After three years, chef-owner Emmanuel Stroobant relocates his European restaurant to a new home in the city and goes back to its original concept.

European restaurant, Saint Pierre has been to many places — literally. When chef-owner Emmanuel Stroobant opened it in 2000, the original concept at Central Mall was a fine dining restaurant. Three years ago, it moved to a new home at Quayside Isle and the theme changed to a more casual and fun vibe — perhaps to suit the family-centric location that is Sentosa.

Not surprisingly this year, it settled into a new location at One Fullerton and has returned to its fine dining roots with a smaller and more intimate restaurant. Said chef-owner Stroobant, “I prefer cooking for smaller groups…to make it more personal.”

And that’s what the revamped Saint Pierre is all about. The space is only big enough to accommodate 30 diners; and other than the interiors’ earthy palette with gold and bronze accents, fabric linens and starched white linens, it also gives a postcard view of the Marina Bay. The staff, who are dressed to the nines, take care of diners from the time they enter the restaurant till the end of the meal.


Image credit: Edwin Ho

Even the menu has undergone major tweaks, mostly influenced by Stroobant’s lifestyle changes (he’s an avid yoga practitioner who turned vegetarian seven years ago). But don’t worry — you can still enjoy meat dishes, alongside his vegetarian creations, in two essence-centric menus aptly called ‘Nature’ and ‘Earth’.

The first is the vegetarian option, while the second is a mix of meats, seafood and greens. It starts with an amuse bouche that constantly changes depending on available produce. But one thing stays the same — chef Stroobant always manages to surprise the palate.

The appetiser is a big and meaty scallop sitting on a bed of the creamiest potato mash, which is topped with roasted potato cubes and preserved black truffles for an added crunch. Fresh potato leaves and scallop jus are also added into the dish to elevate the flavour. You may think that all these ingredients will result in a confused dish, but chef Stroobant has managed to merge the flavours without overpowering each other.

Lobster rice milk / Image credit: Edwin Ho

It’s the same story with the lobster royale where three pieces of seafood are enhanced with lobster emulsion and leeks; and the Atlantic codfish with carrots, Jerusalem artichokes and oxtail consommé.

A highlight of the menu is the meat dish — A5 grade Japanese wagyu beef; hence very well-marbled with that coveted melt-in-your-mouth texture. He lightly salts the meat so the natural flavour shines through, and serves it with smoked eel gel and veal jus with a touch of ginger.


Chocolate passionfruit / Image credit: Edwin Ho

Desserts close the meal on a high, and what you get is chocolate mousse with passion fruit and Valhrona chocolate in the centre. It’s best to save some space because the real ending is the cheese trolley filled with over 25 varieties of cheese.

The Nature and Earth Menus come in six courses for lunch and 10 courses for dinner. For enquiries and reservations, please call 6438 0887 or visit www.saintpierre.com.sg

Saint Pierre | 02-02B One Fullerton, 1 Fullerton Road, S(049213) | 6438 0887