Les amis

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R E S TA U R A N T O n e o f t h e f e w d i n i n g e s t a b l i s h m e n t s i n Asia to have made i t i n t o t h e U K - b a s e d Re s t a u r a n t M a g a z i ne’s top 100 list, Les A m i s i s a n a m e s y n o n y m o u s w i t h h i g h standards of food, a l e g e n d a r y w i n e c o l l e c t i o n a n d a s i g n a t ure service to match.

T h e re s t a u ra n t i s l o c a t e d i n t h e h e a r t of Singapore’s Orchard s h o p p i n g d i s t r i c t , y e t i t s e l e g a n t g l a s s facade houses intimate i n t e r i o r s w i t h w a r m s e r v i c e a l o n g w i t h a team of culinary a r t i s a n s w h o p r i d e t h e m s e l v e s o n o ff e r ing memorable dining e x p e r i e n c e s . I n s o d o i n g , t h e d a y - t o - d a y operations of the re s t a u ra n t h a v e b e c o m e a n a r t , re v e a l i ng itself in all elements f ro m t h e p a i r i n g o f i n g re d i e n t s a n d c u l inary techniques to w i n e s e l e c t i o n a n d i n t u i t i v e s e r v i c e . T h e result is a dining e x p e r i e n c e t o re m e m b e r, a c u l m i n a t i o n of efforts that holds t r u e t o o u r p ro m i s e o f b e i n g L e s A m i s , or “friends who cook for friends.”

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CHEF L e s A m i s ’ re s i d e n t c h e f T h o m a s M a y r b r i n g s t o t h e re s t a u rant 1 5 y e a r s o f e x p e r i e n c e , s o m e o f w h i c h w e re e a r n e d u n d e r the t u t e l a g e o f t h e w o r l d ’s m o s t c e l e b ra t e d c u l i n a r y p e r s o n a l ities.

Tra i n e d u n d e r t h e c h e f H a n s H a a s o f t h e t w o - s t a r M i c h e l i n Re s t a u ra n t Ta n t r i s i n M u n i c h , C h e f M a y r h a s a l s o w o r k e d with C h a r l i e Tro t t e r i n C h i c a g o , a n d D a v i d B o u l e y i n N e w Yo r k . Chef M a y r e x u d e s c o n f i d e n c e w h e n w o r k i n g w i t h E u ro p e a n c u i sine, b u t i s e q u a l l y c o m f o r t a b l e m a r r y i n g F re n c h c o o k i n g t e c h n iques w i t h t h e b e s t p ro d u c e h e c a n f i n d f ro m s u c h c o u n t r i e s a s Japan w h e re h e m a k e s a n a n n u a l p i l g r i m a g e t o . H e h a s b e e n k n own to s u r p r i s e h i s g u e s t s w i t h u n u s u a l g a s t ro n o m i c t re a t s , d e l i ghting i n t h e re a c t i o n s t h a t h i s c re a t i o n s e v o k e . T h e c o m b i n a t i o n of his d e d i c a t i o n t o t h e j o b , c u l i n a r y i n n o v a t i o n a n d u n c o m p ro mising s t a n d a r d s o f q u a l i t y m a k e s C h e f M a y r o n e o f t h e u n d i s p u ted stars of Les Amis.

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“It takes more than culinary flair in the kitchen to be a head chef. To maintain standards and get the best out of the team, I also need to inspire, lead and motivate my staff.�

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WINE LIST

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T h e w i n e l i s t a t L e s A m i s i s s e c o n d t o n one, having drawn accolades from wine connoisseurs in the region and across the g l o b e . H o u s i n g n o l e s s t h a n $ 5 m i l l i o n worth of wines from more than 2,000 Old and New World labels, the restaurant’s two t e m p e ra t u re - c o n t ro l l e d c e l l a r s a re a t reasure chest of exquisite finds, storing legendary labels such as the 1947 Chateau C h e v a l B l a n c , 1 9 5 9 D o m a i n e d e l a Ro m a née Conti-Romanée Conti and 1945 Château D’Yquem. Owning such an extensive wine l i s t b e a r s t e s t a m e n t t o t h e re s t a u ra n t ’s dedication to elegant dining, and this has earned it numerous awards over the years.

M o s t n o t a b l y, L e s A m i s h a s b e e n a n a n nual recipient of the Wine Spectator ’s Grand Award since 1996—one of the only three re s t a u ra n t s i n A s i a , i n c l u d i n g J a p a n t o be conferred this award.

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F U R N I S H I N G S & D E TA I L S A t L e s A m i s , e v e r y a s p e c t o f t h e d i n i ng experience is t re a t e d w i t h u t m o s t c a re . I t i s n o t s i mply the wine l i s t a n d t h e c u l i n a r y a r t i s t r y t h a t m e rit attention; the re s t a u ra n t a l s o e n h a n c e s t h e e x p e r i e nce of fine dining t h ro u g h i t s c h o i c e o f f u r n i s h i n g s a n d accessories.

