Singapore’s fine-dining landscape is defined by restaurants that look beyond a single culinary tradition. Few express this idea as clearly as Saint Pierre, the two-Michelin-starred restaurant of Belgian-born Chef-Owner Emmanuel Stroobant at One Fullerton.
Since opening in December 2000, Saint Pierre has developed a distinctive interpretation of contemporary French cuisine, combining classical French technique with ingredients, flavours and culinary perspectives shaped by Stroobant’s long experience in Asia. Today, the restaurant overlooks Marina Bay from the second floor of One Fullerton, creating a setting where gastronomy, architecture and Singapore’s waterfront become part of the same experience. (Saint Pierre)
The restaurant retained its two Michelin stars in the 2026 Michelin Guide Singapore, continuing a distinction first achieved in 2019. Its current culinary direction remains centred on precision, simplicity and premium produce, with seafood playing a particularly important role. (Saint Pierre)
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Emmanuel Stroobant and the Creation of Saint Pierre
Saint Pierre’s story begins with Emmanuel Stroobant, who developed his culinary foundations in Belgium before working in Australia, Malaysia and Singapore. His early training included time with Pierre Romayer at Three-Michelin-Starred Maison de Bouche and Francis Dernouchamp at Two-Michelin-Starred l’Hostellerie Saint-Roch. His subsequent experience in Asia helped shape the combination of French technique and Asian sensibility that would become the defining characteristic of Saint Pierre. (Saint Pierre)
When Saint Pierre opened in December 2000, Singapore’s fine-dining scene was still developing its contemporary identity. Stroobant positioned the restaurant around modern French cuisine with an Asian edge, establishing it as one of the early restaurants in Singapore to pursue this particular East-meets-West approach. (Saint Pierre)
The restaurant’s Michelin history reflects a gradual development rather than a sudden transformation. Saint Pierre received its first Michelin star in 2017, retained it in 2018 and was promoted to two stars in 2019. It has maintained the two-star distinction since then. (Saint Pierre)
Today, Stroobant remains the restaurant’s chef-owner, while Malaysian chef Yap Ken Kai serves as Head Chef. Yap first joined Saint Pierre as a commis chef in 2020 after working at Restaurant Vrijmoed in Ghent under Chef Michael Vrijmoed. He returned to Saint Pierre in 2024 as Head Chef, working alongside Stroobant on menu development and kitchen operations. (Saint Pierre)
The result is a restaurant whose identity is rooted in continuity while allowing its cuisine to evolve with the chefs, ingredients and experiences that shape it.
French Technique with an Asian Accent
The phrase “French artistry, Asian soul” used by Saint Pierre captures the restaurant’s culinary philosophy particularly well. Its cooking does not attempt to reproduce classical French cuisine unchanged, nor does it treat Asian ingredients as decorative additions. Instead, French technique provides the framework through which Asian flavours, ingredients and perspectives can be integrated naturally. (Saint Pierre)
The restaurant’s current menus illustrate this approach through ingredients sourced from different parts of the world. The Opulence tasting menu has recently featured Manjimup marron with buttermilk and oba, Shizuoka king crab with borlotti beans and green curry, Hokkaido scallop with winter leek and parsley, and Brittany blue lobster with wild mushroom and vin jaune. Another option pairs Omi beef with sand carrot and mala. (Saint Pierre)
These combinations demonstrate the breadth of Saint Pierre’s culinary vocabulary. French sauces, classical cooking methods and premium European produce can sit alongside Japanese seafood, Asian herbs and flavours such as mala, creating a menu that feels international while retaining a coherent gastronomic identity.
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Seafood is especially significant. Michelin describes the restaurant’s tasting menu as being centred on premium seafood from around the world, with Japanese produce particularly prominent. Saint Pierre has also emphasised its frequent imports from Japan, including seafood sourced through markets such as Toyosu. (MICHELIN Guide)
This emphasis on provenance gives the cuisine another dimension. Rather than relying on elaborate presentation alone, Saint Pierre places considerable importance on the quality and natural character of its principal ingredients.
The Opulence Tasting Menu
For a full expression of the restaurant’s contemporary French cuisine, the Opulence tasting menu provides a seven-course experience priced at S$398++ per person. A wine accompaniment is currently offered at S$298++, while a premium wine accompaniment is also available. Menus change according to seasonal ingredient availability. (Saint Pierre)
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The structure moves between seafood, meat, vegetables and desserts while maintaining a strong emphasis on premium produce. Recent examples have included smoked eel with Oscietra caviar and wasabi as an amuse-bouche, Manjimup marron, Shizuoka king crab, Hokkaido scallop, Alba white truffle linguine, Brittany blue lobster or Omi beef, followed by seasonal desserts such as Aichi persimmon and Tulameen raspberry. (Saint Pierre)
The menu’s luxury is therefore not based solely on the number of courses. It comes from the combination of ingredients, precision and balance. Caviar, lobster, king crab, white truffle and premium Japanese beef appear within a framework that still allows individual flavours to remain recognisable.
For diners seeking a shorter introduction to the restaurant, Saint Pierre also offers set lunches. The current three-course lunch is S$198++, while the four-course version is S$228++. An à la carte lunch is available from Tuesday to Friday, with starters at S$60++, main courses at S$120++ and desserts at S$40++. (Saint Pierre)
This makes lunch an alternative way to experience the restaurant’s cuisine without committing to the complete evening tasting-menu format.
Wine, Pairings and the Marina Bay Setting
Wine is an important part of Saint Pierre’s identity. The restaurant currently lists approximately 600 labels from established vineyards around the world, encompassing both Old World classics and New World producers. The wine programme is overseen by Tan Ying Hsien, Singapore’s first Master of Wine. (Saint Pierre)
The pairing philosophy follows the same principle as the cuisine: wine should enhance the food rather than compete with it. Guests can select a dedicated wine accompaniment for the Opulence menu, while the sommelier team can also guide diners through the broader list.
