Guy Savoy

Guy Savoy

As part of Asia’s Dining Destination, we dined at Guy Savoy. Well… If you are like me and the thought of having a meal at Guy Savoy is only a parisan dream away, fret not, for Guy Savoy in Singapore at the Marina Bay Sands Integrated Resort has brought its popular concept from its Parisian flagship restaurant to our shores – ‘Bites and Bubbles’.

The menu allows guests to enjoy tasting portions of signature items from the fine dining French restaurant. Moreover, the menu changes on a frequent basis; the latest menu revision can be found here.

Guests can choose between two to four items:

The Small Bites
2 Courses – S$40++
3 Courses – S$50++
4 Courses – S$60++

First up, how can you leave out the bubbles from the menu- we had the Champagne Guy Savoy – pictured above (Glass: S$30++, Bottle: S$140++)

Oysters in ice gelee – Brittany oysters, oyster jus, Carrots

The oyster was good but unfortunately, just the night before, I had one of the best oysters that I’ve ever had the pleasure of having at db bistro moderne.

Then again, oysters are really subjective and I do not claim to be a connoisseur.

New Zealand scampi “a la plancha”, avocado and chanterelles, light mushroom jus

The New Zaland scampi was one of the better dishes that evening.

If I am to be slightly critical, my partner and I thought that the scampi was slightly over cooked, resulting in a slightly rubbery texture.

The addition of avocado was probably a play on the classic avocado and prawns combination but I thought the dish would have been completely fine without it.

The mushroom jus, served table side, accompanied the scampi rather well.

Beef Tartare with “pommes dauphines” – S$40++

The beef tartare was the one dish that the 4 of us couldn’t get used to and it’s not because it’s served raw. Personal preferences…..again.

The pommes dauphines, however, was pure awesomeness!

Chestnuts all around – Royale / Chestnut glazed / Milk/ Chips – S$25++

The other dish that we tried was the “Chestnuts all around

My dining partner didn’t quite take to it but I liked how complex yet how simple this dish was.

Who knew that something as simple as chestnuts could be presented in so many ways by way of multiple textures. Of course, the culinary techniques needed to create this dish probably aren’t the most complex but on the whole, the resultant dish was quite good!

The little pots of the day (S$15++) – Chocolate Mousse and Vanilla Rice Pudding.

Everyone on my table loved the little pots. All of us  loved the chocolate mousse and in particular, the vanilla rice pudding.

The ‘Bites and Bubbles’ menu is available from 6:00pm – 10:30pm every day.

Note: This was an invited tasting.

Guy Savoy

Marina Bay Sands
Casino Level 2 (can be accessed from both the Casino (take escalators up to level 2) or Retail Mall (take elevator from B1 to Level 2)

Telephone: +65 6688 8513

CY

Glenn Lee first published his first blog entry as HungryEpicurean in December 2009. Glenn is currently an accounting and finance undergraduate in the University of Western Australia, Perth, Australia. Born and raised in the sunny island of Singapore, he is by and large, a foodie. Like his fellow Singaporeans, he loves to explore and savour the magnitude of flavours that the many different cuisines offer. He can be contacted at glenn@hungryepicurean.com.


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