Saint Pierre

Since opening Saint Pierre 25 years ago, chef-owner Emmanuel Stroobant has proven his longevity in the fine-dining industry. His success is built on a timeless formula of elegant service and a menu rooted in classical French techniques—albeit with a modern focus on seasonal Japanese seafood. Under the watchful eye of chef de cuisine Yap Ken Kai, each dish is meticulously presented, with a focus on the interplay of textures. Featuring ingredients as diverse as Manjimup marron from Australia and Araguani chocolate from Venezuela, each course reflects the restaurant’s signature style of combining seasonal produce with delicate Asian influences. With floor-to-ceiling windows offering a sweeping vista over Marina Bay, it remains a premier choice for couples seeking a celebratory dinner.