A t t h e t a b l e , g u e s t s d i n e o n J L C o c q u et porcelain, g l a s s w a re f ro m Z w i e s e l ’s T h e F i r s t s e ries, the latest i n t h e Z w i e s e l 1 8 7 2 s e r i e s o f h a n d m a de, mouth blown g l a s s w a re ; s i l v e r w a re f ro m C h r i s t o f l e , and linen from C a s a B i a n c a ; t h e w a l l s o f t h e re s t a u rant are adorned w i t h p a i n t i n g s f ro m re n o w n e d C h i n e s e artists Chen Wen H s i , W a n g K u n , A i X u a n a n d Ya n g M i n g-Yi. At Les Amis, n o d e t a i l i s t o o s m a l l t o e s c a p e n o t i c e, and it is this m e t i c u l o u s a t t e n t i o n t o d e t a i l t h a t s ets the restaurant a p a r t f ro m t h e re s t .

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“It’s the little attention to detail that truly elevates the dining experience to the next level.”

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CUISINE T h e f o o d a t L e s A m i s i s s i m p l e, yet tasty, w i t h a n e m p h a s i s o n p r i m e i ngredients and c l a s s i c f l a v o u r c o m b i n a t i o n s . Each dish re f ra i n s f ro m b e i n g o v e r l y e l aborate, often s h o w c a s i n g j u s t t h re e o r f o u r elements on e a c h p l a t e , p ro v i d i n g a n e x c ellent basis f o r w i n e p a i r i n g . H o w e v e r, i t is not just c o o k i n g t e c h n i q u e , c re a t i v i t y and premium i n g re d i e n t s t h a t m a k e t h e c u t at Les Amis; t h e c h e f a l s o e n s u re s t h a t t h e presentation o f t h e f o o d m i m i c s a r t i s t r y. As the affable c h e f s h y l y p o i n t s o u t , “ I t i s only when the p re s e n t a t i o n o f t h e f o o d c o m plements the t a s t e t h a t a c u l i n a r y c re a t i o n becomes a work of art.�

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“People are looking for a return to simplicity, where the main ingredient remains the focus of the dish and is not overpowered by competing flavours.�

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“It is important to travel to wine estates around the world to understand the technical and creative sides of the wine making process. Talking to the maker himself, strolling through his vineyards, tasting his different blends and barrel samples is something one will never experience from books or even the wine itself.”

MAÎTRE D’ S t a r t i n g f ro m t h e b o t t o m o f t h e l a d d e r in the restaurant business, Randy S e e b e g a n h i s c a re e r a t L e s A m i s a s a management trainee. But his p a s s i o n f o r t h e b u s i n e s s c o u p l e d w i t h an eagerness to learn paid off, and h e q u i c k l y ro s e t h ro u g h t h e ra n k s i n t h e restaurant and in the industry, e v e n t u a l l y b e c o m i n g o n e o f t h e m o s t re cognisable faces of the Les Amis G ro u p . O n e o f h i s m o s t d i s t i n g u i s h i n g a ssets is the high level of service he b r i n g s t o t h e d i n i n g e x p e r i e n c e . I t i s h i s conviction that service must be “ s u b t l e y e t a t t e n t i v e , ” a n d s h o u l d a l w a ys be understated. Yet another of R a n d y ’s s t re n g t h s l i e s i n h i s c o m p re h e nsive knowledge of wines, an asset t h a t h a s p ro p e l l e d h i m i n t o t h e l i s t o f Southeast Asia’s most respected s o m m e l i e r s . W h i l s t w o r k i n g o n t h e f l o o r every day, it is Randy’s desire to e n h a n c e t h e d i n i n g e x p e r i e n c e o f a l l h i s guests through the sharing of his k n o w l e d g e a n d l o v e f o r w i n e s . A s t h e t h ree-time World Gourmet Summit S o m m e l i e r o f t h e Ye a r p u t s i t , “ Fo o d a n d wine are a pair. When well-paired, t h e y b r i n g o u t t h e b e s t o f o n e a n o t h e r. ”

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SOMMELIERS

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T h e s o m m e l i e r t e a m a t L e s A m i s i s l e d by Timothy Goh, a World Gourmet Summit Bodegas Torres Wine Scholarship winner. His e x p e r t i s e c o m b i n e d w i t h L e s A m i s ’ w i n e list, which is without a doubt one of the most extensive in Asia, allows the restaurant t o m e e t t h e n e e d s o f t h e m o s t d i s c e r n i ng wine cognoscenti. The restaurant’s wine list has garnered numerous awards from b o t h l o c a l a n d i n t e r n a t i o n a l p re s s s u c h as Decanter , Wine Spectator and Forbes . Undoubtedly, it is the restaurant’s wine c o l l e c t i o n , c o u p l e d w i t h i t s t e a m o f p ro fessional sommeliers that elevate the dining experience to the next level. Sommeliers a re e n c o u ra g e d t o , q u i t e l i t e ra l l y, t a s t e the good life. Every year, they are dispatched to wine producing regions around France t o l e a r n a b o u t t e r ro i r a n d h a r v e s t i n g w eather conditions first hand from the winemakers. It is no wonder that Les Amis is e q u a l l y f a m o u s f o r c h u r n i n g o u t t a l e n t ed sommeliers with the regularity of a production line.

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“The end result is nothing less than a complete dining experience.�

1 Scotts Road, #02-16 Shaw Centre, Singapore 228208 Tel +65 6733-2225 Email lesamis@lesamis.com.sg Seating capacity

The first floor seats 43 diners while the mezzanine floor seats a maximum of 36 diners.

Opening Hours

Lunch 12 noon (last seating at 2 pm) Dinner 7 pm (last seating at 10 pm) Closed on Sundays and certain holidays.

Call to enquire.

Dress Code Smart Elegant

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mezzanine floor

cellar

first floor

FLOORPLANS

cellar

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