Cvent Supplier Network

Guy Savoy

10 Bayfront Avenue, Singapore, Singapore, 018956

Venue Details

BrandIndependent Restaurants
Built-
Restaurant price range-
Total meeting space-
Seating capacity-
Standing capacity-
Venue typeRestaurant

Restaurant Overview

Cuisines
  • French

Hours of Operation

  • Monday - Sunday3:00pm-10:30pm

Awards

Industry awards
Guy Savoy restaurant in Paris has earned three Michelin stars.

Amenities

Facilities
  • Space (private)
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Meeting rooms

Space (private)
Available
Meeting rooms
2
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Location

Getting Here

Parking in the area
Paid parking

Additional Information

Additional details

Dress Code - Formal Elegant

Guy Savoy Frequently Asked Questions

Explore frequently asked questions from the Guy Savoy regarding Health and Safety, Sustainability, and Diversity and Inclusion

Sustainable Practices

Please provide comments or a link to any publicly communicated Guy Savoy's sustainability or social impact goals/strategy.
No response.
Does Guy Savoy have a strategy that focuses on the elimination and diversion of waste (i.e. plastics, papers, cardboard, etc.)? If yes, please elaborate on your strategy of elimination and diversion of waste.
No response.

Diversity and Inclusion

For US hotels only, is Guy Savoy and/or parent company certified as a 51% diverse owned business enterprise (BE)? If yes, please indicate which one of the following you are certified as:
No response.
If applicable, could you please provide a link to Guy Savoy's public report on their commitments and initiatives related to diversity, equity, and inclusion?
No response.

Health and Safety

Were practices at Guy Savoy developed based on health service recommendations from public governmental entities or private organizations? If Yes, please list which organizations were used to develop these practices.
No response.
Does Guy Savoy clean and sanitize public areas and publicly accessible facilities (i.e. meeting rooms, restaurants, elevator banks, etc.)? If yes, describe any new measures that are taken.
No response.
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