Saint Pierre

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Saint Pierre

Experience the exquisite blend of modern French cuisine with Asian-inspired elements at Saint Pierre, a renowned French restaurant in Singapore helmed by Chef-Owner Emmanuel Stroobant. Indulge in essence-centric dishes crafted with precision and creativity, all against a backdrop of impeccable service and exquisite wines.
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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.

27/05/2026

Excellence is not a destination. It is a daily practice.

Behind every dish that reaches your table is a team that has tasted, questioned, refined, and tasted again. At Saint Pierre, training never stops. The standard never stands still.

As Chef Emmanuel often reminds the team: you do not rise to the occasion. You fall to the level of your preparation.

Twenty-five years in, we are still preparing.

23/05/2026

The salmon is cured before it is smoked. Salt and sugar, carefully balanced, applied with intention.

The process draws out moisture, concentrates flavour, and transforms the fish into something more considered than what it was before.

Even the choice of salt matters. The wrong kind leaves marks.

This is what preparation looks like when it is taken to the next level, not in the finished dish alone, but in every decision made before it reaches the plate.

20/05/2026

The best wine service is the kind you almost don’t notice.

Matthew has a way of reading a table before a word is exchanged. The occasion being marked, the mood settling in, whether a guest wants to be guided or simply wants a glass that fits. What follows is never a performance. It is a conversation, thoughtful and considered, that makes the meal feel more complete without ever drawing attention to itself.

At Saint Pierre, the sommelier’s role has always been this: not to impress, but to ensure that nothing is missing.

17/05/2026

Meet the Marron. From the pristine waterways of Manjimup, Western Australia.

The largest freshwater crayfish in Western Australia, and third largest in the world, the marron arrives alive and is prepared daily before service. Poached and steamed at 58°C with marron oil and Maldon salt, brushed with lemon oil and served cold. its sweet, delicately nutty flesh needs very little persuasion.

Alongside, a wild basil oba leaf jelly, buttermilk gel infused with Shizuoka wasabi, Jerusalem artichoke purée, and drops of dill oil finished tableside.

A dish that travels far to arrive simply. This is what it means to cook with French artistry, Asian soul, and a deep pride in what Singapore has made possible.

14/05/2026

Some things are simple. Not plain but simple.

Our sourdough arrives with salted butter blended with espelette pepper. Warm, yielding, with a gentle heat that lingers just long enough. For those who prefer, we offer extra virgin olive oil in its place.

The bread itself is baked to our recipe by a trusted partner outside the restaurant, because consistency matters more than convenience.

That, too, is part of the craft.

10/05/2026

There are dishes that comfort. And then there are dishes that make you understand why comfort matters.

Our pineapple tart begins with a vanilla tart shell which is short, precise, with the kind of clean snap that tells you the pastry has been made with real attention. Inside, an almond and lemon frangipane, lifted with rum, that sits somewhere between a filling and a statement. Rich without being heavy. Present without overpowering what comes next.

What comes next is the pineapple itself. Poached slowly in rum until it yields completely, its natural acidity softened, its sweetness deepened into something more considered than sweet. Layered over the frangipane, it brings weight and brightness in the same bite.

The finish, a whisper of edible gold leaf. Not for drama but for the quiet acknowledgement that even the familiar, when handled with enough care, becomes something worth marking.

This is not a reinvention of the pineapple tart. It is a sincere one.

07/05/2026

The best ideas in this kitchen have always started the same way: with something worth paying attention to.

This is what creativity looks like in a kitchen that takes its ingredients seriously. Not a blank canvas, but a conversation.

The chef listens. The ingredient speaks.

Restraint, it turns out, is its own kind of creativity.

05/05/2026

Twenty-five years is a long time to do anything. To do it well, that takes something else entirely.

When opened Saint Pierre in December 2000, he brought with him the rigour of Belgium’s finest kitchens and a quiet curiosity about the continent he had chosen to call home. Asia changed him, its ingredients, its rhythms, its generosity. And over twenty-five years, that change found its way into every dish.

But a restaurant is never just one person. It is the team that shows up before the guests arrive and long after they leave. It is the young chef who earns his first promotion and doesn’t quite believe it yet. It is the accumulated knowledge passed from one pair of hands to the next, from the technique, instinct, standards, and care.

The path forward has always been clear, to nurture the next generation with the same intention that built this place. Because Saint Pierre was never meant to be a moment. It was meant to endure.

