Product details

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Authors: Teresa E Dana (Nanyang Business School (NTU))
Published in: 1998
Length: 8 pages
Data source: Published sources

Abstract

The October 27, 1996 issue of Singapore''s The Sunday Times gave the Salut Restaurant and Wine Bar a four star (very good) rating for its food and ambience, and three stars (good) for its service. This was reported barely one month after this venue''s opening. Two years later, the Salut Restaurant is still greeting customers with French specialities such as foie gras (chopped liver) and escargots (snails) as appetisers; de-boned pigeon as a main course; and a choice of souffle or creme brulee for dessert. The restaurant also cooks up other European dishes and the wine bar pours a vast array of wines and liquors. The selection of meals at Salut Restaurant and Wine Bar includes dishes that may be difficult to find elsewhere in Singapore; however, prices are among the highest.
Location:
Industry:
Size:
Small
Other setting(s):
1997

About

Abstract

The October 27, 1996 issue of Singapore''s The Sunday Times gave the Salut Restaurant and Wine Bar a four star (very good) rating for its food and ambience, and three stars (good) for its service. This was reported barely one month after this venue''s opening. Two years later, the Salut Restaurant is still greeting customers with French specialities such as foie gras (chopped liver) and escargots (snails) as appetisers; de-boned pigeon as a main course; and a choice of souffle or creme brulee for dessert. The restaurant also cooks up other European dishes and the wine bar pours a vast array of wines and liquors. The selection of meals at Salut Restaurant and Wine Bar includes dishes that may be difficult to find elsewhere in Singapore; however, prices are among the highest.

Settings

Location:
Industry:
Size:
Small
Other setting(s):
1997

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