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My $400 French Affair With Guy Savoy

Review Featured @ S'pore Dine

Review Picked as Editor's Choice @ OpenRice S'pore

Sexy, unabashedly opulent with personal & surprisingly warm service & menu bursting with sensational dishes; all these take place in an elegant upscale French restaurant in the heart of Marina Bay Sands.

When culinary meets "art-de-vivre", this new kid on the block is wooing diners with their oasis of fine food. And if you don’t mind remortgaging your house for a dinner, this place is for you.

Since Guy Savoy made their statement at the Marina Bay Sands, I’ve been dying to step foot in this savvy restaurant. Then came my birthday; an absolute excuse to get pampered @ S$375/pax (set menu) or S$1,000 for 2, incl drinks & taxes. Reservation was made a month ahead, to ensure I secure a place there.

The moment I was seated, colourful ornaments greeted me. I was curious what those were. Can you guess?

Condiments were cleverly disguised in these beautiful glass containers. I was already falling in love. Attention to detail is being paid from the start. The butter came in both salted & unsalted to please the different taste buds.

They sure have an unusual way of presenting their Amuse Bouche. The server came & handed me a cocktail stick – Foie Gras Terrine paired with crispy bread. Needless to say, I was overjoyed, with the FG word again. It was delicious. What a pleasant opening!

Then came my order of Margarita. I love biting on the Blueberries in the Tequila cocktail with Lime – very refreshing.

A crockery, resembling an espresso cup was placed on the dining table.

Parsnip Soup was served. Suggestion was to sweep the spices (tiny mass beside the “cup”) into the soup.

Then the pair of hands that served us, lifted the “cup” to reveal a Duck Roulette. The Beef Jelly, mingled with the duck was a triumphant recipe. Now, here’s a Chef that will surprise you with an intriguing menu, & I was hungry for more surprises.

Next on the list was the Oyster In Ice Gelée. The oyster was delivered fresh on a bed of artificial seaweed, which we’d been advised not to eat them.

Just look at this flamboyant display. The Homard du Maine, which was Maine Lobster served raw.

Out of the blue, smoky cold steam engulfed the entire plate & this seafood was immediately raw-cooked in cold steam.

What an eye-opening experience for me! I was totally mesmerized by the transformation.

After that, I was slurping away the Lobster Consomme which was dished out cold. Yummy!

Readers who follow my blog would probably know that I don’t really like fish. I think it comes from my mum; she doesn’t like fish too. I only take very few types of fish like Cod, Salmon, Sea Bass, Kuning (often deep-fried till crispy & served with Nasi Lemak, a Coconut Rice). And if I do take, I normally don’t finish the entire piece. I get "sick" if I eat too much. LOL! Ironically, I often cook fish because I know the goodness of it. The yummy fish dishes are mostly prepared for my family.

My hair stood up when I was told the fish course would be served with SCALES!! The lovely lady assured me the scales were done perfectly to give a crisp. I don’t mind trying the Sea Bass. It’s just the scales that give me the creeps. Sorry Chef, I just had to remove the skin. I took half the fish & it tasted good especially with the Black Trumpet Mushrooms & the sauce.

This dessert-looking course is one of the best I’ve ever taken. Guy Savoy calls it Colours of Caviar. Not only it’s colourful by sight, it’s also colourful by taste. I was pleasantly surprised by its unique mixture of taste.

The Chef has cleverly translated his flair for French Cuisine by displaying his artful culinary skills with just a simple use of Caviar. I’d no idea what comes next & I was anticipating for more.

The next dish was a teaser. The server brought a pot, opened the lid & let us smell. It was like see no touch. Then, he covered the lid & we watched helplessly as he took it away. Hey, don’t go! Don’t remove my Foie Gras!!

The server finally returned with my Foie Gras, attractively arranged with Radish in an orangey Beetroot sauce. Perfect!

The flavourful Soupe d’Artichaut à la Truffe Noire was served with Toasted Mushroom Brioche.

The server gently creamed Black Truffle Butter onto the Brioche. She recommended us to put it into the soup & eat it together. Indeed, the combination was just perfect. This Artichoke & Black Truffle Soup is their signature dish & the Ala Carte price is @ S$70!!

The Pigeon course was done in two ways & presented with a “Polychrome” of Beets,

paired with a cup of delicious Consommé. I was incessantly seduced by the Chef’s ingenious creativity.

A trolley of Fine Cheese was brought in, which signalled the meal was coming to an end.

I let the server decide for me the selection & I only wanted tiny bits just to try.

The Sorbet was a real tour de force, with textures of Apple cleverly layered.

Fresh Apple juice was then poured into the zesty sorbet. The crispy Apple Chips were a witty addition.

The Floating Island was a dessert spoon displaying an interesting egg-white Marshmallow, topped with Coconut. Coupled with it was a mixture of icy Passion Fruit, Mango & Pineapple. It was really refreshing after a full satisfying meal.

