Tag Archives: Singapore

Shinji by Kanesaka, Singapore

P1150233Chef: Shinji Kanesaka  Website: www. shinjibykanesaka.com Cuisine: Edomae Sushi

For those of you who have been to Japan and tried the best sushi joints, you’ll appreciate where I’m coming from when I say that good sushi is a rarity outside Japan. In fact, it’s so rare that I personally have only come across one restaurant in London by the name of Sushi Tetsu that has truly left me speechless… until my recent visit to Singapore that is. Shinji by Kanesaka is an offshoot of the two-michelin starred Ginza establishment that opened in Singapore’s most luxurious and iconic Raffles Hotel in 2010. Anyone who has dined here before will agree that they fully deserved the 32nd position in the 2014 San Pellegrino Asia’s 50 Best guide. Subsequently, they will also warn you about the eye watering bill that comes at the end of the meal. You have been warned.

P1150238Rather than heading straight to the restaurant, I decided to make a short detour. After all, when you’re within 50 metres of the Long Bar at the Raffles Hotel, how could you resist indulging in a glass (or maybe two) of the iconic Singapore Sling? I always make it my mission to come here when stopping by Singapore and this was a superb prelude to a stunning lunch. On to the meal…

P1150244The centre piece of the dining room was undoubtedly the single-piece 220 year old hinoki counter (Japanese Cypress tree), the pride and joy of Oshino Koichiro who oversees the restaurant in Singapore whilst his boss, Kanesaka Shinji, manages everything back in Japan including the selection of the fish that gets flown into Singapore four times a week. Even the fruits used for their dessert are imported from Japan!

P1150247Seaweed, radish and tuna to kick off the meal which had been marinated in soy sauce, and finished off with sesame seeds sprinkled. Beautifully moist fish with a very delicate flavour to ensure it didn’t overwhelm the subsequent sushi course. The texture of the fish was comparable to that of a slow cooked pork.

P1150249The first sushi of the twelve piece Moon course (月 – Tsuki) was Spanish mackerel (鰆 – Sawara). A buttery and fatty cut of fish that had been balanced well with the home concocted soy sauce and a dab of wasabi. The shari or the rice was superb throughout the meal and certainly on par with that of Sushi Tetsu, if not slightly better with the difference being the sushi-zu (vinegar) that was being used.

P1150250Japanese amberjack / yellowtail (鰤 – Buri). Another clean and bold flavoured fish with a good amount of fattiness, finishing with a slight natural sweetness. As with the sawara, the high oil content that repelled soy sauce made this a very delicate dish and all you could taste was the fish. Delicious.

P1150251l was curious to see what else was going to be served for the 12 course meal I opted for… no signs of my favourite sea urchin…

P1150253Cuttlefish (甲イカ – Kou-ika) that had been seasoned with some salt and sudachi, a Japanese green citrus. Perfect texture with a slight stickiness to it that made it blend into the shari really well. The only mistake in the entire meal for me was the unusually large amount of wasabi that had been used which caught me by surprise and ended in tears.

P1150254 Medium Fatty Tuna (中トロ – Chūtoro) from Ōma was sublime with the perfect balance of the flavour from the fish and the oily richness from the fat. The entire piece just dissolved in my mouth with the rice. Tuna from Ōma in the Aomori prefecture are possibly the most sought after in Japan and fished using a traditional method of single rod and line (ippon-zuri). The reward from catching a tuna in one of Japan’s most dangerous straits is astonishing where a 222kg bluefin tuna fetched $1.76 million USD at an auction in Tsukiji market in 2013.P1150256My mouth was watering when I saw the beautifully marbled Fattiest part of the Tuna (大トロ – Otoro), similarly from Ōma, served on my plate. Whilst one serving was sufficient given the oiliness of this cut, it was divine. I could see why the tuna from Ōma had the nickname of the “black diamond of the sea” in Japan.

P1150257Horse mackerel (鯵 – Aji) complemented with shiso (perilla), spring onion and ginger to give it a lovely aroma and counterbalance the strong smell and flavour of the fish. This was one of my favourite dish of the evening and surprisingly it did not have that distinctly strong smell. It was just delicious.

