In The Media

Robb Report Singapore | 27 December 2016

Emmanuel Stroobant is known as the Chef in Black, but his latest venture should see him rebadging his colours to green…

Icon Singapore | 23 December 2016

一直到本月23日,Saint Pierre为企业准备特别的圣诞午餐和晚餐,生蚝、日本韭菜、鹅肝、扇贝、番茄、鹿肉、阉鸡、牛肝菌、树洞蛋糕和柚子法式薄脆,应有尽有。配上葡萄酒佳酿,加上松露和奶酪,为圣诞餐锦上添花。…

The Peak | 22 December 2016

Saint Pierre’s eight-course New Year’s Eve dinner showcases caviar in every course, from pre-dinner snacks, to amuse bouche, seafood, vegetables, turbot, beef, and even desserts…

Simply Her | 13 December 2016

Make the perfect turkey for your dinner guests with this easy and delicious traditional recipe with apples, chestnuts and mushrooms stuffing by the celebrity chef…

Home & Decor Singapore | 12 December 2016

Indulge this Christmas with Saint Pierre’s Roasted whole capon made with whole capon (domestic rooster fattened for eating) from France and stuffed with chestnut, mushroom and foie gras…

The New Paper | 9 December 2016

Saint Pierre has an extensive takeaway menu available till the end of the year. Mains include turkey Wellington ($70 a kg) and 200-day aged Angus beef ribeye ($120+ a kg)…

Straits Times | 9 December 2016

Too tired to cook for Christmas? Saint Pierre has an extensive takeaway menu available till the end of the year. Starters include Fine de Claire oysters No. 2 with lemon and shallot dressing ($24+ for six) and black truffle marble foie gras terrine ($28 for 100g)…

Singapore Tatler | 8 December 2016

Chef Mathieu Escoffier has worked in top kitchens around the world; I had the pleasure of dining at Alain Ducasse in Paris and Daniel Boulud in New York while he was stationed there, and most recently, at Joel Robuchon in Bordeaux…

The Peak Selections Gourmet & Travel | December 2016 – February 2017

Succulent tails of lobster, gently poached in butter at exactly 60 deg C, and fork-tender fillets of salmon trout confit. These were some of the sumptuous dishes presented by acclaimed chefs at Perfection Every Time, a showcase of Miele’s latest innovations in sous vide cooking…

Wine & Dine | December 2016

On 12 October, chef-owner Emmanuel Stroobant hosted a cooking demonstration of four recipes using European cheeses at his restaurant, Saint Pierre located at One Fullerton…

SG Now | December 2016

Holiday Guide 2016: Emmanuel Stroobant’s restaurant is celebrating its first holiday season off Sentosa with a caviar and Champagne New Year’s Eve dinner menu…

Food & Travel | December 2016

Creativity and technique comes together with a new collaborative menu by Saint Pierre’s Chef Emmanuel Stroobant and new Executive Chef Mathieu Escoffier…

Singapore Tatler | 22 November 2016

Trust executive chef Matthieu Escoffier to craft something lip-smacking for the holidays. His Christmas eve menu tickles the palate with pre-dinner snacks and amuse bouche…

Vanilla Luxury | 16 November 2016

It’s time to rejoice, another fine dining option with food that is exceptionally good at every bite, also allows BYO!…

The Malay Mail | 12 November 2016

Few things are as delectably French as fine cheese, which explains why gourmands everywhere are constantly enamoured by the celebrated varieties — whether you prefer your cheese hard or soft, or made from cow’s, goat’s or ewe’s milk…

Weekender | 11 November 2016

At Saint Pierre, round tables are dressed in perfectly starched linen, rows of sparkling glassware twinkle and trolleys of fine champagne hint at the culinary theatrics to come…

TODAY | 11 November 2016

Few things are as delectably French as fine cheese, which explains why gourmands everywhere are constantly enamoured by the celebrated varieties — whether you prefer your cheese hard or soft, or made from cow’s, goat’s or ewe’s milk…

The Singapore Women’s Weekly | 11 November 2016

Gold Plate Awards 2016: The Weekly’s Top 50 Picks of Best Restaurants and Cafes in Singapore — Saint Pierre (Business Lunches)…

