Bay Sand’s Celebrity Chefs Roundabout Experience. And stepping into Guy Savoy during the afternoon certainly brings about a refreshing new perspective.

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Simple & Cosy with a touch of class

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A few moments after sitting down, the wine trolley was pushed towards the table. Guests can opt to have the bottles already recommended available separately from the set menu offer.

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To start things off, I opted for the Gewurztraminer V.T, Fronholz A. Osterta 2008 selection. A sweet wine with a deep scented aroma, it was almost like sipping pure nectar tinged with alcohol. A quaint way to begin the entire meal, especially so in the warm weather found in Singapore.

$45/glass. $300/bottle (at the bubble bar)

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Teaser Number 1 arrived – a pick of Toast-Foie-Sel. Earthen aromas, crisp textures, meant to tickle the tastebuds.

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Teaser Number 2 – Parmesan Waffle with black pepper migonette. Warm, savoury, with the subtle intensity of the cheese enough to whet the appetite.

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Before the meal officially began a whole serving of Fugas Rosemary Bread was placed in front of us.

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Portioning in action. That is one handy bread cutting board, might I add.

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Sectioned within the coloured “tear drops” found on each table are the servings of sea salt, pepper, salted and unsalted butter.

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What I really enjoyed doing for the Fugas was taking a little of salted butter and then sprinkling the coarse black pepper from India all over. Buttery smooth with a slight herbal scent, I would say this is a quick wholesome filler.

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Moving things along, the trolley of Joselito Ham appeared and I was well delighted. I first saw the name Joselito about a year ago and after trying the thinly cut slices ever since, I felt that it was one of the finest hams I have ever tasted.

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Each slice being shaved off the top

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Looking at each piece is really like a cultured marbled piece of art. The leg seen here has been aged for at least 36 months, and the resultant impression? Each piece, slightly oily, carried a unique intense savoury sweet saltiness. It was a delectable perk me up.

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Before the first dish in the set lunch was laid onto the table, I was served the Sancerre Domaine Vachero 2010. Fresh, light, with a crisp sparkle to the sip, this was one white that was very palatable.

$30/glass.$190/bottle (at the bubble bar)

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Amuse Bouche of Mushroom with Radish and Surprise Arugula Salad with Chip. This is probably the only name which I had to imaginatively conjure up as I cannot recall the exact words. However, for the Mushroom with Radish, one has to simply push in the ground pepper pieces and sip the entire broth, like a serving of tea. Clear, deep flavours of mushroom with a slightly tingy tart aftertaste accompanied each sip. Giving a refreshing, clear insight from the dishes already served.

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Lifting up the cup revealed the surprise Arugula Salad with Chip. I would say that this serving reminded me of the scent of freshly cut grass with perhaps a little textures of avocado mixed within.

Two set menu lunch options are available for guests each Friday and Saturday. There is the Menu “Dejeuner Club” (The Lunch Club available at $100 per person) or the Menu “TGV” (The Express, 90 minute Experience available at $150 per person). Dishes featured from here onwards will be the options available as part of the Menu “TGV” dining experience.

For the first starter to begin with, guest can go for the

Maine Lobster “raw-cooked” in cold steam
Homard du Maine “cruit” en vapeur froide

or

Mosaic of Poularde, Foie Gras and Artichoke, Black Truffle Vinaigrette
Mosaique de poularde, foie gras et artichaut, vinaigrette a la truffe noire

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Upon serve, the Maine Lobster looked well adorned in intricate colours sitting in the middle of the plate.

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To complete the serve, the wait staff will immediately pour a serving of water around the sides, releasing the dry ice to its gaseous form and quickly cooling the starter enclosed within. The slightly chilly temperature re-emphasized the layered textures and crunch of each portion, drawing close attention to the bright ingredients used. Savoury, sea sweet and light, this was a refreshing piece.

After taking the first bite off the salad, I was recommended to go for a sip at the Chilled Lobster Soup served together. The flavours from this dish was starkly contrasting with a deep concentrated crustacean flavour bursting from within. It leaves an aftertaste which begs you to take another sip. An interesting combination and complement with the main starter itself.