P1150258 Tuna from Kagoshima (鹿児島 鮪 – Kagoshima maguroto end the triple courses of tuna. I was surprised the akami (leanest part of the tuna) was sourced from a different tuna to the previous ones as one technically gets the full appreciation for the flavour and quality of the tuna by tasting all the cuts. Nevertheless, marinated for a few minutes in Kanesaka’s soy sauce concoction, this cut was sensational. It was simple, yet complex with a depth in flavour.

P1150259But just when I thought the tuna courses had finished, I was served with one final sushi of a six month old Baby bluefin (メジ鮪 – Meji maguro). It was far more delicate in flavour and texture over all the other tuna’s I had previously. It was like veal to a fish.

P1150260Just when I thought things couldn’t get better, it did with the Sea urchin (ウニ – Uni) from Hokkaido. Lacking any bitterness from the absence of myoban to preserve it, this was the real deal. Delicate, creamy and rich. This was what I was craving for since my last trip to Japan.

P1150261A lacquered spoon was then oddly placed in front of me…? I was worried I had finished my courses already and I was transitioning to dessert… but that would surely have been too abrupt? What happened to the soup and makimono (rolled sushi)?

P1150263… false alarm! Even better, the spoon was to scoop out my second most favourite seafood ingredient in Japanese cuisine, Salmon roe (イクラ – ikura). The shari was moulded into a tiny ball and placed on a small bowl before being covered with tens of luscious gooey salmon roes packed with the flavour of the ocean. The roes seamlessly melted in the mouth with the rice with little effort and the grated zest of yuzu breathed life into the dish with its aroma and zingy contrast to the sticky juice that oozed out. Outstanding!

P1150264Tuna with spring onion (葱とろ – Negitoro) is usually a sign when the meal is about to come to an end. A gentle way of saying, it’s almost over. It had a good balance of the fatty tuna and sharpness of the spring onion. Nevertheless, it was a sad moment…

P1150267As much as the Prawn (車海老 – Kuruma ebi) was juicy, slightly crunchy and cooked well, it was still my least favourite dish of the meal. I’ve never been a huge fan of prawn sushi, regardless of where I’ve been and that wasn’t going to change on this occasion. I am always happy to give it a try though just in case someone is able to convince me otherwise.

P1150269A bowl of Suimono (clear soup) to wrap things up.

P1150270And just when I truly thought it was over, the itamae served me one last surprise with the Salterwater / Conger eel (穴子 – Anago). The one on the right was simply prepared using salt only, drawing out the rich flavour of the eel. As previously stated in my review of Sushi Tetsu, the skills that go into the preparation of an eel requires years of experience and training, similar to sushi. I progressed on to the next piece on the left which had been baste roasted in their delicious savoury kabayaki sauce. I loved the flavour progression between the two and how they each highlighted the flavour using different techniques.

P1150271To mark truly the end of the meal were a variety of rolled sushi (makimono) Bluefin tuna, shellfish and cucumber, squash. 

P1150275As mentioned at the start, even their dessert of the Jelly with fruits had been imported from Japan! The itamae explained that in order to ensure the same experience as a top sushi-ya in Japan, they wanted to ensure that the dessert was also Japanese, with familiar flavours. Amazing.

P1150273I’m not going to ramble on about the quality of the sushi here. Simply put it, it’s very good. However, it’s not just the food that is amazing here. It’s also the attention to detail that went into everything from directly sourcing the ingredient and fish (neta) in Japan to the finer things like the lacquered toothpick box after the meal and the 220 year old hinoki counter. No expense was spared in recreating an authentic sushi establishment overseas and I personally think that justifies the significant bill that comes at the end of the meal. If you’re a local in Singapore at least you can save the cost of an airfare to sample truly authentic Edomae sushi. I’d happily come back here many times.






















Tippling Club, Singapore

P1150149Chef: Ryan Clift   Website: www.tipplingclub.com   Cuisine: Modern European

Vive la revolution (a culinary one that is), for the fine dining scene in Singapore is in the midst of an explosion. In a city where fine dining has traditionally involved lavish interior fittings and expensive ingredients limited only to the period of the Chinese New Year, the odds have been stacked against success for modern chefs. However, for those who persevere with unfaltering motivation like chef Ryan Clift, the reward is plentiful. Tippling Club’s belated but deserved landing on San Pellegrino Asia’s 50 Best Restaurant 2014 guide at a respectable 23rd position is certainly one of them. But Clift is not one to sit on his laurels. At the age of 35, he has already been the head chef at Vue de Monde and he doesn’t seem to be running out of steam.

