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Les Amis

460 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)

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

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

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Reviews

From the Burpple community

I chose to celebrate my friend’s birthday at Three MICHELIN Starred “Les Amis” because I knew it would be a meal she’d love. True enough, her verdict was: “That’s one of my best meals of the year”.

Let’s recap it, shall we? 😊

Before the bread trolley rolled up to tempt us with its alluring array—there’s a new corn meal bread with caramel popcorn that had us asking for seconds after one bite, and a brand new unsalted French butter to gob on everything too—we got high on a few exquisite “finger food” creations by Executive Chef Sebastien Lepinoy and his team that showcased the best of Autumn.

It began with sardine rillette in a crispy tartlet, warm cheesy gourgère, and a paper-thin filo pastry filled with onions confit in bacon and Madeira, covered by the neatest arrangement of mini king oyster mushrooms.

A frothy cep mushroom veloute topped with matsutake mushroom followed, tagged along by a tiny smoked bacon croissant.

All this time, thanks to Raj the Sommelier, we were sipping on a lovely non-alcoholic beverage of grape juice.

Patrick, the resident caviar expert, let us try a new Kristal variety from a hybrid sturgeon by itself first before a big helping of it appeared on a picture-perfect ring of low-starch potatoes with creme fraiche, smoked salmon, capers and shiso flowers.

Our next course was a gigantic, meaty scallop with a buttery sauce made from fish bone stock, herbs and seaweed. It was so tasty I licked my plate clean.

Following that, Manoj showed us a huge uncut lobe of salt-baked and pan-seared foie gras before taking it back to have a piece of it plated with a veloute of lentils and smoked bacon.

Prepared simply with salt, pepper and olive oil, the wild cep mushrooms we indulged in for course number I-lost-count was picked from the village Chef Sebastian grew up in.

While my friend selected the roasted Challans duck breast with pear and jus gras for her main course, my choice was the black truffle and juniper berries-marinated Venison from the Black Forest in Germany. The latter was used to neutralise the gaminess. To complement, a silky burgundy sauce with veal feet was served. I was pleased we listened to Sommelier Raj because the non-alcoholic red “wine” was a pleasure paired with this.

There was no way we would not overindulge in Les Amis’ fabulous spread of cheeses. I learned from Manoj this season features mostly those made from cows and sheeps’ milk, and of course, he made up a wonderful platter for us.

We got to dig into some housemade ice-cream before desserts. Of the two seasonal flavours I chose - Fig and Chestnut with Rum, I preferred the latter but the former was enjoyable too.

As for our desserts, I was dumbstruck by how elegant and refined the Rum Baba dessert was. Rivaling it with its own brand of scrumptiousness was the Millefuille that had neat blobs of honey vanilla and chocolate cream piped in between flakiest pastry.

2 Likes

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.

2 Likes

Season after season, Group Pastry Chef of Les Amis, Cheryl Koh, never fails to impress everyone with her desserts. This is one of her latest creations showcasing a white peach from Rousillon since summer is when stone fruits have their moment in the sun.
Hidden within the sliced fruit (probably done by a ninja seeing how insanely perfectly those cuts are) is a core of light peach cream. The granité beneath is a lemon verbena in flavour, which explains the plant on the table (it is the verbena itself). The sweet and juicy peach becomes all the lovelier with the aromatic refreshing note and iciness it brings.

4 Likes

If I had to pick one dish that I consider a must-try at Two Michelin Starred “Les Amis”, this would be it: the “La Langoustine De Loctudy”, a mesmerising marvel of exquisite presentation and utmost deliciousness.
Save for the pretty tail fanning out on the plate, the large crustacean is stripped down to pure, succulent, bodacious flesh. It is cooked to the optimal degree between bounce and tenderness, and possesses such a clean-tasting sweetness that overwhelming it with too much would be a crime. Fortunately Executive Chef Sebastien Lepinoy achieves pitch perfect execution with exacting embellishments of lightly crunchy ribbons of courgettes, an emulsion conjured using extra virgin olive oil from Provence, France, and a glistening dollop of Kaviari Paris’ extra big and creamy oscietra caviar.
I have had this dish on every single one of my last three visits to this legendary fine dining establishment and it still manages to enchant me.

5 Likes

The newly launched Summer menu is studded with gems, of which the “Lobster Fondant” is one of the most captivating and divine-tasting in my opinion.
Delicate petals of blanched zucchini are meticulously arranged over a heart of what I call “lobster ice-cream”. Made from Blue Lobster, it has an thick mousse-like texture and is prepared with cognac, truffle and cherry vinegar to mouthwatering results. A springy piece of juicy, succulent lobster meat and a heap of extra large and creamy Oscietra caviar from Kaviari in Paris are the crowning glory on this savoury “sundae”.
Served alongside are lightly toasted slices of freshly baked sourdough which taste very good with the lobster fondant. But my friend Annette and I very happy to polish off most of this impeccably presented beauty sans carbs.

7 Likes

Hand on my heart, these are the tastiest mussels I have ever eaten.
A bigger size isn’t necessarily better when it comes to this shellfish. So although they are on the smaller side, the “Bouchot Mussels” (it refers to the aquaculture technique used to rear them) are plump and creamy, and more importantly, have none of the fishiness and hard-to-chew bits.
Furthermore, this dish which is on Executive Chef Sebastien Lepinoy’s NEW Summer menu at Two MICHELIN-Starred “Les Amis”, carries a hint of curry in a sauce made from summer vegetables and raspberry vinegrette, which I think is genius.

8 Likes
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