Saybons: It's French Food on the go!
With damien
Mushroom and Cheese Crepe $4.50
It is good that the younger generation of "hawkers" are venturing out into more international cuisines. It means that we get to eat stuff that we would otherwise find in fancy restaurants at cheaper prices.
Crepes are by no means new to Singapore. They had their day years ago when the famous Crepes Suzette were selling their crepes like, well, hotcakes. And like mosaic tiles, these tasty French fast food may be making a comeback soon.
OK, personally I like these very much. Maybe it is because my mother used to make them with ham and cheese when I was a kid. The outstanding thing about the crepe here is the quality of cheese they use and of course the tasty buttery crepes itself. I really like the chewiness of the cheddar cheese. Both Damien and I initially thought that it was Mozarella at first, but the owner confirmed that it was a special brand of Cheddar. The combination of the savoury, chewy cheese with the crisp (at the edges) buttery crepe and deliciously sauteed mushrooms has hit that "really want to go back to eat again" button for me. 4.5/5
Apart from the crepes, they also sell a variety of French soups and bread with flavored butter. The soup I would recommend is the seafood bisque. This is probably one of the few places in Singapore where you can get a seafood (lobster) bisque for less than $4 without sitting in a restaurant. The soup is made fresh everyday from prawns and crabs and was quite good except that I felt it could do with more of that burnt crustacean taste. The soups are served in cups with covers and you are supposed to sip them like you do coffee. I still prefer to slurp rather than sip my soups. 4/5
Apart from the savoury crepes, they also have a number of dessert crepes. Owner and executive Chef, Daphane, who trained at the world reknown Le Cordon Bleu insists on doing everything as French as she is commercially viable. So she uses Valhorna Chocolates here for the dessert crepes. The one I would recommend is the strawberry with white chocolate. Strawberry and chocolates always work very well together! 4.25/5
Conclusion
The crepes are certainly very good and definitely worth trying. I think the ladies would be happy with the soups as they are made with your waistline in mind, and that means less than 5% cream in the soup. It's got the Singapore Heart Foundation's approval.
As I alluded to in my previous post, soon half of all our food courts will be selling this type of international cuisine! It would be interesting to see if crepes will emerge as the next fad after Doughnuts!
Saybons French Food Factory
17 Phillip Street
10am to 4pm Mon-Fri
www.saybons.com
8101 5678.
Disclosure: This was an invited review
64 comments:
do they sell the same stuffs at Plaza SG foodcourt and at the same standard? That will be so much more convenient for me.
Dang~ I have been eating so much and with such new recommendations from you every other day I truly wonder how I'm gonna even maintain my weight when I was already trying to lose more :P
oh wanted to say I absolutely love lobster bisque, prawn bisque, seafood bisque whatever~
oops, got my answers from their website liao and my error - it's B2 at Plaza SG
Well, from what I understand, all the food is prepared at Plaza Singapura and delivered to Philip Street so it should be same. The only difference is the guy warming up the pre-cooked crepes. As long as he warms it up properly, it should be the same.
pre-cooked crepes? and you actually gave a high 4.5 hmmm? Now I am surprised. Must go try~ I like the Japanese style crepes. They came few years back and gone and now back again although I dun see a following.
Yes I know they are pre-cooked but I did not think it made a big difference. Come to think of it, my mom used to make a whole batch and put it in the fridge. Just warm up and eat!
yea nt much diff i do make crepes and store them too..
Hi, you might have the more delectable palate when it comes to food (I chow down like a dog), but I have a serious bone (pun intended) to pick with your writing.
A real foodie, critique or otherwise, doesn't stick to plain old "hits the umami spot", or use "oooomph" more than once every few posts. The best out there, who appeal to the mind AND the stomach, invents new ways of bringing the message across.
Some quotable quotes for you, from foodies (real or imaginary).
- XXXX's quality of food is only marginally preferable to hunger.
Or - The local racoons/rats/roaches leave their bins alone.
Yep. Your writing leaves a lot to be desired.
