Opening hours
- Mon–Fri
12noon – 2pm, 7pm – 9.30pm
Sat
7pm – 9.30pm
(Closed on Sun)
Would you return to this place?
Based on 29 reviews
| Definitely 48% | Probably 24% |
| Not Sure 14% | Probably not 7% |
| Definitely not 7% |
Average
Approx. S$171 – 181 per pax
Based on 22 reviews
Specialities
No reviewer input yet.
-
back home :)
Aug 8, 2008Hello,
I arrived in Singapore a few month ago and am a big big food lover:)
I visited Saint Pierre twice since april, once for lunch and once for diner and both time i had a adorable experience.
First surprise is to have a truly natural welcome. you may find the decor a bit "cold" but the waiting staff compensate in warmth. Second surprise: a french sommelier! Hold on, i mean a real one! A sommelier who knows his wine...i ate in every single french restaurant in singapore and i can confidently say that french sommelier are an endangered species! we may have a couple left on our little sunny island and i am not sure if they would reproduce. Anyway Saint Pierre's sommelier is one of them...and he knows his stuff!
Lunch: At 28$ for 2 course you can barely found better value for money ( in Paris i have a Sandwich at that price ). I started "light": a classic panfried foie gras with caramelised apple and old port sauce. The waiter had recommended this dish as the "house" speciality and it looked like he was very enthusiastic about it. My colleague had a smoked salmon salmon salad with ikura dressing after the waiter told her that the salmon was "home smoked".
The foie gras was if not the best, one of the best i ever had, even in France! As for the smoked salmon, well....it is not the commercial over salted orangy dry stuff that i had at occasional cocktails...it is sweet, soft, smooth while the ikura ( salmon roe) popped in the mouth adding texture to a very simple dish.
we both took a cod for main ( my colleague is boring ) and it was a perfectly executed juicy piece of fish. The miso cod is nothing new i remember it for the first time at Nobu but his was spicier and dryer ...maybe a different type of cod? Saint Pierre cod has nothing to envy to the original, mainly when paired with a red wine sauce that matched my glass of cote du rhone.
Diner: Here the atmosphere is totally different: what i though was cold at lunch was transformed in a cosy small room where the dimmed light and the soft acid jazz reminded me of trendy bars in europe.
As the trolley of aperitif approached, the sommelier ask me if i would take the same champagne then last time for lunch...and that was touching considering that i was there once only more than one month earlier. However they have 6 champagne by the glass and i was happy to see that not everybody carries supermarket brand as the house pour!
My husband is from Champagne and he ordered a bottle he haven't see since he arrived in Asia: De souza! A Portuguese name for an underrated champagne producer.
It was also a good choice as we move on the degustation menu: Most of the starters were seafood, all fresh, elegant and creative.
The first course is a lobster salad with a tabouleh, an interested and refreshing approach of a classical Moroccan dish revisited "fine dinning" style. A dish rather complex but a smart way to introduce you to what the meal is going to be like. A bit like a resume of the situation on plate!
Next come a Tapas plate with spanish ham, smoked mozzarella and momotaro tomato. When you drink champagne, one of the best accompaniment is salted ham...here nothing is cooked, it is just a few ingredients that the chef has decided to put together, like fleur de sel on sweet tomato...and it works perfectly. the next dish was a vichyssoise. A vichyssoise used to be a cold soup cooked with vichy water. I doubt that today we still use vichy water but i can't see a dish called a eviantoise or a pannatoise, For this menu they decided to associate caviar and cauliflower, a reference to Joel Robuchon except that this dish had texture! Texture from a paper thin crouton of poilane bread.
Next was my favorite: Red Mullet! A small tartlette with tomato marmalade and red mullet just cooked...it will only work with super fresh fish otherwise the flesh rends to fall apart ...no comment, simply my favorite.
Next was the foie gras and again a beautiful dish to look at. Surely those guy must have done some art school or something.
We both took salmon for main as we wanted to finish the champagne before looking for a dessert wine , but also because chicken is not the most exciting ingredient for me...but we had a choice and i am sure that it is a good thing to be able to choose your main course during a 10 course menu.
The difficulty with fish is the cooking time needs to be very precise. My salmon was juicy and crispy, a perfect combination of crunch and moist simply layered with the fatty taste of the fish. It was paired with lobster tortellini and braised onion...a choice of few ingredients matching nicely, no pretention, nothing fancy but strait to the point! we had fancy earlier and we were please with a dish as simple as salmon.
during all the meal the service has been pretty attentive, disregarding a customer who spilled his red wine on his neighbor, but from far it was rather funny.
