Saint Pierre

Saint Pierre Two Michelin-starred contemporary French fine dining restaurant with a spectacular view of Marina Bay
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Saint Pierre by Chef-Owner Emmanuel Stroobant has been the purveyor of fine dining excellence since 2000, and over the years, its modern French cuisine with Asian-inspired elements has been enjoyed amid beautiful interiors with impeccable service and exquisite wines. Saint Pierre won international accolade when it was awarded one Michelin star in the Michelin Guide Singapore in 2017 and 2018 – the

second and third editions respectively. For the fourth edition, the Michelin Guide 2019, Saint Pierre was promoted to two Michelin stars. Saint Pierre is the story of Chef Stroobant – a culmination of his life’s search for self-knowledge. Here, Chef Stroobant leads you on his passage, through a sensual gastronomic dining experience, embodying his own journey and discoveries; where the art of fine dining is celebrated, and the rituals of the table are cherished and perpetuated. At the heart of Saint Pierre lies essence-centric cuisine, the advanced extraction of concentrated, vital essences from the freshest natural ingredients to season dishes through the use of modern techniques and methods. Chef Stroobant’s global experiences manifest in his culinary style – a harmonious blend of European techniques with subtle touches of Southeast Asia, bringing flavours to the forefront of every dish. Currently situated at One Fullerton with an impressive view of Marina Bay, Saint Pierre now seats an intimate 24 persons – thus allowing for service of exceptional attention and standards. Find us on Instagram: www.instagram.com/saintpierresg
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There are ingredients that stop you mid-thought. Uni is one of them.Rich, oceanic and impossibly delicate, sea urchin oc...
14/09/2026

There are ingredients that stop you mid-thought. Uni is one of them.

Rich, oceanic and impossibly delicate, sea urchin occupies a place in the kitchen that very few ingredients can claim — it is simultaneously one of the most luxurious things on a plate and one of the most honest. It tastes exactly of where it came from. No technique can manufacture that. Only sourcing can.

At Saint Pierre, we let it lead.

French artistry. Asian soul. Singapore legacy.

The meal draws to a close. The tea arrives.Our Gobo herbal infusion is a blend of burdock root, angelica leaf, perilla, ...
11/09/2026

The meal draws to a close. The tea arrives.

Our Gobo herbal infusion is a blend of burdock root, angelica leaf, perilla, Japanese ginger flower, lemon thyme and rosemary - caffeine-free, gently restorative, and designed to ease the transition from the final course to the quiet that follows.

Sourced from across Japan and France, with rosemary grown locally in Singapore, it is a cup that carries the same consideration as everything that preceded it.

A good meal deserves a considered ending.

French artistry. Asian soul. Singapore legacy.

08/09/2026

Each guest has their own unique dining style, and every experience warrants equal attention. Recognizing dietary preferences is essential to our approach, ensuring we prepare, communicate, and serve with assurance.

06/09/2026

A kitchen runs on many things. At Saint Pierre, it runs on Chef Ken’s standards.

As Head Chef, Ken brings to every service a detail-oriented precision that extends from the composition of a dish to the temperature at which it is plated. His belief is straightforward: that the guest’s experience begins with the integrity of what is on the plate, and that integrity begins with the decisions made long before service starts.

Quiet in his approach, exacting in his ex*****on. The food speaks for itself because he ensures it has something worth saying.

French artistry. Asian soul. Singapore legacy.

Mid-Autumn Boeuf en CroûteWhat happens when a French classic meets the Mid-Autumn Festival?Chef Emmanuel Stroobant reima...
03/09/2026

Mid-Autumn Boeuf en Croûte

What happens when a French classic meets the Mid-Autumn Festival?

Chef Emmanuel Stroobant reimagines boeuf en croûte through the form and flavours of a mooncake.

Miyazaki beef and wild mushroom duxelle are enclosed in pastry, while the traditional salted egg yolk finds a new expression in a salted egg yolk béarnaise, a nod to the classic pairing of beef and béarnaise. A touch of mala oil brings warmth and an Asian inflection to the dish.

French artistry. Asian soul. Singapore legacy.

Available from 4 to 12 September as a main course for lunch and dinner.

01/09/2026

The blue lobster from Brittany is rare enough to command attention on its own. We gave it a companion worthy of it.

Beneath the lobster, a ratatouille built with care and classical intention - tomato, eggplant and zucchini layered with patience, each vegetable cooked to its own ideal before being brought together. It is a preparation that takes considerably longer than it appears, which is precisely the point. The result is a dish where the richness of the lobster and the quiet depth of the vegetables arrive at the plate as equals.

New to the menu. Already at home on it.

French artistry. Asian soul. Singapore legacy.

To commemorate 25 years of Saint Pierre, Chef Emmanuel Stroobant is collaborating with St. Regis Hotels & Resorts on Sav...
25/08/2026

To commemorate 25 years of Saint Pierre, Chef Emmanuel Stroobant is collaborating with St. Regis Hotels & Resorts on Saveurs des Saints - a special culinary journey across three St. Regis destinations.