How can pre-cooked and freshly cooked crepes do not make a difference? Can't believe it. Anyway, very diificult to trust the quality and consistency of food chain.
I have never professed to be a food critic,a food writer, food guru or any kind of expert. I just eat, take pictures and post them and say what I really feel about the food.
We have asked the question as to whether Tariking the Teh makes any difference to the taste. It doesn't.
I have heard of people swearing that frozen meat and chilled meat taste different, but when the experts at SPH did a blind test, they could not tell the difference.
You really want to know if there is a difference? Do a taste test for yourself and find out. Go down to Plaza Singapura and ask for 2 crepes, one made fresh and the other heated. Get a few people and blindfold them and see if they can tell the difference. I don't know if there is a difference because I haven't done the test myself.
Fair enough (the bit about being a critic), but I must say that.... it'll leave a stronger impression on others if you come up with different ways of expressing yourself each time. Instead of sticking to the few ways that you have.
by the way, I didn't mean to remain anonymous, but somehow.... blogger.com identities aren't uploaded properly.
Momotjan, ie Xinning Lan
http://banditshepherd.blogspot.com
Hi Anonymous.
I think when it comes to food it is quite straightforward. Food to singaporeans is either bad, good or die die must try. If ieat blogs about his experience in shakespearean language there will be a lot of complaints from purists and pragmatists alike.
May I borrow a quote from Makansutra's seetoh who said that food is best enjoyed when "you just shut up and eat". So instead of just "chowing down like a dog", I suggest you try to be more subtle then you will realise that taste is more than just words.
I like what you said about it... and perhaps I should stop wolfing everything down and start enjoying my food for a change. :)
But I think, as a writer, one is showing respect for one's reader, if one attempts to engage their minds with the best language has to offer. There's no need for a Shakespeareanesque description... because hey! that goes over MY head too. But just.... that something wittier, to show us that he too, respects our intelligence as readers.
:)
Xinning
Xinning,
You can tick the Name/URL and simply type your name.
You are most welcomed to offer alternative ways of describing the food like a teacher correcting a pupils compo. I am sure I can incorporate some of your phrases into future blog posts
Xinning, U must be an English language teacher. I am happy with description like shiok, oomph, die die must eat etc. Its a blog on hawker food n free for u to read.I understand Singlish leh.
Y not u start a Class on how to write good food blog.Sure got biz wan.
By the way u like the food recommendation?
haha, I am actually one reader who doesn't care about phrases like "hit the umami spot" it's all different for individual anyway? It's like all the U channel food shows that says: "Chi3 jia2 Liu2 Xiang1" and stuffs like that. I think they are always exaggerating. I think Leslie's Food Blog is well received credited more to the gorgeous pics of the food he takes. A picture says a thousand words after all. and boy, they are good! So we can truly see that his passion is in photography and also in food. I can't write for nuts too though I am often considered vocal.
To me food is: taste great!, delicious, good, average, yikes, hot, cold, warm, spicy, crispy, chewy, salty, the texture how and how and stuffs like that. Just like when you watch a cook show, you never hear the cook saying the food truly hits your umami spot! when they taste test their own after products. They always say delicious delicious~
The taste of teh tarik whether you tarik or not I agree with Les that it taste the same. However, I guess it's whether if sinking your teeth into the foam gives you an extra sensation or not. Similar to Capuccino and Latte (although the latter supposedly should have a higher milk content too) :)
hello Smart, I'm not an English teacher. I'm a struggling writer, former engineer... and impoverished medical student. I've read some critics / foodie reviews that are totally scathing! Or totally subdued, but so elegant in being discreet that you know the restaurant is tinged with class.
But I understand now... Leslie's simplicity is not because he disrespects the linguistic prowess of Singaporeans, but it's because they actually prefer it that way ;)
Nah, its actually how I talk if you are eating with me at the coffeeshop. :)
Hi, just wondering if the crepes used for the savoury & dessert version are the same?
(they look the same in your pics and looks equally delicious)
Just a sidenote, the french savoury version usually have an option to use a different type of crepe made of buckwheat flour instead, also called galettes.