Finally the dessert. Dessert are the finale of a great meal: if the dessert is not right the wle meal ends up as an average experience and i would not spend my time writting all of this if this was an average evening.
So, to cut a long story short, in my view this was an experience who brought me back in Paris in some of the very best michelin rated restaurant...i definitively recommend this place.I also recommend this place for
Type of meal : Lunch, Dinner Occasion : Fine Dining Atmosphere : Quiet/Peaceful Others : Wheelchair Friendly, Wine Lists Spent about
S$40 / paxWould You Return?
Definitely -
An Unforgettable Experience
Jul 24, 2008I was told dining here would be an unforgettable experience. Well, at least that statement can work both ways.
On the Saint Pierre website, a writer said that the chef brought French food to life. After a couple dining experiences here, I felt that the chef brough French food to...well you get the idea.
Firstly, I am appalled by hype surrounding this ridiculously-overpriced-and unjustified- type of restaurant. Its been 8 years since Saint Pierre's opening. The prices have gone up exponentially. The decor is starting to age, with the exception of a couple minor renovations. The food has been steadily declining for the past 8 years (when it first opened, the food was remotely edible if I recall correctly).
Secondly, I am also mortified that this restaurant might get a Michelin star. It already has been accredited by the Relais & Chateaux. Clearly, something fishy involving monetary funds is going on.
I feel that I have to mention that Emmaneul Stroobant - the chef - show "Chef in Black" is a complete utter joke -- a show that lampoons local fare. He is Belgian, not Asian.
There is absolutely no reason to even try the food in Saint Pierre. The ambiance is relatively pleasant, though if you bring kids (or at least people that look like children, for that matter), be prepared to be shown to the worst table (it only adds to the already abhorrent experience). Waiters will not bother much with you unless you are A) a celebrity, or someone who looks rich B) Caucasian, or a very well dressed Asian (the best tables are reserved for white people).
I don't know whether the "head" waitress wearing an ugly outfit is still working there. She was one of most pretentious and pompous waitresses I have met in my life.
When the waitresses/waiters blurt all the specialties to you in a rapid-fire succession, do remember to perk up your ears a bit. Or wear a hearing aid. They hardly have a clue on what they are talking about, let alone seemingly simple questions you might ask.
When you ask for bread, they will insist they are always baking in the oven. Right before starters are served, they will give you a scalding hot piece of bread that will burn your fingers first, then your tongue (a similar experience in Restaurant Nicolas). Though in between meals, they will randomly shove a piece of cold bread on your bread plate.
Now the food...
Saint Pierre has been famous for its foie gras menu -- specifically, the perennial "favorite": Pan-fried foie gras with caramelized green apples and old port sauce. The reason why this is a specialty baffles me completely. There is no texture on the foie gras, which is surrounded by a "moat" of bland "sauce" they call a reduction. (from what I understand, you should expect a crisp exterior and a melt-in-your-mouth interior). Well, unfortunately, it did not; in fact, i found it a little bit slushy in my mouth. The more accurate name for the dish should be: "Regurgitation of Foie Gras drenched in a pool of tasteless reduction."
There was a seafood cream soup infused with "smoke" for flavor. I will not comment further on what it reminded me of.
The seafood main course with random morsels of shrimp, scallops, langoustines, etc was the first dish that was edible. Although a dish scattered with pieces of seafood and a lemon garnish will not fill up your appetite.
I also tried a rack of lamb with what looked like an Asian polenta wheat cake on the side. The lamb was grilled nicely and had a succulent texture; however, I took one bite of the wheat cake and pushed it aside.
I left the meal at that, paid a hefty bill, and left.
All in all, a nightmare experience, if I would be so kindly put it.Must Tries
the mineral water
Spent about
S$105 / paxWould You Return?
Definitely Not -
Quality and Quality Prices....
Apr 6, 2007Saint Pierre's is a relatively small French restaurant located within Central Mall, the restaurant isn't hard to find, though if you don't live in the area and don't drive, it probably isn't the easiest to get to....
looking through the menu, it was hard to decide what to have, but since i had heard that their foie gras was one of the better ones in town, not to mention the wide selection they had on offer, i decided to start my meal off with one of the foie gras choices on the menu. I eventally ordered the Royale de Cepes et Foie Gras Roti, which consisted of braised leek with black winter truffles, royale of porcini mushroom, caramelised hokkaido scallop and cubes of roasted foie gras, and for my main course, one of their specials of the night, Roasted Lamb... both dishes were absolutely mouth watering.. and the lamb was probably the best I've had ever... it quite literaly melted in your mouth... my friend had the Ventreche de Thon Aux Lentilles, the flamed japanese toro with warm salad of green lentils, tomato-fumet dressing, imperial soy sauce and grated fresh wasabi... which was beautifully presented, and I'm told tasted just as good... and the sea bass.. another special of the day..
