Saint Pierre review: Modern French fine dining with front-seat views of Singapore’s waterfront

Saint Pierre is a two-Michelin-starred modern French restaurant in Singapore that balances legacy, precision, and indulgence.

One day, you’ll be invited to dine at Saint Pierre, one of Singapore’s most celebrated French restaurants. It’s important you say yes, to understand how (and why) the fine dining institution has endured for 25 years. To mark the occasion, the two-Michelin-starred restaurant has revived its earliest signature dish alongside a menu that reflects its polished take on modern French cuisine. And of course, I accepted the invitation. Here’s how the experience unfolded.

Saint Pierre review: Details at a glance

Best for: Experiential dining with waterfront views
Must-try items: Seasonal degustation menu
How much: Lunch set from $198++ per person; tasting menus from $398++ per person
Opening hours: Tuesdays to Saturdays, 11.30am to 3pm & 6pm to 11pm
Address: Saint Pierre, #02-02B, One Fullerton, 1 Fullerton Road, Singapore 049213

Inside Saint Pierre’s evolution

Entering the restaurant, the first thing that greeted me was an expansive view of the Marina Bay waterfront. Even though it was gloomy outside – dark clouds rolling in and lightning flashes in the distance – I was drinking in the vantage as if it was my first time seeing it.

Saint Pierre originally opened in 2000 at Central Mall on Magazine Road, before relocating to Sentosa’s Quayside Isle in 2013 and switching to a more casual concept. Three years later, the French restaurant moved to its current spot at One Fullerton and reverted to its fine dining roots. Saint Pierre earned its first Michelin Star in 2017, and got its two stars from 2019 onwards.

As I looked around the space, I suddenly remembered: “Wasn’t this where Butter Factory used to be?” My mind flashed back to my mid-20s, every weekend spent at the former nightclub in Singapore. What a riot! And how far One Fullerton has come, all cleaned up and now housing Michelin-starred restaurants. I took my seat and settled in, gearing up for my meal.

A lesson in restraint and richness

My afternoon meal was guided by the Grand Opulence menu ($488++ per person), a seven-course degustation menu that reads like a greatest hits compilation of everything Saint Pierre has presented throughout its 25 years. Kicking things off was the Scottish salmon, featuring creme fraiche, sesame, and caviar. This is a combo you can’t go wrong with – creamy, nutty, and briny elements coming together in a way that felt both balanced and indulgent.

If you can’t get enough of caviar, you’ll love the Oscietra caviar tart with smoked eel and wasabi. I was told chef Emmanuel Stroobant consulted with Perseus Caviar to develop the recipe and picked the best caviar to complement the tart’s flavour profile. This was another decadent, rich combination that followed the Scottish salmon, further setting the stage for what diners can expect from Saint Pierre.

Next was the Manjimup marron, a freshwater crayfish complemented with buttermilk dots and a ring of perilla. I had to pause and marvel at the presentation – so captivating to witness chef Emmanuel plating the dish – before digging in. The marron is buttery with a hint of sweetness, punctuated by the earthy, aromatic perilla.

Eat & Drink

Chef Emmanuel Stroobant on 25 years of Saint Pierre

Peak fine dining energy

A Saint Pierre signature that has made a triumphant return during its silver jubilee celebration in Singapore is the pan-fried foie gras with caramelised green apples. The delicacy is presented generously as a whole piece, a portion you don’t see in other dining establishments. I recommend taking your time to savour this luxurious, iconic dish.

Following that, I’m confronted with my first dilemma. Two mains stood right before me – the Omi beef with green pea and sansho pepper, or the Challans duck with buah keluak and bamboo shoot. After briefly pondering, I went with the latter… and mildly regretted the decision. While all the elements worked well together, I still tasted a slight gaminess from the duck. I suppose it added a je ne sais quoi, though ideally, I would’ve preferred to pinpoint that “quoi”.

The Grand Opulence menu includes a supplementary farmed cheese cart served with accompaniments such as grapes, honey, and a baguette. “Ah, this is a sign that you’re eating good,” I jokingly told myself, as I surveyed the cart. My table went with the classic Comte and Tete de Moine, a simple ending to our savoury courses.

Saving room for dessert was worth it

Winding down my Saint Pierre adventure was a duo of sweet treats. First to arrive was the Shizuoka Amane melon with peach gum and gula melaka. After all the rich and heavy courses, this fruity dessert was a welcome reset for my taste buds. It’s refreshing and not overly sweet – yes, that Asian compliment has reared its ugly head here.

For the final dish (or so I thought), diners can choose between two fascinating creations. I didn’t want to go too experimental, so I went with the Tulameen raspberry, a reimagining of the baba au rhum. Chef Emmanuel’s version is a light cake infused with lemongrass, ginger, vanilla, and orange zest, and served with raspberry compote and lychee cream. It’s a citrus-forward dish that perked me up with enough energy to power through the rest of my day.

If you’re lucky, the staff will swing by your table with another surprise: handcrafted chocolate bonbons. There’s apparently no such thing as “I’m too full already…” over here! Oh, but that’s not all! I also managed to sample the restaurant’s interpretation of the classic pineapple tart. Picture a comforting buttery crust paired with bright, piquant pineapple. I highly recommend getting this if you get the chance.

Is Saint Pierre still worth the splurge?

Having been around in Singapore for 25 years, one might expect Saint Pierre’s standards to soften or lose momentum over time. Fortunately, that doesn’t seem to be the case. The restaurant continues to sit comfortably among Singapore’s upper echelon of fine dining, thanks to chef Emmanuel’s meticulous attention to detail and polished execution.

The anniversary menu is a great entry point for diners who have yet to experience the restaurant and want to understand what has kept it relevant for so long. For me, while not every dish completely won me over (I’m looking at you, duck), the overall experience reminded me why restaurants like this endure. Beyond the caviar, foie gras, and waterfront views, Saint Pierre delivers something harder to replicate: confidence in its identity.

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