Tried the seafood bisque. It is beautiful. Happy Mummi did not want to try but once I brought it home, she smelt it and finished half of it.
Nanning, anything to 'talk' on the food.Les' blog is on Food. hawker food.Appreciate your comment.
yo, i've tried the mushroom soup there and thought it was pretty good. It's not as complex as the one from Sage, but at a fraction of the price, i'd take Saybon's mushroom soup anyday :)
ps: believe it or not i actually hit up Queen Vic Market while in Melbourne, and went to the original branch of Bratwurst cafe. They've got a branch in PS :) Anyways, i feel the standard over at PS has been dropping and dropping, although still quite good. To my disappointment, the original Australian location actually didn't taste better to me :( In fact i got weaker coffee and drier sausages without any snappy casing :( So...
- p.
hi, i remembered the last time when i walk past saybons when it was just newly open, the staff making the crepes have a hard time preparing the crepes, making a mess with the nutella etc, seeing this turns me off... guess they have improved much ever since... ?
tried it when they were featured in the papers ,honestly don't see what the fuss is about .
I could not agree more what is so great about them
hi all,
We sell the same range of food items at both Plaza Sing and Phillip Street except for our Rum & Raisin Banana crepe which can only be found at Plaza Sing.
Our crepes are pre-cooked in batches every 1-2 hour so that customers do not need to wait too long for their crepes. Otherwise it will take up to 10 mins for each crepe from start to finish and when there is a queue, it stretches longer.To me,there is not much difference in taste between a fresh and a pre-cooked crepe as long as you know how to treat and store them properly. Some recipe books recommend making crepes and freezing them for a few months but we do not do that at Saybons. :)
The only difference though is the crepe-maker who may assemble the crepes at different speed or in the case of new crepe-trainees, spread the nutella in an awkward manner as they are not used to the equipment yet.
And yes, we use the same crepe batter for both our sweet and savoury crepes. Have not introduced the buckwheat version yet as we are not sure if Singaporeans take to the taste.
Well i mean in all fairness its not bad. Don't you people agree
Hey saybons: you guys should do a reality check. Your crepes are becoming creepy. I mean initially i really loved it but now its becoming soft and mushy. Seriously instead of introducing new versions why don't you just try to buck up first.
I actually like the way Leslie writes..makes you want to head down and grab some too yourself.The problem these days is that everyone including the neighbour's twice removed aunty has an opinion on whats the best food,drink,taste..etc and there are way too many closet critics who think they can do better. Honestly ,F&B is a tough line to survive in and my kudos too those who valiantly go on and endeavor to make our island the food pradise it is.
oook...did the taste test,it's the same at both outlets,fair enough . Not bad but nothing fantastic either.
There is other places to eat good crepes but i don't see what the fuss is about for saybons. Their prices are so expensive. The soup id even more exorbitant. Maybe tell us why is it so expensive?
$3.90 for a cup of seafood bisque is exorbitant? You pay around that for a bowl of mushroom soup in a hawker centre. Since you say it is exorbitant ie very much more expensive than average, can you please let everyone know where we can get a bowl of significantly cheaper seafood bisque?
now must register nobody comments liao ke ke. I also dunno where to find a cheaper seafood bisque. Even soup spoon is more ex.
Sigh, I am actually very encouraged when I see comments. But what to do when people are so irresponsible?
Hi Leslie, it's Xinning here. I'm sorry if my comments were in anyway offensive, and yeah I'll leave my id from now.
No worries! We welcome all genuine comments! Thanks for registering your Open ID!
And I am serious when I said that you can write to me to suggest seductive phrases that I can use to describe food! :) - of course I will credit you for it! Got photo credit also got phrase credit!
Xinning: Great that u have registered. Pls participate more, have more comments on the food then we can learn from you your style of writing.
Local vernacular always appeals to me when reading reviews/articles of the said country.
Rather than personal bias, it is always appreciative if constructive comments are made so the vendors could improve their products.
