Saint Pierre, the two-Michelin-starred restaurant at One Fullerton, has launched a new menu to mark 25 years since it first opened at Central Mall in December 2000. The menu was created by chef-owner Emmanuel Stroobant, whose restaurant has held two Michelin stars since 2019.
The anniversary menu draws on classical French technique interpreted through Asian ingredients, flavours and traditions. The restaurant said Emmanuel Stroobant’s cooking is informed by more than two decades in Singapore, and that the menu centres on the spirit of Ensō, the Zen circle drawn in a single brushstroke, reflecting the balance between discipline and freedom in his cooking.
Signature dishes reworked
Several ingredients that have featured on Saint Pierre’s menu over the years return with new preparations. Hyogo Manakatsuo is served with a Fuzhou-style Buddha Jumps Over the Wall broth, while Perak Duck is dry-aged with green tea stems and paired with Marmande tomato stuffed with fermented pineapple, finished with a buah keluak-scented duck jus.
Brittany Blue Lobster is presented as a reworking of the Provençal ratatouille, using ingredients drawn from across Asia. The restaurant said the dish brings an Asian interpretation to the French staple.
The restaurant now operates from its dining room at One Fullerton, overlooking Marina Bay. It describes Emmanuel Stroobant’s culinary ethos as “French artistry, Asian soul, Singapore legacy”.
