Saint Pierre’s Serves A Singapore National Day Feast And Celebrates Its Own 25-Year Anniversary

For the best seats to commemorate Singapore’s National Day this year, look no further than the waterfront tables at Saint Pierre. Incidentally, 2026 also marks the two-Michelin-starred restaurant’s silver anniversary, and Chef Emmanuel Stroobant—a naturalised citizen who has called Singapore home for over two decades—has built a menu brimming with homegrown pride.

Fish head curry becomes Nagasaki kinmedai in a turmeric-infused shellfish broth; beef rendang a richly marbled A5 Omi beef with black garlic and nasu; and an interpretation of chilli crab is elevated by using Hokkaido king crab, steamed in its own stock and presented en croûte. The dishes are unmistakably local; the hand behind them is unmistakably his.

A five-course lunch, priced at $288++ per person with wine accompaniment at $198++, opens with a trio of canapés: Hokkaido king scallop wrapped in popiah skin, kuruma ebi nestled in pie tee, and Oscietra caviar atop ma lai gao.

Dinner runs longer and further, a nine- or 10-course menu from $688++ per person with wine accompaniment at $368++. The menu is built around the same canapés and closing arc but expanded with Lobster Pao Fan, Brittany blue lobster paired with crispy black rice, saffron and a stock loaded with umami, and Ayam Buah Keluak, Bresse chicken with lemongrass, candlenut and pangium nuts. Chendol, layering azuki bean, coconut milk and smoked vanilla, precedes Kaya Toast at the close.

Guests who opt for the 10-course, window-seat tier at $788++ receive a further, singular gesture: Scottish salmon prepared tableside, cold-smoked over Japanese hay and served on a rice flour blini with togarashi-chive crème fraîche and Oscietra caviar.

What sets those five window tables apart is not only what arrives on the plate. Marina Bay’s skyline, lit against the water, gives way on the night itself to the National Day fireworks directly overhead, turning dinner into a proper celebration.

Saint Pierre