We should also encourage our local entrepreneurs and applaud them for starting up in the already competitive F&B industry.
omg, Phillip Street is just 1 min walk from my office & i din even noticed!! it's only today i past by then i saw Saybons!!
therefore, i had it for lunch today..
had a ham, mushroom & cheese crepe plus a large seafood bisque which in total cost me $10.70 (for something which can't even feel 10% of my stomach!!)
e crepe alone cost $4.20, which i tot is a little on e high side.. but.. given tat it's "french food", i ok lor.. but e top up of addition ingredient is e one tat i can't take it!! it cost $1.60 for top up!!
for e soup, yes, i agree tat it's good! very pang & gao.. not watery at all.. =)
their soup is definitely e only reason i go back!! =)
regarding e additional ingredient - i'm only refering to a small handful of mushrooms hor!! probably abt half a palm size? gosh, tat's really expensive imo!
Aiya Khim, this sort of food is not for you lah. You need to go for the fill the stomach type of food. But don't worry, I already talked to the Chef at Joe's Kitchen and have given him instructions that should certain members of our entourage still feel hungry after the 13 course meal, that he will keep serving food until they are satisfied. :)
wahahaha.. ya lor.. tis kinda food is for me to "eat for fun" only!! =p
can't fill my stomach
best is i go for buffet!! still waiting for SCS & Happi_Mummi to go buffet wif me lei!
wah.. u so good!! hehe.. thanks ah! ;p
Tried the one at Plaza Singapura.Had bread with garlic,crepe with ham & mushroom and seafood bisque.Didn't find it interesting the crepe was way too thin and soggy, the bread was too soft and soup okay only.And cannot fill my tummy. Had sausage roll next door.
I've always wanted to try the seafood bisque @ Saybons cus I thought it looked scrumptious & value-for-money, but the other food stalls in PS usually tempt me first.
Why?
There is one point I wish to feedback to the owner(s) - with regards to the PS outlet - I am rather confused in that it lacks a theme. I was initially drawn by the offering of soups, but I was hesitant upon seeing the crepes.
How do I explain myself - it's like seeing a stall selling fish ball soup and or nee at the same time. French cuisine is the theme no doubt, but both examples are Teochew too.
Not that I dislike variety, but my personal opinion is that when you are selling two or multiple items, when the pairing doesn't match - it can lead to, perhaps, a misconceived perception that standards are divided as well? JMHO
On that note, If I may offer to all stalls who are lacking a 'clear identity' by offering everything and nothing fantastic - make one or two dishes stand out. Then it would surely strengthen your brand image e.g. where consumers associate Saybons with their star dish, say, Seafood Bisque - And first-time customers would take the bait and go on to try your other offerings.
Having said that, I believe that Saybon's soups and crepes are quite good, looking at the good sentiments~ Will try when I'm at PS =)
Cheers!~
Being a student from the university nearby, i really do not think much of saybon. The quality is inconsistent. Somethings its average sometimes outright lousy. I am beginning to doubt these reviews involving saybons?
I agree, we visit PS outlet pretty often. Initially, it was okay but not it taste like crap man. Unfortunately, there is not much choice for we students and there is no discounts for us.
People get a life and get out from blogging. Didn't anyone read Straits Times a couple of days ago on how the online world is taking up so much of our time. Why listen to others explore yourself and make your own opinions of food instead of relying on some blog sites.
Hey,
Im a student from SMU and I go by the PS outlet often on the way to the MRT. It used to be good but it has fallen in standard since than . Now i find the place messy,the food expansive and the customer service surly...just my two cents
tried it once back in SMU days,its really near our school but nothing to shout about ,i think the owner is local not foreign.Dunno why the name is so leading . Must be clever "advertising" .
hi adelinetan,
according to e saybon website, Daphane is a singaporean lei.. which part says she's a foreigner??
