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Nicolas Le Restaurant Singapore Yelp Reviews
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4 Reviews
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Update 25th July 2019, i keep coming back here, this little
Update 25th July 2019, i keep coming back here, this little gem of a restaurant in singapore that is famous by word of mouth among the foodies yet strangely has not gone viral. Perhaps, people are confused what nicolas is. I sincerely think he food is a fine line between bistro style (prices) & fine dining (wine selection & modern french cooking) in a fine dining setting! The service & food remain top notch, its simple & sophiscated, yet its soul-comfort french food in a french fine dining restaurant with the small tables. The sauces are rich savoury with a hint of asian infusion in the sauces too. Chef/owner nicolas & chef eevie prepare meals that will hardly disappoint! There is always something new if you request for the chef's menu (omakase). Glad to dine here again! Cheers!
Be the first to ReplyNicolas always be my favorite restaurant in Singapore.
Chef is not only talented in the kitchen but has also a very good wine knowledge.
Be the first to ReplyThe restaurant is swanky but homey and inviting, just like
The restaurant is swanky but homey and inviting, just like its elegant but unpretentious fare. You get the frills; white tablecloths, beautiful china, suited-up wait staff and valet service, sans the stuffy stodginess typical of a French restaurant like this. Chef Nicolas runs a skeleton crew in the kitchen, (which may explain the spotty spacing between the courses) but he occasionally hops out to join the service crew, which I find to be a really personal touch. Sketchy lapses aside, I liked the service, which was warm and intimate.We had the 6-Course Tasting Menu ($98):1) Terrine of Duck, Pistachio & Foie Gras: smooth as silk and spruced up with a dusting of paprika, drizzle of olive oil, and thin bread crisp.2) Hokkaido Scallop: seared to a gorgeously caramelized golden, and dunked with a chorizo sliver in a sweet asari clam bouillon infused with Iranian saffron, and a crunchy feuille de brick strip.3) New Zealand Langoustine: fat and juicy, slathered with a piquant vine tomato cream, and topped with a jamon slice and cheesy fromage frais biscuit.4) Traditional Provencal Ravioli: stuffed with a velvety foie gras, swimming in an earthy mushroom bouillon, and paired with a meaty grilled iberico pluma pork.5) Tasmanian Pasture Rack of Lamb: flavoured with a punchy ras el hanout spice, and sided by a chunkily textured lamb sausage.6) Iberico Presa Pig: sumptuous and blanketed in a rose wine sauce and luxed up with a rich beurre blanc7) Aged Angus Beef Tenderloin ($12 supplement): full-bodied and contrasted with a sweetly tart balsamic reduction, and robust jus
Be the first to ReplyNicolas is a French restaurant in the Keong Saik
Nicolas is a French restaurant in the Keong Saik neighborhood that serves up simple & elegant dishes. The chef had apparently worked in a famous restaurant in Bangkok before marrying a Singaporean and moving here.For starters, I had the egg a la coque, Iberico pork shoulder. Nothing too fancy, just simple dish executed to perfection. The pork was just wonderful, tender and had that very porky feeling to it. The wife had roasted scallop, tortelini, saffron bouillon and I kinda forgot how it taste but I do remember her enjoying it.The star of the night was my main course, the pigeon. The leg was confit and the pigeon was roast to absolute perfection. Again, there was nothing too fanciful done here, just bullseye on the execution. On a side note, my friend ad the NZ ribeye steak and it was very disappointing.For dessert, we had molten chocolate cake and it was a good one at that. Most importantly, it was not dry at all.We came here for lunch and the selection was not that complete. I'll definitely be back again for dinner to try the rest of their menu.
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