Saint Pierre

★★★★★

“visited on 11 Jul 2025. food looks really exquisite, but some dishes don’t taste as good as it looks. the sourdough bread and the appetisers were very good tho. nice table side presentation for the raspberry dessert but tbh not super nice as a bit too simple. the chocolate one was rich and better tasting. we enjoyed the dining experience tho many dishes were still nice. however, we expected to be blown off our chair more at a 2 michelin star place, subjective taste perhaps. service was impeccable and nice atmosphere with full view of MBS.”

★★★★★

“Celebrated our 10 yr wedding anniversary back at the very venue(former Forlino) and was treated to an immaculate dining experience from the people at SP. First greeted by a congratulatory & personally signed card by everyone from SP that warms our hearts to warming our stomachs. :) Food was so so good and our top favorites were the Shizouka King Crab with edamame, Beef and the desserts were da bomb! 2 Star Michelin just hits different, the depth, balance and precision of every dish were bursting in every bite. Service was impeccable as well, staff and Chef were warm and friendly. Amazing dining experience to make it a memorable 10 yr anniversary for us! Thank you Chef Emmanuel and wonderful staff!”

★★★★★

“Honestly I was not sure what to expect when we book Saint Pierre for the Grand Opulence menu, but wow, this place really blew us away. Chef Emmanuel Stroobant really know how to make every dish feel special. The dinner start with these tiny Scottish salmon canapés topped with Oscietra caviar — very elegant and delicious. Then came three small bowls with different ingredients, one of them had sea urchin which was so fresh and beautiful to look at. The Oscietra Caviar course was also very impressive, the presentation alone already make you feel like you are eating somewhere very special. But the star of the night for us was definitely the Omi Beef. The beef is so tender and the marbling is just perfect, served with cipollini and sansho pepper jus that is rich and flavourful without being too heavy. We decided to order a glass of Pinot Noir to go with it and the pairing was really nice — the wine was smooth and complement the beef so well. Highly recommend to do the same if you visit! The desserts also very good, especially the Raspberry baba, and the chocolate bonbons at the end was a lovely finishing touch. The view of Marina Bay from the window is just gorgeous at night. Service is attentive and friendly without being too formal. Overall this is one dining experience we will remember for a long time. Highly recommended.”

★★★★★

“We celebrated my wife's birthday at SP ... we did this a few years ago and had a great experience. This was our third time at SP's Fullerton venue. My son and daughter in law joined us on this occasion. To say that we had a great meal and celebration, would be an understatement. From the time we entered and were seated, we were given excellent service and attention. Staff were polite , helpful , attentive. Chef Strooban was busy checking on the tables and even brought us to the kitchen for a short tour. We chose the window table with a view of the Marina Bay ... which meant we had to select the premium meal... it was truly a wonderful meal! Michelin star restaurants are a bit tricky because some meals can be too funky or different, whilst others can be too plain and boring. SPs menu was promising and created an expectancy .. and it delivered excellently. Each dish was well thought out , created and delivered . The staff explained each dish though it would be good if they can speak a bit clearer and confidently... minor issue. The food was superb and you have to enjoy seafood because that dominates the menu. Food is fresh , tasty, combination of flavours and ingredients is very good and delicious, dishes looks pretty and appetising too. Overall an experience which we all enjoyed , my wife was thrilled with the surprise small birthday cake and we were so full but in a good way. Definitely will return to SP for another excellent meal and experience.”