To be very honest I've always thought of saveur as a restaurant that caters to the masses since they want to bring French dining to the common people. What I didn't realise is that they meant to do it by adjusting the price point and not the quality of the food.

Seemed a bit dry when this was placed on my table but wow how tender it turned out to be. Very strong duck taste with dat crispy skin, it's my first duck confit and I can alrd see it being my benchmark for a long time to come. I don't really like the tangy sauce but it goes so well with the mash(which was super smooth and good enough on its own) and the mushrooms.

Didn't have plans to come back again but definitely changed my mind after this. I have a feeling their beef bourguinon might even be better than what I had in France :)