French Artistry, Asian Soul, Singapore Legacy

To mark this milestone, we will featuring our anniversary menus over the coming months, a celebration of twenty-five years of cooking, learning, and the people who made it possible.

We hope you will join us at the table.

31/03/2026

Celebrating 25 Years of Flavour & Passion

This April, in conjunction with Chef Emmanuel's birthday, join us as we celebrate Saint Pierre's 25th Anniversary with a refreshed interior and specially curated anniversary menu.

🍽️ Introducing our Exclusive Anniversary Menu
Available at just $288++ per person, crafted specially for this occasion.

📅 When: Every Tuesday, Wednesday & Thursday (Dinner only)
🗓️ Throughout the month of April

Join us for an unforgettable dining experience filled with signature flavors, a brand-new ambiance, and a celebration years in the making.

Reserve your table now and be part of our story.

17/03/2026

Behind every memorable meal is someone who quietly orchestrates the experience.

Meet Michelle one of the warm smiles welcoming our guests each day.

“For me, great service is about anticipation,” she says. “The moment when a guest doesn’t have to ask because you already thought of it.”

Whether guiding guests through the menu or presenting her favorite marron dish, Michelle believes the smallest details create the greatest memories.

Hospitality is not just what we do — it‘s who we are.
Next time you visit, ask her about how she learned all the dishes on the menu.

11/03/2026

Join us for dinner and catch the Disney-themed fireworks this Friday and Saturday, 13 and 14 March at 8:30pm.

Make your reservation by clicking on the link in bio. Alternatively, email [email protected], call +65 6438 0887 or WhatsApp us at +65 9115 6553.

13/02/2026

𝐖𝐚𝐥𝐤𝐢𝐧𝐠 𝐢𝐧𝐭𝐨 𝐭𝐡𝐞 𝐥𝐨𝐧𝐠 𝐰𝐞𝐞𝐤𝐞𝐧𝐝 𝐥𝐢𝐤𝐞...

In celebration of Chinese New Year, Saint Pierre will be taking a brief pause from 15 to 23 January.

We reopen on Tuesday, 24 January, and look forward to welcoming you back. From our team to yours, wishing you renewal, good fortune and plenty of joyful moments this year of the Horse.

05/02/2026

Join us in congratulating Chef on his new appointment as Executive Chef of Four Seasons Hotel Tokyo at Marunouchi and SÉZANNE.

From his time with us as Sous Chef, then Chef de Cuisine, to carving his own path, it has been a privilege to watch him grow. We are honoured to have been part of his journey, and we will be cheering him on from Singapore 👏✨

29/01/2026

𝐈𝐧 𝐭𝐡𝐞 𝐤𝐢𝐭𝐜𝐡𝐞𝐧 𝐰𝐢𝐭𝐡 𝐂𝐡𝐞𝐟 𝐄𝐦𝐦𝐚𝐧𝐮𝐞𝐥 𝐒𝐭𝐫𝐨𝐨𝐛𝐚𝐧𝐭

For a closer, more personal look at this year’s Valentine’s Day menu, join Chef Emmanuel Stroobant as he shares the ideas and inspiration behind the experience in his own words, alongside a behind-the-scenes look at the making of a few special dishes and the care that goes into each plate.

27/01/2026

𝐒𝐰𝐞𝐞𝐭 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐇𝐚𝐢𝐫𝐲 𝐂𝐫𝐚𝐛, 𝐁𝐮𝐭𝐭𝐞𝐫𝐦𝐢𝐥𝐤, 𝐖𝐚𝐬𝐚𝐛𝐢

In a reimagined expression of Valentine’s Day, sweet Hokkaido Hairy Crab is paired with a silky buttermilk sauce that feels comforting and clean, allowing the crab’s natural sweetness to shine. Instead of the fresh, aromatic herbs often used to cut through richness and highlight the buttermilk’s tang, a touch of wasabi steps in, offering a subtle nod to Asian flavours and a gentle lift.

Visually, the plate is soft and restrained, finished with delicate dots of golden crab oil and flowers that add a hint of colour. Light, white on white, and refreshingly unheavy, it evokes the feeling of a first love, that sense of lightness paired with a gentle surprise that lingers as a fond memory.

22/01/2026

And just like that, Valentine’s Day is taking shape at Saint Pierre.

This year, we’re embracing lightness—soft lighting, neutral colours, understated elegance, and flavours that feel delicate and unforced. Dishes designed not to weigh you down, but to intrigue and surprise.

