Not sure how this is 3 michelin star, but the food tasted very simple and replicable. They just sous vide everything, plated everything nicely, and called it a day. Although the ingredients and preparation/cooking method might be decent, it's the blend of ingredients in specific quantities that truly creates the magical taste for the diner that hallmarks 3 michelin stars, and commanding of a premium price tag. Otherwise, anyone can just buy top quality ingredients overseas, fly them over and cook themselves. Nonetheless, service was excellent. Personalized and authentic. Could tell they were all very experienced and really put in effort to anticipate guests' needs throughout the fine 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.

From the very first moment—approximately 50 meters before I even reached the restaurant—I was already under their care. The welcome was remarkably warm, almost familial, standing in stark contrast to the overly formal, often mechanical greetings found in many systemized establishments. What impressed me most was the authenticity: this was not rehearsed hospitality, but something deeply genuine. Each staff member carried their own distinct presence and character, yet all were aligned in delivering a level of service that felt precise down to the smallest detail. This is hospitality in its truest form—measured, sincere, and executed with remarkable finesse. The culinary experience was centered around caviar—presented across multiple courses in a way that felt both indulgent and thoughtfully composed. However, what stood out was not merely the ingredient itself, but the way it was integrated. The harmony between the caviar and accompanying elements is difficult to articulate; it is subtle, layered, and demands to be experienced rather than described. This is a kitchen that understands restraint as much as it understands luxury. The wine pairing was handled by an Austrian sommelier whose attentiveness and depth of knowledge were immediately evident. I posed several deliberately challenging questions, and his responses were not only technically sound but delivered with a sincerity that is often rare in high-end dining. There was no sense of performance—only genuine passion and professionalism. As for the ambiance, the crystal chandeliers serve as a defining visual anchor. They bring a sense of classic elegance to the space without overwhelming it, contributing to an atmosphere that feels both refined and comfortably immersive. Overall, this is a restaurant that distinguishes itself not through excess, but through precision—where hospitality, cuisine, and service are all executed with intention and authenticity.

I had the privilege of dining at Les Amis for lunch last October, and although this review comes a few months later, the experience remains vivid in my memory. Holding three Michelin stars, Les Amis truly delivers an extraordinary level of refinement and consistency. From the moment I arrived, the service was polished yet warm — a seamless balance of professionalism and genuine hospitality. The team demonstrated deep knowledge, attentiveness, and grace throughout the entire lunch. The cuisine was exceptional — precise, elegant, and beautifully composed. Every course reflected technical mastery while maintaining soul and clarity of flavor. It was a lunch that flowed effortlessly, each dish thoughtfully progressing to the next. As a wine professional, I must highlight their wine program. Since 1994, Wine Spectator has recognized their wine list, and it is easy to understand why. The depth and breadth of the collection is remarkable — one of the most comprehensive and impressive in the region. The curation, maturity of vintages, and overall selection speak to serious dedication and passion. Four months later, I can still say this was one of the best dining experiences I’ve had. A true benchmark for fine dining in Singapore. Highly recommended.

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.