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Part of the previous degustation menu, mirugai as described in the menu is riso, kombu, cider, buckwheat and menegi. It was a roasted and flavoursome combination of geoduck and rice. The prominent aroma of mirugai resembles genmaicha and wokhei, which was very interesting and delicious.

Trust Executive Chef Sebastian to ensure a palate cleanser at his Two Michelin Star restaurant is a completely different creature. Not content with an elegant quenelle of sorbet, he introduced an entire ice-cream trolley about four months ago. So what is usually an interim course in a fine dining meal (which doesn’t even get a mention in menus most of the time), has become a genuine treat to look forward to during lunch or dinner at Les Amis.
On the day my friend Annette and I visited, there were five flavours to choose from, all homemade of course. It doesn’t take a genius to guess how many we ended up with. We did seem to enjoy the Sicilian pistachio and the Piedmont hazelnut most. The flavour we weren’t too crazy about was the four-fruit sorbet.

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Gianduiotto frangelico cream and hazelnuts

Can’t go wrong with this dessert!

Paired with Pomino Vinsanto Frescobaldi - Its intriguing bouquet ranges from ripe fruity scents to toasted notes

Ravioli with Alaskan king crab & fermented cabbage filling, bisque made from crab legs and body.

Thé bisque was surprisingly flavorful despite being in the form of a foam! However, found the filling too little for the amount of dough from the ravioli.

Paired with Jermann Sauvignon 2017

Scampi with caramelised white miso made with Amalfi lemon, coconut, lime, then topped with
Vietnamese rice cooked with hazelnut oil.

Explosive flavors from the well balanced miso paste, creamy with an acidity that permeates the dish. This went along with the most tender and juicy scampi. The crunch from the Vietnamese rice puffs added nice textures with a nutty aroma!

Paired with Castello di Pomino Benefizio Riserva Pomino Bianco 2017

Red Sicilian prawn, pickled daikon, rhubarb purée, Caviar from albino sturgeon

Paired with Domain Laroche Saint Martin Chablis 2017

Specially air flown weekly from Puglia in Southern Italy, this traditional bread is warmed over the grill then served with olive oil from the chef Vito’s family olive grove. Crusty with a pillowy centre

Amuse bouse: Beetroot shell, grass fed beef tartare, topped with caviar in a bed of cacao nibs

Went for the 12 piece omakase set course[$125] again and again it didn't disappoint. By far one of the best sushi places to go to for a special occasion.

Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.