Straits Times | 11 November 2016

I was not impressed with Saint Pierre’s launch menu when it moved to One Fullerton in April. But the fine-dining French restaurant has a new executive chef, Mathieu Escoffier, who has turned the cooking around…

Straits Times | 6 November 2016

Barely three months after the Michelin Guide debuted in Singapore, its inspectors have started making their rounds for next year…

Epicure | November/December 2016

After a year-long search, Saint Pierre has finally signed on an executive chef – Mathieu Escoffier, who previously staged under Alain Ducasse and Joël Robuchon…

The Peak | November 2016

At Saint Pierre, chef-owner Emmanuel Stroobant and executive chef Mathieu Escoffier did their own take on babi (pork) buah keluak for a special National Day menu this year…

The Food Journal | November 2016

After relocating Saint Pierre from Quayside Isle in Sentosa to the swanky One Fullerton earlier this year, chef-owner Emmanuel Stroobant brings in a new executive chef to inject fresh ideas to the contemporary French restaurant…

SG Magazine | November 2016

Top Tables – Singapore Restaurant Guide 2017: Veteran chef Emmanuel Stroobant moved his beloved Saint Pierre from Sentosa to One Fullerton this year, with a lighter touch and more of a market‑to‑table concept…

Lifestyle Asia | 31 October 2016

The Dish: This delicately flavoured concoction features juicy langoustine coated with crunchy wild puffed rice, and served with winter melon, celeriac and chopped green apples. It is part of Saint Pierre‘s refreshed menu, which is designed by new Executive Chef Mathieu Escoffier…

Weekender | 28 October 2016

Impress your guests with Chef Emmanuel Stroobant’s spring roll recipe, which showcases European cheese…

Singapore Tatler | 24 October 2016

There’s a misconception that a restaurant with a great view offers little else. Although this thinking may apply to tired revolving restaurants with cliché-ridden menus and slick rooftop bars with underwhelming food, Saint Pierre tells a different story…

The Peak | 21 October 2016

Do not be deceived by his surname – French chef Mathieu Escoffier, 30, is not related to the late, great French chef Auguste Escoffier. Still, the younger Escoffier has robust roots in cooking as his family has always been in the restaurant business. For the past 20 years, his parents have been running French bistro Ma Cuisine in his hometown of Beaune…

Straits Times | 18 October 2016

With the arrival of the Michelin Guide in Singapore, the quest to achieve stars, or hang on to them, now has a new momentum. Restaurateurs and chefs have been quick to revamp spaces, retool menus or introduce new concepts. Some have also hired new chefs…

MsHannahChia | 14 October 2016

I would jump at every opportunity to eat cheese if I could and it has this strange calming effect on me. And cheese is an undisputed, integral part of the European community…

The Peak | 13 October 2016

At Saint Pierre, chef-owner Emmanuel Stroobant and executive chef Mathieu Escoffier did their own take on babi (pork) buah keluak for a special National Day menu this year…

Buro 24/7 | 13 October 2016

Our tiny food critics have given Saint Pierre’s children’s menu a thumbs-up, but they aren’t the only fussy eaters who will find pleasure on the plate at Chef Emmanuel Stroobant’s French fine dining outfit…

Weekender | 10 October 2016

At Saint Pierre, dining is a sacred ritual of sorts. Round tables dressed in perfectly starched linen, rows of sparkling glassware and trolleys of fine champagne are but a hint of the culinary theatrics to come…

MICHELIN Guide Singapore | 8 October 2016

Saint Pierre has unveiled a new menu two months after moving to One Fullerton from Quayside Isle. The change sees a shift towards “Essence-Centric” cuisine where flavours in the form of stocks, bases and seasonings are derived from natural ingredients…

Arukikata Japan | 29 September 2016

目の前にマリーナベイサンズを見渡す絶景のレストラン、Saint Pierre(サン・ピエール)新しく、エグゼクティブシェフとして加わったMathieu Escoffier(マシュー・エスコフィエ)シェフと、オーナーでグランド・シェフのEmmanuel Stroobant(エマニュエル・ストローバント)シェフと二人で作り上げた新しいメニューを頂きにお邪魔してきました!…

Straits Times | 25 September 2016

Forget run-of-the-mill children’s meal options such as chicken nuggets, fish and chips and spaghetti Bolognese. Fine-dining restaurants and casual eateries here are making an effort to wow kids by serving beautifully plated, uncommon dishes for the little ones. Think four-course meals, build- your-own burgers, deconstructed Caesar salads and more…

