Cuisine & Beverages



SAVVY features exciting dishes from around the world, from East to West. Our talented chefs hail from Thailand, India and Indonesia, with their authentic Asian cuisines enticing appetites. Savour flavours at SAVVY!

A La Carte


Lunch Special


Noodles


Set Dinner


Afternoon Tea Delights


Bar Bites


Beverages

Australian Wagyu Beef Steak in Pepper Sauce with Zucchini Mix and Purple Potato

Premium steaks imported from Australia, while homemade gravy brings it to the next level. Mashed purple potato, alongside yellow and green zucchini are the perfect colourful accompaniment.
TIGER PRAWN, CHARCOAL POTATO, LEEK, VEGETABLE

As an environmentally-SAVVY restaurant, we’re proud to feature sustainable seafood on our menu. Chefs carefully choose succulent tiger prawns, farmed in Vietnam in an eco-friendly way. Savour these delicious prawns with charcoal mashed potato and grilled vegetables
 
North Indian Chicken, Traditional Condiments, Baked Naan

Our native Indian chef’s signature creamy chicken comes with the authentic baked Naan and an array of traditional sides, including cheese spinach, samosa (curry puff), curried vegetables and naan baked to perfection.
Lobster Tom Yum Kung

Fresh from Canada, lobster is paired with authentic spicy, sour Tom Yum Kung prepared by our Thai Chef, made from lemongrass, galangal, coconut milk and chili, alongside assorted mushrooms. It’s is a truly irresistible dish.

Braised Abalone - Sautéed Vegetables, Mushroom with Rice

Imported from Australia, luscious abalone is braised with chicken broth, oyster sauce, sesame oil and rock sugar for four hours. It’s accompanied by fried rice with dried scallops, eggs and vegetables, with bright crispy dried scallops on the side.

“Impossible” Sichuan Spicy Noodles

Topped with Impossible meat, chefs blend Sichuan spicy soup using a secret recipe, with preserved vegetables and peanuts.

Milk-Fed Lamb Chop – Roasted Potatoes, Rosemary Sauce

Chefs marinate these lamb chop with herbs oil, garlic and rosemary for 48 hours, before roasting with mustard seeds. It’s accompanied by fried potatoes wrapped in garlic and cream, Australian baby carrots, and spinach and rosemary sauce.