A stalwart in Singapore’s fine-dining scene, the always elegant establishment Saint Pierre‘s latest menu is a showstopper.

It’s finally gotten its long overdue Michelin recognition, but regulars and fans of chef Emmanuel Stroobant know that stars or not, the cuisine at Saint Pierre is always elegant and inspired, technically superb and spiked with subtle touches that showcase chef Stroobant’s vast experience in Asia. And the best way to experience it is via Saint Pierre’s signature 12-course Adventure menu ($248) or for smaller appetites, one of the other degustation options (from $148).

One of the star dishes at Saint Pierre, Hokkaido kegani

One of the star dishes at Saint Pierre, Hokkaido kegani

Chef Stroobant’s latest menu does not disappoint with delicious highlights of seasonal ingredients such as Brittany blue lobster poached in butter and served with a rich glossy sauce of Sarawak peppers. There is also the new harvest oscietra caviar served with parsley royale; the smoothness of the latter is a perfect foil for the crunchy salty pearls. But the star of the show has to be the Hokkaido kegani, or hairy crabs, which are air-flown from Hokkaido daily. Steamed and beautifully scented with lemongrass and corn, they are the canvas for chef Stroobant’s expert marrying of East and West—in ingredients, techniques and culinary influences—making for a visually stunning dish that shows off the delicate briny sweetness of kegani on the palate.

Saint Pierre's roast French royal pigeon

Saint Pierre’s roast French royal pigeon

Other Saint Pierre staples that prove they are better with age, albeit in fresh iterations: French royal pigeon roasted till just tender and paired with heady wild mushrooms; and hay-smoked hamachi with piquant Japanese ginger and ponzu sauce. Last but not least, there is the one thing we never tire of at Saint Pierre—the petit fours trolley bearing chocolate and sweets and all things nice.

#02-02B, One Fullerton, 1 Fullerton Road. Tel: 6438 0887; 

This was first published in Wine & Dine’s Jan/Feb 2018 issue – Embracing Clean & Green, ‘Restaurants’

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