18 Sep 2014 • 147 reviews • 6 followers
We were lucky to be able to book 2 days in advance cause when we reached Les Amis
, we realised they were running at full house! Enter through the door to be greeted by staff in suits. Oh yes, not just the service manager but everyone was smartly dressed in suits. I was glad I was not dressed too shabbily. Keke.
My girlfriend and I went with the 5-courses set menu
, priced at $95:-
2) L’asperge blanche
– White asparagus in “blanc mange”, oscietra caviar.
This was so good! Smooth pudding of white asparagus on top of sour cream, and perfectly dotted with parsley purée!
3) Le homard
– Warm lobster encased within baby spinach accompanied by classic fish bone sauce.
The effort that was put to wrap the ball of fresh, chunky lobster meat with just 1 thin and delicate layer of spinach leaves. Oh my! And the results for both presentation and taste were amazing.
4) L’anguille de riviere
– Grilled river eel with baked potatoes, pearl onion confit.
with options of:-
(A) Sakura ebi
– Angel hair pasta with lobster, crispy sakura ebi and a touch of parmesan.
This was normal. Although it’s also a dish I wouldn’t recommend choosing, especially at a restaurant like Les Amis. I felt the ratio of lobster meat to ebi (shrimps) should have been better managed. There were too much of the fried shrimps.
(B) Saumon d’ecosse
– Wild Scottish salmon served in two ways with aromatiques aromates.
6) Souffle “reine-claude”
– Hot souffle of Reine-Claude with a refreshing yoghurt sorbet.
Soufflé was beautifully baked although it was the yogurt sorbet, topped with a fresh plum, that stole the lime light. So light and refreshing!
7) Petits fours
And lunch was over in what seemed to be a blink. Haha. We wanted more! Les Amis
certainly delivered their philosophy of giving the ultimate fine dining experience through their attention to details and dedication to sourcing the finest ingredients. However, Les Amis being one of the longest players in the F&B industry, probably it’s time to step up and out of comfort zone by serving more bold and outstanding dishes that leave an impression.
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