Les Amis

We got the $550++ per pax menu. First dish was a full lobster. So well cooked, bouncy and succulent. The claw was especially sweet and had a part that was very creamy. The sauce was superb too. The dish was dotted with small orange gel dots that were so uniform it looked like the plate design! We used the bread to mop up the sauce. Next dish we were served Rolet yellow wine that tasted like sherry. He explained this wine was used in the sauce so they poured us a glass to taste so that we can appreciate its taste in the sauce. The sauce complementee the scallop very well. The scallop was so big, yet perfectly cooked. Not over not under. Came with squid ink tuille. Next was bread trolley. I love bread so was very happy trying every bread including the gigantic sourdough bread that was served right at the start. Every bread was so good. Then was sea bass that melted in your mouth, with a very generous serving of caviar, and artichoke at the bottom. Champagne sorrel sauce was so fragrant and smooth. Next was duck breast and foie gras that were steamed. First time having it steamed. Usually have it pan seared. But pan seared usually result in rather oily dish. Having it steamed brings out their natural flavours. So delicious. And well balanced with the sweet turnips. Next was cheese board. Had goat, sheep cheese and cow milk cheese starting from mild to strong, and blue cheese. The Blue cheese goes well with the raisin bread and butter. Next was a very silky chocolate tart with super infused vanilla ice cream. They brought out the vanilla beans to show us that the ice cream was made of high quality vanilla beans. The ice cream was quenelled at table side service. Lastly was souffle with Apple cubes and cider ice cream scooped into the souffle so that we get the hot and cold contrast. Very yummy. Ended with petite four. Chestnut mont blanc to be eaten in one bite, a canelé, a turnover, and chocolate (white, milk with hazelnuts, and dark). Complimentary coffee and tea because of our birthday celebration. Service was so attentive. He even noticed YM was left handed and rearranged the cutlery to suit left handed. Explanations of every dish was very detailed. Very satisfying meal!

We feel that Michelin’s rubric rewards consistency, technique, and elite sourcing, whereas most paying diners judge an expensive meal on craveability, innovation, emotional impact, and value for money. A restaurant can achieve a perfect technical score from inspectors while feeling uninspired and overpriced to a customer. Dined here with high expectations given the 3-star accolade, but left thoroughly underwhelmed and quite disappointed sadly. While technical execution and ingredient quality are evident, we felt that the dishes lacked any truly memorable flavors.

We had a very enjoyable dinner at Les Amis. Everything felt polished and elegant, from the table setting and service to the presentation of each course, but it never felt overly formal. The ingredients were excellent throughout — especially the caviar, fish and beef. The sauces were rich but well balanced, and even the bread and butter were memorable. We also really enjoyed the little touches between courses, including the tomato tartlets and the selection of desserts at the end. Service was attentive, professional and very well paced, so the whole evening felt relaxed despite the long tasting menu. Definitely one of the better fine-dining experiences we’ve had in Singapore, and somewhere we would happily return to for another special occasion.

Exceptional ingredients handled masterfully by Chef Sebastian Lepinoy. Joana, who was in charge of our table, was an amazingly cheerful and funny host. We loved her service. Great experience overall, and well worth the price.

This was, without question, one of the most disappointing meals I've ever had at a Michelin-starred restaurant. Take a close look at the photos and decide for yourself—does this truly reflect a three-star Michelin standard? To the Michelin inspectors: this restaurant deserves another visit. After recently dining at outstanding establishments such as Clos des Sens, Benoît Vidal, L'Esquisse, and even the non-starred André in Valence, the contrast could not have been more striking. Those restaurants demonstrated creativity, precision, and genuine culinary identity. This meal, by comparison, felt uninspired and repetitive. Locally, restaurants such as Odette, Jaan, Born, and Meta have, in my opinion, truly earned their accolades through originality, consistency, and impeccable execution. Placing this restaurant in the same category diminishes the achievements of those that genuinely meet the star standard. For the price charged, the experience fell far short of expectations. It not only diminishes the value associated with three Michelin stars but also does a disservice to the chefs who consistently uphold the extraordinary standards that the Michelin Guide is meant to represent. Diners deserve better. I genuinely found myself wondering who was running the kitchen that day. The food lacked the finesse, consistency, and creativity one would expect from a three-Michelin-star restaurant. * The restaurant proudly described this as the chef's seasonal menu. Apart from the white asparagus, however, the menu appeared remarkably loyal to tomatoes, cucumbers, the same salad leaves, and puff pastry, all of which seemed to make repeated appearances. Perhaps these have become the new definition of "seasonal." And this was a S$500-per-person dining experience.