P1150160I was fortunate enough to dine at their original site a week prior to their move to Tanjong Pagar. A part of me felt saddened that they were moving to the city, as the current location was sublime. The original premise, a bungalow cocooned in the forest atop Dempsey road, could not have been more far removed from the hustle and bustle of Singapore, but I could sympathise with Clift. Unfortunately, the locals found the 20 mins cab ride and its remoteness as a serious obstacle; first world problems. Inside their original restaurant, Clift had done away with the traditional tablecloths and indeed, most of the tables. The majority of guests sat at the kitchen counter and was able to observe the brigade of chefs and mixologists do their magic. Clift was quick to point out this concept was going to be kept in their new location. P1150154At Tippling Club, the conventional matching wine option is replaced with cocktails. As this was what attracted me first to the restaurant I naturally felt obliged to try one of their cocktails before tucking into the meal. Suffice to say, they lived up to the expectation. However, it didn’t take long before my delicious gin-based concoction disappeared and their wine selections caught my eyes. Whether for the right reason or not, the conservative side in me pushed for the wine instead. Personally, I was quite happy with the decision but I would most certainly look to try their cocktail matching option on my next visit. P1150163The meal kicked off with a delectable series of amuse bouche starting with the Gin cured ocean trout from New Zealand laid over a bed of pine needles soaked in vodka. A lovely flavour of the sea with the nori cracker and the yuzu jelly cut through the fatty fish and the avocado mousse, making this a very well balanced dish.

P1150164 Clift’s take on a Singaporean curry (aka Hainanese curry though the name is misleading as it only exists in Singapore), which contained puffed rice, deep fried curry leaf and dessicated coconut over a curry espuma. Having lived in Singapore previously for five years, I thought he truly captured the flavours of this popular local dish and I particularly enjoyed the texture of the puffed rice.

P1150167A beautiful glass of Markus Huber’s 2011 Berg, Grüner Veltliner especially bottled and exclusively made for Tippling Club only. A lovely peppery nose and aromatic spiciness, perfect for fish and spicy Asian food.

P1150171Their signature amuse bouche of the Charred and smoked green pepper tempura with a soy-wasabi dipping sauce. Beautifully crispy batter and a deliciously salty sauce with a slight instantaneous kick. Humble ingredients and umami rich flavours. I could see why this dish was so popular! P1150173I did it again! The fourth amuse bouche of the white truffle styrofoam had such an inviting aroma that I wolfed it down before realising I had forgotten to take a photo. My friend chuckled as the next treat of the Smoked quail egg on a nest of kombu was being served. Again, great use of the umami-rich kombu to enhance the flavours oozing out from the egg that bursted in my mouth with only an ever-so-slight amount of pressure.

P1150175My least favourite treat was the Black pepper beef tendon crisp as I found it a tad bit too oily and perhaps one dimensional in flavour compared to the other dishes.P1150178The finale to wash it all down was a Freeze filtered tomato water and basil acid in a straw served in a test tube. A very refreshing shot concluding the first segment of the meal. My tastebuds were now stimulated and impatiently waiting for the main courses.P1150179The first course of the evening, Spot Prawn, oba, soy, sudachi was visually beautiful, light and most importantly delicious. The sweet and creamy Japanese spot prawn (or amaebi) was delicately balanced against the minty oba (shiso leaf) velouté and shavings of the Japanese citrus, sudachi. The prawn cracker provided that necessary textural contrast. Perfect use of the produce and ingredients.P1150181The next course of the Cauliflower, Mrs Potter’s cauliflower cheese, truffle was inspired by Clift’s mum. The dish comprised of truffle infused milk, micro cauliflower, cep and cauliflower chips, shimeji mushrooms, and sprouting tendrils. A heart warming dish with an irresistable aroma. I’m sure his mother would approve of this dish. I certainly did.

