Saveur had changed up their menu the last time I’ve been here (which had been quite a while ago to be honest). A bigger menu now with more variety of pastas. We had the tiger prawn aglio olio, which was reminiscent of their famous original saveur pasta. But this is a levelled up version with prawns and onsen egg, and of course topped with fried ebi (or what I call hei-bi). The pan-seared barramundi never fails too; crispy-skinned and it’s meat still moist. Oh and thumbs up for the plating too. 👍🏻