Les Amis, the French translation of ‘The Friends’, is located in the heart of the Orchard Road shopping district in Singapore. Chef Sebastien Lepinoy uses classical French technique with Asian aesthetics when he cooks. He incorporate elements of what he has seen and tasted during his stay in Asia into his menus so that it will complement the local climate and palates.And in some of the courses we had you can really taste these influences. Sometimes it is amazing, and sometimes it somewhat misses the mark. But more about that later. When visiting Les Amis we tried the 7 course tasting menu. It has a nice variety of courses and any menu that kicks off with caviar is a winner in my book. The first course is a delectable angel hair pasta with oscietra caviar and it is wonderful. The saltiness of the caviar works really well with the lightness of the pasta. A great start to the menu. The second course is even better. The brilliance in combining seared foie gras with french river eel is fantastic. Smoky eel, soft and silky foie gras and then some sesame seeds and oil with some miso and you have a perfect combination. This is so good, and clearly the highlight of the evening. The third course is a disappointment. In theory the combination of truffles and jelly chicken broth sounds exciting but this was bland. The fourth course however, was another winner. The Black Truffle is back and it is back with a vengeance. Instead of losing itself with the chicken jelly, it compliments a fantastic mushroom tart. The mushrooms are cooked to perfection and it is a wonderful combination with several layers and a lot of depth flavor wise. The wine list has been a recipient of the Wine Spectator’s Grand Award, one of only 3 Grand Award winners in Asia since 1996. And it is well deserved, the wines that we order went very well with the food. The next course was a turbot, with a traditional choron sauce. The fish was cooked perfectly and the choron sauce complimented the fish in a good way. A solid dish, not spectacular but very good. Before moving to the dessert, the menu ended with a grilled tenderloin, dry aged. The beef was tender, juicy and cooked medium rare. The star in this course was the white asparagus though, cooked really well, soft and with a little crunch. I am not sure how I feel about the asparagus being the star in a beef course, but the asparagus deserves the credit. The final course was the dessert and it was somewhat underwhelming. Ice cream and cherries, it wasn't bad, it just wasn't the exclamation point you want when you eat at a great restaurant. Overall, the food and experience was a pleasant one, which is what one should expect from such a reputable place. The staff was fast and very attentive, we were able to get through the menu in 90 minutes which was perfect for us that day. Given the price tag though and its ranking on the Pellegrino list, expectations was higher and I would say that the place didn't wow me consistently. It is solid french food, executed very well, but besides the Foie Gras with the River Eel, nothing else blew me away. We ended the dinner with a double espresso and a a lovely piece of chocolate. I enjoyed the dinner thoroughly but I still feel somewhat disappointed. The menu needed another showstopper course to be really great.
4 Comments
1/30/2017 01:15:14 am
Wow these all food items are very tasty and yummy I like these all and wants to eat because these all my favorite but the last are my all time favorite so those wants to eat they must read this article and know how to make this.
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2/3/2017 10:48:27 pm
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2/16/2017 11:14:45 pm
This article is about that how individuals want to go out to have some good times and appreciate with companions in one meeting. It regards make relations yet nor by and by in one time this is the piece of life that individuals come and goes as in entry of time. Continue reminding the relationship is a major ordeal individuals can not secure their connection.
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10/20/2017 03:29:48 am
Stunning post. A strong dish not awesome but rather great before moving to the sweet the menu finished with a flame broiled tenderloin dry matured the hamburger was delicate succulent and cooked medium uncommon the star in this course was the white asparagus however cooked truly well delicate and with a little crunch the immense this article much obliged for sharing.
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