P1150185Third course of the Foie gras, cherry, spices, cocoa,  served with home made bircher muesli and apple blossom incorporated a new technique previously alien to me. The mixture of the cocoa nibs, butter and spices had 20,000 sound waves per second passed through it to create a perfect blend and interesting texture with the foie gras. The classic combination of the cherry and foie gras worked well with the slightly bitter cocoa and spices, making the flavours here more interesting to a tried and tested dish. P1150186The wine of the evening was without a shadow of a doubt the 2009 Toolangi Denton, Chardonnay, Yarra Valley, Victoria. Grown across at Yarra Glen and vintaged across at Oakridge, this was a very elegant style of chardonnay, with gentle mineral complexity and fragrant peach flavour. Sommelier Marcus Boyle was generous enough to offer this beautiful wine by the glass to go with the next course.

P1150188The fish course of the evening, sourced from Brittany which despite its complexity appeared deceivingly simple, was the Monkfish, apple, fennel, amaranth, walnut milk. The fish cooked sous-vide was plump and moist. I enjoyed the intense sweet flavour from the fennel pollen dusted over the fish and the acidity of the compressed granny smith apple juice. The slight pepperiness and nuttiness from the amaranth and walnut milk completed this dish.

P1150193Next up was Scampi fry, chefs interpretation of his favourite pub dish. The langoustine sourced from Western Australia was juicy and substantial, and the caper / cornichon mayonnaise worked well. It was perhaps not the most exciting dish that evening in terms of flavour.P1150194A true authentic Sicilian wine, 2010 Azienda Agricola Cos Pithos, Italy to go with the next course. Lovely floral notes and cranberry flavours, with a minerally acid finish.

P1150198The next dish took me back to my home in Spain. Almost everything from the Iberico pork belly, cod cheeks, beans, wild herbs was sourced from Spain; the Iberico ham from Cinco Jotas, arguably one of the finest Jamonero in Jabugo, the Iberico pork belly and even the cod cheeks from Barcelona! The culmination of the salty cod, fatty pork belly, black beans and the acidity of the tomato water was just spot on.

P1150201For our last savoury course we had Venison, onion nettle, salsify. The venison sourced from New Zealand as expected was cooked pink, the way it should be, and what amazed me most was the way in which the venison was caught. Apparently a helicopter is used in order to gain the advantage of surprise (perhaps Deer are a little on the deaf side) to ensure the animal did not tense up, thereby spoiling the quality of the meat (Not sure whether it really made a difference but it certainly tasted good). The onion ring covered in nettle was crispy and unique, although perhaps slightly overwhelming in flavour.

P1150205The cheese of the day, a daily creation from the pastry kitchen was the Monte Nebro, a tangy and floral Spanish goats cheese, served with preserved artichoke and covered with some more delicious.P1150207Similar to the round of amuse bouche, we had some more tasty surprises prior to the two dessert courses. First up was Pineapple meteorite which was simply superb. Perfect balance of sweet and tartness from the chocolate and pineapple, and a refreshing act to follow the cheese course.

P1150211Some Cheesecake prescription for the addicts, which were actually dehydrated cheesecakes made to look like pills. I always enjoy a bit of humour!

P1150213A touch of Clift’s roots with the Strawberries and cream Brighton rock. If you grew up in England you would have come across these ‘Rock’ candies at most seaside resorts, but rather than the traditional peppermint or spearmint flavour, it was replaced by another classic English flavour combination of strawberries and cream.

P1150219Clift’s take on the local ice cream sandwich, Dehydrated milk and guava sandwich.

P1150223 A wholly edible Fizz Bomb that literally fizzed and cleansed your palate, preparing you for the next course. Very creative and brought a smile to both myself and my friend. We felt like kids but it was fun!

P1150226The last stretch of our meal began with Pumpkin and Mandarin. The butternut was cooked in a mandarin juice and served with a mandarin and pumpking sorbet on a bed of pumpkin seeds, which bizzarely went well together.P1150228The finale of the White chocolate and beer. The pillar of airy goodness was made using dark beer from Treviso, Italy, and served on a bed of caramelised white chocolate. Light, airy and very unique. I’ve (surprisingly!) tried white chocolate and beer combination before but unlike the last experience, this one was delicious and a perfect way to end the evening.P1150230We sipped on a delicious glass of Ron Zacapa as we chatted with Chef Clift whilst we were waiting for our cab back to “civilisation”. As I glanced at my friend who was in the midst of showering Clift with praises, I think it was fair to say that the meal was a success. On a personal level I could relate to all the dishes because of my background, having lived in the UK, Spain and S.E. Asia, including Singapore, for a significant part of my life. Clift’s food was a juxtaposition of whimsical presentation and serious cooking; something many chefs have difficulty in balancing, yet he has got it spot on. What’s more, he made it look easy! However, given his experience and technical finesse, I have no doubt that countless hours of sweat and hard work has got him where he is today. I found it scandalous that they had been omitted from the inaugural San Pellegrino Asia’s 50 Best guide in 2013; thank god this injustice has since been rectified in the 2014 ceremony. I truly hope that his move and expansion at the new premise will not compromise the quality of cooking.