Don't know about some of you who didn't like Saybons, I think they are great! Have been a fan of their tomato soup since they started, can't find this anywhere else on the island! And tried their mushroom and cheese crepe 2 weeks ago, got to concur with Leslie on the 4.5 rating given. It is a small price they are asking for the quality. This is not some canned stuff that many dine-in restaurants charge for the same price or more. I say try it and decide if this kind of food is for you. It certainly is for me!
hi travelyourway,
i actually luv e tomato soup too! tat day tried a sample of it & already thinking of having it e next time i go there! ;)
I was at Saybons today and I am glad to admit that my gf and I actually slurped down not one, but two large portions of seafood bisque because one was definitely not enough to satiate our crustacean craving - it is that good! Very flavourful, we could taste the ocean!
And I mean it as an absolute compliment to say that their seafood bisque rivals that of Jack's Place (which I do consider as a yardstick for fantastic seafood bisque) - not meant as an insult to Chef Loke's culinary skills which she honed at Le Cordon Bleu.
Was initially hesitant with trying the crepes but we were delightfully looking at how she and her fellow chefs created crepe after crepe and they were tantalising enough for us to order ham and cheese first.
Temptation further yielded its power as we watched Chef Loke slice huge portabello mushrooms into slivers and sauteed it with barely any seasoning - with, I believe, just a lil' salt and pepper to taste. We ordered a second - mushroom and cheese.
My gf thought the crepes was excellent in texture - light and paper-thin. We'd have preferred other cheeses - perhaps Gruyere or Emmental - to bring out that melt-in-the-mouth quality that we so desired.
Lastly, perhaps Saybons could go easy with the pepper (coming from a person who loves pepper a lot) because it may end up over-spicing & masking the natural flavours of the ingredients instead of enhancing them. Or maybe ours were simply 'spiked' with more pepper than usual LOL.
But solely for the seafood bisque and - also their focaccia breads & dessert crepes, which looked absolutely alluring (esp. the rum and raisin banana!) - it is enough to warrant a return trip(s) soon enough.
C'est Bon!~
looking for good crepes too Herman!, where would you recommend? and what are the prices like? thanks in advance!
The lobster bisque is still one of the better ones i tried. Twice in a week says it all :)
There's another interesting French outlet at Vivocity called FRE(N)SH which serves sandwiches very similar to those I tasted in France.
The provancale and and chicken tartine are very good.
The bread itself is "so good that you could even eat it on its own".
it's not lobster bisque. it's seafood bisque but I agree that it taste very similar to lobster bisque! Thus wonderful value~ :)
Yep I LOVE that too. Have been thinking of going back. Wish it's within walking distance of my office instead.
agree that Fre(n)sh deserves a rating for their food too. though i love their tartines, im not sure if it's agreeable with general singaporean tastebuds. their creme brulees are a must try.
Yup, Fren(s)sh deserves a mention. Love their sandwiches and tartines, albeit they sometimes have a long waiting time as they prepare the food from scratch.
I love the salmon and cheese tartine and the soups.
Moreover, my g/f always comments that the two French owners are so good looking, making the meal more enjoyable :(
?? maybe because i drop by a little earlier than peak timings so i usually dont have to wait very long.. i've tried their crab and chicken tartines. but find that their side salad has a bit too much balsamic vinegar. and this is coming from a person who eats a lot of sour stuff. hahahha
the two french owners... one male one female? the male is quite good-looking i have to say. hahahahahha sorry damien ^^". but i guess there's just this additional charm when a good-looking french guy makes good food.
Went back again for the seafood bisque :) the 300ml one. Shiok! Today I ordered 2 pcs of the herb and butter foccacia to go with it and oh excellent~ The foccacia was very soft and all heated up on the pan so it went really really well with the soup. I was a happy girl~
Really hope they'll introduced some ready take home packs~
Yup same was there with bunny on sunday afternoon to get our large seafood bisque fix heh - Before that we had the taiwanese delights for lunch, so gave the breads a miss.
We were intently watching the female chef making the crepes while slowly slurping and savouring the bisque - think she got a bit stressed and kena pressure from our long stares, that kinda affected her crepe-ing heh.
Now they have a new soup flavour to celebrate their 1st year anniversary - potato and leek soup. And they also giving away their free Saybon mugs with every $10 purchase.
pppppppppp
do you sell this at the nationel lepares de glounda plaza?im from france but long time ago i dont eat french food
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