Saint Pierre

Food and Travel (Singapore) - - Out And About -

Cre­ativ­ity and tech­nique comes to­gether with a new col­lab­o­ra­tive menu by Saint Pierre’s Chef Em­manuel Stroobant and new Ex­ec­u­tive Chef Mathieu Es­coffier. Dishes are in­spired by the two chefs’ in­di­vid­ual styles, like the lan­gous­tine with wild puffed rice, winter melon, cele­riac, green ap­ples and gar­nishes that prove to be a tan­ta­lis­ing blend of tex­tures and flavours. A clas­sic lamb sad­dle with jus of in­fused herbs and gar­lic lends the fa­mil­iar flavours of oven-roasted lamb, wrapped with sweet­bread farce, proven­cale-in­spired by rata­touille, and smoked tomato coulis. Tak­ing Asian flavours to another level is the 12-hour sous vide Iberico pork, in­spired Per­anakan favourite babi buah keluak. While main­tain­ing much of the flavours of the orig­i­nal dish, this takes a new spin with the buah keluak made into a farce with pulled pork, foie gras, nashi pears and herbs, served with pock­ets of ‘po­tato puffs’. A Ja­panese rosy sea bass carpac­cio, served with lemon oil, lime zest and es­pelette chilli, makes for a re­fresh­ingly tasty starter, while the black winter truf­fle with egg yolk and smoked po­tato es­puma is a hearty seasonal favourite. Desserts in­clude the en­tic­ing Vacherin, which is a straw­berry-co­coa-ly­chee sor­bet with chan­tilly and Ital­ian meringue, and the de­lec­ta­ble man­jari chocolate sphere with co­coa-hazel­nut pra­line crunch, served with pas­sion­fruit caramel and Tahiti vanilla par­fait. Young din­ers can also en­joy a spe­cial menu cre­ated by Chef Em­manuel (S$85), fea­tur­ing four pri­mary tastes of sour, salty, sweet and bit­ter. While a Grand Earth (starts at S$188) and Grand Na­ture (S$178) de­gus­ta­tion menu lets din­ers sam­ple all the flavours that St Pierre has to of­fer.

#02-02B, One Fuller­ton, 1 Fuller­ton Road. Tel: 65/6438-0887 www.saint­ A se­lec­tion of new ap­pe­tis­ers and hot mains are also avail­able to din­ers look­ing for that all-en­com­pass­ing buf­fet ex­pe­ri­ence. The pop­u­lar Prawn & Av­o­cado Salad makes for a re­fresh­ing start, while the Parham Pear and Plum Salad with Mint Dress­ing is a sure treat for the senses. Other pop­u­lar bar­beque favourites in­clude the Mexican Chili Con Carne with Na­chos and the New Po­tato & Beef Salami Salad, as well as Teriyaki Chicken Skew­ers, Roasted Aus­tralian Pump­kin Wedges and a de­li­ciously whole­some Ba­con & Ched­dar Spud Skin. No buf­fet is com­plete with­out a se­lec­tion of desserts that range from the Ap­ple Crum­ble Pie and Caramelized Pear Tart, to the Green Tea Ch­est­nut Mousse Cake and the fa­mil­iar Por­tuguese Egg Tart. ◆ Level 2, Park Ho­tel Clarke Quay, 1 Unity Street. Tel: 65/6593-8855 www.parkhotel­group/clarke­quay

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