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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A Michelin star is earned in the kitchen. A guest’s loyalty is earned at the table.Sherry understands this distinction i...
22/06/2026

A Michelin star is earned in the kitchen. A guest’s loyalty is earned at the table.

Sherry understands this distinction instinctively. The warmth that greets you at the door, the attentiveness that never tips into intrusion, the smile that makes you feel, without a word being said, that this table was prepared with you in mind.

This is what hospitality looks like when it comes naturally. We are proud to have people who make it look effortless.

20/06/2026

In Zen philosophy, the enso is a circle drawn in a single, fluid brushstroke. It is complete and incomplete at once.

It represents not perfection, but the freedom that comes from releasing the need for it.

Chef Emmanuel has long held this symbol close to his approach at Saint Pierre. The circle is not a constraint. It is the permission to create without reservation, to follow an ingredient wherever it leads, to trust that discipline and imagination, when held together, produce something truer than either could alone.

Twenty-five years of cooking. One unbroken circle.

A sharp knife is not a luxury in a kitchen. It is a responsibility.Before service, before preparation, before anything e...
18/06/2026

A sharp knife is not a luxury in a kitchen. It is a responsibility.

Before service, before preparation, before anything else, the blade is attended to. The angle held, the stroke deliberate, the edge brought back to exactly where it needs to be. It is a ritual as old as cooking itself.

At Saint Pierre, it is treated as one. Because the quality of every cut, every slice, every clean separation of flesh from bone begins here, at the whetstone, in the quiet before the kitchen wakes.

Precision does not begin at the pass. It begins long before.

16/06/2026

The manakatsuo is not a fish that announces itself.

Sourced from Hyogo Prefecture, west of Osaka, the silver pomfret is prized in Japan for its clean, delicate flesh and the way it holds a sear without losing its composure.

Pan-seared to order, it is served alongside a lobster and orange saffron vin blanc finished with finger lime, white asparagus topped with sand carrot purée and pomme soufflé.

A dish built on restraint. Every element present for a reason, nothing present without one.

Some evenings begin before the menu arrives.A glass of champagne is the first gesture of the night — an acknowledgement ...
11/06/2026

Some evenings begin before the menu arrives.

A glass of champagne is the first gesture of the night — an acknowledgement that what follows has been prepared with care, and that the guest deserves to feel that from the very first sip.

We have always believed that Dom Pérignon sets that tone without effort. Complex, precise, and generous in equal measure, it asks nothing of the evening except that you are present for it.

The meal begins here.

06/06/2026

Japan finds its way to our kitchen four times a week. But it is Tuesday that sets the tone.

The week’s first delivery is its own kind of beginning. Pristine produce, sourced from regions chosen for their quality and relationships built with suppliers over many years. What arrives on a Tuesday shapes the thinking that follows, the questions asked at the pass, the ideas that surface during preparation, the dishes that quietly evolve before the weekend arrives.

Freshness is not a detail at Saint Pierre. It is the foundation every dish is built on.

06/06/2026

Omi wagyu carries a history as considered as its flavour.

Originating from Shiga Prefecture in Japan, it is regarded as one of the three great wagyu brands in the country, alongside Kobe and Matsusaka.

Our A4 sirloin is grilled over binchotan, the Japanese white charcoal that burns clean and even, and brushed with smoked beef fat as it rests. The result is a crust that gives way to flesh that is precise, deeply flavoured, and exactly as it should be.

Alongside: steamed cipollini onion with butter-sautéed green peas and fresh white fungus, smoked aubergine and pumpkin purée, and a beef jus finished with sansho pepper oil.
A dish that earns its place on the plate.

06/06/2026

Before the menu begins, a single gesture.

Our lunch amuse bouche opens with cold smoked Scottish salmon, topped with a miso emulsion and set against a white asparagus vichyssoise with dots of parsley oil. It is a small course by design. Considered, composed, and precise enough to tell you everything about what follows.

The best first impressions never try too hard.

The cheese trolley arrives without announcement. It simply appears, and the evening quietly extends itself.At Saint Pier...
03/06/2026

The cheese trolley arrives without announcement. It simply appears, and the evening quietly extends itself.

At Saint Pierre, cheese is not an afterthought. It is an invitation to linger, to slow the meal down at the moment when it deserves to be savoured most. Our selection changes with the guest, guided by preference, by mood, by what the evening calls for. Accompanied by grapes, jam, pecan nuts and cheese bread, each plate is composed at the table, for the person sitting at it.

Some courses feed you. This one keeps you.

French artistry. Asian soul. Singapore legacy.

The view has always been the same. The space has been reimagined to meet it.Saint Pierre’s new interior invites you to s...
31/05/2026

The view has always been the same. The space has been reimagined to meet it.

Saint Pierre’s new interior invites you to slow down, to settle into the room before the meal begins, to notice the light shifting over Marina Bay, to feel, from the first moment, that this is a place where care is not incidental. It is structural.

Every detail has been considered with the same precision we bring to the kitchen. Because the experience of dining well begins long before the first course arrives.

We look forward to welcoming 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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