Malaysia
Singapore
Thailand
Located in Ann Siang Hill, Les Ducs introduces an innovative blend of French cuisine infused with local Asian influences, spearheaded by Chef Louis Pacquelin. Known for his culinary expertise under renowned chef Alain Ducasse, Pacquelin reimagines traditional French comfort food, making it vibrant, accessible, and reflective of Singaporean flavours.
Les Ducs brings a touch of “French fun dining” to its heritage shophouse, exuding a New York loft-inspired atmosphere with eclectic decor.
The restaurant’s 40-seat space features exposed traditional brick walls, Arabian rugs, and modern furnishings, creating a cosy yet stylish setting perfect for laid-back dining. The concept challenges traditional French dining stereotypes, inviting guests to enjoy an upscale, yet approachable menu.
What I tried at Les Ducs
Starting off was the Sandwich de Poitrine de Bœuf Wagyu (S$11). Imagine a Kong Ba Bao (traditional Hokkien pork belly bun) bun— filled with slices of wagyu beef brisket that has been slow-cooked for 48 hours. This meticulous preparation ensures the beef is flavourful. Finished with a creamy, house-made cheese sauce with a strong Dijon mustard taste, it’s as if a Philly cheesesteak was reimagined through a French and Asian lens.
One thing I wish could be improved on was that the bread was slightly too thick causing each bite to dry out. To exacerbate this, the wagyu was not as tender as I expected as well, and was slightly chewy.
The Croque Prata (S$10) is an inspired twist on the Croque monsieur, a French classic. Here, the chef swaps out the traditional bread for Singapore’s beloved prata, adding a local touch that feels both whimsical and satisfying. Stuffed with truffle béchamel, Comté cheese, and French ham, it boasts layers of creamy, earthy, and savoury notes.
The truffle paste on the side, made from mushrooms and black truffles, amplifies the richness of the dish. This creation strikes a wonderful balance between familiar and exotic, making it a must-try for those who enjoy a bit of adventure in their food. While I enjoyed the novelty of the dish, it did not blow me away.
Next was perhaps my favourite of the night, Palourdes & Bouillon Javanais (S$28)
This clam dish is comforting and nostalgic, with French clams simmered in a Indonesian soto ayam-inspired broth.
The broth is rich with lemongrass, turmeric, and ginger, is a beautiful marriage of French and Javanese flavours. Each spoonful has a subtle, warming spice that complements the briny freshness of the clams. The squeeze of lime adds a pop of brightness, rounding off the dish with a zesty freshness.
For mains we had the Bourguignon de Joue de Bœuf Wagyu (S$78) which takes the familiar flavours of a traditional beef bourguignon and melds them with Indonesian rawon, an earthy, dark beef soup flavoured with the buah keluak nut. If I were to draw parallels to everyday dishes, I would say it tastes like a rendang sauce with its rich and bold sauce.
The Wagyu beef cheek is marinated in red wine for 24 hours, bringing out its rich flavourful qualities. However, this was a disappointment yet again because the wagyu beef cheek, considered the most tender part of the beef, was not as tender as expected. Perhaps due to personal preference as well, but the sauce had a very starchy and sticky mouth feel.
The saving grace was the cheesy mashed potato which also had that all-so-satisfying cheese pull. It had a buttery taste that evolved into a pleasant cheesy flavour.
Ending the night off was a Petit pot de crème vanille, caramel au beurre salé (S$15) which is a vanilla pudding with salted caramel sauce. While I felt that the dessert was simple and got the job done, the sauce was a tad bit on the sweeter side. That said, this was still a great way to round off the night.
Final thoughts
All in all, while I enjoyed the novelty of the French-Singaporean fusion cuisine, some dishes did not hit the mark. The meat dishes especially could perhaps be better cooked to retain the moisture in each part of the beef.
Should they improve on the meat dishes, I believe that I would definitely bring my friends here to give them a shot. But until then, I would say that the price tag does not justify the quality of food here.
Expected damage: S$10 – S$80 per pax
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