Saybons in the Press
Saybons in The New Paper (15 Aug 2007)
The feature story for today's food guide section in the New Paper. Entitled “Simple French Food made “souper” ”, the article introduces Saybons range of French soups, cooked in the french way of food blending with no chunks. Our tomato soup was the writer's favourite, described as “tangy with a nice mellow kick”, while our seafood bisque also impressed. Saybons range of dessert crepes also impressed (hence the pun of “super” with the title “souper”), with the Nutella crepe described as an “indulgence” and the Strawberry Seduction crepe described as “heady, best savoured slowly”. Hope this article introduces more people to join Saybons in our journey to cater accessible French food to everyone.
Saybons in Wine & Dine (September 2007 issue)
Listed in the latest food news section of this Singapore dining publication, Saybons is mentioned as a dependable French kiosk offering French food favourites that will “make you raise your eyebrows”.
Saybons in Food & Travel (September 2007 issue)
Listed in the latest food news section of another Singapore dining publication, Saybons French crepes are listed as must-trys.
Saybons in iWeekly (13 Sep 2007)
Hot on the heels of the Pixar animation Ratatouille, this popular weekly Chinese magazine ran a feature about French food in Singapore, and did a mention of Saybons. A special mention was made of our Seafood bisque, and was described as extremely flavourful despite the absence of meat chunks.
Saybons in 8 Days (4 Oct 2007)
This weekly magazine does a honest review of Saybons, and we are glad she did it as it gives us an opportunity to explain aspects of Saybons food and concept. Saybons is French because the recipes and the cooking techniques we use are French. Consider the use of roux base for our soups (a butter and flour mix). The writer calls our seafood bisque a treat for all seafood lovers, and loves our tomato soup for being smoothly tangy. Saybons will love to get more reviews of our food items, as we go about catering our style of French food in Singapore.
Saybons in iWeekly (4 Oct 2007)
Featuring in a story about popular priced French food in Singapore, Saybons quartet of soups were all given the thumbs up.
Saybons in Seventeen (November 2007 issue)
A favourite magazine of teens, Saybons was featured in the “What's the buzz” section and is introduced as the first to serve real French-styled soups in a cup. Saybons gives free samples of our soups at our outlet. Feel free to try before you buy and join in the buzz!
Saybons in Lianhe Zaobao (联合早报) (4 Nov 2007)
Singapore's most read chinese newspaper featured Saybons' range of soups and crepes today. Loving our food and our name, the writer adapted the chinese meaning of our name into her story heading “很棒”的法式薄饼. (loosely translated to mean Fabulous French Crepes) Our name Saybons, which is inspired from the French phrase “c'est bon”, means “it's good” in French. The story lists the writer's favourite soup as our tomato soup with its distinct layers of sweet and tangy taste. Saybons toasted bread is recommended as a great partner to the soups for a complete meal.
Saybons in The Straits Times (4 Nov 2007)
Plaza Singapura took a full page ad today to promote their new basement 2, the PSmarketplace, where Saybons is. We love how our tomato soup cup was featured in the ad; it looks like the most healthy food choice.
Saybons in 8 Days (15 Nov 2007)
In an advertorial promoting Plaza Singapura's new PSmarketplace, the feature described our wholesome french styled soups as “authentic” and “lipsmackingly good”. We hope Saybons continues to keep our food authentic, good and healthy, catering to the needs of Singaporeans who can do with more healthy variety in their usual diets.
Saybons in Shin Min Daily News (新明日报) (26 Dec 2007)
In a story about the newly revamped basement 2 of Plaza Singapura, the writer features Saybons as a great option for afffordable French food, with a special mention of our very delicious Seafood bisque. Our bisque was described as “一极棒”!