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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.
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.
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.
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.
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
To get to Fullerton Road in Singapore, you can take the MRT to Raffles Place station and walk towards Fullerton Road. Alternatively, you can take a bus to the Fullerton Hotel bus stop and walk from there.
If you are driving, you can park at the nearby One Fullerton car park or at the Fullerton Hotel car park. From there, it is a short walk to Fullerton Road.
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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What people say
French restaurants are renowned for their exquisite cuisine, impeccable service, and elegant ambiance. Saint Pierre in Singapore embodies all these qualities and more, offering a truly exceptional dining experience that has garnered international acclaim.
Led by Chef-Owner Emmanuel Stroobant, Saint Pierre has been a beacon of fine dining excellence since 2000. The restaurant's modern French cuisine with Asian-inspired elements is a delightful fusion of flavors that tantalize the taste buds. Each dish is meticulously crafted to perfection, showcasing Chef Stroobant's culinary expertise and creativity.
One of the highlights of Saint Pierre is its essence-centric cuisine, where vital essences extracted from the freshest natural ingredients are used to season dishes with precision and sophistication. This innovative approach results in dishes that are not only visually stunning but also bursting with flavor.
The restaurant's commitment to quality extends beyond its food to its service and ambiance. Guests at Saint Pierre can expect nothing less than impeccable service from the moment they step through the door. The beautiful interiors and breathtaking view of Marina Bay add to the overall dining experience, creating a luxurious atmosphere that is perfect for special occasions or intimate gatherings.
It comes as no surprise that Saint Pierre has been recognized with prestigious accolades, including two Michelin stars in the Michelin Guide Singapore. This well-deserved recognition is a testament to the restaurant's dedication to culinary excellence and innovation.
For those seeking a gastronomic journey like no other, Saint Pierre is a must-visit destination in Singapore. Whether you're a connoisseur of fine dining or simply looking for an unforgettable dining experience, this French gem on Fullerton Road promises to exceed your expectations and leave you craving for more.
