Les Amis, Singapore

** Les Amis was awarded 2 Michelin Stars in 2016

Les Amis happens to be the first restaurant I ever blogged (see here). Since then it has continued to secure a ranking in the ‘World’s 50 Best Restaurants’ top 100 (No.86) and No.14 on the ‘Asia’s 50 Best Restaurants’ list.

Despite its accolades and enjoying it the first time, I had not returned on subsequent visits to Singapore because when in Asia I like to eat as much good quality Asian cuisine as possible. As such, my return to Les Amis was unplanned.

I had travelled into Orchard Road to do a bit of shopping with no real designs on where to have lunch apart from a vague notion that I may hit up one of the ramen joints.

A walk around the Japanese department store Takashimaya got me in the mood for sushi and thinking if I could secure a seat at the counter of the Les Amis owned Aoki – it turned out that they were full.

Les Amis and Aoki sit side by side on Scotts Road. Expecting that they too would be full, I thought I would chance my arm anyway. It was my lucky day; the maître d said that they would have a table in available in half an hour. A quick mooch about the shops and I’d soon be dining in one of the world’s finest restaurants… there would be time for ramen later.

I’m not going to add anything to the menu descriptions as they are beautiful enough in French. I rarely talk about the crass subject of money on my blog but for S$55 (about £30) for four courses, including bread, tea/coffee and petit fours, this was exceptional value in a city famed as being expensive.

Le Foie Gras del Landes, cuit au naturel et légèrement viellie, escorté de mangue en ‘chutney’ et pain levain grillé – Duck foie grad terrine from Landes, 10 days dry aged, accompanied with mango chutney and sourdough toast.

Les Cèpes de Printemps, en duo avec des pois princesse, servit en soupe chaude – Spring Cep mushrooms in a duo with green pea hot soup.

Le Boeuf l’onglet émincé, servi en tartare, dans la pure tradition Parisienne, pommes frites – Traditional Parisian flapmeat beef tartare served with French fries.

L’Abricot et l’huile d’olive de Provence en soufflé, crème glacé à l’amande douce – Apricots and olive oil from Provence in a soufflé, sweet almond ice cream.

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