Just a short review really to commend this tucked away restaurant where nobody would think to look for one. For the prices, definitely value for money ... four different types of butter to enjoy with the bread, need I say more? Very polished service and loved the cheese trolley, old fashioned but it is nice to feel truly waited upon.
Plus the foie gras menu, which we enjoyed three dishes from ... I'm still dreaming of it. Go here now.

I cannot recommend this restaurant enough to people. Romantic, discrete service, elegance and style. The food is truly magnificent French cuisine. The wine list exquisite, try some of the rarer champagnes on their menu. This place is where you go when wanting to spoin your senses. Take your special someone or have a dinner with friends, you will not be dissappointed. Superb! Good value for exceptional food and wine.

Had such high expectations for Saint Pierre. Had read and heard so many good things about it. However, was terribly disappointed by my visit. And yes, the chef was there, as so many of my friends, shocked at the poor review, ventured to ask.

Food: Bad. Had the foie gras since I love it and it's supposed to be their signature. Unimpressive. Have had better everywhere else. Had some Kurobuta pork belly dish for main, and was anticipating some melt-in-one's-mouth Western version of kong bak. Wrong. Dry and tough. OK fine, I thought, maybe dessert will save the day. Wrong again. Flourless chocolate cake was a crumbling disappointment.

Service: Decent enough.

Ambience: Ordinary.

Hello,

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.

Sometimes, a few bad experiences can mar an otherwise good experience, so I shall be objective this time in my review

Pre-dinner: Waiters are discreet enough to wait for me to finish (patiently) reading the menu before they start taking orders. Service still as good as ever, despite the subjective comments by some diners who complained that its famed service might has lost its sheen. Just a note, pushing diners to order champagnes isn't too professional, but by then I have had decided which wines to order (so it mattered little). What was professional, though is the way they recommend wines to go with my food

Amuse Bouche: Other than a somewhat too delicate onion soup served at room temperature, which is a little less impressive, the salmon (i had that in the last visit, only it is made as gravlax with cucumber granita) is quite juicey

Main: I promptly skipped the foie gras and the starters. Ordered the much hyped lamb (which is reviewed in the business times). Love the texture and its perfect done-ness, but it is worth noting what type of combinations St Pierre does. The olive crust is a little too salty (which probably might have blunted my glass of Wynns). But true to St Pierre, they cheerfully took my feedback and even promised to reflect this to the chef.

Dessert: The mango dessert is a little too heavy handed with the spice, but a composition of mango is something that would mark the summer season well. A pleasant surprise awaited me when a Sauternes by the glass was offered as the previous wine was sold out. A little more expensive but had a better experience

Conclusion: A little more expensive than now, but I'll make a detour for the other desserts which I havent tried