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Featured In 3 Guides
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For Luxe European-Sri Lankan Cuisine Experience old Hollywood glamour at its finest at this highly anticipated opening鈥 think oil pantings, dim lighting and brass and gold accents. Helmed by Chef Rishi Naleendra (of Cheek by Jowl fame), you can expect you and your belly to have a stellar experience (5-Course: $168++, 7-course: $198++). Burppler Veronica Phua started on a high with their lush and flavourful oysters "swaddled in betel leaf and grilled... luxuriating in a bath of coconut milk and basil oil, and finished with pops of refreshing finger lime". Chef Rishi pays homage to his Sri Lankan heritage in this dish of sweet Australian Marron with Millet cooked two ways. Photo by Burppler Veronica Phua
Burpple
1w
My Favourite Course Of The Night (Part Of The $198++ 7-Course Dinner) This dish of Western Australian Marron with Millet cooked in two ways - simmered in Sri Lankan Yellow Curry and toasted, was hands-down, my favourite from amongst everything we had. The crustacean was exceedingly fresh and sweet, plus it was cooked perfectly so it had a nice bouncy bite to it. The accompanying grains of millet, especially the portion cooked in the curry, was deeply aromatic, intoxicating in complexity, and had enough spiciness to keep it exciting. I feel this course also happens to be the most obvious in terms of showcasing Chef-owner Rishi Naleendra鈥檚 Sri Lankan heritage, something I hope he continues to build on at Cloudstreet.
Veronica
1w
Excitingly Done Snacks To Kick Off The Meal (5-Course: $168++, 7-course: $198++) Our very first snack set the tone for the rest of our dinner very well. Swaddled in betel leaf and grilled, the warm oysters arrived on their shells, luxuriating in a bath of coconut milk and basil oil, and finished with pops of refreshing finger lime. So lush, flavourful, sensuous... this only made me even more excited for what was to arrive next.
Veronica
1w
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Featured In 2 Guides
An Ice Cream Trolley For Palate Cleanser? Wow! 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鈥檛 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鈥檛 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鈥檛 too crazy about was the four-fruit sorbet.
Veronica
4d
What A Peach Of A Summer Dessert! 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 granit茅 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.
Veronica
1w
The 鈥淟a Langoustine De Loctudy鈥 Is The Must Try Here. If I had to pick one dish that I consider a must-try at Two Michelin Starred 鈥淟es Amis鈥, this would be it: the 鈥淟a Langoustine De Loctudy鈥, 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鈥 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.
Veronica
1w
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