New chef Sebastien Lepinoy needs to taste his food before he sends it out. Six weeks into the job he also needs to reconsider the three menus on offer (there's no a la carte): the night we were there to test the new set up none of the three set menus seemed particularly well constructed ..... so we took all three. Unfortunately, the caviar two ways with angel hair pasta was an acidic mess with the delicate flavors all lost; the (single) shrimp tempura with an 'Asian' Caesar salad was a tired mis-en-place and boring; the foie gras with eel and grapefruit/apple relish a major mis-match; the steamed scallops simply rubbery. Pea soup was tasteless while the beef with bitter herbs was actually beef with bell peppers. The cheese plate was generous but ..... straight from the fridge When there was a success (such as the quail or the chocolate souffle) the portions were so small as to insult the palate. Overall nothing we ate would have stood out on any ordinary Parisian bistrot menu while the eye watering prices are simply laughable.
The breads, the wine list and the service are still superb but this is no longer a top 100 restaurant, even for Singapore.
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Les Amis, helmed by Chef de cuisine Sebastien Lepinoy, is ranked 12th in Asia’s 50 Best Restaurants 2016. Opened since 1994, they are one of the longest standing fine-dining restaurants in Singapore. During my week-long trip to Singapore in January, I managed to secure a lunch reservation at their establishment.
Les Amis offers several dining options with seasonally crafted menus which ranges from 65$+ to $295+. We opted for ‘Le Menu Tasting’ which showcases 6 dishes for $155 per person. It’s comprised of one cold appetizer, two hot appetizers, two main courses and one dessert.
Dining at Les Amis was a lovely experience. Their angel hair pasta signature dish was to die for. The whole team takes a lot of pride in their work and I commend them for it. If you’re looking for a straightforward contemporary French fine dining experience with a high level of finesse, Les Amis is the place to be.
For a full review of Les Amis, click on the link above!
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The new menu after 1-month-closure for renovation offers more new dishes! About 10 dishes under each section on the new menu. Love the French food with a Japanese twist. All the food were impressive even the breads and butter, till the complimentary fetit fours. One of fav fine dining resto in SG!
I had been meaning to try Les Amis for the longest time and the wife and I finally got down to it one sunny Saturday afternoon. Les Amis has been around for 20 years and is regarded as one of the pioneers of independent French fine dining in Singapore. It has also consistently appeared in various rankings as one of the top restaurants in Asia and the world (ie. 14th in Asia's 50 Best Restaurants by San Pellegrino in 2013 and 2014). Expectations were high, naturally.
I like the high ceiling and chandelier but couldn't quite wrap my head around the two levels of seating (the 3 private rooms are on the mezzanine floor whilst the normal seating is on the ground floor. Maybe it's just me but I didn't get a very good vibe upon stepping in; The place just seemed a tad too stuffy for my liking.
Complimentary Bread - A decent enough basket of bread to quell any growling pangs before the meal proper. This proved to be very useful later on.
White Asparagus In "Blanc Mange", Oscietra Caviar - The white asparagus came in the form of a blancmange (flavoured dessert made from glutinous or starchy ingredients and milk), which came across as creamy and smooth with a distinctive asparagus taste amidst a mousse like texture. Topped with caviar for that salty slant and aesthetically surrounded by a ring of sour cream to cut through the fishiness of the caviar. Nice but too much of sour cream and blancmange together can be a tad nauseating. A very decent start nonetheless!
Warm Lobster Encased Within Baby Spinach Accompanied By Classic Fish Bone Sauce - I couldn't quite make out the significance of the baby spinach leaf as the taste didn't quite feature but the warm lobster encased within was very good; crunchy with flavours accentuated by the creamy yet not too rich fish bone sauce. And finished off with salty fish roe. I liked this dish but found it tiny and a tad overly fishy.
Angel Hair Pasta With Lobster, Crispy Sakura Ebi And A Touch Of Parmesan - First impressions, "god it's tiny!". Al dente angel hair pasta topped with small, crunchy lobster pieces, crisp sakura ebi that provided a nice crunch and chilli flakes for that mild fire; All simmered in a broth that had a beautiful crustacean flavour to it. Only gripes I had were that it was a tad too salty (and believe me, I have quite a high salt tolerance level) and that it tasted rather pedestrian, like a more refined version of 虾面 (prawn noodles).
Hot Souffle Of Reine-Claude With A Refreshing Yoghurt Sorbert - The Reine-Claude (greengage) souffle was a tad soggy but relatively light. Served with a mildly sour yet sweet yoghurt sorbert. Pretty nice way to end off the meal.
Petit Fours - Lemon madeleines and vanilla canelés. Not great, especially the canelés, which came across as bitter and hard on the outside. The lemon madeleines fared slightly better, sporting crisp edges and a mild lemony taste.
See all my full review and pictures here.
Hmmm……Les Amis…….while considered old school to many and stiff to others, it is a place which has stood the test of time. With the Les Amis Group’s rich history dating back in 1994 , I remember my first visit there in 1996, it is one of the first upscale establishments to pioneer the fine dining segment of the F & B industry in Singapore, it introduced french cuisine and it appealed to a niche market.
One of the most elegant and upscale restaurants in town , read my unsolicited review at http://nourifbc.com/les-amis-fine-dining/
One of the best fine dining places in town. Quite good French food, nice service and ambiance. Affordable set lunch comes with a whole basket of fresh breads even you come alone. Complimentary amuse bouche and petit fours as well.
Have to make reservation in advance to make sure you get a seat.