Lerouy

Sporting a brand-new image, Lerouy moved to this new address in 2024. Head to the cute little bar for a pre- or post-meal drink. The main dining area overlooks the open kitchen for a chef’s table-like vibe. As always, the food is served omakase style – choose the number of courses and tell the servers about your allergies and dislikes. The kitchen excels in unexpected food and flavour combinations that never fail to pleasantly surprise.

Carte Blanche: The Element of Surprise and Table-Only Menu

• Lerouy serves a Carte Blanche tasting across lunch and dinner, emphasizing the element of surprise; the chef crafts an entirely bespoke tasting drawing from inspiration, creativity, and seasonality, and the whole table must select the same menu.

Open-Kitchen Concept with Guests Surrounding the Action

• The restaurant features an open kitchen with seating that curves around the kitchen, allowing guests to watch chefs at work and experience the cooking process up close.

Michelin-Starred Yet Notably Accessible: Value Lunch Offering

• Lerouy earned 1 Michelin Star in the Singapore Guide (2019) and offers an unusually accessible lunch format: 3 courses for 108++ (and 5 courses for 198++), highlighting a Michelin-level experience at a more approachable price.

Signature Ingredients

• Oysters (Cocollos Oyster - Bloody Mary): The opening starter that pairs fresh oysters with a tomato essence in a 'Bloody Mary' style preparation, highlighting Lerouy’s seafood-forward approach and its emphasis on bright, briny flavors from seasonal produce.
• Platinum White Asparagus: A standout vegetable dish that showcases the restaurant’s seasonal emphasis; paired with Cecina de Leon and Comté, balancing vegetal sweetness with savory, aged notes.
• Cecina de Leon: Air-dried beef from León, Spain, used to add smoky, savory depth to the asparagus dish and complement the cheese; a signature cured meat ingredient in Lerouy’s repertoire.
• Comté Cheese: A French alpine cheese providing nutty, fruity tones that mingle with asparagus and Cecina for a layered savory profile.
• Pistachio: A key flavor in the Pistachio Soufflé dessert, delivering a distinct nutty aroma and delicate sweetness that anchors the dessert course.
• Bread: Freshly baked bread served to diners, central to Lerouy’s open-kitchen experience and the tasting journey.
• Butter (Charcoal Butter): One of two butter varieties served with bread; a signature preparation that adds smoky, creamy texture and depth to the bread experience.