Lobster Linguine at Saveur

It has been years since we stepped into Saveur. We strolled by, wondering where to stop by for lunch, and saw their empty high table outdoors. It wasn't next to a horrible dustbin and the floor wasn't littered with cigarette butts although there were bits of glass. 

Lunch isn't the best idea here because the sun hits this table full on after 12.15pm. It's much kinder at dinner. It was a cloudy day, and we honestly didn't mind. There's a fan overhead, and it helped. This is why I never really ask friends to have meals with me and Choya because I'm not sure if they can deal with heat and humidity the way I can (or rather I'm used to it), and suffer through the meal just for our sake. 

In this climate of restaurants screaming about costs and overheads, I have no idea how Saveur can keep the prices this low. Saveur began in 2011 as a hawker stall in Joo Chiat before the restaurant began in 2012. In 2017, the original co-founders and chefs sold the restaurant to their silent partner. It has retained this concept ever since. 

Sure, it's meant to be a casual restaurant, but how does keeping a 3-course set at S$28++ work. (It's rhetorical because I can't be bothered to do the Math.) I added a $10 supplement because I opted for a lobster pasta as a main. I was glad that it came as a linguine, and in bisque. I prefer a dry version, but okay, this wasn't too bad at all. My lunch was a nice S$38, no dessert. 

The food is still really decent. There's nothing to complain about. The husband added supplements to his S$35 4-course set because he opted for beer (+$9), foie gras (+$5) and a steak (+$8). The cut of the steak was decent. It wasn't like the best, but it would do in a pinch. It was nicely done medium rare as requested. It was still a protein hit. He also wanted dessert. Haha. His lunch came up to S$57.

The dog was in the shade, and she could go out to the sun if she wanted. The rains would come later in the afternoon. The temperature was oddly fine. She was rather happy chilling out for now. Heh.