You must be wondering what this “marble” is doing on the plate. The entire meal finally ended with another of Guy Savoy’s brilliantly complex recipe - Chocolate Orb.

The friendly server “insisted” that I pay full attention to this transformation as she poured the warm Chocolate sauce over it.

Slowly, the Orb melted, revealing delightful ingredients inside. Every process at Guy Savoy was like watching a performance. In this case, it was like watching a magic show.

No wait, there’s more! If you pay for this Set Dinner course, you’ll also get to sample desserts from their trolley of Ice Creams, Sorbets, Conserves & Traditional Biscuits.

The server picked for me their popular choices – Sweet chocolate, Chestnut Cake & Fig Tart. I was feeling like a contented little girl.

To end it all, I needed Peppermint Tea. I was told that they do not have that. Instead, I was presented with Tea Menu with an assortment of blends. I was recommended the closest to what I wanted – Alexandria Tea. This TWG green tea is a dreamy reminder of Arabian nights, subtly blended with Mint & Mediterranean Species. Oh, I love it!

It was a magical gastronomic experience around a nicely dressed table; a whole spectrum of haute dining experience that was sheer heaven. As far as big-ticket diners go, the Chef's tasting menu is a decadent splurge that's worth every penny comparing to its Ala Carte. Despite the extravagant price tag, the restaurant was almost packed to a bream. I can now understand why. It’s definitely a cut above the rest. Rating: 4½/5

Guy Savoy
Marina Bay Sands
Casino Level 2
Telephone : (65) 6688 8513


  1. Wow! What an indulgence! If you have not elaborated on how your food were being served, i was really wondering no lobster, no abalone, no shark fins...... oH, why cost so much! LOL!
    Well, i guess it's the service and the variety of luxury cutlery used that's well worth the while. For a moment, i thought the condiments container were wine decanter, simply lovely! And the "marble" surely must have taste fantastic.

  2. Wow, that dinner sounds fabulous! Happy Birthday and it's always okay to splurge on occasions like those!

  3. Wow Shirley! This was quite the food experience. All the dishes were plated beautifully, and like you said, a performance within each dish. I really liked the lobster idea. Although I would've been fine even eating the lobster raw :-P
    I feel the same about beef as you do fish. I can only handle so much meat. Thank you for sharing this magic with us. What a great birthday splurge indeed.

  4. OMG, what a treat! Don't think I'll have the chance to splurge on a dinner like this. Thks so much for bringing me on this tour! Great post!!

  5. OMG, I am so jealous of you! haha... Gosh, everything looks so mouthwatering. Lucky you, Shirley! Actually, I just came back from my short trip. Sorry, I've been away for so long. A lot of things came up on last week. However, hope you're having a wonderful day and happy holiday to you too!
    Cheers, Kristy

  6. Wow Shirley...that was quite a dining experience with a price tag to match! Love the pictures of each dish unfolding.

    Marina Bay Sands just opened when we were there in June. We watched the opening light display the night before. It was fantastic! My stay in Singapore was very short and so we did not have time to get a closer look at the place. Pictures are on my blog :)

  7. Doesn't it feel great to be pampered? ;)

  8. sounds like you had a night of sheer delight!! What an amazing array of gourmet treats, it was well worth the money.
    Thank you for sharing your incredible meal with us!

  9. Hi

    Great information in this post and I think culinary can know better about good foods.

  10. Another well-written and photographed review. Guy Savoy is a fantastic chef and his food is always beautifully presented.

    No fish scales for me way!

    Be well

  11. Doris, I like your sense of humor! Many Chinese would probably trade this for a Shark's Fin/Abalone meal. Hahaha! For me, both types of delicacies are also my fave. So it depends on what my mood is for the day :)

    Peggy, thks for wishes!

    Lequan, it was an experience never before for me :) Oh, I love Lobster Sashimi too :)

    Babel, I do hope u'll have the chance to try one day. Make a birthday wish!

    Kristy, thks for taking the time. How was your trip? Oops, that reminds me of my Hong Kong post. Long overdue. Hahaha!

    Biren, I'm glad u like the pix. U must chk out MBS the next time u're here :)

    Phittera, certainly :) I don't mind another one of these chances. Hahaha!

    Dennis, good to see u here again & thks!

    Zubaida, u've got a great site. Thks for visiting!

    Lazaro, haven't seen u for a while.... u must've been busy :) Thks for compliment! It means a lot coming from you.

    No fish scales too?? Another thing in common. Hahaha!

  12. Shirley, what a fantastic review and what a wonderful dinning experience...I am enjoying their attention to every smallest detail, and the menu is divine :)

  13. Thanks for posting this I was transfixed by all the courses - amazing.

  14. Alisha, I must've missed your comments. Thks, I'm glad u like my review :) I can't agree more, the menu's truly divine.

    Pauline, great that u like it. Thks for visiting!


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