Long before the celebrity chefs restaurants sprouted up at the two Integrated Resorts here, Les Amis was probably one of the stalwarts of fine dining in Singapore. Competition has sure benefited consumers as restaurants try to offer more interesting menus, concepts and value.
Yes, value. Even at the upper echelons of fine dining, there is value to be had.
I found this to be the case while grazing at Les Amis a few months ago, where ex-Cépage Sebastien Lepinoy is now Executive Chef. Chef Sebastien used to work under legendary chef Joël Robuchon so you can guess there's a certain quality and pedigree to his craft.
The bread basket was so good that
I could eat it on its own the PR girl made fun of this bread-chewing cow. :( LOL.
Moore seriously, the breads, all baked in-house by the way, were really good. Even better that they were served with French Bordier butter. Here they had 5 types for us to pick- salted, unsalted, seaweed, espelette chilli and smoked.
The first dish of French Caviar from Sologne presented itself in two ways. The first was atop a neat bundle of chilled angel hair pasta with seaweed and chives. Delicious and refreshing though reminiscent of other variants out there. The second form was on maki of scallop sashimi. The "rice" was actually scallop sashimi. Pretty interesting.
Next came the Steamed Blue Crab on Hokkaido Sea Urchin on Lobster Custard & Fennel Foam. Loved the visually pleasing look of this dish. There was some Japanese influence in this delicate yet flavourful item. Very well done!
The Crispy Cornouaille Langoustine featured a perfectly fried dumpling of langoustine that was light and crispy. However, moo thinks its flavour was rather bland. The accompanying ‘folichonne’ salad aka "crazy salad" on the other hand was delish with strips of seaweed and fried white bait tossed with the greens.
Can't quite do French without foie gras, no? One can either debate and argue against or for this delicacy until my fellow cows come home but when served this, I prefer to simply eat. Moohehe. The Pan Seared Foie Gras and French River Eel accompanied by Citrus Fruits was a medley of textures and flavours from both the sea and the land.
Perhaps to end on a high note before desserts, the Grilled Dry Aged Beef with Bitter Herbs, Mushrooms and a Rich Jus made its appearance. A5 Japanese Kagoshima wagyu. I ate in blissful silence. :p
Then I discovered there was moore bread. Damn! Moohahaha.
Ok, time for desserts. Pastry Chef Cheryl Koh holds the fort on the baked and the sweet here.
Les Amis’ Dark Valrhona Chocolate P125 Souffle oozed understated charm. Served with Tahiti vanilla ice cream, the airy chocolate souffle played on the classic chocolate-vanilla pairing. Rich, luxurious and balanced.
As a bonus, Chef Cheryl brought out these Paris-Brest which were sweet, flaky, creamy and I bet (deliciously) calorie laden. Moohehe.
We also got to try 2 wines that evening. The fresh, citrusy Austrian Huber Grüner Veltliner 2012 ($90) was a very food-friendly wine with a nice length while the 100%-Merlot Chateau Clarisse Vieilles Vignes 2010 ($120) boasted dark fruits and some herbs with a rounded finish. Lovely with the Kagoshima wagyu.
Actually, I am a very simple eater. This will do. Moohehe.
Les Amis' modern European cuisine is very refined and sophisticated.
And the best part? It has gotten moore affordable!
The above are highlights selected across the different meal segments menus. Lunch sets are priced at $45++ while dinner starts from $150++ per person.
Thanks to Nicole of GHC Asia, and Merissa and Chevonne of Les Amis for the invitation.
Tel: 6733 2225
Chew On This: Enjoy a tour of their walk-in wine cellar (wish I would have this at home!) and ask the friendly sommeliers for wine recommendations to complement the meal.