Tried & Tested

Restaurant check: Les Amis Singapore

1 Mar 2008 by business traveller

FIRST IMPRESSIONS: A recent S$2.5 million (US$1.77 million) renovation by veteran local architect Tan Kay Ngee has succeeded in creating in Singapore’s most famous standalone restaurant a tasteful classical ambiance that’s at the same time contemporary with the generous use of teak and yellow marble. Natural light gives a tremendous lift to the place.

The new Les Amis has now expanded from the first level where the bar, main dining room – accommodating 40 customers – and a chef’s table venue for eight are located to a newly acquired mezzanine, reached by a timber staircase. This extension features four more private venues. Bang & Olufsen provides all that nice music in the background.

THE FOOD: At the helm of the kitchen is Chef Thomas Mayr, who has worked with the likes of Charlie Trotter in Chicago and Chef Hans Hass of the two-star Michelin Restaurant Tantris in Munich. Besides the à la carte menu, there are set lunches and dinners of three and four courses. On our last visit, he started off our tasting menu with fresh oysters from Brittany in chilled tomato coulis that slipped down so effortlessly, ending with a dream of a dessert – white truffle oil sorbet with white chocolate and champagne mousse.

DRINKS: Recognised in the industry with awards for its wine selection since 1996, Les Amis’ two new wine cellars are state of the art, climate controlled and boast pebbled floors (to break the fall of any bottle that may slip from the sommelier’s hands). They contain mostly French and some New World wines. There’s a “one for one” policy for BYOBs, meaning bring one and order one from the list.

SERVICE: Impeccable.

PRICE: A meal for two costs from US$84 and dinner from US$164.

OPENING HOURS: 12 noon for lunch, last seating at 1400; 1900 for dinner, last seating at 2130.

VERDICT: Think power lunch (or dinner), think Les Amis.  

CONTACT: 1 Scotts Road, Shaw Centre, 26-7A, Singapore 228208, tel 65 6733 2225,

Margie T Logarta

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