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Saybons in The Nanyang Chronicle (18 Feb 2008)
This student publication of the Nanyang Technological University is probably the most read university student newspaper in Singapore. In today's issue, the young writers talk about their favourite Saybons soups and how they think our mushroom soup “beats all other mushroom soups outside of Saybons hands down”. The article also introduces their readers to our crepes, what they deem as “the real indulgence”. Saybons is grateful that our food is catering to the taste palates of young Singaporeans.
Saybons in The Sunday Times (30 Mar 2008)
“Get stuffed on crepes”, that's the article headline in today's paper. A journalist who love our soups, wrote that our newly launched savoury crepes may well eclipse our popular soups. The story described our crepes as “crisp and tender at the same time”, and describes her favourite mushroom and cheese crepe as “so delightfully savoury with melted cheese and earthy mushrooms.” She further recommends that our crepes be eaten up on the spot, lest they lose their “va-va-voom”. We concur perfectly. Catering as well to Singaporeans who are allergic to mushrooms, there is the chicken ham and a whole lot more toppings that you can put into your customised crepe. And eat our crepes on the spot for the best fulfillment.
Saybons in My Paper (28 May 2008)
This daily paper carried a story about eating during the Great Singapore Sale, and featured Saybons french soups and crepes as perfect food choices for the busy shopper. Saybons soups were described as “warm and satisfying”, while our crepes were described as “to-die-for”. Die? Far from it. Our range of healthy and affordable French food will cater to your need to take that healthy first step towards a healthier you.
Saybons in Lianhe Wanbao (联合晚报) (19 Jun 2008)
This chinese evening paper carried an introduction today to Saybons and our food, as she explored the story of specialty soups in new cafes, and the notion of soups as a main course meal. Did you know that the human body recognises water as water and passes it out quite soon after it goes in, but recognises soups as food, and takes time to ingest the nutrients? That's why a cup of soup can make you feel full for a tad while longer. So soups as a main course meal? We say it is certainly possible!
Saybons in Lianhe Zaobao (联合早报) (5 Aug 2008)
The local chinese paper did a feature today on Health Promotion Board's Healthier Dining Programme, and how the programme attracted more than 73 restaurants in the last 2 years to join their programme. Saybons is now a Healthier Choice eatery, and has done some tweaks to our soup recipe so that our soups are healthier. As reported in the article, the cream in some soups have been halved to result in a lower calorie count per serving. Cheers to the catering of healthier cups of soups for Singaporeans!
Saybons in The Sunday Times (21 Dec 2008)
The papers today shows a very prominent picture of our crepe chef Simon flipping a crepe for the camera at our Plaza Singapura outlet. Yes, if novelty and conveience is what you are looking for, you can hire a crepe chef from Saybons to make French crepes for you in the comfort of your own house or corporate party! This unique catering in Singapore kind of experience will surely be a hit with your guests!
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