Stunning views of the Marina Bay front, a classy intimate dining roomwith stellar service to match, and spot on avours on the plate. There islittle to find fault with at this 17-year-old restaurant where service andcraft are both honed to a fine tee.

Chef-owner Emmanuel Stroobant helms the kitchen here and servesup a gastronomic adventure that showcases contemporary French finedining cuisine with Asian influences. Literally called Adventure, SaintPierre’s seasonal degustation menu features a whopping 26 dishes over 20 courses. The good news is that each dish comes in dainty bite-size portions that piques the curiosity, tantalises the palate, and leaves one happily satiated without tipping into surfeit.

Grounded in top flight seasonal produce sourced from around the world—think French pigeon and Jerusalam artichoke alongside Japanese corn and strawberry—the dishes are cleverly lined up from A to Z, adding some fun into the mix. Start with A for avocado and Szechuan pepper oil, a dainty savoury morsel crowned with crunchy roasted quinoa, then follow on to B for a gorgeous beetroot macaron spiked with wasabi cream for an unexpected kick. Keep going all the way till Z for zephyr lychee, a delicate vermillion-hued crown on a crumbly diamond biscuit.

Along the way, linger over F for Fine de Claire oyster ensconced ina shimmering globe of jelly scented with briny oyster jus and showeredwith Oscietra caviar; L for lobster royale scented with fine shards of black truffle; and P for rich creamy potato agria paired with a beautiful cut of garoupa and tangy black olive crisps. Meat makes rare appearances, for instance, in the form of lamb saddle gently seared for a light crisp on the outside and gorgeously pink on the inside; and a single generous slice of Ohmi wagyu beef that is rich with marbling and compelling in its simplicity.