Exceptional service is a rare commodity, which is why Saint Pierre’s team is superlative. I’d barely rested my knife and fork on my plate, before a sharply suited gentleman is beside me, asking in a French accent, “May I?” If not for the warm smiles and demeanour of the waiters, and the view of Marina Bay Sands lit up across the water, one might mistake this for a restaurant in Paris.
Saint Pierre’s je ne sais quoi extends to the food. French cooking techniques are at the heart of Belgian chef Emmanuel Stroobant’s elegant dishes. Yet there are innovative nods to Asian cuisine too. Like the entree of almond-crusted, hand-dived scallop with spicy avocado cream and Thai coconut emulsion, or the roasted Atlantic lobster ravioli in lobster bisque with a touch of yuzu zest.
Bu hikaye The PEAK Singapore dergisinin The Peak Selection: Gourmet and Travel Issue 21 sayısından alınmıştır.
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Bu hikaye The PEAK Singapore dergisinin The Peak Selection: Gourmet and Travel Issue 21 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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