The Peak | 21 September 2016

Who doesn’t like dessert? That finale of your meal, the sweet flavour that lingers on after you’re done with the main course? Of course you do. But how many even think about the pastry chef who made it – the one who is the last to leave the kitchen, the invisible face in the background as the head chef basks in the limelight?…

The Business Times | 19 September 2016

The current menu is the most confident yet, with almost every dish delivering in terms of flavour, execution and concept. I don’t know if restaurants can be existentialist, but if they could, Saint Pierre must have been asking “Who am I?” ever since it moved from Central Mall to Sentosa and now to its Singapore River-facing dining room at One Fullerton…

The Business Times | 16 September 2016

Jonathan Allaert’s sweet calling came through an actual accident. An accident not caused by him but rather by his mother. When she was a child, she had forgotten to turn off a gas stove that nearly caused the family house to be burned down. This developed a phobia in her and ever since then, she forbade using fire in the house unless really necessary…

Wine & Dine | September 2016

They say good things come in small packages. In the case of the amaranth seed, which is tinier than millet or quinoa, the adage rings true. This miniscule seed is a nutritional powerhouse loaded with fibre, protein (complete with amino acid lysine), calcium, iron, magnesium, and uncommonly, Vitamin C…

SC Global Magazine | September 2016

Black moss, winter melon, kim chi and bitter gourd—ingredients like these, typically found on humble Asian menus, have made their way into the kitchens of modern European restaurants all over Singapore. How did these ingredients capture the attention and inspiration of Western-trained chefs?…

Robb Report Singapore | September 2016

Emmanuel Stroobant is known as the Chef in Black, but his latest venture should see him rebadging his colours to green. When Stroobant debuted Saint Pierre in 2000, his brand of classic French cuisine set the benchmark for fine dining in Singapore, before he decided to relocate in favour of a slightly more casual approach at Quayside Isle, Sentosa, in 2013…

Her World | September 2016

When done right, a vegetarian dish can be just as hearty and moreish as its meaty counterparts. Inspired by the clean-tasting, fresh-tune-like flesh of an organic Japanese winter melon from Okinawa, chef-owner Emmanuel Stroobant built a tartare-like dish around it, and topped it off with pickled radish and locally-grown cress…

Travel & Tour World | 18 August 2016

FBEYE International is proud to announce the completion of its latest project – the elegant design of Saint Pierre, a modern French restaurant with pronounced Asian inspirations offering spectacular views of Marina Bay in Singapore…

The Peak | 18 August 2016

Can juice-pairing in high-end restaurants be the next food trend in 2016?…

The Singapore Women’s Weekly | August 2016

Dhall is one of celebrity chef Emmanuel Stroobant’s favourite local dishes. There is a very good reason the Belgium chef — who has won many culinary awards and counts Singapore as his home, having lived here for more than 16 years with his wife and two kids — chose this dish.

TODAY | 6 – 7 August 2016

The Emmanuel Stroobant Group restaurant Saint Pierre gives a fresh take on the Peranakan favourite, Babi Buah Keluak with this new dish…

Arukikata Japan | 24 July 2016

お祝いごとに欠かせないシャンパン、レストランに入ると、まずはシャンパンはいかがですか?と勧められることも多いですよね。…

The Peak | 20 July 2016

When brothers Andre and Edouard Michelin first started the Michelin Guide in 1900, the book was meant to be a marketing tool to help the rubber factory they owned sell more tyres…

The Edge | 18 July 2016

He’s a near-vegan chef who meditates. She’s a straight-talking businesswoman who loves gaming. Together, Emmanuel Stroobant and Edina Hong have built a multi-million dollar dining brand…

Lifestyle Asia | 18 July 2016

Situated at One Fullerton, this French fine dining restaurant has added black winter truffles to some of the dishes in its prix fixe Earth and Nature menus…

The Peak | 12 July 2016

Alain Ducasse and Pierre Herme love this Asian ingredient. The world’s top chefs turn to Sarawak for this spice, as do local restaurants Odette, Saint Pierre and The Kitchen at Bacchanalia. We find out what for…

TODAY | 11 July 2016

The trend may have taken off in the United States, but across the Pacific, a push for gluten-free foods is slowly but surely gaining momentum…

