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Keeping the Asian palate in mind, head chef Sebastien Lepinoy puts a modern twist on classic French flavours

Tatler Says

More than the fact that this is one of Singapore’s most established find dining restaurants, its prominence as the French restaurant to visit has never been more evident under the perspicacious eye of head chef Sebastien Lepinoy, whose modern take on classic French flavours gleam with delicate sensitivities, keeping in mind the Asian palate. Rest assured, there is no compromising quality and flavour—in fact, it’s one of less than 20 restaurants worldwide that serve the extremely limited Le Ponclet butter. There is also great value to be had, particularly in its prix fixe lunch set, featuring a choice of a cold and a hot entrée, the main course and dessert. While it doesn’t include the choice of its popular starter of cold angel hair pasta with sherry vinegar caviar, there are still a lot to celebrate—the goose foie gras terrine, dry-aged for 10 days with a pear infused sauterne is a joyous nod to the great classics as the choice of the traditional pâté en croût with duck foir gras. It’s a nice lead to a cold entrée of lobster mousse encased in a spinach and served in a fish bone sauce. This measured showcase of opulent deliciousness help set the stage for the elegant mains, such as beautifully meticulous serving of sweetbreads cooked in a cocotte, accompanied by sweet carrots and mashed potatoes.


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