Restaurant Review

Mexican food goes luxe at LES45

Chef Jorge Leon offers a refined take on his country's food with fresh and premium ingredients at LES45

Scallop Aguachile, Avocado & Pickled Jicama (above) and Marinated Wagyu Steak (right).
Scallop Aguachile, Avocado & Pickled Jicama and Marinated Wagyu Steak (above). PHOTO: WONG AH YOKE
Scallop Aguachile, Avocado & Pickled Jicama (above) and Marinated Wagyu Steak (right).
Scallop Aguachile, Avocado & Pickled Jicama (above) and Marinated Wagyu Steak. PHOTO: WONG AH YOKE
Scallop Aguachile, Avocado & Pickled Jicama (above) and Marinated Wagyu Steak (right).
PHOTO: LES45
Wong Ah Yoke
Senior Food Correspondent
Updated
Mar 04, 2018, 09:27 AM
Published
Mar 04, 2018, 05:00 AM
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Some restaurant names are so cryptic it practically requires detective work to find out what they mean.

LES45 is one of them.

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A version of this article appeared in the print edition of The Sunday Times on March 04, 2018, with the headline Mexican food goes luxe at LES45. Subscribe

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