Dinner @ Saint Pierre [Revisit]
March 5, 2018 in French
My IGGF (InstaGram GirlFriend) was excited much when she saw pictures of Michelin-starred Saint Pierre’s alphabet course. But having just dined at Saint Pierre in August 2016, I requested to delay our visit to Saint Pierre as much as possible. I don’t like visiting the same restaurant too soon. And with that, my IGGF assisted to make reservation for December 2017 through phone instead of via Chope.
Upon arrival, we were led to the private room instead of the main dining area. The staff explained a booking was received for a really big group. And because we made our reservation months ahead, the restaurant decided to host the big group in the main dining area and us in the private room instead. While we understood their good intention, we unfortunately didn’t like the arrangement. My IGGF and I somehow felt our private room was treated like a storeroom. Ie, items which were not required in the main dining area were shifted into our private room. Or rather, items which are better removed were left in our private room.
And to add to our disappointment, we learnt the alphabet course was no longer available. When we made our reservation months back, my IGGF specifically enquired if the alphabet course would still be available in December. To which, the staff assured us it would be. But… Sigh.
And from the dinner menu (pages 1, 2), we ordered:-
1) Bread, Complimentary (above)
2) Adventure, $248 comprised of:-
(A) Dish #1 (above) – Appetisers assortment of i) tomato, parmesan, ii) red pepper crisp, smoked eggplant, miso, iii) smoked trout cannelloni, iv) Hokkaido corn, lime oil and v) nasu, sesame.
(B) Dish #2 (above) – New harvest aquitaine oscietra caviar, parsley royale.
(C) Dish #3 (above) – Hay-smoked buri, ponzu, leek, myoga.
(D) Dish #4 (above) – French petit violet artichoke, turmeric.
(E) Dish #5 (above) – Steamed hairy crab, corn, lemongrass.
(F) Dish #6 (above) – Live Hokkaido scallop, almond, curry oil.
(G) Dish #7 (above) – Blue lobster, apple, kabocha pumpkin, beurre de cidre.
(H1) Dish #8 (above) – Altantic cod, miso, oxtail, roots.
(H2) Dish #8 (above) – Altantic cod, miso, oxtail, roots. Since I don’t eat beef (in any form) and oxtail was used in the original broth, mine was slightly altered. Though I have to admit I was disappointed to see the (thus) new presentation of my cod dish hugely similar to the blue lobster’s (dish #7).
(I1) Dish #9 (above) – Ohmi beef, salsify, hazelnut.
(I2) Dish #9 (above) – Again, because I don’t eat beef, mine was replaced. However, it came with much disappointment. The kitchen replaced my beef dish with a vegetable dish! Like what!?! First, it was not a 1-to-1 substitution. Secondly, one could easily see it was carelessly put together with leftovers. Ie, ingredients from previous dishes were used. After taking one bite, I refused to continue with the vegetable dish. Fortunately, the staff who was assigned to our room sensed something was amiss when she overheard I was done with my almost-untouched dish. She got her manager who came into our room and asked if it would be fine for the kitchen to prepare something else. And in less than 5 minutes, the manger returned to say the kitchen was in the midst of preparing sea bass with chestnut truffle. Which honestly, the kitchen should have done that in the first place. It was disappointing to even be served that vegetable dish, honestly.
(J) Dish #10 (above) – Royal pigeon roasted on the bone, wild mushroom, nori.
(K) Dish #11 (above) – Unfiltered strawberry juice, sorbet.
(L) Dish #12 (above) – Blood orange, chocolate, honey tuile. This was really good.
(M) Dish #13 (above) – It’s either they have done away with the dessert trolley or it’s inconvenient to push it into the private room that our petit fours were served on a plate. Assortment included walnut tart, chocolate hazelnut, chocolate royce, yuzu-orange macaron, chocolate macaron, blackberry jelly, peach jelly and vanilla marshmallow.
Compared to my previous dinner at Saint Pierre, it seemed that much has changed. Unfortunately, it was a change for the South. Pretty alarming given that my IGGF and I were dining after Saint Pierre was awarded 1 Michelin star.
Will I recommend Saint Pierre? Well… I ain’t too sure (I would) this time round.
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SAINT PIERRE
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1 Fullerton Road, One Fullerton, #02-02B, Singapore
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Overall: 7.5
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Opening hours:-
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Food/Beverage: 7
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Tue – Sat : 11:30 – 15:00 (Lunch)
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Ambience: 8
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Tue – Sat : 18:30 – 23:00 (Dinner)
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Value: 7
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Service: 8
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* Closed on Mon & Sun
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UPDATE: Restaurant was awarded 1 Michelin star by Michelin Guide Singapore 2018.