Take our Hokkaido Hairy Crab with buttermilk: a pairing that feels instinctively familiar, much like crab with herbs but gently reimagined with a whisper of wasabi. Subtle, comforting, yet unexpected.

Like a first date, a first kiss, a first relationship, a first love - this sense of lightness, paired with a gentle surprise that lingers as a fond memory, is the inspiration behind our Valentine’s Day menu this year.

Stay tuned for the photos

Link in bio for our Valentine’s Day menu
13th & 14th Feb | Lunch, dinner

15/01/2026

𝐒𝐮𝐛𝐭𝐥𝐞 𝐲𝐞𝐭 𝐬𝐢𝐠𝐧𝐢𝐟𝐢𝐜𝐚𝐧𝐭

Set along the Marina Bay waterfront, Saint Pierre offers one of Singapore’s most striking views, while inside remains calm and unhurried.

The details speak softly.
Light moving through the room.
Hand-shaped plates holding each creation.
Paintings on the walls.

Every element is considered, reflecting the quiet confidence that has guided us for twenty-five years
.

12/01/2026

𝐐𝐮𝐢𝐞𝐭 𝐑𝐢𝐭𝐮𝐚𝐥𝐬

The new year begins the way we know best: unhurried, intentional, in calm repetition.

Each tablecloth pressed.
Each glass and bottle polished.

Small, deliberate gestures, carried out quietly and faithfully,
with steady devotion practiced over twenty-five years.

07/01/2026

Foie gras has always been part of Saint Pierre’s story - an expression of generosity and indulgence that marked our early years. To celebrate our 25th anniversary, we return to this early signature, revisiting the pan-fried foie gras with intention and restraint.

Served whole and designed for sharing, the dish reflects the spirit of Saint Pierre’s beginnings: generous yet refined, and deeply rooted in memory. Familiar in form, thoughtful in ex*****on, it offers a quiet reflection on where we began—and how we have evolved.

Available as a limited-time anniversary supplement from 13 January.
Pre-order only, with a minimum of 24 hours’ notice.
188++ per foie, suitable for sharing among up to five guests.

31/12/2025

𝐀𝐬 𝐭𝐡𝐞 𝐲𝐞𝐚𝐫 𝐜𝐨𝐦𝐞𝐬 𝐭𝐨 𝐚 𝐜𝐥𝐨𝐬𝐞, 𝐰𝐞 𝐩𝐚𝐮𝐬𝐞 𝐰𝐢𝐭𝐡 𝐠𝐫𝐚𝐭𝐢𝐭𝐮𝐝𝐞.

This year marked 𝟐𝟓 𝐲𝐞𝐚𝐫𝐬 𝐨𝐟 𝐒𝐚𝐢𝐧𝐭 𝐏𝐢𝐞𝐫𝐫𝐞, a milestone shaped by resilience, care, and a deep sense of who we are, celebrated with loyal guests and friends, alongside our team and partners who have journeyed with us from the very beginning.

Beyond Singapore, we spent meaningful days cooking and exchanging ideas with chefs and teams in Korea, Bali, and Japan, alongside 𝐉𝐖 𝐌𝐚𝐫𝐫𝐢𝐨𝐭𝐭, 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐀𝐥𝐥𝐞𝐧, 𝐚𝐧𝐝 𝐀𝐥𝐢𝐥𝐚 𝐕𝐢𝐥𝐥𝐚𝐬 𝐔𝐥𝐮𝐰𝐚𝐭𝐮. Sharing stories, perspectives, and a quiet passion that reminds us why we do what we do, and why continued growth matters.

At home, we were humbled to retain our second Michelin star and even closer to home, under our roof, we 𝐰𝐞𝐥𝐜𝐨𝐦𝐞𝐝 𝐧𝐞𝐰 𝐟𝐚𝐜𝐞𝐬 𝐢𝐧𝐭𝐨 𝐨𝐮𝐫 𝐭𝐞𝐚𝐦, while watching others who once stood beside us move on to new chapters and greater heights of their own.

To our team, past and present, our partners, and our guests, thank you for being part of this journey. With the same quiet conviction that has guided us for 25 years, we look ahead to what comes next.
𝐇𝐚𝐩𝐩𝐲 𝐍𝐞𝐰 𝐘𝐞𝐚𝐫, 𝐚𝐧𝐝 𝐬𝐞𝐞 𝐲𝐨𝐮 𝐢𝐧 𝟐𝟎𝟐𝟔.

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

Website

https://www.tablecheck.com/en/saint-pierre/reserve/landing

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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.