Lifestyle Asia | 10 July 2016

These swanky restaurants are where you need to be for a luxurious dining experience…

JET Asia-Pacific | July – August 2016

Chef and owner Emmanuel Stroobant’s definition of gastronomy isn’t a luxury limited to adults. The latest child-friendly Saint Pierre features the “Flora and Sauna” kids’ menu dedicated to educating young diners about the four primary tastes of the human tongue…

Expat Living | July 2016

The mood: Located on the second floor of One Fullerton (right above Overeasy), the restaurant, which recently moved from Sentosa, offers an elegant and intimate dining exeprience with unbeatable, in-your-face Marina Bay views (a fab date-night spot, indeed)…

The Peak Selections Gourmet & Travel | June – August 2016

Fine Dining Juicy New Frontier: With the rise of juice pairings at high-end establishments, wining and dining might soon not be the only way to eat and drink well…

NOW! Singapore | 27 June 2016

Saint  Pierre has been one of Singapore’s top fine dining institutions since it first opened its doors in 2003. However, unlike many restaurants with a successful formula, Saint Pierre has never rested on its laurels and stuck with the same concept…

Men’s Folio | 23 June 2016
What it is: Since Saint Pierre first opened its doors in Central Mall in 2000, its concept has evolved from molecular dabbling, to Japanese fusion, to a premium casual gourmet pilgrimage to Quayside Isle in Sentosa…
The Business Times | 20 June 2016
It’s one thing to teach your kid about flavours by giving them a lemon, or a spoonful of sugar. But what if you could take it a step further and let them experience all the five primary flavours in existence, in just one sitting?…
SilverKris | 13 June 2016
Singapore’s top restaurants revealed at The Peak’s Gourmet & Travel G Restaurant Awards 2016…
The Peak | 13 June 2016
Discretion is the word in the new Saint Pierre, which occupies the space formerly housing the Butter Factory club. The hushed tones and sparse distribution of tables make for a quiet, undisturbed evening, punctuated only by immaculate service…
Food & Travel | June 2016
Marking its move from Quayside Isle in Sentosa to the waterfront at One Fullerton, Saint Pierre reopens as a renewed fine dining establishment mirroring its creator, Emmanuel Stroobant’s life philosophy of holistic living…
Time Out Singapore | 31 May 2016
‘I’m excited about eating mouse, but I’m not excited about eating mousse,’ declares nine-year-old Goh Zhi Yi, one of our food critics for the day…
Honeycombers Singapore | 31 May 2016
You no longer have to make the trip down South – to Sentosa, that is – to sample the culinary flair of the Chef in Black…
Weekender | 30 May 2016
A well-known restaurateur who’s shown off his culinary skills on cooking shows on Asian Food Channel, Chef Emmanuel Stroobant needs little introduction…
LianHe ZaoBao | 28 May 2016
在国外不少高级餐馆都谢绝小孩,本地一些高档餐饮业者却敞开大门,积极鼓励家长带孩子出来用餐,花更多心思营造家庭餐饮的种种乐趣。…
The Peak Online | 23 May 2016
There’s no need to wave your hand in the air at Saint Pierre; all it takes to get the attention of a waitstaff is a slight turn of the head…
The Peak Online | 23 May 2016
In Singapore, apart from Chinese or Indian vegetarian food, vegetables in fine dining were always expected to play second fiddle to meat…
The Business Times | 21 May 2016
Vesak Day may be a good reason to go vegetarian today. But there are plenty of reasons to go meatless every day as vegetables gain favour among chefs and diners…
TODAY | 20 May 2016
Who says a vegetarian dish can’t be as tasty as a meaty one? While we often salivate at the thought of a salacious steak, few of us stop to ponder what makes us crave for it…
Singapore Tatler | 16 May 2016
Chefs are often inspired towards their careers because of their memories of cooking with mum or grandma in the kitchen…
Singapore Tatler | 14 May 2016
In Singapore’s vibrant dining scene, Emmanuel Stroobant, Luca Piras and Marco Guccio reign in their cuisines…