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Alternatively, one can go for the option of Mosaic of Poularde, Foie Gras and Artichoke, Black Truffle Vinaigrette. Perhaps on first sight it looks like a very simple dish with it being just layers of different ingredients. However, it is the individual layers when combined which really stand out. Stacked across with a slice of artichoke, followed by foie gras and then chicken, the textures were a mix of the crisp, the smooth soft, and then the slightly tougher tender chicken portions.

Dipping each slice with the black truffle vinaigrette used to dress the base of the dish deeply enhanced the overall flavour. The flavours of foie gras really stood out, and it was suprising that it was the artichoke which served well to impress. I am a little indifferent about the poularde as it was probably the texture which stood out of the softness though it did serve well as a play on contrast. Yet, I must admit that the black truffle vinaigrette was excellent with a sour and rooted flavour, enhancing the flavours of the mosaic while reducing the strong gamey flavours from the combination.

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Before the next course is served, more bread? I really went wild for the Chestnut Bread as apart from it being shaped like chestnuts, the flavour within was well scented and mixed with the subtle deliciousness of the meaty nuts itself.

And the next course available :

Sauteed wild Pink Dorade, “graines” of citrus fruits and vegetables, marinated squid, Bellota ham and paparika jus
Filet de dorade savage poele, agrumes et legumes “en graines”, encornets marines, jambon Bellota et jus au paparika

or

Artichoke and black truffle soup, toasted mushroom brioche and black truffle butter
Soupe d’artichaut a la truffe noire, brioche feuilletee aux champignons et truffes

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The Artichoke and Black Truffle Soup is perhaps one of the dishes Chef Guy Savoy is best known for. The artichoke veloute, already intense and rich with the satisfying aromas of truffle, is a delectable delight to engage with. Each sip of smooth concentrated savoury flavours is further brought to the forefront with a longing and lasting aftertaste.

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The soup is made further complete with the serving of Toasted Mushroom Brioche together with Black Truffle Butter. Warm and fragrant upon serve, the butter melts ever so gently down into the brioche, infusing it further with the already delicately strong mushroom flavours. Then all is left is to take the brioche and dip it into the artichoke and black truffle soup, allowing the liquid to seep into the open pores of the bread, crafting an experience anew right from the very beginning.

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The other option available in this course in the Sauteed Wild Pink Dorade. Fillet of sea bream play the most important role here. Pan seared to a crisp fresh experience, the flavours of the Wild Pink Dorade is quietly enhanced in flavour through the paprika jus.  On the side, digging into the “graines” revealed a crumbly cous cous like creation, ready to soak up of the goodness of the jus.

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The dorade in another perspective and experience.

Atop the entire dish is a serving of bellota ham thinly shaved and adorned on a crisp piece of toast. The final flavour of salty savouriness to spice up the dish, soothing the tastebuds open to allow the natural flavours of the dish to be better appreciated.

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Before the mains arrived, I was served the Chateau Le Puy Emilien 2007. To me, this serving of red was very smooth and silky, with a subtle bitterness, curt and present throughout. It is a touch acidic, yet with a bright rounded flavour that refreshes the palate before the next bite.

For the mains :

Pan-seared duck breast with black currants, turnip, and yuzu
Magret de canard poele, baies de cassis, navets et yuzu

or

Shoulder of Australian wagyu in two preparations, young carrots and potato “Maxim’s”
Le paleron de boeuf wagyu en deux cuissons, jeunes carottes et pomme “Maxim’s”

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I really thought that the Pan-seared duck breast with black currants, turnip and yuzu was very elegantly plated. From the straight firm cuts of whole duck breast revealing the pinkish meat within layered with the fat and skin, to the side of turnip placed atop a bright orange yuzu sauce and finally dressed with black currant paper, powder, and sauce. The duck breast, juicy and wholesome is delicately flavoured with the natural jus bursting from each bite.

Dip it past the black currant sauce to cut the flavours through with a dimension of sweet currant tartness. To tone down the meaty intensity, relish in the bland turnip pieces dressed with the unique citrus scent of yuzu and the same tartness from the currants in the paper and power dressing. Unique, simple, and delicious, this was one dish that reminded me of how separateness can really come together.