Les Amis, Singapore

P1140455Chef: Galvin Lim    Website: www.lesamis.com.sg   Cuisine: Classic French

The fine dining scene in Asia has been witnessing some exciting transformation over the past decade and Singapore has been no exception. With the increasing presence of big foreign names like Guy Savoy and Tetsuya Wakuda joining the playing field, it is evident that demand for cuisine at the highest culinary level in Singapore is steadily growing. Furthermore, what I personally have found exciting has been the growing pool of home grown talent who have been pivotal in putting Singapore on the culinary map. One restaurant that has stood at the forefront of this movement over the past decade, producing some of the country’s pedigree chefs is Les Amis.

P1140462Unlike majority of the fine dining establishments that currently dominate the culinary scene in Singapore, Les Amis continues to do what they have always been good at and that is serving classic French cuisine using high quality ingredients. Add to that the best wine cellar in the city (and arguably the region) to complement the simple yet perfectly executed and delicious dishes that comes out from the kitchen. Could things get better? I was excited to be back in this restaurant after a 12 years hiatus. Although I had great memories of the restaurant during my younger years, I was far too inexperienced then to appreciate the skills and attention that went into each dish. What’s more, my palate was certainly nowhere near developed as today.

P1140468As Singapore’s best classic French restaurant, I expected nothing less than top quality bread and butter. After all, excellence in bread making has always been an essential component to a successful French restaurant. On that front, I was first presented with a couple of choices of butter, plain and pommery mustard, with a pinch of Australian rock salt on the side. It came with…

P1140470… a selection of bread including a mini baguette, walnut bread and sea salt brioche. I opted for the latter as I do love a good buttery bread. The freshly made brioche served warm had the perfect balance of crispness and butteriness. I knew it was wrong to smudge more butter on it but I just had to try the pommery mustard. It was decadent yet delicious. Hopefully my sacrilegious action went unnoticed. This was definitely the best I’ve had in Singapore and set the bar high for the meal to come.

P1140475Classic French cuisine tends to be quite rich and for this reason I’ve always preferred to opt for the à la carte menu as opposed to the normally preferred multi-course tasting menu. My meal here was no exception. With the orders taken we were finally under way to start this highly anticipated meal kicking off with an amuse bouche of Bonito flan with avruga caviar. The natural saltiness from the caviar complemented the flavour of the bonito stock, but what I particularly liked was the balance between the acidity from the yuzu shaving and the oiliness of the caviar. A very solid start.

P1140472I could see why many wine aficionados also came here. Unlike many of the upmarket restaurants offering only the popular and eye wateringly priced Chateau Lafite and Mouton Rothschild, Les Amis offered a very extensive and interesting collection of wine not often seen in Asia. Given their expertise in wine, I decided to leave the matter in the safe hands of the manager who recommended a bottle of Chateau Fuisse, Pouilly Fuissé Tête de Cru 2010 to go with my meal. It had a fresh intense citrus flavour with a complex finish.

P1140478The first course of the Sautéed Foie gras, smoked eel, figs, almond dragee looked deceptively simple yet made clever use of textures from the meaty fig and crunchy almonds to contrast against the delicately soft foie gras. Despite my initial reservation, the smoked eel added a beautiful and delicate flavour, adding an extra dimension to the dish. The wine was the perfect accompaniment as the citrus notes cut through the rich foie gras.

P1140479My companion on the other hand had the Chilled razor clam with parsnip, honey-mustard and seaweed oil. Naturally, I couldn’t turn down the offer of a spoonful. The dish could not have been more different to mine with the refreshingly chilled razor clams and its light yet lasting aftertaste. The Asian twist of the yuzu dressing added an interesting complexity to complement the clam and in my opinion was a better choice over the tried and tested lemon.