For dessert, I had the Creme Brulee Au Sake, which was an interesting twist to the normal creme brulee you usually get, though I wasn't quite sure about the rice pudding that came with it.. though that's probably more cos i'm not a huge fan of rice puddings in general. My friend had the Clafouti Aux Pommes et Chataignes, or caramelised winter apple clafouti with home made candied chestnut and marron glacé ice-cream... for the english speaking of us...
I was really impressed with my meal overall, though I did find it a tad expensive... I figure, anything that comes up to above $100 per person without wine is a little pricey.. but, at least you get quality and a memorable dining experience.. I think I'll definitely be going back there again.. though, I may have to save up a bit first... =)I also recommend this place for
Type of meal : Dinner Occasion : Romance/First Dates, Client Meetings/Business Dining, Corporate Functions, Fine Dining Atmosphere : Vibrant/Noisy
-
Fav Place for Foie Gras and Extensive Wine List
Mar 17, 2010Excellent classic pan-fried foie gras with caramelised green apples and old port sauce (always my choice of starter at Saint Pierre). Innovative menu, always excellent. Extensive winelist and knowledgeable sommelier.Must Tries
Foie Gras Classique, Raviole de Homard
I also recommend this place for
Type of meal : Dinner Occasion : Fine Dining Atmosphere : Quiet/Peaceful Spent about
S$250 / paxWould You Return?
Definitely -
5th anniv dinner
Dec 6, 2009My husband and I went to Saint Pierre for our 5th wedding anniversery. Both of us decided to go for the Degustation menu (118++ per pax)... which if you take it, the whole table has to take it ANYWAY. He opted for the foix Gras supplement and I opted for the Cheese supplement (15+++ each) We each had an alcoholic cocktail as well.
From the entire 8 course meal, the dish which really stood out was the 72 hour braised Wagyu beef. That was, in mine and my husband's humble opinion, the best wagyu we had ever tasted.. until we find another restaurant which serves better. But for now Saint Pierre serves extra ordinary wagyu beef .. according to the waiter who served us from the very beginning of our meal, he claimed that it was really braised for the 72 hours as stated in the menu. We can only assume that there is a limited supply to the dish everyday.. :) The meat, was tender, juicy and filled with taste the MICRO SECOND it touches your tongue. I highly recommend this dish if you are a beef / meat lover.
This is the name of the dish shamelessly copied from the website :
BOEUF KUROGE WAGYU AUX ECHALOTTES
72-hour braised certified kuroge wagyu beef rib with caramelised shallots, egg yolk, broccoli puree and edamame-vieux comte crusted bone marrow
The other dish which we remember with fond memories was the Rabbit canelloni :
CANNELONI DE LAPIN
braised rabbit cannelloni with celeriac mousse, brunoise of organic root vegetables and olive oil infused split jus
As I am not a Foie Gras lover, I can only repeat that my husband liked the way the foie gras was done in 2 ways : as a cold pate and hot like a chowamushi! :)
THe only rather.. plain dish was the final dessert being
BANANE ET PIGNONS DE PIN
caramelised fresh bananas with homemade pine nut cake, banana tuile, pine cream and milk chocolate paint
Nothing great.. the pine nut cake was rather spongy and I didn't really taste anything. The chocolate paint was literally painted on the plate so Ic ouldn't really taste much of it as it refused to be scrapped off.. LOL but oh well I guess it was smeared on for dramatic presentation effect and not for eating!
The cheese supplement is something to behold if you are a cheese lover. When it came to serving me, they pushed over a big cart FILLED with cheese.. If you wanted to make it worth your SGD15+++, I think they would allow you to choose to sample EVERY SINGLE damn cheese they had on that cart. I would hazzard a guess they had like 20 or so different kinds of cheeses. It may not sound much but when you get that many coming towards you after you have had 5 or 6 courses of food.. you feel the sin! I asked for a sample of 3 cheeses from something light to rich and the waiter gave me a little glass jar of crackers as well as some other condiments like figs, apricots and some walnut bread to go with my cheese.
Overall it was a pretty good experience and I would probably go back and try having a go at the MAIN course of the wagyu beef now that I now how good it is!Must Tries
Wagyu Beef!!!!!
I also recommend this place for
Type of meal : Dinner Occasion : Private Dining Atmosphere : Quiet/Peaceful Spent about
S$150 / paxWould You Return?
