Saint Pierre celebrates 25 years with a revived anniversary tasting menu at One Fullerton. Chef Emmanuel Stroobant's two-Michelin-star French restaurant remains one of Singapore's finest, with waterfront views and menus from S$138 at lunch.
Saint Pierre Review: Why This Two-Michelin-Star Legend Still Earns Its Place
Twenty-five years is a long time to keep Singapore's most discerning diners coming back, yet Chef Emmanuel Stroobant's Saint Pierre has done exactly that. Perched at One Fullerton with sweeping views of Marina Bay, this two-Michelin-starred French restaurant is marking its silver anniversary with a revived menu that feels both nostalgic and sharply contemporary. If someone invites you to dinner here, say yes immediately — and read this first so you know exactly what to order.
Saint Pierre is not a restaurant you stumble into. It demands intention, a reservation made weeks in advance, and a willingness to surrender your evening to a kitchen that has been refining its craft since 1999. Chef Stroobant's philosophy — rooted in French technique but inflected with Asian ingredients and Buddhist-inspired mindfulness — produces food that is genuinely unlike anything else in Singapore. This is fine dining that justifies every dollar on the bill.
Saint Pierre
📍 1 Fullerton Road, #02-02B One Fullerton, Singapore 049213
📞 +65 6438 0887
⏰ Tue–Fri: Lunch 12pm–2pm, Dinner 6:30pm–10pm | Sat: Dinner only 6:30pm–10pm | Closed Sun & Mon
The Anniversary Menu: What Chef Stroobant Is Serving Right Now
To celebrate 25 years, Saint Pierre has brought back some of its most iconic early dishes alongside new creations that showcase how far the kitchen has evolved. The tasting menu format remains the best way to experience the restaurant — expect eight to ten courses that build in intensity, texture, and flavour with impressive precision. Lunch menus start at around S$138 per person, while the full dinner tasting experience runs from S$268 upwards, with wine pairing available as an add-on.
The signature dish that has defined Saint Pierre across decades is the Brittany Blue Lobster, prepared with a delicate bisque and finished with a foam that carries an almost architectural lightness. It is the kind of dish that makes you pause mid-bite. The kitchen's ability to coax maximum flavour from premium produce without over-engineering the plate is what separates Saint Pierre from newer competitors trying to match its pedigree. Other standout plates include a silky foie gras torchon with yuzu gel, and a dry-aged duck breast that arrives with a sauce so precisely reduced it borders on theatrical.
What to Order at Saint Pierre
Whether you are going for lunch or the full dinner experience, these are the dishes and details worth knowing before you sit down:
- Brittany Blue Lobster — the restaurant's most iconic preparation, served with bisque foam and seasonal garnish. Non-negotiable.
- Foie Gras Torchon — silky, cold-set, with yuzu gel cutting through the richness. A textbook example of French-Asian balance.
- Dry-Aged Duck Breast — deeply savoury, with a sauce that rewards slow eating. Pairs brilliantly with the sommelier's Burgundy recommendation.
- Pre-dessert cheese course — a rotating selection of European cheeses, presented tableside with house-made accompaniments. Worth the extra time.
- Mignardises — the petit fours that close the meal are a final flex from the pastry team. Do not rush them.
The wine list is extensive and intelligently curated, leaning heavily into French appellations with a few New World surprises. If you are celebrating, ask the sommelier about the anniversary wine pairings — they have sourced some exceptional bottles to mark the occasion.
"Saint Pierre has outlasted trends, economic downturns, and a global pandemic. At 25 years old, it remains one of the clearest arguments that Singapore's fine dining scene can produce restaurants with genuine, lasting soul."
The Setting: Front-Row Seats to Marina Bay
The dining room at One Fullerton is one of Singapore's most coveted tables precisely because of what lies beyond the glass. Marina Bay Sands, the city skyline, and the nightly light show all unfold at eye level while you eat. Booking a window table — which you should request explicitly when reserving — transforms a great meal into an outright event. The interior itself is understated and elegant: warm lighting, well-spaced tables, and a service team that reads the room without hovering.
Service at Saint Pierre deserves its own mention. The front-of-house team is knowledgeable without being performative, and the pacing of the meal is handled with the kind of quiet confidence that only comes from years of practice. You will never feel rushed, and you will never feel forgotten. For a special occasion — anniversary, birthday, a deal worth celebrating — this is the room you want to be in.
The Verdict on Saint Pierre
Saint Pierre at 25 is not coasting on its reputation. The anniversary menu is ambitious, the kitchen is clearly energised, and the front-row waterfront setting remains unmatched in the city. Yes, it is expensive. A dinner for two with wine pairing will comfortably exceed S$700. But the experience — from the first amuse-bouche to the final mignardise — is cohesive, personal, and genuinely memorable in a way that few restaurants in Singapore manage to sustain year after year.
Book a window table for dinner on a clear night, surrender to the tasting menu, and let the sommelier guide the wine. That is the Saint Pierre experience done properly, and it is worth every cent.
Frequently Asked Questions
How much does dinner at Saint Pierre cost per person?
The dinner tasting menu at Saint Pierre starts at approximately S$268 per person. With wine pairing, expect to spend S$350 or more per person. Lunch menus are more accessible, starting around S$138 per person.
Does Saint Pierre have Michelin stars?
Yes. Saint Pierre holds two Michelin stars and has been recognised consistently in the Michelin Guide Singapore since the guide launched in the city-state.
Who is the chef at Saint Pierre Singapore?
Saint Pierre is helmed by Chef Emmanuel Stroobant, a Belgian-born chef who founded the restaurant in 1999. He is known for combining classical French technique with Asian ingredients and a plant-forward philosophy influenced by his Buddhist practice.
Is Saint Pierre good for special occasions?
Absolutely. The combination of exceptional food, attentive service, and waterfront views of Marina Bay makes Saint Pierre one of Singapore's top choices for anniversaries, milestone birthdays, and celebratory dinners. Request a window table when booking.
How far in advance should I book Saint Pierre?
Reservations are highly recommended at least two to three weeks in advance, particularly for weekend dinners and window seats. During peak periods or anniversary events, book even earlier through the restaurant's official website or by phone.
