Tracking Saint Pierre's lunch series is as challenging as following scenes from Fast & Furious. Their lunch menu changes so frequently (weekly?) that it is almost impossible to encore any favourite dishes.
What makes the chase worthwhile, is the disposition of Chef Paul Froggart's brain-childs. He's a natural when it comes to food-play, meddling with shapes, colours & textures to create interesting compilations. He makes dishes fun and entertaining. To bonus that, i caught glimpses of Emmanuel Stroobant and Paul Froggart in person... ooh charmings!
Bakes clearly weren't their forte. Both the sun-dried tomato roll and baguette stirred no commotion, merely carbs to kill waiting time.
Anything cooked detaches from that fate.
The kitchen shows how an uncomplicated Mushroom Cappuccino amuse can convey reassuring flavors and be a foamy joy to bottoms up... Cheers to my funghi-ccino.
Appetizers took another step up. There's no doubt to how Saint Pierre's Confit of Ocean Trout can become elaine-pleasing material. A semi-translucent, delicate babe was aptly jazzed with herbed breadcrumbs. And everything else from the greenish quenelles, citrus compote to zesty sauce did complementary favors to it.
Swallowed every flake in im-loving-it conviction.
And even as the lunch menu blows around, 3 permanent residents stay for good. One of them is the signature Pan-fried Foie Gras which the restaurant totally prides on. They ought to.
I brightened up after a bite of creamy liver cellulite sealed under perfectly crisped crust. The skin is so well seared, it feels like a wrapper in the works. Froggart's touch is shown through tiny granny smith apple globulars, in both raw & caramelised forms to provide a play of textures. Who cares about the $8 top-up when foie gras is done so skilfully delicious!
all my fave fishes deserves 2 shots hehe
My mind was long set on having mainstay #2: White Miso Black Cod. But perhaps because i'm more etched towards the heavily miso-ed japanese cod, i thought their cod tasted kinda... weak. The miso flavor was almost indiscernible and i would have preferred stronger seasonings to justify it as a miso cod.
The other fish dish on the menu was a Flash-fried Tuna Steak, slightly asian-inclined paired with sauteed bak choy. Flash-frying gives it its unmistakable outer brown jacket and maintains the fish's rawish centre. Dad likes his tuna done this way.
Grandma Stroobant's Gateau au Chocolat with yoghurt espuma a.k.a mainstay #3, was another joy to speak of. It is a moist, densely knitted square that proved chocolately just right... you won't need extra fudge or chocolate toppings, nor complain of cocoa cloyingness from it. It's delish the way it is.
Berries stunned me with an out-of-the-ordinary appearance. First i popped soft sweeties of torched baby meringue kisses like swallowing the clouds in the sky, then went on to the baked papa meringue kisses & mama meringue sticks... surprisingly without signs of meringue overdose. Now that's the hallmark of good meringue.
There's a whole bunch of places offering competively-priced set lunches nowadays, but only the ones rendering true value & quality warrants revisit. It needs to possess a combination of exciting the eyes, tastebuds & emotions; be senses-evoking and perpetuate unpredictability. Saint Pierre clearly fits as one of them.
Update: SP has recently upped its lunch prices, from $38++ previously to $48++ for 3 courses now. Whoa a whole $10 hike!
3 Magazine Road
#01-01 Central Mall