Saybons in the Press |
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2011
Saybons in Makansutra Singapore 2011 (Published in 2011) Saybons is listed in the Soups (Western) section of this much trusted local food guide, catering to the tastebuds of Singapore. Scoring 2-and-a-half bowls out of a possible 3 bowls, the guide mentions Saybons seafood bisque, our mushroom soup, our tomato soup and their favourite, the potato and leek soup. Saybons is ranked highest in this category of food by this food guide. Saybons in The Sunday Times (17 Apr 2011) A small column in today's paper mentions the opening of our Bishan Junction 8 outlet with our new excargot sample platter, with the latter featuring 6 different flavoured escargots, and our limited edition soup of cauliflower with smoked salmon, and soup of watercress. Catering to our regular fans in Singapore who might like some variety in their French Food choices, Chef Daphane has concocted new seasonal recipes. Come try before they run out! Saybons in Cleo (May 2011 issue) In tune with the trend of healthy eating, Cleo goes around Singapore and compiles a list of 50 Healthy Meals under $11, and listed Saybons crepe at number 5. The crepe recommended is the very healthy Margherita Crepe, which comprises of toppings tomatoes, onions, cheddar cheese and basil. This crepe is also a favourite catering option for the vegans in Singapore. Saybons in Shape (July 2011 issue) This popular Singapore health and fitness magazine reports on a story about healthy caterers, and Saybons was one of the featured caterer. Elaborating on our novel live crepe station service, the journalist writes about the healthy toppings that you can put into your Saybons crepes, from fruits, to nuts to real superfoods like mushrooms and salmon. Catering in Singapore doesn't have to be the boring, carbohydrate laden chafing dishes. Saybons in The Business Times (25 Oct 2011) The most circulated local paper with a business focus did a story about how businesses are leveraging on R&D improvements to better business, and quoted Chef Daphane on Saybons efforts to increase the shelf life of her wholesome soups without the use of preservatives. By making improvements to our cooking environment, packaging and storage factors, our soups with no preservatives are now tested to last 4 weeks! A little bit of caution though, the bacteria count tests were done on soups that were kept frozen. If you are taking our soups home and leaving it in your refrigerator that is set to 2 to 4deg celcius, we suggest consuming them within 3 days. And please do not take our soups on a 6 hour shopping spree as bacteria loves growing rapidly at room temperatures. Saybons in The Sunday Times (18 Dec 2011) Catering to Christmas feasting in Singapore, the local papers wrote a story about food you can buy back to add great flair to your Christmas parties. A hamper of Saybons' flavoured butters were mentioned as a versatile option. With our butters, you can make almost instant garlic bread, marinate a Christmas turkey or prepare a sumptuous mixed vegetable dish flavoured with our butter. Saybons butters are flavoured with real herbs, not some chemical concoction. |
