Saint Pierre (One Fullerton)

288 Wishlisted
~$200/pax
❉❉ 2 Michelin Stars Headed by Chef Owner Emmanuel Stroobant, Saint Pierre is a restaurant of timeless elegance, with a 16-year history of fine dining excellence. Its superlative cuisine, beautiful interiors and team of talented chefs have escalated the restaurant into the echelons of international accolades. The restaurant is also the only establishment and restaurant in Singapore being accorded membership to the world-renowned Relais & Châteaux, a collection of 600 of the world’s best restaurants and hotels. Saint Pierre is the story of Chef Stroobant – a culmination of his life’s search for self-knowledge. Here, Chef Stroobant leads you on his passage, through a sensual gastronomic dining experience, embodying his own journey and discoveries; where the art of fine dining is celebrated, and the rituals of the table are cherished and perpetuated. At the heart of Saint Pierre lies essence-centric cuisine, the advanced extraction of concentrated, vital essences from the freshest natural ingredients to season dishes through the use of modern techniques and methods. Chef Stroobant’s global experiences manifest in his culinary style – a harmonious blend of European techniques with subtle touches of Southeast Asia, bringing flavours to the forefront of every dish. Currently situated at One Fullerton with an impressive view of Marina Bay, Saint Pierre now seats an intimate 24 persons in the main dining room, with an additional six in the private dining room – thus allowing for service of exceptional attention and standards.

1 Fullerton Road
#02-02B One Fullerton
Singapore 049213

(open in Google Maps)

Tuesday:
11:30am - 03:00pm
06:30pm - 11:00pm

Wednesday:
11:30am - 03:00pm
06:30pm - 11:00pm

Thursday:
11:30am - 03:00pm
06:30pm - 11:00pm

Friday:
11:30am - 03:00pm
06:30pm - 11:00pm

Saturday:
11:30am - 03:00pm
06:30pm - 11:00pm

Sunday:
Closed

Monday:
Closed

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Reviews

From the Burpple community

Jerusalem artichoke and coconut panna cotta with chrysanthemum petals ( did someone painstakingly stick each petal in? 😳) on a diamant sable cookie. The pumpkin tartlet was amazing too.

Two chocolate bon bons - I chose goma and hojicha flavours

#michelin #2star

1 Like

Manjari, single origin Madagascar, is made from rare cocoa beans from Madagascar giving it a fresh, acidic, sharp bouquet with red fruit notes. Flavor Profile Fruity. Secondary Notes Acidulous. Hint of Red Fruits.

Paired beautifully with raspberries and lychees.

#michelin #2star

1 Like

Dessert. Kochi pomelo, rice, yoghurt. Such a clever dessert. The dough balls were soaked in sake. Reminded me of the Indian dessert Gulab Jamun.

#michelin #2star

2 Likes

Selection from the cheese trolley

#michelin #2star

1 Like

The joy of a cheese trolley! Happily spoilt for choice.

#michelin #2star

1 Like

Wild turbot from the Spanish Basque Coast. With Maitake and parsnip. The turbot was mildly sweet with firm texture. much approved 👍🏻

#michelin #2star

1 Like
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