I was unreservedly fond of my dinner at the Les Amis establishment. Contemporary gastronomic french cuisine overseen by debonair waitstaffs, amidst the pristine settings of Botanic Gardens. Au Jardin triumphs with its unique location and promising conduct.
Dinner here is a straightforward affair. The menu only grants a 6-course Degustation or a 4-course Table d'Hote (which we did), fully ample of lavish ingredients. Chef Galvin Lim's style is characterized by light sauces and delicate flavours which functions remarkably well.
Fancy crackling on Seaweed Crisps dusted in specks of black. Moderately seasoned, lightly tickling without the nastiness of salt rocks. These beguiled me more than 53's vinegar chips.
Prawn & Basil Papillote, apple jelly, salmon roe, citrus foam
I love it when Amuse Bouches display meticulous thought. Here's the systematic approach: one. Bite into the golden-brown roll enveloping fresh prawn & basil leaf, no excess grease squirmed. two. Sense extraordinarily light foam vanishing from your tongue within moments, leaving an intriguing mist of citrus. three. Jumble up the salmon roe & fibrous granny smith jelly. Witness the waltz.
This amuse bouche amused.
A beautiful carpaccio of Alaskan King crab stoned beneath graceful caviar clods and edible petals. Olive oil summed up bulk of its seasoning, though i felt an extra squeeze of lemon would better nick the fishiness.
Nothing beats the perfect marriage of luscious Maine Lobster flesh ornated in orange vanilla sauce for me. The translucent sauce was studded with real vanilla beans... citrusy inviting, splendid and very delightful. This collates two of my magnificent faves into one brilliant picture. 100% love.
Apart from the instrumental fats of Roasted Foie Gras, my partner was in especial awe of the nudja chilli touches in the sauce. Tiny bits of candied crushed almonds enhanced texture.
Despite feeble tackles on leathery abalone's chewing demands, i seeked algae brown butter sauce for solace.
He claimed he had better than this mollifying portion of grilled japanese Wagyu Striploin, sweetcorn and onions. But who would refuse generous shavings of aussie Winter Truffles?
A platter of Les Mignardises dribbled in before desserts. Madeleines with humps, caneles, chocolate and caramel nut lollis. Almost as enticing as a kid's playground.
Oh how gorgeously browned, caramelized apple slices sitting atop frangipane pastry, served with vanilla icecream & aloe vera cubes. We won't deny.
Then a chilled Red Plum Soup primed bliss. A fruit soup isn't most reflective of my dessert preference but i'm thankful i took the plunge. Every spoonful of this pink pool was appetizing and revitalizing. Once the puffed vanilla icecream steadily melts in... you get a creamy depth oh-so-divine.