Saveur restaurants are known for serving fine food at affordable prices. This outpost at Ion Orchard lives up to its name, thanks to the pieces of modern art that adorns its walls. The star of the appetiser menu is the slow-cooked egg confit comprising a runny egg, crispy shoestring potatoes, lumpfish roe, macadamia nuts and a truffle-infused foam. Also interesting is the angel hair pasta that’s been given a local spin with hae bi hiam, aka spicy dried shrimp sambal.

Other classics to try include the crispy duck confit and lobster étuvée, where a half or whole lobster is poached and served with root vegetables and a lovely lobster broth. Dessert brings with it more pleasurable surprises, particularly in the form of the chocolate and pistachio cake. Essentially a more complex version of the ubiquitous molten chocolate cake, it harbours a core of Guanaja 70 per cent chocolate fondant, with a milky caramel Tanariva 33 per cent chocolate mousse, a stick of Araguani 72 per cent dark chocolate, and pistachio ice cream.