SAINT PIERRE

Wine & Dine - - SINGAPORE’S TOP RESTAURANTS ISSUE FEATURE -

Chef Em­manuel Stroobant is not just a celebrity chef in Singapore, but a well-known and well-loved stal­wart in Singapore’s F&B scene. Start­ing French fine din­ing restau­rant Saint Pierre in 2000 at Cen­tral Mall, he segued into ca­sual din­ing at the Quay­side Isle, Sentosa in 2013 be­fore go­ing back to his fine din­ing roots at One Fuller­ton last year, of­fer­ing elab­o­rate tast­ing menus. Saint Pierre earned its first Miche­lin star this year and re­cently launched the Ad­ven­ture menu span­ning 20 cour­ses and 26 dishes cor­re­spond­ing with the al­pha­bet. The meal fea­tur­ing dif­fer­ent sea­sons, ori­gins, flavours and tex­tures, starts from A with a dish of av­o­cado, quinoa and Sichuan pep­per oil, and goes all the way to Z, rep­re­sented by a serv­ing of Zephir ly­chee and diamond bis­cuit.

An iconic dish at Saint Pierre is Sea­son, a plate of sea­sonal veg­eta­bles—heir­loom car­rots, baby white radish, baby corn, snow pea, broad bean, sprouted chick­pea, Ja­panese tomato, as­para­gus, spring onion, beetroot et al—cooked in var­i­ous ways, and served with a car­rot and a beetroot purée. Myr­iad tech­niques go into putting this seem­ingly sim­ple dish to­gether: glazing heir­loom car­rot with but­ter and lime zest, brush­ing corn with grape seed oil then grilling them, mak­ing a tem­pura of spring onion and blanch­ing the snow peas and broad beans, be­fore bring­ing all the veg­eta­bles to­gether on a plate.

The dish was in­spired by, and hence re­sem­bles a Ja­panese zen gar­den. Chef Stroobant views this as an iconic dish as it re­flects the restau­rant’s ded­i­ca­tion to high qual­ity sea­sonal pro­duce, mak­ing sim­ple dishes that high­light nat­u­ral flavours. Says the chef, who is veg­e­tar­ian, “The cre­ation of veg­e­tar­ian dishes is just as chal­leng­ing as meats and seafood in terms of the com­bi­na­tions of flavours and tex­tures. What’s more, there are so many va­ri­eties of veg­eta­bles which are more sea­sonal than meat, so I have some­thing new and fresh to ex­per­i­ment with ev­ery few months!” #02-02B, One Fuller­ton, 1 Fuller­ton Road.

Tel: 6438 0887

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.