Whether for date night or doing important deals, Saint Pierre’s new Marina Bay location is serious business, mama
Saint Pierre, helmed by Chef Emmanuel Stroobant, is a well established name in the restaurant scene having been open for an impressive 17 years – first at their digs at Central Mall, then at Quayside Isle where dining was a more of a casual affair. In April 2016, Saint Pierre made its latest move to One Fullerton – and with this change of location came a desire to up the game, to put back on the jacket and tie (metaphorically speaking at least), and give dinner more of a sense of occasion from the fine dining cuisine to the decor.
Saint Pierre is located at One Fullerton above Over Easy. If you’re a love at first sight kind of girl you may need to hang in there. Instead of an impressive first meet, Saint Pierre is hidden up an escalator, through office-style corridors and only then when you see the waiting French maître de at the door, will you know you have arrived.
Décor and Service
The small intimate dining room seats 30 and is fairly minimalist, save the chandeliers, but it is the magnificent view of Marina Bay that takes centre stage décor wise. As for the service, smart French-accented men are at your side at every turn. With the service letting so many restaurants down in Singapore, Saint Pierre is a clear cut above the rest on this front.
There are only set menus: “Earth” ($158 for six courses/ $188 for ten courses plus wine pairing at $128) or the vegetarian “Nature” (S$148 for six courses/ $178 for ten courses plus wine pairing at $98).
Chef Stroobant is vegetarian himself and obviously conscientious about the nutritional side of his cuisine. His Earth menu features a delicious starter of Scallop – sweet, meaty scallops with potato leaf and preserved truffle, followed by less well-received Lobster which was hidden in a mousse style pot of lobster royale with leek and seaweed smoked butter. A beautiful redeeming Atlantic Cod arrives steamed, wrapped in artistic strips of daikon (radish) and carrot with an Asian Oxtail consommé. Next up might be Wagyu: a pretty dish of two chunks of marbled, buttery, coal-grilled grass-fed Wagyu with only a smidgen of sauce accompaniments — lest they detract from the superb meat. Onion is next – a curious yet extremely tasty course with flavours reminiscent of French onion soup – caramelized onion puree, Comte cheese chips and acerbic shards of grapefruit.
Add-on courses include the seared Foie Gras with Apple Strudel ($28) – if you are Foie Gras fans this speciality dish is not to miss. Likewise for the cheese aficionados out there – the cheese trolley ($28) – is a sight for sore eyes and you’ll have trouble choosing, though the staff are as helpful and patient as ever. Dessert comprises a delicious chocolate sphere made of Manjari Chocolate, all the more interesting as it is contrasted with a sweet-tart Passion Fruit Caramel and Vanilla Parfait ….And then of course just as you are discretely unbuttoning your top button, come the Petite Fours – presented on an impressive trolley – rows upon rows of pretty sweet morsels.
This spot will do equally well for date night or that important business dinner. There is even a children’s menu for the most well behaved mini –foodie in the family ($85), comprising a four-course menu designed to introduce little palates to the four pillars of flavours: sour, sweet, salty and bitter. It’s also a smart choice for an intimate birthday celebration – they have a death-by-chocolate birthday surprise (we won’t spill the beans but it’s very good!), and if you make it a Monday celebration you can even BYO ,corkage free (say what!?) – a concept normally unheard of for this level of restaurant!
Saint Pierre, One Fullerton Road, 02-02B One Fullerton Singapore 049213
Tel: (+65) 6438 0887, www.saintpierre.com.sg