Saint Pierre
Singapore
â2 Stars
The Experience
From Michelin Guide
The unobstructed views of the Marina Bay, smart dĂ©cor and discreet service donât outshine Chef Emmanuelâs modern French cuisine, underpinned by solid skills and characterised by Asian overtones. His unique ability to accentuate the natural flavours of premium produce is what keeps diners returning. The seafood heavy tasting menu showcases the breadth and depth of his repertoire. Itâs closed on some public holidays, so call ahead to check.
Unique Things
From Visitor Experiences
Fusion of French Techniques with Asian Ingredients: Saint Pierre uniquely blends classical French culinary techniques with predominantly Japanese produce and Asian nuances, creating a distinctive modern French cuisine with an Asian accent. This approach reflects Chef Emmanuel Stroobantâs extensive experience in Michelin-starred Belgian kitchens combined with his deep sensitivity to Asian ingredients developed over more than half his life in Asia.
Intimate Dining Experience with Panoramic Views: The restaurant is located at One Fullerton, offering breathtaking floor-to-ceiling views of the Marina Bay waterfront in Singapore. It is designed to seat only 24 guests, ensuring highly personalized and attentive service in a luxurious yet cozy setting, which is quite unconventional for a Michelin-starred restaurant that often have larger capacities.
Philosophical Culinary Approach Focused on Balance and Simplicity: Chef Emmanuelâs cooking philosophy emphasizes simplicity, balance, and precision, with a strong commitment to the quality of produce. Each dish is crafted to achieve flavor harmony and sensory delight, representing not just culinary skill but also a personal journey of self-knowledge and artistic expression.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Saint Pierre, Singapore, a two-Michelin-starred restaurant specializing in modern French cuisine with Asian influences, include:
Black Truffle: Featured prominently in their signature dish celebrating the restaurant's 20th anniversary, black truffle is combined with kabocha pumpkin in a terrine topped with truffle puree. It adds an earthy, luxurious depth to the dish, complemented by a sherry vinegar jelly for acidity.
Kabocha Pumpkin: This sweet pumpkin is used in the terrine alongside black truffle and served with hot pumpkin soup, representing the chef's identity as a vegetarian and his fusion of European and Asian culinary influences.
White Miso: Used as an emulsion in a shaved Jerusalem artichoke tartare, white miso provides a burst of umami that balances the strong truffle flavors and the sweet-sour verbena jelly topping.
Lobster: Incorporated in a lobster and pomelo emulsion topped with lobster jelly and seaweed-herbal flavor bubbles, lobster brings a refined sweetness and texture contrast that is unique and innovative.
Wasabi and Smoked Eel: Combined in a tart with herb mousse, Cristal caviar, and a champagne-caviar sauce, this pairing showcases a refreshing balance of brininess, smokiness, and pungency, highlighting the restaurant's creative use of Asian ingredients in French techniques.
These ingredients are significant as they reflect Saint Pierre's philosophy of blending modern French cuisine with Asian elements, emphasizing organic, seasonal produce and meticulous craftsmanship in flavor and presentation.