Probably -
Nothing special
Sep 19, 2009Had dinner here recently. It was a $400++ meal per person including wine. I'm writing this review on the basis of the price paid.
For the amount paid, the food was unexceptional. There was nothing particularly innovative or special. We had the usual - foie gras, braised lamb, that kind of thing. None of the dishes had the "boomz" factor. I could have had a cheaper and better meal at Ember (always good) or a similarly expensive but creatively delicious meal at Iggy's.
The service was below par. The wines were not introduced - we had to ask. One waiter made the effort to introduce the food he served - he clearly took pride in his job - the rest didn't - just plonked the dishes sullenly on our table. My water glass was empty for unacceptably long periods of time. Several service staff preferred to spend their time chatting with (presumably) regular customers, but made no effort to cultivate relations with less familiar faces like my husband and I (no pleasantries, asking how the meal was going, what they could do for you etc etc). Again, for the price I was paying, not acceptable.
Ambience - simple and uncluttered. Again, nothing fancy.
With so many better places - in terms of ambience, food and service - around, there's no reason to come back again, especially at those prices.Must Tries
nothing
I also recommend this place for
Type of meal : Dinner Occasion : Romance/First Dates Atmosphere : Quiet/Peaceful Spent about
S$450 / paxWould You Return?
Probably Not -
Great Experience. Chef Froggart has talent and potential
Sep 14, 2009We did an exceptional menu for a special birthday dinner
We had choice ingredients demonstrating the chef's talent.
I noticed the menu seemed much different using a "more affordable degustation".
My recommendation if you enjoy food and don't mind paying is to leave your hands with the chef.
On our evening we had Boston Lobster, white truffles and Sea urchin all prepared in innovative ways we've tried in other parts of the world. Chef Froggart is just as good.
Excluded wine bought at the restaurant but we paid corkage fees.I also recommend this place for
Type of meal : Dinner Occasion : Fine Dining Atmosphere : Quiet/Peaceful Spent about
S$333 / paxWould You Return?
Probably -
StPierre Renaissance
Sep 13, 2009I was at StPierre last week & honestly it was a choice I made with some apprehension. My last experience a few years ago left a lot to be desired, but due to the cajoling of a significant someone, I acquiesced and ended the evening with no regrets. Starting the meal on a lovely salty note was the amouse bouche - a lovely French sardine, lightly battered, deep fried & accompanied by a tiny amount of aioli. It was PERFECT. Just as perfect was the chicken liver parfait, sitting pretty in a spoon on top of quail jelly. We inhaled it in 30secs flat & waited impatiently for our meal. The starter was a wonderful scallop dish with a sliver of duck confit on top, followed by an even more wonderful cut of Wagyu beef. Thank heavens for the lifting of the ban on Japanese beef! Char-grilled to all its succulent potential, you'd be wishing it wasn't so expensive so that you could order another portion! The beef itself is unbelievably tender and tasty, and has that lovely smokiness that only char-grilled food can deliver. To conclude, we had the poached pear with caramel & vacherin with strawberry sorbet, sweet endings that the meal duly deserved. So,while I understand why a reviewer might say that the food at StPierre was not original, I must say that I'd prefer a non-original restaurant any time over one that only has super innovative as its claim to fame. After all, what would you prefer? To leave a restaurant feeling really satisfied with the food or to indulge in air, foam, soil or dust? Very innovative, I agree but me, I think I'd prefer a good jus reduction anytime.Must Tries
Chargrilled Wagyu beef
I also recommend this place for
Type of meal : Lunch, Dinner Occasion : Romance/First Dates, Fine Dining, Private Dining Others : Wine Lists Spent about
S$180 / paxWould You Return?
Definitely -
Competent but no originality
Aug 30, 2009French inspired food without having any original touch. They've got cod with miso paste, wagyu beef, risotto. The dishes are clearly "designed" by some executive chef. A lot of trendy dishes. Signature dish is foie gras, which is very easy to prepare at home too. Again not very original. Food is not bad but definitely not great.
Service was very friendly.I also recommend this place for
Occasion : Client Meetings/Business Dining Atmosphere : Quiet/Peaceful Spent about
S$200 / paxWould You Return?
Not Sure -
Is the hype justified?
Aug 16, 2009We went for the recent lunch special and was interested to see if all the publicity was built on soild food.
The Lady had the foie gras option and inside the nice caramelised crust the foie gras quivered like an old belly-dancer's stomach. It was soft, gelatinous and decadent. Tick.
Soup was velvety and rich and was mopped up with the tasty bread. Tick.