P1140482I deliberated over the next course of the Free range Japanese hen egg confit, woodland mushroom, summer truffle, Iberian ham, agria potato fried in duck fat. I was curious to see how the culmination of these ingredients would taste but I had my eye on another dish. They sold me the dish when I enquired about the origin of the truffle; they were Western Australian Manjimup truffles from the same specie as Périgord truffle, otherwise known as tuber melanosporum. The warm egg yolk confit hiding under the generous shavings of truffle added a creamy canvass to magnify its earthiness. The Iberian ham had a good balance of fat and provided the perfect seasoning. The soft potato crown that had soaked up the duck fat completed the trifecta with its texture. A delicate and elegant dish which was simple yet clever.

P1140484The other dish which I deliberated over was the Sautéed frog leg, momotaro tomato and age black garlic. I initially thought it was a fairly courageous move serving frog legs but immediately remembered that they were not foreign to Chinese cuisine. The momotaro tomato sauce had a naturally intricate flavour and harmonious balance between sweet and tangy. No wonder they’re so popular in Japan! Unlike the techniques used at the Relais de Bernard Louiseau in Saulieu, here they used an aged fermented garlic to mellow out the pungency and replace it with sweetness. I was very impressed to see this calibre of cooking.

P1140486As the next dish for my companion arrived I was kicking myself that I had not ordered the Char-grilled Iberian Iberico pork, cabbage rib and crunchy pear. Fortunately they were generous enough to share. From my latest travels in Asia I’ve noticed that Iberian pork has become a popular choice at fine dining restaurants. Unfortunately, I’ve found many of these establishments unable to draw out the rich flavours and delicate texture of the meat. Chef Lim however treated this supreme cut of meat with the respect it deserved. The fat content was neither too high, avoiding that offensive jelly texture, nor too low, which often results in a dried tough piece of pork. The tender and juicy meat had a lovely coat of smokiness and the crunchy pear provided that contrasting texture and refreshing yet subtly sweet note.

P1140488I was quite annoyed with myself for not having ordered the pork dish but that was only until my course of the Angel hair pasta with chilli Nduja and crispy shrimp arrived. This dish which has appeared on the menu since 1998 epitomises the restaurant’s open-mindedness and creativity that has allowed it to successfully remain as one the country’s leading restaurant. For a start, it’s quite a statement to have an Italian dish as your signature course in a French restaurant. However, this dish had transformed throughout the last 15 years under the tenure of the each head chef, allowing the personality of each one to shine. In my case, Chef Lim had incorporated a generous portion of the crispy in-season Sakura ebi (shrimp) from Suruga Bay of Shizuoka prefecture in Japan. Each bite of the crustaceans released a flood of flavour followed by a warm and comforting sensation from the carefully balanced chilli. An Asian touch to a classic Italian dish. Certainly could see why they kept this dish!

P1140491Having had three courses (and a few generous mouthfuls of my companions dishes), I opted for a lighter dessert with the Poached cherries with layers of yoghurt and pistachio biscuit, sour cherry sorbet. The best part about this dish was the quality of the French Burlat cherries, most likely sourced from Vaucluse which supplies over a quarter of its production in France. The sweet dark cherries had been poached in its own juice and married well with the refreshingly sour sorbet.

P1140492The alternative option was a Dark chocolate “P125” Soufflé with Tahiti vanilla ice cream. It was a decent soufflé but admittedly I was quite full and not in the mood for one. I personally find soufflés too rich most times and not ideal in hot climates. Whilst I could appreciate the skill that went into this one, I felt that it was a bit too much considering what I had eaten already. Mind you, I didn’t turn down the opportunity of getting a spoonful though!

P1140494I did managed to make some room for the petit fours of a lemon madelaine and lemon cream to finish the meal with my espresso.

P1140461If it wasn’t clear from my comments above, the meal here was very solid. The level of cooking from the starter to the dessert were consistently delivered to a high standard, offering punchy bold flavours using high quality produce and ingredients. Furthermore, as the menu here was dependent on the seasonality of the produce around the world, the menu evolved constantly allowing regular diners to sample new dishes on each return. One of the joys of Les Amis is its wine. Dining here without wine, for me, would be missing the point when you have such an eclectic choice that caters for both end of the budget spectrum. Armed with a solid front of house team that offers a friendly smile and a professional service, it’s not difficult to see why Les Amis has become the benchmark for fine dining in Singapore.