map
Address

1 Scotts Road
#02-14/16 Shaw Centre
Singapore 228208

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

Sunday:
Closed

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

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

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

Phone
Price

~$100/pax

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Reviews at Les Amis

Reviews of good food at Les Amis

Pastry chef Cheryl Koh brilliantly uses every part of the superb clementines from Corsica. Even the skin is used and is actually fragrant and a delicious part of the dish. The sugar sphere presentation is gorgeous and this dessert is sweet, slightly sour and very refreshing. Perfect after an indulgent winter tasting menu 😋
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#burpple #dessert

$45
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Not the widest selection but good enough and in superb condition. From left to right are a Mimolette, 3 year Comte, Camembert, Epoisses, Fourme d'ambert and finally a Gabietou. The highlights were th stunning mimolette and a very ripe and flavorful Fourme d'ambert. .
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#burpple #monsfromageraffineur

Part of various lunch and dinner sets

One of my favourite dishes in Singapore. Practically a must order in my opinion at the 2 Michelin starred @lesamisrestaurant in Singapore 🇸🇬
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@chef_sebastien_lepinoywraps the superb French langoustine tail in sliced courgette, keeping it super juicy and succulent. The Langoustine they use comes from the French town of Loctudy and is extremely sweet and flavorful. Served with an elegant olive oil emulsion and @kaviari_paris Kristal caviar, this is a great example of bringing out the best in good ingredients

Available for lunch or dinner as part of various set menus

One of my favourite dishes at Les Amis Singapore. This is fantastic classical French cooking showcasing great produce with a deceptively simple dish. Superb quality Langoustine flown in from France is roasted in a wrap of Courgette which keeps it incredibly juicy and ensures the sweet flavour is preserved.

It's served with a light and delicious olive oil emulsion and high quality Kaviari Kristal caviar which adds a nice briny note. Would highly recommend this for all diners at the restaurant.

Dining here is always enjoyable as it is not only a feast for the stomach but a visual delight as well.

A favorite hangout with the girlfriends as we "ooohhh and ahhhhh" at every piece of art served.

Needless to say, desserts here are girls best friend.

Had fun cracking the sphere to get to the sorbet inside. Cheap thrills 🙌🏼

Roasted line caught sea bass from Brittany with baby leeks and sauce nantaise

Langoustine from loctudy with courgette and an emulsion of extra virgin olive oil. This dish was so amazingly done, I have no words.

Caviar served on petals of roseval potatoes (lowest starch potato in the world) with classic condiments (salmon cubes, Japanese flower) and fresh herbs.

Les Amis’s new truffle series – The Black Diamonds of Gastronomy.

Read more: https://www.misstamchiak.com/weekend-bites-3/

A skillfully crafted ring of sliced apple encapsulating the winter thematic Ceylon cinnamon ice cream. It's amazing just admiring the craftmanship of the dessert chez. It's an art, edible only.

It was a natural choice for me, pork, belly, fatty... lest was I expecting that there was no tinge of fattiness or greasiness in this dish, instead it was just so very savory (for a lack of a better word - giammmm)! The texture was unlike any other pork dish.

Wild turbot tronçons with confit seasonal turnips, flavours of white sarawak pepper. This dish stole the show in the most classy fashion. It's down to true culinary skills to work with the simplest of ingredients.

Langoustine in raviole served in light Parmesan broth with caviar & white truffle. How not to like this dish. Immaculately assembled with the finest ingredients.

Seasonal mushroom tart on duxelles with a confit of egg yolk & lardo di colonnata (aged pork lard it seems to be translated). Not a mushroom fan but this total let me forget the ingredients. The filo pastry sets as the base for this tart, with the molten egg yolk and a thin external layer of a starchy film.

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