A cheese plate offering was taken up with joy although there was no expertise to assist us. Whoever started this cheese room craze in Singapore - did they provide expert advice as well? St Pierre did allow us to sample before buying however if you are going to present your restaurant as fine dining then its not enough to just good stock produce surely? (sorry that's a Singapore-wide rant!!!) Cross.
Order coffee/tea so that you can have the delicious little tasting plate of cookies that get served with the drinks. Tiny, but tasty little suckers. Tick.
I am a sucker for free warm bread and the staff were happy to provide a second basket once the first was finished. Having said that I though the for an estabishment in this bracket the staff were not of the calibre expected. Its nothing I could really put my finger on but just not as slick & professional as expected, yet not the warm & friendly type you might otherwise expect. Tick to start, then cross.
The servings were small (due to the lunch special?) however probably too small even for a "fine dining" location. From what I experienced I would probably come back for a special set however am not sure about a full tasting menu or regular priced meal.I also recommend this place for
Type of meal : Lunch Occasion : Romance/First Dates, Fine Dining Atmosphere : Quiet/Peaceful -
Saint Pierre
Aug 1, 2009hello all
after having tried st pierre recently, i must admit that it was quite in interesting experience. after watching celebrity chef emmanuel on tv, i thought it would be good to try his restaurant.
overall, i would rate the food to be pretty good, but not mindblowing. however, the very memorable dishes are the foie gras classic and the cheese supplement that went along with the degustation menu. definitely a must try for fans out there.
that's about it for the summary. read the full review at www.tastingheaven.blogspot.com
happy eating! -
wine dinner
Jul 19, 2009we have so much fun at the dinner... great food and yummy wine....will be back.I also recommend this place for
Type of meal : Supper/Night Dining Occasion : Fine Dining Others : Wine Lists Spent about
S$143 / paxWould You Return?
Definitely -
Is it as good as before? I reserve my judgment for now....
Jun 17, 2009I booked for a table for 2 on a friday afternoon for the evening. I knew Saint Pierre had finished renovations a month or two earlier and was rather keen to see if the changes were significant.
Ambience:
I remember the old setting being of a darker tone, whereas the current fit-out reflects a slightly more cheery environment. The low ceiling is still there of course (this being a structural constraint) and the tables are generously placed apart, allowing for ample privacy. There was space on the other end of the restaurant which could be partitioned into 2 private rooms. Based on our observation, we did not think there were many guests in the part of the restaurant; neither was the main dining room fully taken up. Oh yes - the last time i checked - there was a recession going on.
Food:
Choosing the option was easy - both of us decided to go with the prix-fixe menu which would come with amuses bouche, a choice of starter of foie gras or starter, main course, and dessert.
Interestingly, we were provided with 3 different servings of amuche bouche (which was not a cause for complaint). In line with Saint Pierre's food theme, the morsel sized bites were rather innovative though in terms of taste, they ranged from average to pretty good. My favourites of the lot was probably the truffle ball, and tomato soup with basil oil (very refreshing). And before i forget, the bread also came in courses and tasting menu style!
In terms of the actual dishes, we were served:
Home made foie gras ravioli with braised french rabbit - confusing flavours
White asparagus with poached egg - seasonal dish; i rather enjoyed it
Roasted pigeon with veal sweetbread mousseline - the pigeon was served medium rare but i did not enjoy the veal sweetbread that went with the bird
Crispy kurobuta pork belly with roasted hokkaido scallops - I found the pork all right (though with a layer of fat thicker than i would have desired). But why would pork be paired with scallops??
Roasted hazelnut parfait - great!!
Flourless chocolate cake - this has undergone several iterations over the years; i must say i used to enjoy this dish more previously.
Service:
This is where i felt Saint Pierre was gliding on its repuation a bit. We were greeted at the front desk by a european staff but once we proceeded to the main dining room, the wait staff in there took over. Some of them were on the junior side and the staff that tended to us fumbled over his communication and he was struggling to articulate and remember what the off-menu dishes were. The wait needs more training, and a more healthy dose of confidence.
Conclusion:
I think Saint Pierre's current strategy in this current downturn is to provide a competitively priced up-market dining experience to customers. There is a good value in the prix fixe menus (since the selection is from the a la carte menu). Customers would also be kept happy with the flow of amuses bouche.
This is still my all-time favourite french restaurant, but i found the experience this time round a little under whelming. In terms of food, it was a bit of a hit-and-miss this time round.I also recommend this place for
Type of meal : Lunch, Dinner Occasion : Romance/First Dates, Fine Dining Atmosphere : Quiet/Peaceful Spent about
S$160 / paxWould You Return?
Probably
| Displaying 1 - 10 of 29 | 1 2 3 | |

























