[Review] Les Ducs Delivers “French Fun Dining” in Ann Siang Hill

There is a new culinary addition at Ann Siang Hill – Les Ducs (The Dukes in French), featuring “French fun dining,” a concept crafted by Chef Louis Pacquelin, whose culinary expertise has been shaped under the mentorship of the famed three Michelin-starred French chef, Alain Ducasse. The 35-year-old chef-partner specialises in modern French cuisine, offering a menu that fuse brasserie classics with Asian influences in this eclectic 40-seat restaurant.

French dining and fun appear to be strange bedfellows and we were intrigued to taste how these two can be married blissfully. To add to the challenge, French cuisine infused with Asian flavours is another daunting challenge. We were invited to a dinner tasting to experience Chef Pacquelin’s French fun dining concept and sampled a variety of fun creations by Chef Pacquelin and his culinary team.

We kicked off our tasting with two creative small bites.

The Sandwich de poitrine de bœuf wagyu () features succulent wagyu Philly cheesesteak packed between a mantou (Chinese sweet bun) with a dash of chili, offering a rich flavour profile. You would like this if you like strong, intense flavours.

Next, the Croque prata injects the French croque monsieur with a Singaporean twist, adding Comté cheese, ham, and truffle béchamel stuffed inside toasted prata.

French-style prata anyone?

This fusion of textures and flavours, delivers comfort with an elegant flair.

For something warm and soupy, the Palourdes & bouillon Javanais delivers a playful use of Asian flavours. French clams are gently poached in white wine before being immersed in a fragrant Javanese-inspired soto ayam broth.

Infused with chicken, ginger, lemongrass, and spices, this soupy delight presents a fine balance between briny and spicy notes. These all come together very nicely and was our favourite dish for the night.

For the main course, we sampled the Bourguignon de joue de bœuf wagyu, Epices D’une « Black Soupe » (), where tender wagyu cheek is simmered in a “black soupe” of rawon daging spices, complemented by Aligot, a decadent blend of super stretchy mashed potatoes and cheese.

The dish is inspired by Chef Pacquelin’s love for the Peranakan buah keluak and for those who love Nonya food, you will find the flavours from this dish familiar.

Paired and eaten together with the stretchy cheese mash, this is an elevated French-Asian dish that is not only pretty to look at, but delicious and fun to savour too.

Ending on a sweet note, the Petit pot de crème vanille, caramel au beurre salé () is a decadent treat. The vanilla custard, smooth and silky, contrasts beautifully with a salted caramel layer, bringing balance to the dessert’s sweetness.

For the overall ambiance, Les Ducs invites diners to linger in its New York loft-inspired interior. High ceilings, exposed brick walls, and Arabian accents blend with soft Asian lighting to create a warm yet contemporary atmosphere.

For those seeking exclusivity, Madame Claude—the social membership club located on the upper floor—provides a sensuous escape of music, burlesque, and curated feasting experiences:

Chef Pacquelin’s playful approach makes Les Ducs a refreshing addition to Singapore’s dining scene. The creative fusion of Asian flavours with French classics brings a unique, approachable luxury to Ann Siang Hill. The flavours do come together nicely, but expect it to lean more on the French fine dining side of things than Asian hawker fares. Logically so, given that the restaurant patrons would be there to savour an elevated dining experience than comfort food.

With dinner prices starting at 0++, Les Ducs delivers both taste and atmosphere, perfect for intimate dinners or lively gatherings.

Les Ducs

Address: 8 Ann Siang Hill, Singapore 069788

Phone: +65 6038 0262

Reservations: lesducs.sg

Opening Hours:
Monday – Saturday
5:30 PM to 10:00 PM