104 Amoy Street
Singapore 069924

(open in Google Maps)

Friday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Saturday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Sunday:
Closed

Monday:
Closed

Tuesday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Wednesday:
12:00pm - 02:00pm
06:30pm - 09:30pm

Thursday:
12:00pm - 02:00pm
06:30pm - 09:30pm

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Reviews

From the Burpple community

Dishes were salty and mediocre at best. Shockers to follow.

1. We had our meal with a black face waitress. From the moment we stepped in, we were served with bad attitude and impatience..but nvm.. all that aside

2. We already had a full meal and were asked if we wanted tea. Would anyone expect 4 pots of tea? Or 4 cups? In typical good dining experience, the waitress would at least let us know in advance and to ensure if it would be too much. Moreover among the 4 of us, 3 of us ordered the same tea while 1 ordered another kind and so we got 3 pots of the same tea. It was really too much for us! We didn’t expect this.

3. We feedback on how we didn’t expect 4 pots of tea with 3 of the same to the black faced waitress and she didn't take it well and perhaps assumed we didn't want to pay full price for the pots of tea.
She didn't reply and walked away with much attitude. We asked if we could speak to the manager and she told us she was the ‘manager’.

4. Subsequently another guy came and told us he was the manager. He hinted though the girl was here longer, he’s the manager of her cos of ‘certain issues’. He seemed to listen to us but after that told us there’s nothing he can do and they will address this in their meeting later. As customers do we need to know this? There’s certainly no service recovery.

He also added ‘we can’t waiver off the tea pots order’ and we released ‘it’s not about paying for the Tea’ once again!

5. The final shocker which we call the FINISHER was the chef/ owner Christophe stepping into the private room angrily and throwing the receipt and card at us and saying this in a condescending manner "I can’t believe this is about the pots of tea. I can only waive off a pot of tea. Take your card and go'.

We tried to explain to him it is never abt the price of the tea or the pots of tea but the whole experience and service we have gotten!

Instead we gotten a..

“GO” angrily from Christophe and he stormed out without even asking / listening to us..

All we did was try to feedback or express how we felt, we were disregarded and managed in a terrible condescending manner. We all left the restaurant traumatized by the experience.

1 Like

Totally deserving of the 1 Michelin Star 🌟
Decided to check out Lerouy’s Grand lunch menu, and it was delicious!
Every dish was really unique, loved how they used different flavours and meats to create an amazing culinary experience.
Was surprised by the cauliflower — one of their signature dishes, it was good!! Never knew cauliflower could be this yummy 😂

1 Like

Can you believe One MICHELIN Starred @lerouy_ will turn 3 this August? Time has flown since my first visit where I recall being blown away by Chef-owner Christophe Lerouy’s modern French cuisine.

My most recent meal was just as superb, especially when a favourite dish showed up (who else loves that salted and baked cabbage? 😋😋). Once we sat down, Chef Lerouy got us rolling with a welcome glass of Crémant from his hometown in France and a series of four small but immaculately prepared bites that had me sighing blissfully. They were: a creamy foie gras with apple wasabi and smoked sardine, a delicate parsley root tart with ikura and grated parmesan, whipped Muenster cheese with bacon and cumin, and a tiny tube of Iberico pork and sauerkraut broth.

We then tore into a warm, crusty sourdough, darting between the four flavoured butters of truffle, sumac spice, bamboo charcoal and unsalted as spreads.

Chef @sara_lee1030 presented the appetiser, a light and refreshing creation showcasing Japanese mackerel, tomato, burrata cheese, sorbet of gazpacho and a drizzle of black olive oil.

Then Chef Lerouy reappeared with his long-time signature, the impossibly juicy wedge of cabbage accessorised with anchoiarde, lardo and lime. It’s pure joy to inhale.

If I had to nominate another favourite from that meal, the magnificent Carabinero would be a serious contender. Such extraordinariness of sweet crustacean, quietly confident spices, perky carrot, bright pineapple and slightly sweet, creamy butter milk.

Both TH and I found the large plump Kunihiro oyster wrapped in beef tongue very appealing too. Loved how it came decked out with girolle mushrooms in a lagoon of warm frothiness.

Following that, a course featuring pan-fried foie gras, Korean abalone, shiitake and black garlic in herbal duck tea. I did find the reduction liquid a tad salty to be frank, but tasty nonetheless.

Bringing up the rear for the savoury dishes was a flawlessly cooked Iberico Pork Pluma, plated with pimenton and eggplant purée. I was bowled over by the texture and flavour of the meat, and don’t recall having had pork feel like that in the mouth before. It’s utterly delicious.

Chef @inpikleon did the honours of presenting the dessert, a composition of Chisote strawberries from Cameron Highlands, sorrel sorbet, fromage blanc and light ginger sauce.

We also had some petit fours with our coffee. The raspberry fruit jelly, dark chocolate dome, “cream cheese” chouquette were lovely enough but the one that wow-ed me was the feuilletine “waffle”. I could eat a dozen of it!

2 Likes

Parsley Root | Ikura | Parmesan

Savoury teaser for the other surprises ahead

Gimmicky presentation of sauerkraut extract mixed with olive oil. Taste wise, it does feel like drinking sauerkraut. Just slightly tangy with the vinegar-ish nature of fermented sauerkraut. Definitely not for non-fans of sauerkraut or fermented veggies!

Spanish Mackerel | 'Beef-heart' tomato | Burrata

Raw, and extremely fresh mackerel that kinda melts in the mouth. Goes exceptionally well with the heart-shaped tomato that's cooked to a level of softness beyond words. Not sure what's the cooking technique used here but I guess it involved some expensive, fancy equipment? (Makes me feel better about the price for lunch, haha!)

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