FRENCH food has made its presence felt in Singapore.
This cuisine has been significantly demystified and is found in many places.
So the French-ness of Saybons is not intimidating or even novel. But this doesn't mean you should give it a miss.
It has many things going for it.
Saybons is a tiny outlet in the basement of Plaza Singapura. Once you come out of the MRT station, you'll see it, across from Carl's Jr.
It is run by a company called French Food Factory and its executive chef is 28-year-old Le Cordon Bleu-trained Daphane Loke.
Chef Loke studied hospitality and tourism at Nanyang Technological University.
Her vision is to offer French food that is 'simple, fuss-free and delicious'.
What Saybons offers is equally simple.
Basically, the outlet's menu can be divided into three sections: Soup, Bread, Dessert.
I love the simplicity. It is always better to have an outlet cook a few dishes well, than to have a massive menu of averagely-prepared items.
And I love the prices more.
Nothing on the menu costs more than $4.60.
The soups are delicious and cooked the French way, meaning lump free and completely liquified.
My favourite is the tomato soup - $3.80 for large (340g) or $2.80 for regular (227g).
It is tangy with a nice mellow kick. The soup tasted equally good when cool.
Three other soups are offered - seafood bisque ($4.60), broccoli and cheddar ($3.80), and wild mushroom ($4.20) (all large sizes).
Of the three, the seafood bisque is best. It has prawns and crabs, cooked in a chicken broth.
As this is a takeaway restaurant, the soup is served in a cup-like container. I found this idea so marvellous because I like the idea of sipping on soup as you go about your day.
Have the soup with the breads.
The focaccia comes with either garlic, sundried tomato or herbs. These are $1.40 for two pieces.
I am not big on dessert, so I was surprised I took to the crepes Saybons offers.
The Nutty Nutella ($2.60) is an indulgence.
The Strawberry Seduction ($3.60) is my favourite, though.
The combination of Valrhona white chocolate, strawberries and almonds make this a heady dessert, best savoured slowly.
The smell is enough to make me hungry.
The crepes are there as a bridge to unite the average Singaporean and French food.
Chef Loke said: 'I wanted items most Singaporeans can identify with and people can take the taste of crepe.
'I won't need to be educating them.'
The idea of French food on the go is not novel to those who have been to France. Throw in a selection of yoghurt or wine, and it's a take-out meal from any of the small cafes or supermarkets in France.
(For the record, only water is sold at Saybons).
It's not duck l'orange or foie gras, but it should be enough to jolt the ooh-la-la from your memory.
Saybons #B2-32 Plaza Singapura
68 Orchard Road
(S) 238839 http://saybons.com
