SAINT PIERRE Review

Christmas is coming, and I booked a Michelin two-star restaurant with my friends [Saint Pierre]. I always felt that the dishes in the restaurant were high value and high price, but the taste was often very strange and not in line with the public taste. Until I experienced Saint Pierre , I found that the original fine dining was guaranteed to have high value. It can be so delicious. We booked [SET LUNCH] in 4-Course, which included two pre-courses, one staple food and one dessert, 158 new prices and tastes, personally feel that the price/performance ratio is quite high. There are two options for [Caviar] and [Jerusalem Artichoke] for the pre-course. Caviar uses black caviar from N25, placed on white cheese, and then paired with fresh tape, the appearance is very good and the taste is very good. The other is vegetarian, the ingredients use chicory and Aomori apples. The second pre-course [Marron] ingredients are WA crayfish, with brahmin ginseng and citrus, the meat is fresh and tender. The classic calf thymus in the French meal is thick and juicy and tastes very special. Vegetarian [Tomato] uses amela tomato, with fresh avocado, and the taste is quite refreshing. There are 4 choices for staple foods, [Beef] Japanese near the river and beef, the meat is quite tender. [Venison] New Zealand venison, with black truffles, tastes good. And [Kinmedai] Japanese Chiba Jinmembrane and vegetarian [Pumpkin] face value is very high. The two desserts are quite exquisite, chocolate mousse is sweet but not greasy, chestnuts and comice fragrant pears are also collocation, and some small appetizers and small desserts will be presented before and after the meal, which can be said to be very careful. The location of the restaurant is great, the huge floor-to-ceiling windows face MBS directly, the slight disadvantage is that the decoration is too simple, but the service is in place. Especially suitable for anniversary and birthday experience.

The Michelin-star French restaurant, the restaurant is very angry, the lobster inside is very delicious, that is, the portion is one person, and they are all small, the appetite may not be full, the duck meat is very delicious.

You can see the Marina Bay by the window. It is recommended to book the night. The scenery will be better. The food is more exquisite and the service attitude is rigorous. Every dish will prepare different meals and wines and tableware. The meal package is relatively soft. Goose liver is recommended by the chef. With apples, the taste is relatively refreshing. The shrimp meat is tight, the sauce is a lot, the dessert feels too little, you can eat it in one bite, the meal efficiency is not high, the meal time is 2 hours, but the food is still very expected.

A typical French-style restaurant, the dishes are also quite high-end, if you sit by the window as a landscape, it is better, grilled lobster is also a dish that tests the chef, their grilled lobster is great

Just here at Clarke Quay, the scenery is first-rate, you can see the Sands Hotel opposite, you can also see the Ferris wheel on the side, the scenery at night is very good, as a Michelin-star restaurant in Singapore is definitely worth it.