The Singaporean French fusion group introduces four delicious soup packets to the Malaysian market
Affordable and accessible French cuisine, made with the freshest ingredients and time-tested French culinary techniques. This was the guiding principle Singaporean chef Daphane Loke had in mind when she opened her first restaurant in Plaza Singapura in 2007.
She named it SAYBONS, a contraction of c’est si bon, a French term for "It’s so good".
Over time, SAYBONS expanded into Singapore’s first fusion French casual dining group, with two cafés, catering services, vending machines and a range of ready-made meals under its wing. It is now expanding across the borders, with Malaysia as its first international destination.
They have launched here their halal-certified Take Home Soup Packs comprising four flavours: Wild Mushroom Soup, Seafood Bisque, Potato & Leek Soup, and Fresh Tomato Soup.
See also: The Ultimate Guide To French Restaurants In The Klang Valley
“Asians love a good mushroom soup, and it is our consistent bestseller. The Seafood Bisque Soup has an incredible aroma and depth of flavour, and won a 2-star rating at the Great Taste UK 2019 Awards. It’s the only soup pack made in Asia to receive that accolade,” notes Loke.
“The Fresh Tomato soup is healthy and versatile, with a fine balance of tanginess. It is a vitamin C booster soup for days when you are feeling under the weather. The Potato Leek soup is another comforting soup that has fared well in our consumer surveys in Malaysia. It gives you great satiation without much calories."
Each SAYBON pack serves up to three people. They are made with natural ingredients with no added preservatives, and can be eaten on its own or used as a base for pasta, stews or casseroles.
“SAYBONS combines French culinary techniques with Asian influences. Most of our dishes maintain French authenticity yet are suited to the Asian palates. I've always focused on the food, the recipes and the cooking techniques, and think about how to bring out the best of ingredients for the consumer,” says the chef.
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