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Le Carillon de l'Angelus
Ristorante francese e Wine bar$$$$
Chinatown, Singapore
11 Consigli e recensioniFiltra:
- French food
- cheese plates
- pork
- cornichons
- charcuterie
- (1 more)
Ordina:
- Popolari
- Recenti
Ted Patrick BoglosaAgosto 16, 2013The creme brûlée comes in one big serving! Awesome! But you won't really get to have that solid-molten-sugar-layer-cracking cause the layer is quite thin. It's worth it, especially if you're craving.
Andrea MonniSettembre 9, 2014This is one of the best kept secrets in Singapore, they have a great champagne selection and one the best cold cuts and cheese platters in town.
Tom VoirolLuglio 18, 2013Get the cold cuts platter and the cheese platter with a bottle of house red. You won't regret it!
Crystal GohFebbraio 17, 2010The assiette de charcuterie (cold cut platter) comes with a good range of cured meats, baby cornichons, and creamy, tasty, flaky pork that reminds me of tuna. Share it with a friend though, its large!
Cesare TagliaferriSettembre 29, 2011Nice place, and hopefully some day they will finally change that "unique" house pour.
eileen leeNovembre 19, 2010as if time came to a standstill and you were transported to Paris... only cleaner
33 Foto
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Le Carillon has been pioneering the French wine bar concept in the Ann Siang Hill/Club Street area.
Chiuso fino alle Mezzogiornodomani (Mostra altri)
- lun–gio
- Mezzogiorno–1.00
- ven
- Mezzogiorno–3.00
- sab
- 18.00–3.00
+65 6423 0353
Caratteristiche
Carte di Credito
Sì
Wi-Fi
Gratuito
Posti a sedere all'aperto
Sì
Alimentari e bevande
Menù
Brunch, Pranzo, Cena, Dessert, Happy Hour
Bevande
Vino
Mostra tutti
Potrebbe piacerti anche
- 6.7
"Drinks - June liquor on ice, Manuel's Kiss, nice wine list and tartines are good, ham sandwich also good for brunch."
Riann Goettl Seymour - 7.1
"Good vibe. Try the shredded duck and their steak. Their sorbet is too sweet for me. They have items off the menu. Love the place!"
Arlene Aran Amarante - 7.5
"One of the hidden gem in Singapore. Solid French food with good service. Order the beef tartar and the onion soup."
Andrea Monni
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