Saint Pierre (One Fullerton)

282 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)

Sunday:
Closed

Monday:
Closed

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

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Reviews

From the Burpple community

Homemade petit four by pastry chef - Coconut cream parfait with pineapple gel, pistachio macaron, hazelnut and chocolate pate choux, strawberry marshmallow, earl grey bon bon.

Hojicha sponge with hojicha mousse and white chocolate. Laced with seasonal Sollies figs and fig juice.

Paired with the Fritz Haag Brauneberger Juffer Riesling Spatlese 2016. Well balanced Riesling with a long, smooth finish.

Velvety 40% chocolate mousse with caramel for a hint of saltiness. We were told that a unique ingredient was used here to cover up the sweetness of the dessert - Raspberry soya sauce. The delicate tuile made of egg white added a nice touch of texture to the dessert!

The radiant deep golden 2001 Sauternes had a rich, intense, creamy finish with profound notes of honey, beeswax and apricot. Best paired with chocolate. And foie gras!

2 Likes

The perfectly cooked A5 Omi wagyu sits in a beautifully piped ring of pea purée, then topped with the rich beef jus. The meat is so tender, it threatens to fall apart when bite into. Served with bed of tiny peas with pickled shallots and mushrooms, it was a dream combination. Not forgetting the lovely sweetbreads confit in duck fat that almost stole the show from the beef.

The bright red robe Pigeoulet Vin de Pays de Vaucluse 2016 which with the beef had a deep, vibrant red fruit flavor, with good length and concentration and a hint of spice on the finish. Elegant and classy blend.

2 Likes

Hokkaido hairy crab that’s poached, deshelled and served in a broth of corn nage brimming with sweetness from the white corn. The flesh of the crab meat was delicate and sweet. It was truly a lovely marriage of rich intense flavors in every bite, brilliant move with the infusion of lemongrass & coconut cream in the nage, almost reminiscent of Thai cuisine!

Expansive and mellow, the clear golden yellow Condrieu had an all rounded harmonious floral and fruity notes, perfumed with a lingering sweet aroma.

1 Like

The crayfish from Western Australia is poached for around 40 seconds, and then barbecued (right at your table by chef Stroobant himself). The smoky crustacean is then served with finger lime and a turnip tea, which added an elemental balance to the dish.

Full bodied with depth, the Meursault vieilles vignes 2016 - Domaine Pernot Belicard paired with the marron was reminiscent of deep oak with buttery cream.

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