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Saybons in The New Paper / Saybons in The Sunday Times (28 Feb 2013 / 3 Mar 2013)
The same story was featured once in each paper, and is one on Chef Daphane's entrepreneurial instincts and passion for cooking that led her to co-find Saybons to cater simple French food to people in Singapore. The article talks about how Saybons uses fresh ingredients and French culinary techniques to cook our dishes, and discusses Daphane's choice of what goes onto Saybons' menu. It also covers in brief the growth of Saybons, from a simple takeaway kiosk, to a business of 3 branches with a catering and wholesale arm in Singapore. |
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