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.
The four dinner menus are summarised aptly by unpretentious names: Earth and Grand Earth focus on pickings of meat and seafood, while Nature and Grand Nature showcase Stroobant’s characteristic expertise with vegetables and mushrooms.
The carnivorous side of us thoroughly enjoyed the technical mastery apparent in Grand Earth’s perfectly executed dishes, but it was Grand Nature that made converts of us, even for just one night. The textural plays and the precise juggling of contrasting flavours – orchestrated with ingredients ranging from everyday cauliflower and carrots to the exotic, such as kohlrabi and wild herb chlorophyll – make the menu a true journey of discoveries.
Ask for the window seats and be treated to a glamorous view of the glitzy Marina Bay area – if you can take your eyes off Stroobant’s edible works of art (there’s obviously a specially chosen plate to complete each dish’s aesthetic), that is.
#02-02B One Fullerton