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Set up in 1998 and awarded the “Restauranteurs de France” L’Angelus is one of the most authentic and highly appreciated French restaurants in the region, thanks to its reputation of genuine consistency. As Singapore’s oldest single-location traditional French restaurant, L’Angelus values the French gastronomy by offering traditional French cooking prepared with high-quality ingredients air-flown and complemented by a unique wine list, full of gems for lovers of older vintages.

85 Club Street
Singapore 069453

(open in Google Maps)

06:00pm - 10:30pm


12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

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From the Burpple community

I ended the meal on a sweet note with their Mont Blanc 🌰, featuring white chocolate chestnut mousse 🤍🍫, chestnut vermicelli & biscuit joconde. It was really sweet!


For mains, my favourite has got to be their
Le Pot-Au-Feu Revisité (+$10)! ❤️ Featuring fork-tender slow-cooked US short rib 🥩 & a marrow & vegetable dumpling 🥟 in hearty beef broth, this was impeccable!


Celebrate Christmas 🎄 at @langelus.sg with their decadent 3-Course Festive Menu ($98++) available for the whole month of December! Being Singapore’s oldest single-location traditional French restaurant 🇨🇵 since 1998, you will not be disappointed!
For entrée, I had their Poached Foie Gras 🤎, served with black truffle artichoke velouté & fresh autumn black truffle 🍄! I enjoyed the earthy flavours!

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Over at L'Angélus, the restaurant is offering a 3-course menu from $98++ per guest and it will be available from 1-31 December. There are 3 options for each course and for the entrée, I got the hand-cut black Angus beef tartare topped with N25 caviar ($8 supplement) which goes perfect with warm bread or eaten on its own. The creamy flavour of the beef tartare is complemented with the brininess of the caviar, proving a perfect match.

For the main, I chose the miso glazed deep sea Australian toothfish that is served in a murasaki uni butter sauce. The fish is flaky and retains a nice bite, similar to a texture of a codfish while the uni butter sauce elevated the dish with a creamy mouthfeel and savoury flavour. The final course of dessert is served tableside as the baked Alaska ($6 supplement) is flambéed when served, providing a dramatic spectacle of an ending.
🍴 L'Angélus
📍 85 Club St, Singapore 069453

11 NEW DISHES! L'Angélus has launched an excellent line-up of new dishes.

New staples include tantalising Pluma Ibérique ($45) and Bœuf Bourguignon ($132, 800g). The former features 200 grams of succulent Iberico pork “pluma” seasoned with shio koji and sous vide for an hour, then pan-roasted to finish.

Beef fans can’t miss the latter. Wagyu short ribs marinated overnight, it is pan-seared then braised bone-in with tomato paste and stock for five hours, before seasoning with mirepoix (made from cooked diced vegetables). It is served with creamy homemade pomme purée on the side.


Stuffed wild-caught squid, couscous, rosette, premium ikura, romesco sauce