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Though, if you were also like me who would really prefer the a thorough heart warming dish to complement the entire set, there is the Shoulder of Australian wagyu in two preparations, young carrots and potato “Maxim’s” to go for. A cut of the wagyu is served braised in red wine and sauce reduced to a sweet gravy, the other cut is light pan seared medium rare and garnished lightly with salt to really bring out the natural flavours.

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The wagyu, a notch or two below the highest grade, is very acceptable for its cut in a light even fat marbling throughout, with more focus on the slightly crumbly tender texture of the meat. I really love my wagyu pan-seared, and after the experience at the Fat Cow, I really opened my eyes to natural delights.

Slice through the meat, and it remains firm. Take the first bite, and imagine the flavours of light beef slowly breaking down. Only to be followed by thin layers of fat, that slight crunch of having the next bite, and the sensation of the meat enveloping the tastebuds.

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What is beef, and not having it braised? A method generally used to really break down the toughness in the meat, the wagyu when simmered in the red wine went further to really crumble apart when cut through. The flavours of the wine and herbs, well soaked through, is distinctively different from the pan-seared option. However, in this case, the thick aromatics really show off the meat in a unique presentation altogether.

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To finish the dish off, there is a side serving of potato Maxim’s. Resounding the half-half experience, thin potato slices were served half crisp and half tender.

Ending off the meal, there is a choice of either cheeses off the trolley for the sweet tooth, the chocolate orb.

Selection of Fine Cheeses
La selection de fromages affines

or

Chocolate orb
Boule Noire

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I really get excited whenever I see a cheese trolley. I always think that cheeses are a perfect way to start and end the meal, and it has been a favourite of mine in whichever situation.

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Ye ol’ Mimolette

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Seasonal Cheeses, Fruit and Walnut bread, Apricot & Celery Jam

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Though if cheese is not up your alley, the alternative dessert is the Chocolate Orb. Innocent, like a marble ready to be broken into, the wait staff surprised me when he starting pouring hot liquid chocolate onto the orb.

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The result? The shell is sliced through, giving a revealing glimpse of the pineapple mix within. Sweet and slightly sour, I would say it’s a refreshing surprising dessert at best.

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After meal selection of Floating Island, Orange Chocolate, Lollipop, and Coconut Marshmallow

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I thought everything was over and was almost ready to keep my camera when Chef came out of the kitchen and specially presented the restaurant’s creation of Earl Grey Sorbet with Black Pepper. Flavours of tea really stood out in this petite portion, and the presence of crushed pepper really added a new insight into the experience. I would say that this was a very nice touch to how the meal ended as it really cleared up any heaviness, leaving a gentle smile of satisfaction.

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Overlooking the bay and the CBD from my table

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Me and Executive Chef Eric Bost.

Chef Eric currently helms the kitchen and the restaurant in Guy Savoy Singapore. He was formerly from Guy Savoy Las Vegas and the original flagship restaurant in Paris. To what I hear from him, the dishes that are available in Guy Savoy Singapore is consistent to what is being offered in Paris, all in line of Chef Guy’s vision of recreating the experience around the world.

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The dining experience at Guy Savoy is made even better now that the restaurant is serving guests on Fridays and Saturdays for lunch. It is an option which really allows guests to take a pit stop from the busy work week and as a welcome entrance towards the slower weekend. The dishes served are generally very well received, and I look forward to see what upcoming changes will be available when the season’s ingredients change. The Menu “TGV” is supposedly a 90 minute experience while the Menu “Dejeuner Club” is slightly less with 2 courses and a dessert. For those who have not been to Guy Savoy before and would like to partake in a select range of dishes beforehand, I would say that the lunch sets are a very good way to begin with, especially into the world of fine and cosy classic modern French dining.

Thank you Marina Bay Sands and Guy Savoy for the invitation.

Guy Savoy
Casino Level 2
Marina Bay Sands
10 Bayfront Ave

Reservations : 6688 8513
Website : Click Here

Opens From :
Lunch
12pm-2.30pm
Last Seating at 2pm
Fridays & Saturdays only.

Dinner / Bar Dining
6pm-10.30pm
Tuesdays to Saturdays

Closed on Sundays and Mondays

Dress Code : Formal Elegant

Menu “Dejeuner Club” : $100++ per person
Menu “TGV” : $150++ per person