For Chef Emmanuel, this milestone is as much about looking forward as it is about looking back. Meaning “Flavours of the Saints”, the series brings Saint Pierre’s French Artistry, Asian Soul, Singapore Legacy beyond Singapore, shaped by the people, ingredients and traditions encountered along the way.

Celebrating 25 years in Singapore, beyond our shores.

Discover more on the upcoming experiences on the St. Regis Hotels & Resorts website.

In Japan, the melon is not a fruit. It is a standard.The Amane muskmelon from Shizuoka is among the most meticulously cu...
24/08/2026

In Japan, the melon is not a fruit. It is a standard.

The Amane muskmelon from Shizuoka is among the most meticulously cultivated fruits in the world. Each one grown individually on its vine, tended with a precision that borders on devotion.

The result is a sweetness that is clean and layered, a texture that gives without effort, and a flavour that asks nothing of the kitchen except that it be left largely alone.

At Saint Pierre, it arrives as a pre-dessert, paired with a melon sorbet, gula melaka jelly, and a salted coconut coulis.

A moment of pure, considered pleasure before the final act.

French artistry. Asian soul. Singapore legacy.

The details no one notices are often the ones that matter most.A bronze saucer, polished before service. A surface so co...
21/08/2026

The details no one notices are often the ones that matter most.

A bronze saucer, polished before service. A surface so considered it becomes part of the presentation before anything is placed upon it. At Saint Pierre, the vessel is never an afterthought. It is the first thing a dish rests on, and it carries the same expectation of quality as everything above it.

This is what care looks like before the guest arrives.

18/08/2026

A new dish. A familiar obsession with getting things right.

Our latest creation brings together Saint Pierre’s personally curated Oscietra caviar with the extraordinary richness of Hokkaido hairy crab and the quiet, natural sweetness of corn. Three ingredients that each carry weight on their own, brought into balance through careful composition and the restraint to let each one speak.

Luxury, at Saint Pierre, is never loud.

French artistry. Asian soul. Singapore legacy.

The hairy crab arrives with the season and leaves with it.Prized across East Asia for its extraordinarily rich and compl...
15/08/2026

The hairy crab arrives with the season and leaves with it.

Prized across East Asia for its extraordinarily rich and complex roe, the Hokkaido hairy crab is an ingredient that demands very little intervention and rewards considerable patience.

Harvested from the cold, nutrient-rich waters off Hokkaido, its flesh is sweet, delicate and unmistakably of its place.

At Saint Pierre, seasonality is not a concept. It is a calendar.

12/08/2026

Two stars. One team. Twenty-five years of conviction.

We are deeply honoured to receive this recognition from the MICHELIN Guide Singapore, and grateful to every guest who has sat at our table, trusted us with their evening, and allowed us to be part of something meaningful in their lives.

But an acknowledgement is only ever a reflection of where you have been. At Saint Pierre, we have always been more interested in what comes next. The cooking will continue to evolve. The standards will continue to rise. The pursuit, as it has always been, remains ongoing.

To our team, our guests, and everyone who has believed in this place — thank you.

French artistry. Asian soul. Singapore legacy.

We are deeply honoured to share that Saint Pierre has retained our Two Michelin Stars. This recognition belongs to every...
04/08/2026

We are deeply honoured to share that Saint Pierre has retained our Two Michelin Stars.

This recognition belongs to every member of our team - the care, discipline, and quiet pursuit of excellence that shape every service, every day. To our guests, partners, producers, and friends: thank you for believing in us and growing alongside us.

Our purpose remains constant: to create meaningful dining experiences where French culinary excellence meets Asian philosophy. 

Our sincere congratulations to our peers on your well-deserved accolades – here’s to many more milestones ahead for all of us.

~ Chef-Owner Emmanuel Stroobant & The Saint Pierre team

We are truly honoured to once again receive Two Michelin Stars in the MICHELIN Guide Singapore. Every grain of rice. Eve...
04/08/2026

We are truly honoured to once again receive Two Michelin Stars in the MICHELIN Guide Singapore. 

Every grain of rice. Every cut of fish. Every gesture across our hinoki counter is guided by the same commitment that has shaped Shoukouwa since the beginning - to honour the traditions of Edomae sushi with precision, while welcoming every guest with warmth.

This recognition belongs to our chefs and service team, to our trusted partners and suppliers in Japan, and to every guest who continues to place their trust in us.

Above all, thank you for allowing us to preserve this craft by sharing it with you.


Address

1 Fullerton Road, #02-02B One Fullerton
Singapore
049213

Opening Hours

Tuesday 18:00 - 23:00
Wednesday 11:30 - 15:00
18:00 - 23:00
Thursday 11:30 - 15:00
18:00 - 23:00
Friday 11:30 - 15:00
18:00 - 23:00
Saturday 11:30 - 15:00
18:00 - 23:00

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