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Saint Pierre

250 Wishlisted
❉❉ 2 Michelin Star 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)

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

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



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

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

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

View Address & Details


From the Burpple community

Part of various sets for lunch and dinner
Good dish. Simple and elegant showcase of produce. This seasonal eggplant from Japan is lightly glazed with a sweet and salty miso coating. The sauce brings out the natural flavor of the eggplant and this is a lovely appetizer.

Set lunch ($58)

Ohmi Wagyuu (+$18)-legit one of the best steaks i had. Tender, juicy, with a nice crust. Is actually pinker in rl 😅 4.75/5


Saint Pierre is one of the top French restaurants in Singapore for all the right reasons. There is a strong emphasis on organic, wholesome produce coupled with top-notch service and a calming waterfront view (it’s vegetarian friendly too). Go for the Discovery menu at $148 per head, and tuck into a nine-course extravaganza featuring delectable dishes like seared scallops with black truffle essence and cauliflower mousse, herb crusted langoustine, and charred joshgyu beef sirloin. Interested in a completely different dining experience? Mark April Fool’s and Halloween on your calendars and try to snag one of the limited seats to sample chef Emmanuel Stroobant’s creative dinner menus for said occasions – think edible eye balls and a dessert called “You see, the brain itself feels no pain, if that concerns you”…

By far the most fun dessert I've had the chance of encountering, this sugar ball is served bakudan style—thrown directly into your plate in front of you (video on Instagram @gourmetadventures).

White strawberry oven-roasted and caramelized with sugar and fructose, yomamomo, elderflower jelly, Japanese cucumber foam, honeycomb sable and avocado panna cotta is combined into an isomalt sugar ball that looks like a Christmas glass ornament.

The ball is then served by being smashed into the plate and drizzled with tapioca and lychee syrup. Mad delicious!


Mad delicious is this lamb saddle (and I don't even like lamb)! Medium done, the lamb exudes just the right amount of gaminess for flavor, its meat showcasing a beautiful pinkish red that offers the bite and tenacity of a perfectly cooked steak.

Garnished with crispy panoufle (it's the fatty, flappy side of the lamb), pâte de fruits (tomato jelly), green vegetal, black garlic and creamy runny garlic contained in a skin made of olive oil pomade. Each component boasted its worth as a team player, completing the dish in a way that wouldn't be possible with the loss of either.

The tomato jelly delivered an umami sweetness to the lamb that was further enhanced by the creamy, runny garlic. This is heaven on a plate!


Chilean sea bass fillet is brushed in miso prior to being wrapped in daikon and steamed, bringing its umami flavors up a notch. Deep fried baby nasu, kinome rice ball and wild shiitake poached in its own broth, sit in a moat of seaweed emulsion that adds to its sweetness.

By far my favorite dish on the menu... until the next dish arrived.