Saint Pierre Refresher Course
Established names in Singapore’s food and beverage scene are presenting a more relaxed take on fine dining, along with seemingly simple dishes that bring the most out of the ingredients. By Rachel Ang
What it is: Since Saint Pierre first opened its doors in Central Mall in 2000, its concept has evolved from molecular dabbling, to Japanese fusion, to a premium casual gourmet pilgrimage to Quayside Isle in Sentosa. Now, it has planted itself back in the heart of Singapore at One Fullerton as a fine dining restaurant with a beautiful view. These changes reflect celebrity chef Emmanuel Stroobant’s journey of self- discovery. A vegetarian and avid yogi, he has found fulfilment and purpose in leading a wholesome and healthy lifestyle, and now allows his diners to have a taste. Stroobant’s focus on the quality and freshness of his ingredients, particularly vegetables, has led him to offer what he terms as “EssenceCentric” cuisine in Saint Pierre. Using innovative methods of extraction and reduction in addition to his training in French classical techniques, he meticulously coaxes out the delicate essences from prime seasonal ingredients and proves that no additives are needed to achieve a full and uncompromised flavour.
What to expect: While Saint Pierre adheres to the timeless “rituals of the table” that are typical to fine dining – amuse- bouche, wine pairing, petit fours, and trolleys for champagne, cheeses, and digestives – the atmosphere in the intimate restaurant is far from stiff or snobbish. While most fine dining restaurants might frown upon the presence of children, Saint Pierre diners are encouraged to bring their little ones along to teach them dining etiquette and nurture an enjoyment of gourmet from a tender age, with the assistance of a children’s gastronomic menu and other small incentive programmes that promote family bonding over a delicious meal.
What to order: Guests can choose between two different menus: Earth and Nature. While Earth features a decadent selection of premium seafood and meats such as Matsusaka Wagyu, served with black garlic coffee, smoked eel, and ginger jus reduction, the Nature menu is just as intriguing with its vegetarian offerings. Both menus are available in either six- or ten- course versions for dinner, and four- or five- course sets during lunchtime. It’s a menu that is designed to fascinate with the different elements of European, Japanese and molecular cuisine, all of which have made up Stroobant’s culinary journey and culminates in a simple yet spectacular meal on your platter.