Alas, gone were the days where I can enjoy the Gillardeau Oysters that are exceedingly fresh, plump, fleshy, juicy and creamy, with a light taste of unami. Also gone is the foie gras that literally melts in the mouth, enhanced by the light grill taste at the surface. I miss the chargrilled pork that is stronger in taste, yet not overpowering, where the grilled meat taste without the porky smell, is extremely pleasing to the palates. Where is the Grape dessert, a beautiful dessert? Where the milky, not too sour yoghurt goes perfectly well with the refreshing grape granite, one of the best desserts I had in restaurants.Read MoreHide
The only thing I do not miss are the fish dishes, since they are bland and a tad fishy in taste.
I appreciate the chef Armin Leitgeb's sense of creativity in presenting the dishes in bold and different forms, completed with very subtle and light taste of herbs, fresh ingredients, not seen in any other menu elsewhere, yet retaining the traditional nature. The desserts are sublime—the chef used rarely seen combinations of ingredients to create something that tastes so different, complex and blissful.
But now, there's no more of these with the change in chef lineup. What is left now are the okay appetizers and mains, and horrible dessert (the oh-so-sour apple pie with a oh-so-bland crust is the worst I had ever eaten).
For photos featuring the former glory of this place (well, the posh decor of the place is still there, featured in my photos also), visit my blog at http://morsels-of-delice.blogspot.sg/2014/09/les-amis-epitome-of-fine-dining.html
0 people found this review helpful
Was it helpful to you?