We had a chance to have a dinner in 3 Michelin star French restaurant in Singapore,Les Amis.As we came with a kid of 5 year old we were sat in a separate dining room as the policy of the restaurant doesn’t allow kids in the main dining hall in order not to disturb the guests. The service is excellent here. You will receive complimentary meals after each course. We have ordered a set of several courses and were very happy!!!! All meals tasted deliciously. Meat was melting, scallops were like marmalade,desserts were special. We were given home little sweets which was so special. Thank you very much. We will definitely come back. And I can recommend this unique restaurant to visit.

Les Amis, Singapore — world-class in the classic sense. 5 stars. I was at Les Amis again last night — for Sébastien Lepinoy's Summer Tasting Menu — and I'll say it right away: for me, this restaurant is absolutely world-class in terms of taste. I've known the great restaurants in Europe and Asia for decades, and what arrives on the plate here can stand up to any comparison. The evening's menu: warm tomato tart as a canapé, cold tomato velouté with cucumber jelly, then Œuf mimosa with Oscietra caviar, langoustine from Loctudy with olive oil emulsion, wild turbot with Vin Jaune sauce, duck from the Vendée served with foie gras and fresh cherries, the cheese trolley, followed by freshly made ice creams and sorbets, as well as white peach Vacherin with lemon verbena ice cream, and finally petits fours and chocolates. A word about the caviar egg, since it's occasionally criticized here: This is a Parisian-style Œuf mimosa—a perfectly cooked egg filled with Oscietra caviar, topped with a silky yolk cream and accompanied by a savory herb coulis. Anyone expecting a showy, flashy dish is misunderstanding it. The appeal lies in the interplay: the cool saltiness of the caviar, the creamy warmth of the yolk, the freshness of the coulis—a bistro classic elevated to a three-Michelin-star level. This is precisely the hallmark of this establishment: no need for showmanship when every spoonful is perfect. The duck was also outstanding: the combination of pink-roasted duck breast and foie gras, with glazed fresh cherries at the peak of the season—sweetness, acidity, fat, and meat in perfect balance. An age-old classic of French cuisine, and you can taste why. Those who read negative reviews should bear one thing in mind: This is classic French haute cuisine. No gimmicks, no showmanship, no Instagram-worthy presentation. Here, it's all about the taste—and above all, the balance. Some criticism can simply be explained by the fact that very different culinary traditions collide in Asia. Balanced flavors on the plate are far more important than mere showmanship. This also applies to the desserts: The white peach Vacherin is deliberately neither too sweet nor too bland—just right. Less is more here, and that's intentional, not a flaw. A particular highlight, one that hardly any restaurant in the world offers anymore: the cheese trolley. 24 varieties from France, impeccably presented, served at the table. It's worth the visit for that alone. One point that's important to me: the service. I visited both at lunchtime when the dining room was almost empty and in the evening when the restaurant was completely full—and in both cases, the service was exceptionally attentive. The usual problems that happen everywhere else—empty water glasses, wine not being refilled—don't occur here. Nothing was lacking, no matter how full the restaurant was. And you can tell that most of the team has a deep understanding of what they're serving: the products, the ingredients, the preparation. The sommelier is an excellent expert in her field, not only naming wine regions but also able to speak knowledgeably about the taste, balance, and maturity of each wine—and with a keen sense for the guest, she pours wines beyond the standard pairings. You can tell that someone here listens and remembers what you like. And because it keeps coming up in comments: the criticism that the bread is "hard" is simply nonsense. European sourdough bread has a crackling crust—that's how it's baked, that's how it should be, that's traditional French baking. The bread selection is huge and very fresh: baguettes, brioche, croissants. The croissants, in particular, are ideal—buttery and extremely fluffy, exactly as they should be. Anyone who wants to understand why classic French cuisine is the foundation of everything will hardly find a better place in Asia. I'll be back—as always.

The decor is simple, yet elegant and refined. The premises are impeccably clean, down to the smallest detail. During our dinner, all the hallmarks of fine dining were observed, with one exception: the bottle of wine was opened, served, and offered for tasting while we were still enjoying our champagne. The dishes are not composed of a large number of ingredients, which, in our opinion, is a true strength. The cuisine is refined, yet of a Michelin-star quality. It takes great skill to achieve such simplicity with such precision. Several types of bread are offered, each carefully paired with the dishes served. One of the restaurant's unique features is its ice cream cart, presented in the same style as a traditional cheese cart. The entire team is very warm and attentive. We had a wonderful time.