WHAT'S WITH THE NAME?

Saybons is actually inspired from the French phrase 'C'est bon' which means "it's good".  A common phrase used in everyday French language, it can be used as a response to anything from the weather to the food. To make it easier for all to pronounce, we anglicized the phrase and added a 's' at the back so that we can trademark this name that we coined!

OUR STORY

Our story started back in 2007 when our founder Daphane Loke decided to pursue her dreams of being in the food industry. She started Saybons with the objective of making French food affordable and accessible to everyone. No more exorbitant 'ambience charges' nor 3-hour course-after-course dinners. Using the freshest of food ingredients, classical French culinary techniques, and a collection of fresh insights, she packaged the goodness of French food into convenient takeaways, one that allows you to enjoy on the go, in your office or in the comfort of our cafes. We hope everyone in this time-pressed world can enjoy French goodness without fuss.

Read more about our story here: 
​https://www.straitstimes.com/lifestyle/an-affair-with-food

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NEW OPPORTUNITIES

ABOUT CHEF DAPHANE
Daphane Loke, Singaporean, helms Saybons and is the executive chef of Saybons. Trained by world-acclaimed French culinary school Le Cordon Bleu in London,

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​Daphane is well grounded in the culinary fundamentals of French cooking. She has accumulated experience in the Food and Beverage industry with prior working stints in numerous restaurants, including Olio Dome, Jerry's BBQ & Grill and The Black Tea Box. She holds a Bachelor of Business degree from Nanyang Technological University where she majored in Hospitality and Tourism and minored in Marketing. After graduation, she worked in the shipping and logistics industry in Shanghai and Singapore before leaving to set up Saybons.

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Saybons is also dedicated to making our business into a positive influence for everyone involved. Our journey began in 2018 when we signed partnership with Yellow Ribbon Singapore to base our production kitchen within Singapore's Changi Prison to provide on-the-job training & work opportunities to inmates.  

We continue to aid in ex-offenders' re-integration back into society via our Train and Place programme whereby they are hired at our restaurants and cafes upon release.
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