The Michelin-acclaimed Les Amis Group — responsible for introducing some 25 concepts and 30 restaurants across Asia, such as its namesake Les Amis, Bistro Du Vin, Lino and Tart by Cheryl Koh — is now opening the doors of élan, its latest dining concept that boasts reimagined French cui- sine with light touches of Asian influences.
The name, which has French origins and refers to enthusiastic vigour, liveliness and a distinctive flair, is symbolic of the restaurant’s dedication to creating dining experiences to celebrate the enjoyment of life the French way (joie de vivre) and a touch of irreverence.
By presenting the best seasonal ingredients transformed into delicious and generous dishes, élan invites diners on a journey of gustatory delight within convivial and relaxed settings.
Upon entering the 48-seater, which includes a semi-private dining room for four, diners are greeted with unique patina elements within the restaurant’s interior and on its tableware, elevated by elegant copper, brown, gold and dark teal highlights.
Apart from the elegant interiors, diners can expect excellent French cuisine on par with fine dining establishments but served in generous portions within a convivial, lively and approachable setting. This includes an array of innovative starters that juxtapose sweet and savoury flavours; tantalising mains with a variety of meats and seafood, including A4 and M9 graded wagyu, pigeon, and tilefish; and creative desserts bound to satisfy every sweet tooth. Diners can opt for à la carte items, such as the ones mentioned above, or a set menu for lunch ($70 per person) and a four-course tasting menu for dinner ($135 per person).
Leading the culinary team alongside restaurant director Philippe Pau is chef de cuisine Peter Teo, who began his culinary career at Les Amis Group, where he has been perfecting his skills and has since demonstrated his technique and finesse in French cuisine over the last decade. Teo’s creations allow diners to reimagine the French dining experience through the subtle inclusion of ingredients commonly used in Asian cuisine, such as basil, ginger, yuzu, and kombu.
“Diners today look for less formal experiences and a lot more fun. With Teo at the helm of élan’s kitchen, the menu reflects his capabilities of infusing little touches of Asian flavours that harmoniously compliment an unshamedly approachable French cuisine. We are confident and excited for our guests to experience our different take on a cuisine they’ve grown so familiar with,” says Pau.
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The happy-go-lucky and friendly Pau greeted me upon my arrival at élan. Pau’s warm hospitality and the great food here made my dining experience particularly memorable. To start, we were served Frogs Legs ($34), a typical ingredient in both Chinese and French cooking. For this dish, tender local bullfrogs have been deboned and coated with a light tempura batter. They are then fried and topped with a sauce of scrambled eggs, crème fraiche and fine herbs.
The Wagyu Tartare ($30) was one of my favourite dishes. The umami hand-cut Wagyu striploin tartare combines anchovies, confit egg yolk gel, capers, gherkins and spicy fresh chilli for that fiery kick. This is all served wedged between crispy pastry wafers.
On to the mains, the Tilefish ($65) has a distinctive crunch, thanks to its unique preparation process, where piping hot oil is poured over the scales of the fresh Japanese Amadai fish. It is then served on top of a bed of melted leeks slow-cooked in butter, with potato mousseline, bonito and seaweed velouté, and a squeeze of lemon juice. The Suckling Pig ($62) was another special dish — deboned legs, shoulder and belly pan-roasted till crispy; and pork head terrine coated with breadcrumbs and pan-fried.
My favourite dish was the Aquina “Pineapple” Chicken ($110, serves two). In this dish, a whole organic kampong chicken from Malaysia specially fed with pineapple enzymes is beautifully roasted into golden perfection. This is served on top of a bed of jasmine rice seasoned with lemongrass, ginger, coriander, pandan leaves and chicken fat.
If you can spare space for dessert, the Lemon ($20) is a refreshing and light finish to a heavy and sinful meal, while the élan’s Chocolate is perfect for those with a sweet tooth and ready to end the night with a bang.
élan
1 Scotts Road #01-13 Shaw Centre Singapore 228208
Tel: (65) 6735 6656
Email: elan@lesamisgroup.com.sg
www.elandining.sg
Opening Hours
Mondays to Saturdays: 12pm to 2pm; 6.30pm to 10pm
Closed on Sundays
