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Les Amis

470 Wishlisted
~$270/pax
❉❉❉ 3 Michelin Star Les Amis, the French translation of ‘The Friends, is the sophisticated first-born of the Les Amis Group, founded by four partners who wanted to bring the finer aspects of French cuisine to Singapore. Over the years, the restaurant has earned itself the reputation of being one of the best classic French restaurants in Asia, hence attracting food connoisseurs from around the world since its inception in 1994. Designed by local architect Tan Kay Ngee, the 2-storey restaurant exudes an air of sophistication and grandeur with its high ceilings, lush velvet walls, beautiful chandeliers, and the prized artworks by renowned Chinese artists such as Wang Kun and Tang Zhi Gang adorning the walls. Through the years Les Amis has always strived to maintain its philosophy, delivering the ultimate fine-dining experience through attention to detail and dedication to sourcing and serving the finest ingredients. Besides having carefully curated menus driven by premium seasonal French produce, personalised service is also a key emphasis at Les Amis. Every team member strives towards the common goal of providing a comfortable and seamless dining experience for all guests. The restaurant boasts one of the most extensive wine lists in Asia, with more than 3,000 bottles housed in a temperature-and-humidity-controlled wine cellar. The restaurant’s award-winning wine list, made up of both Old and New World wines mainly from Burgundy and Bordeaux, is designed to complement the classic French cuisine at Les Amis.

1 Scotts Road
#01-16 Shaw Centre
Singapore 228208

(open in Google Maps)

Saturday:
12:00pm - 01:45pm
06:30pm - 09:00pm

Sunday:
12:00pm - 01:45pm
06:30pm - 09:00pm

Monday:
12:00pm - 01:45pm
07:00pm - 09:00pm

Tuesday:
12:00pm - 01:45pm
07:00pm - 09:00pm

Wednesday:
12:00pm - 01:45pm
07:00pm - 09:00pm

Thursday:
12:00pm - 01:45pm
07:00pm - 09:00pm

Friday:
12:00pm - 01:45pm
06:30pm - 09:00pm

View Address & Details

Reviews

From the Burpple community

Picked the strawberry and rhubarb. Love them both, especially the rhubarb, rich and creamy with that tinge of tartness. Other selections include caramel, coffee, pistachio, tropical fruit sorbet.

Course 3/3: A sugar sphere with variations of fresh Alphonso mango and crisp meringue. Delicate hand blown sugar sphere; light crispy meringue shell with an elegant golden sheen, cracked open to reveal a thick mango cream with freshly cubed mangoes, on a bed of luscious mango purée.

1 Like

Course 3/3: Layers of puff pastry and dacquoise with Sicilian pistachio and dark chocolate cream. I found the layers of puff pastry a little thick. Prefer them to be lighter, flakier that are as crisp and airy as they are buttery and indulgent. Though the decadent dark chocolate and rich nutty pistachio makes a wonderful combination, I’d very much prefer a regular pastry cream filling or something that comes with a refreshing tart finish.

1 Like

Course 2/3: Roasted challans duck breast from Vendée served with glazed baby turnip. Found the texture a bit too chewy. Not impressed

1 Like

Course 2/3: Spring baby lamb from Aveyron, escorted with truffle herb salad and jus court. Amazingly tender racks, no hint of gamey-ness at all! But rather, what you get is the sweet tangy taste of the natural meat.

1 Like

Course 1/3: Slow roasted hand picked scallop, served with condiments and sauce Caroline (rich crustacean stock). Scallop was very plump and juicy, with a soft yet succulent texture

1 Like
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