Saint Pierre

Tatler Asia
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French, Modern, 
Raffles Place
$ $ $ $
Mon -
Tue – Wed 11:30-15:00
Thu – Sat 11:30-15:00
Sun -

Chef-owner Emmanuel Stroobant weaves global influences into the menu and interior of his contemporary restaurant, introducing nuanced cuisine that straddles East and West

Tatler Says

Saint Pierre’s iteration at One Fullerton has been its best yet—the two Michelin stars it received last year is testament to that. And while that accolade in itself is no small feat, what impresses us most is how the restaurant has continued to outdo itself. Chef-owner Emmanuel Stroobant doesn’t rest on his laurels, dishing out an outstanding seafood-focused feast with his current six-course Opulence menu. From the amuse bouche to the petit four, no dish is an afterthought, ensuring each and every course counts. Take the first course, a dish of N25 aged caviar, ginger-infused cauliflower puree, and tarragon jelly served using the original caviar tin. With not just a dollop, but almost an entire tin filled with the creamy, nutty roe, it simply wows any diner not expecting such a generous serving. Their impeccable wine inventory—over 2,300 bottles managed by Singapore’s very first master sommelier Tan Ying Hsien—will also satiate the fussiest of drinkers.



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