Sassy Mama | 13 May 2016
Saint Pierre, helmed by Chef Emmanuel Stroobant, is a well established name in the restaurant scene having been open for an impressive 17 years – first at their digs at Central Mall, then at Quayside Isle where dining was a more of a casual affair…
HungryGoWhere | 12 May 2016
It was L’Arpège’s Alain Passard who first made vegetarian cooking cool. When the three-Michelin starred French chef took meat off his menu back in 2001, it rocked the culinary world….
Le Petit Journal | 6 May 2016
Le maître belge a changé d’adresse et de carte et offre à son public de fins gourmets toujours plus de plaisirs, de saveurs, de précision et de raffinement…
The Edge | 2 May 2016
I remember doing a food review on Saint Pierre in 2008. Chef Emmanuel Stroobant was riding high on molecular cuisine, which was popular at that time…
Time Out Singapore | 1 May 2016
Three years ago, Saint Pierre took the pomp of its brand of fine dining down to maxi dress levels of chill by making the move to Quayside Isle…
Wine & Dine | 1 May 2016
After three years at Sentosa Cove’s Quayside Isle, Saint Pierre moves back to the city, which is good news for those who prefer a quicker, easier access to chef Emmanuel Stroobant’s food…
Japan Globetrotter | 28 April 2016
テレビ出演でも知られる、Emmanuel Stroobant(エマニュエル・ストローバント)シェフのお店、Saint Pierre(サン・ピエール)が、シンガポールの中心エリアに移転、席数を減らして、更にラグジュアリーなレストランとして生まれ変わりました。…
City Nomads | 27 April 2016
After three years in Quayside Isle, Saint Pierre has returned to the city and Chef Emmanuel Stroobant to his fine-dining roots…
TODAY | 23 April 2016
Back in the day, Chef Emmanuel Stroobant and his Saint Pierre restaurant at Central Mall were synonymous with fine dining in Singapore…
Lifestyle Asia | 22 April 2016
Armed with over 15 years of expertise and a long list of accolades, French restaurant Saint Pierre is undoubtedly a household name…
Wine & Dine | 16 April 2016
General Manager Julien Brockers shares some of the thinking behind Saint Pierre’s formidable inventory of wines…
LianHe ZaoBao | 16 April 2016
其一是大厨苏鲁本在2000年创办的旗舰品牌Saint Pierre。这家面向滨海湾的餐馆刚迁出圣淘沙圣景湾,只设30个座位。 …
Epicure Asia | 15 April 2016
With the influx of shoebox-sized casual dining outfits offering one too many hipster cocktails and identical small plates menus, sometimes it’s a breath of fresh air to walk into a restaurant and be feted at every turn…
Bibik Gourmand | 14 April 2016
When a local daily gave a bruising review to Saint Pierre’s spanking new outfit at One Fullerton…
First Stop Singapore | 13 April 2016
Singapore Spring: The vibrant city’s hottest new restaurant openings…
SilverKris | 11 April 2016
Saint Pierre’s relocation from Quayside Isle to One Fullerton is welcome news for diners who weren’t always keen to traipse to the edge of Sentosa Island for a meal….
Icon Singapore | 11 April 2016
Saint Pierre回归市中心,主厨决定重新将高级餐饮种种礼节(ritual)恢复到餐桌上,让客人在形式上感受到最细致的用心。…
Stuff | 1 April 2016
Relocating from Quayside Isle to One Fullerton, Saint Pierre may have moved from laid-back Sentosa to swanky downtown, but don’t expect a fancier menu…
ZBBZ | 30 March 2016
In mid-March, popular waterfront dining area One Fullerton welcomed not one but two new high-end restaurants. Saint Pierre, which chef Emmanuel Stroobant…
SG Magazine | 26 March 2016
Reprising its fine-dining roots, chef Emmanual Stroobant’s French restaurant relocates from Sentosa to more swanky surrounds at One Fullerton…
HungryGoWhere | 14 March 2016
Saint Pierre relocates from Quayside Isle in Sentosa to One Fullerton and gets swanky new digs facing the Marina Bay waterfront…
Icon Singapore | 1 March 2016
名厨设计的豪华菜单,让大人们能享用顶级料理好滋味,可惜大部分的高档餐厅,往往忽略小朋友的需求,令一家大小难以欢乐用餐。…
Straits Times | 22 February 2016

After taking his restaurant from a posh setting to a more casual one, Belgian chef Emmanuel Stroobant is returning to his fine-dining roots…

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