Christmas is coming, and I booked a Michelin two-star restaurant [Saint Pierre] with my friends. I always thought that the dishes in fine dining restaurants are high-value and high-priced, but the taste is often very strange and not in line with the public&#39;s taste. It was not until I experienced Saint Pierre that I realized that fine dining can be so delicious while ensuring high value.
We booked the 4-Course [SET LUNCH], which includes two appetizers, a main course and a dessert. The price and taste of 158 new yuan are quite cost-effective.
There are two choices for appetizers: [Caviar] and [Jerusalem Artichoke]. Caviar uses N25 black caviar, placed on white buttermilk, and paired with fresh scallops. It looks very good and tastes good. The other one is vegetarian, and the ingredients are Jerusalem artichoke and Aomori apples.
The second appetizer [Marron] is made of Western Australian crayfish, paired with salsify and citrus, with tender meat and fresh taste. [Sweetbread] Classic calf thymus in French cuisine, thick and juicy, with a very special taste. The vegetarian [Tomato] uses amela tomatoes, paired with fresh avocado, and the taste is also quite refreshing.
There are 4 choices for the main course, [Beef] Japanese Omi Wagyu beef, the meat is quite tender. [Venison] New Zealand venison, with black truffles, tastes good. There are also [Kinmedai] Japanese Chiba golden eye sea bream and vegetarian [Pumpkin], which are very good-looking.
The two desserts are quite exquisitely made, the chocolate mousse is sweet but not greasy, and the chestnuts and comic pears are also harmoniously matched. Some small appetizers and desserts will be given before and after the meal, which can be said to be very attentive.
The restaurant has a great location, facing MBS in front of the huge floor-to-ceiling windows. The slight drawback is that the decoration is too simple, but the service is in place. It is especially suitable for anniversaries and birthdays.

Trip.Gourmet 2024

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2024 Global 100 - Fine Dining 

No.17 of Fine Dining  in Singapore

No.11 of Restaurants for Views & Experiences in Singapore

No.11 of Bars in Singapore

圣诞将至，和朋友订了一间米其林二星的餐厅【Saint Pierre】，一直都觉得 fine dining 餐厅的菜品都是高颜值高价位，但味道常常非常奇特不太符合大众口味，直到体验了 Saint Pierre ，才发现原来 fine dining 在保证高颜值的同时，也能如此好吃。我们预定的是 4-Course 的【SET LUNCH】，其中包含了两份前菜，一份主食和一份甜品，158新的价格和口味，个人觉得性价比还蛮高。前菜有【Caviar】和【Jerusalem Artichoke】两种选择。Caviar 选用的是N25的黑鱼子酱，放在白色的酪乳上，再搭配新鲜的带子，颜值很高味道也很好。而另一道是素食，食材使用菊芋和青森苹果。第二份前菜里【Marron】食材是西澳的小龙虾，搭配婆罗门参和柑橘，肉质鲜嫩味道清新。【Sweetbread】法餐里的经典小牛胸腺，肥厚多汁，口感很特别。素食的【Tomato】使用 amela 番茄，配上新鲜的牛油果，味道也是相当清爽。主食一共4种选择，【Beef】日本近江和牛肉，肉质相当嫩。【Venison】新西兰鹿肉，配有黑松露，口感也不错。还有【Kinmedai】日本千叶金目鲷和素食的【Pumpkin】颜值都非常高。两款甜品制作的相当精致，巧克力慕斯甜而不腻，栗子和comice香梨也是搭配融洽，餐前和餐后还会赠送一些小开胃菜和小甜品，可以说非常用心。餐厅地理位置很棒，巨大的落地窗前直面MBS，稍微不足就是装修太过简陋了一些，不过服务很到位。特别适合纪念日和生日来体验哦。

米其林一星的法国菜餐厅，餐厅很大气，里面的龙虾做的很好吃哦，就是份量都是一人份，而且都是小份，胃口大的可能吃不饱，鸭肉做的很入味。

This is a French restaurant with one Michelin star. The restaurant is very grand and the lobster there is delicious. However, the portion is only for one person and it is a small portion. People with big appetites may not be full. The duck meat is very flavorful.

靠窗的位置可以看到滨海湾，建议预定晚上，景色会更不错，食物出品比较精致，服务态度严谨，每上一道菜，都会准备不同的餐酒和餐具，餐包比较松软，鹅肝可是主厨推荐，搭配苹果，口感比较清爽，虾肉紧实，酱汁很多，甜品感觉太少了，一口就可以吃完，用餐效率不高，用餐时间有2个小时，不过食物还是让人很期待。

The window seats offer a view of Marina Bay. It is recommended to book in the evening as the view will be even better. The food is exquisite and the service attitude is rigorous. Different wines and tableware are prepared for each dish. The buns are softer. The foie gras is recommended by the chef and paired with apples, which has a refreshing taste. The shrimp meat is firm and has a lot of sauce. The dessert seems too little and can be finished in one bite. The dining efficiency is not high and the dining time is 2 hours, but the food is still exciting.

