Excellent Food at Saveurs @ Purvis on 1Mar2015

capellini, minced prok sauce, sakura ebi

capellini, minced pork sauce, sakura ebi

wife was away skiing in hokkaido. SKI=Spending Kid’s Inheritance.^^

eldest daughter organised a 3pax family dinner at saver @ purvis on 1.3.2015. 🙂

we had very good family dinner recently at concetto (another saver restaurant) on 18.1.2015.

& this place was just as fun.

the next day i came with my godsis & a good friend’s daughter for the set lunch at S$22.90, & it was just as good. the set lunch menu here is more attractive than that at concetto, which really had very limited choice (they really should review that!).

saveur @ purvis

saveur @ purvis

saveur @ purvis2

saveur @ purvis

the restuarant had 2 adjacent dining area. this one was absolutely packed. we were not able to get sitting at the other side where the sitting was more spacious even though we booked beforehand. i booked the next day lunch, making sure i could get the other, but that turned out to be unnecessary as we were the only table. what a difference lunch & dinner!

 chef preparing cold capellini

chef preparing cold capellini

capellini, minced prok sauce, sakura ebi

capellini, minced prok sauce, sakura ebi

this saveur pasta was different from concetto pasta. that had crab bisque & ikura, this one minced pork sauce & sakura ebi & priced cheaper at $4.90 (vs S$6.90). i liked both (& was quite happy to take it again the next day).

capellini, minced prok sauce, sakura ebi

capellini, minced prok sauce, sakura ebi

one reviewer said it tasted like bakchormee? it didn’t to me, but it was nice, very al dente & flavourful.^^

belly pork, lentils, poached egg

belly pork, lentils, poached egg

belly pork, lentils, poached egg

belly pork, lentils, poached egg

the belly pork was excellent, very tender, moist & still having the texture, excellent low temperature cooking. the crackling skin was not crackling like the chinese roast pork, but totally edible. love the lentils.

pan-seared seabass, potato, crabmeat

pan-seared seabass, potato, crabmeat

the seabass was excellent too! this was really a very good pan seared seabass! liked the potatoes too. 🙂

duck confit, mased potato, shitake

duck confit, mashed potato, shitake

the duck confit was very good, just like that at concetto.

cookie dough ice cream, cherry kirsch, peanut butter

cookie dough ice cream, cherry kirsch, peanut butter

the cookies & milk ice cream was good, but no wow factor for me, & it was more expensive.

pistachio panna cotta

pistachio panna cotta

pistachio panna cotta

pistachio panna cottaEx

the pistachio panna cotta was lovely. my doughtier liked it very much. maybe i will try this at home.

c.h.e.f andy

The Clan Restaurant @ Bukit Pasoh Singapore on 8Mar2013

had a great lunch with my daughter at The Clan Restaurant at Bukit Pasoh. We had the 5-course set lunch.

This my second time here – I was here with wife 3 weeks back. We both liked the food. The Chef, Ken Teo, was formerly the Executive Chef of Dozo, and we have always liked Dozo’s food. The price of the 5-course lunch, S$42.80 (6-course dinner S$63.80), is slightly higher than Dozo (& w/0 the cooler drink), but I think overall the food quality is better. There are 5 choices of appetizer & dessert, 4 choices of soup & 6 choices of main course.

I suppose the name has got to do with its location at the premises of The Gan Clan Association. Bukit Pasoh locale is home to a good few top restaurants like Majestic, Oso and nearby at Kiong Siak Street – Ember, Nicolas Le & Bistro Soori. The food is I guess nothing “Clanish”, being in the modern european genre similar to Dozo with touch of Japanese fusion – perhaps there is a new “Clan” there slowly in the making. 🙂

just like Dozo, we started with a nice thirst quencher.

The Chef Starter is a trio comprising duck rillette, pan-seared scallop with lots of foam (this is very good & definitely better than Dozo) and a salmon mouche cone (Dozo serves a smoked salmon, tiny pan-seared piece of foie gras & pan-seared scallop).

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duck rillette, salmon mouche cone, pan-seared scallope with foam, thirst quencher

Next we had a choice of appetizer. I had the bamboo clam. This was really very good. the clam was very sweet & bouncy fresh, and the ikura (salmon roe) flavour & saltiness combined very well with the shellfish texture indeed. daughter had the deep-fried foie gras, which was not a common preparation. I stole a bite. It was different & quite good, not sure it would become popular enough to be avant garde but unlikely to displace the all-time favourite pan-seared caramelised foie gras anytime soon. In terms of quality, quantity & presentation, both these appetizer choices certainly qualified as appetizers in a 3-course lunch in a fine-dining restaurant, nevermind a 5-course lunch priced at S$35++pax after 15% discount.

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bamboo clam with ikura, deepfried foie gras

Next up is the soup. I had the cepes mushroom bisque. It was very good, maybe slightly more quantity-wise but not much different from Dozo. daughter had the crab bisque which came with a prawn twister. I think this had a lot more foam than that served at Dozo & was overall better.

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cepes mushroom soup, crab bisque with prawn twister

Next came the 48hr beef short ribs served on hoba leaf on a lava stone. I really, really loved this dish. The quality of the beef was much superior to that at Dozo. The meat was just so sweet & flavourful & the texture was just super.

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48hrs beef short ribs

For the dessert choice, daughter had the chocolate lava cake. It was good but daughter thought it was no better than the one I made at home and perhaps my 70% cocoa chocolate flavour was indeed better. I had the 4-cheese platter-good stuff!

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chocolate lava cake, 4-cheese platter

Overall, it made for an extremely satisfying meal. 🙂

c.h.e.f andy