The restaurant’s setting adds another layer to the experience. Saint Pierre occupies the second floor of One Fullerton, directly beside Marina Bay, with floor-to-ceiling windows providing an unobstructed view across the waterfront. Michelin specifically highlights the restaurant’s Marina Bay views alongside its contemporary French cuisine and discreet service. (Saint Pierre)
This is particularly effective in the evening, when the architecture and lights of Marina Bay become part of the dining environment. The view does not dominate the restaurant; instead, it provides a constantly changing backdrop to a relatively restrained and elegant interior.
For visitors staying around Marina Bay, Saint Pierre can therefore become part of a broader luxury itinerary encompassing Singapore’s waterfront, cultural institutions and landmark hotels. The restaurant’s position also makes it a natural complement to our guide to Singapore’s most exceptional fine-dining experiences.
A Contemporary Restaurant Shaped by East and West
What distinguishes Saint Pierre within Singapore’s French dining landscape is the longevity of its East-meets-West philosophy. The restaurant did not adopt Asian influences as a recent trend; they have been part of Stroobant’s cooking since its foundation.
His years living and working across Asia developed an understanding of ingredients and flavours that now informs the restaurant’s contemporary French cuisine. Saint Pierre describes this approach as a balance between French culinary techniques and the Asian influences accumulated throughout Stroobant’s career. (Saint Pierre)
The philosophy also extends beyond the plate. Following a major renovation, the restaurant introduced a new interior and a menu inspired by the Zen Circle, a symbol associated with enlightenment and the freeing of the mind. The concept reflects Stroobant’s interest in mindfulness and yoga and provides a philosophical framework for the restaurant’s contemporary direction. (Saint Pierre)
The approach is particularly relevant to Singapore, where culinary identity is rarely isolated within national boundaries. French cuisine can incorporate Japanese seafood, Asian herbs and contemporary Singaporean sensibilities without losing the discipline of French technique.
Saint Pierre consequently occupies an interesting position between classical fine dining and modern Asian gastronomy. It remains unmistakably French, but it is also unmistakably shaped by Asia.
Saint Pierre Today
More than 25 years after its opening, Saint Pierre remains one of Singapore’s established fine-dining institutions. Its two Michelin stars, waterfront location and long-running culinary philosophy give it a different character from newer restaurants built around more radical concepts.
The restaurant’s strength lies in refinement rather than novelty for its own sake. Its menus are built around premium ingredients, carefully controlled technique and combinations that connect French culinary tradition with the flavours and produce of Asia.
The continuity of the restaurant is also significant. Stroobant remains closely involved, while Head Chef Ken Yap represents a younger generation of culinary leadership developed within the Saint Pierre kitchen itself. Together, they provide a connection between the restaurant’s original identity and its next chapter. (Saint Pierre)
For international travellers, Saint Pierre offers a particularly polished interpretation of contemporary French dining in Singapore: technically precise, ingredient-driven and deeply connected to its Asian setting. The Marina Bay panorama completes the experience without overshadowing the cuisine.
Within Singapore’s broader fine-dining landscape, Saint Pierre demonstrates how a restaurant can maintain a strong identity for decades while continuing to reinterpret the relationship between French technique and Asian influence.
Planning a Visit to Saint Pierre
Saint Pierre is located at 1 Fullerton Road, #02-02B, One Fullerton, Singapore 049213. Lunch is served Tuesday to Saturday from 11:30am to 3pm, with last seating at 1:30pm. Dinner runs Tuesday to Saturday from 6pm to 11pm, with the restaurant closed on Sundays and Mondays. (Saint Pierre)
The restaurant operates within a formal fine-dining environment, making it particularly suitable for an evening centred on the tasting menu and wine pairing. Guests planning larger parties should contact the restaurant directly, as the official reservation information notes that parties of more than three may need to arrange availability by email. (Saint Pierre)
The menu should also be considered seasonal. Saint Pierre explicitly notes that dishes can change according to ingredient availability, meaning that the precise sequence experienced by a guest may differ from published sample menus. (Saint Pierre)
Its location at One Fullerton also makes it convenient to combine dinner with an evening around Marina Bay, whether before or after exploring the waterfront and the surrounding Civic District.
Frequently Asked Questions
How many Michelin stars does Saint Pierre Singapore have?
Saint Pierre currently holds two Michelin stars in the 2026 Michelin Guide Singapore. The restaurant first received one Michelin star in 2017 and was promoted to two stars in 2019, retaining the distinction since then. (Saint Pierre)
Who is the chef at Saint Pierre Singapore?
Saint Pierre is owned and led by Belgian-born Chef Emmanuel Stroobant. Malaysian chef Yap Ken Kai is the restaurant’s Head Chef and works with Stroobant on menu development and kitchen operations. (Saint Pierre)
What type of cuisine does Saint Pierre serve?
Saint Pierre serves contemporary French cuisine with an Asian influence. French culinary techniques are combined with premium ingredients and flavours shaped by Stroobant’s extensive experience living and working in Asia. (Saint Pierre)
How much does the Saint Pierre tasting menu cost?
The current seven-course Opulence tasting menu costs S$398++ per person. A wine accompaniment is S$298++ per person, while additional options and supplements are available. Menus are subject to seasonal changes. (Saint Pierre)
Where is Saint Pierre located in Singapore?
Saint Pierre is located on the second floor of One Fullerton at 1 Fullerton Road, overlooking Marina Bay. The restaurant’s floor-to-ceiling windows provide panoramic waterfront views. (Saint Pierre)
By Luxury Magazine Editorial Team