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H O S T E D
When we received the invitation, my friends and I were beside ourselves with joy at the impending meal which was sure to be spectacular.
True enough, our dinner which stretched ‪from 7pm‬ to almost midnight, saw course after course prepared and presented at the highest level of impeccability. When not lost in the ecstasy of exquisite flavours, we tried to articulate our appreciation but mostly we fell short, I think. Our brains were apparently too busy processing the pleasure that arrived in the forms of:

...a delicate tartlet with fondant of blue lobster and caviar.

...straight-from-the-oven gourgeres.

...fresh breads and bakes by the trolley-load (I loved the baby croissants most).

...a tiny filo pastry tartlet with sweet onion and truffle and mushrooms.

...truffle-crowned, light-as-air veloute of watercress with a savoury bouillon custard at the base, accompanied by a soft milk bun coated with black sesame.

...scoop of large-pearled Kaviari caviar from Paris.

...cold angel hair pasta dressed in kombu and truffle oil, crowned with black truffle and more of the same caviar.

...springy-of-flesh blue #lobster served “à l’américaine” style (featuring a cognac and tomato sauce) with celeriac pearls and truffle.

...the “L ‘Oeuf En Maurette” - soft-cooked egg ensconced in a bouquet of black truffle (it’s pure eggporn).

...juicy, tender oven-roasted Challans duck breast with jus gras, pear and a side of sweet carrots.

...a divine selection of cheeses (thank you, Manoj) plus butter and olive oil to enjoy them with (I was partial to the truffle brie, chestnut leaf-wrapped and triple cream varieties).

...quenelles of Les Amis’ sublime housemade ice-cream in all the flavours.

...a slice of intensely rich dark chocolate tart.

...a stunning dessert showcasing premium Blue Mountain coffee as a mousse and ice-cream, encased in a hand-blown caramel sugar sphere.

...most delectable petit fours

As always, it was wonderful to see Director of Culinary and Operations and Executive Chef Sebastien Lepinoy, Group Pastry Chef Cheryl Koh, Head Sommelier Rajesh who plied us with the most delicious wines including an insanely aromatic-with-spices Fortified one he just brought in (this man is clearly a legend, judging by the comments and real-life reactions I receive whenever he appears in my IG Stories) and Assistant Manager Manoj Sharmahm again, as well as the other members of the Les Amis team.

Like on all my previous visits, I rolled out of the restaurant that night wearing the most beatific of smiles and stretch marks on my belly. Such is the euphoria-inducing ability of the service, cuisine and ambience at this restaurant awarded Three MICHELIN Stars for the first time last year.

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