A stalwart in Singapore’s fine dining scene, Saint Pierre has been serving up exquisite modern French cuisine for the past 18 years. Helmed by chef-owner Emmanuel Stroobant, the establishment is the only restaurant in Singapore to be accorded membership to the world-renowned Relais & Châteaux, a collection of 600 of the world’s best restaurants and hotels.

For the full Saint Pierre experience, go for the signature Adventure menu, which features top quality seasonal produce sourced from around the world, such as Ohmi wagyu beef from Japan, pigeon from France and hairy crabs from Hokkaido — all deftly prepared by chef Stroobant.

Standout dishes include the herb-crusted artichoke that is hollowed out and stuffed with a mixture of pine nuts and marigold leaf, and served with a flavourful turmeric emulsion; the steamed Atlantic cod wrapped in a paper-thin veil of carrot and daikon; the Ohmi wagyu beef; and the French royal pigeon roasted till just tender and paired with heady wild mushrooms.

Exquisitely presented and bursting with exceptional flavours, each dish is a visual and gastronomic feast. Your meal here doesn’t end with dessert — a petit fours trolley, perfectly lined with cakes, macarons, chocolates and pate de fruit, is rolled out for your selection.