虽然法国菜吃的是种享受，环境不错，对着滨海湾，但是这家餐厅令人失望了，口味不怎么吃得习惯，几个菜吃两个小时是正常的，因为都很细致，主菜我觉得还行，但是口味有点奇怪，可能是酱汁的问题，甜品好吃，这不能挑剔，性价比还行。

Although French food is a kind of enjoyment, the environment is good, facing the Marina Bay, but this restaurant is disappointing, the taste is not very used to eating, a few dishes for two hours is normal, because they are very meticulous, I think the main dish is OK, but the taste is a bit strange, it may be a problem with the sauce, The dessert is delicious, this can&#39;t be picky, the price is OK.

很典型的一家法式风格的餐厅，菜品也是相当之高端，如果坐在靠窗的作为景观就更佳了，烤龙虾也是很考验厨师的一道菜品，他们家的烤龙虾就做的很棒

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

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Singapore Restaurant Exploration | Mi San French Restaurant Odette

I went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historic place like the National Gallery. The location is good and has a tone. Because of the limited space, it is difficult to book. A deposit is required in advance. The reputation is outside, which raises expectations.

The menu is divided into two types: meat and vegetarian. We ordered both. The selection and combination of ingredients are exquisite, but whether it is meat or vegetarian, there are not many that really surprise me.

The order of pictures is the order of serving.

The appetizers and pre-meal mushroom tea taste good.

For the first appetizer, the caviar used was from Yongkang, Zhejiang, and the sea urchin was from Hokkaido. On the contrary, the vegetarian first avocado is very fresh and can taste the taste of the forest. The first vegetarian wins.

The second saba fish, the fish itself is very fishy, ​​and it can be eaten with beets to neutralize the fishy smell. Personally, I don&rsquo;t appreciate this dish. The second vegetarian dish is beets, which is beautifully presented and can taste the taste of the earth. The second vegetarian wins.

The third dish was the hot spring egg, which was beautifully presented with dry ice. The egg was said to have been boiled in 63.5&deg;C water for 50 minutes to achieve this effect, soft and sticky.

The fourth dish was the Scottish blue lobster, the shrimp meat was not completely cooked, but just right, the meat was chewy, and the highlight was that the sauce used Japanese sake as the base, which is rare.

The fifth dish used the most expensive Kinki fish in Japan, and the sauce was cooked with fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish contains fat, but less than silver cod.

The sixth main course was pepper roasted pigeon, which used pepper from Kampot, Cambodia, and roasted pigeons from Bretagne, France, and asked for 5 minutes. Chef JR was very thoughtful to fly a pigeon on the pigeon&#39;s leg.

Overall, it was not innovative enough, and it was still traditional french old school stuff, so let&#39;s check it out~

Xiao Kang He is a Japanese restaurant located in the center of Singapore. The ingredients here are really top-notch and the taste is also very good. The per capita price is quite expensive, but it is worth it.

&mdash;&mdash;&mdash;PALATE CLEANSER
▪️ᴏʏsᴛᴇʀ ᴘʟᴀɴᴛ
▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴
The dessert for the transition is a bowl of Southeast Asian street &quot;shaved ice&quot;
The ingredients are mostly local flowers and plants
The purple evergreen shaved ice retains the taste of small crushed ice
The roselle and hanging bamboo plum are boiled into syrup, which is rich and fresh
This combination is inspired by traditional herbal tea
Under the shaved ice is aloe vera soaked in black honey, pitaya and other tropical fruit cubes, and finally decorated with Phalaenopsis
&mdash;&mdash;&mdash;&mdash;SWEET
▪️&ldquo;ᴍʏ ғᴀᴠᴏᴜʀɪᴛᴇ ᴘᴀsᴀʀ ᴍᴀʟᴀᴍ sɴᴀᴄᴋs&rdquo;
▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮
&quot;My favorite night market snack&quot;
It really puts all the favorites of my childhood into this plate!
Sweet corn biscuit waffles sandwiched with salty butter sweet corn ice cream, a balance of salty and sweet, plus sorghum popcorn for a rich taste
The marshmallows on top are sprinkled with sparkling popping candies, and you can hear the crisp crackling sound throughout the process
There is glutinous rice cake at the bottom, soft as cotton, glutinous but not sticky, love it!
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The last Petit Four
It was replaced with mini egg tarts because it was my friend&rsquo;s birthday
Birthdays will be late but they will definitely arrive
There are many famous books on the catering industry in the lobby
Even the pillows are very thoughtful
There are various oil paintings recording history hanging in the restaurant
The environment is also carefully considered and efforts are made to incorporate Singaporean culture into it

This is the ninth branch of P.S Cafe. You can see the Golden Sands directly opposite. The scenery is very good. Many people know P.S Cafe because of Stefanie Sun or Truffle Shoestring Fries.
I don&rsquo;t need to say much about the environment of this place. It is not only the bar counter, but also the indoor seats and the glass window area. The scenery is very good. There is also an unexpected large private room. It is great for family gatherings, birthday parties, etc.
Rose &amp; Berries Sangria
If you like to be tipsy, you can order a cup of this. A little vodka plus fresh berries, soda water and rose syrup, refreshing and cold, especially suitable for summer tipsy
​Mrs J&#39;s Trifle Bomb
This is a limited edition that seems to be available in only two stores. Babies who come here must try it. The cream of this cake is very light, and it also combines nuts and strawberries. It can be said to be the pinnacle of his appearance. Haha

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