Named after the Saint Pierre Chapel in Notre-Dame de Paris, it serves Asian-French cuisine.

[2] In 2013, Saint Pierre moved to Sentosa’s Quayside Isle and experimented with a more casual dining concept that included a la carte options.

[3] Chef-owner Emmanuel Stroobant has described his culinary philosophy as ingredient driven, simple, organic and contemporary.

[5] With food hand-delivered by a waiter dressed in black tie, the head chef greeting diners via a video conference, which could be accessed by friends and family members at different locations.

[3] In 2007, Saint Pierre was awarded "Le Cordon Bleu restaurant of the Year" by the World Gourmet Summit, where it stated that Stroobant, “brings cuisine alive by "fusing food with elements from different cultures”.