Room Service by Saint Pierre

While it’s no doubt tough that restaurants once again have to transition into takeaway and delivery-only business models, it’s a good time to showcase their ability to adapt and innovate. This is especially true for the fine dining places, since service, atmosphere, and tableside theatrics are necessarily a large part of the fine dining experience. 

Since the Circuit Breaker period last year, French fine-dining spot Saint Pierre has been at the forefront of providing a dining-out experience beyond just sending food to one’s home. They first started with Virtual Saint Pierre, a gourmet bento box that comes with a Zoom room – to remotely dine with friends and family – and an appearance by chef-owner Emmanuel Stroobant to take guests through the different courses in the bento.

(Related: Burgers, burgers, burgers: The best to sink your teeth into, at home)

Virtual Saint Pierre (1)
The Virtual Saint Pierre bento box.

Now, they’ve taken the dine-out possibilities one step further with Room Service, a full multi-course meal that feeds approximately four to five people. Everything is pre-plated in the restaurant and sent to your home, so there’s no fussing about reheating or plating. And at just 12 deliveries a day, it’s the closest one can get to actually dining in the restaurant itself. 

(Related: Where to get your glutinous rice dumplings for Dragon Boat Festival 2021)

“Room Service by Saint Pierre is a result of the feedback we received from our guests who really enjoyed Virtual Saint Pierre last year but also wanted a fuss-free hot food option. Despite the challenging climate, we found ourselves in, we hope families can continue to enjoy great food and conversations with their loved ones through this elevated home dining experience.

Our team had already been discussing some ideas a couple of days before the government announced the closure of dine-in services, hence we had some time to plan and sort out our logistics – the moment the news came out that dine-in services would be ceased, we had everything in place to ensure both Room Service by Saint Pierre as well as Virtual Saint Pierre, are up and running.” Shares Stroobant.

What’s the food like

With Room Service, the Saint Pierre team has done a great job with navigating the limitations of delivering food, with the cold starters, cheeses, and desserts arriving chilled and fresh. Only the main comes hot – and that gets doubly insulated in a dutch oven that sits in a warm box.

Just like in Saint Pierre, the meal starts off with still-warm, crusty sourdough bread and an olive focaccia – together with a very generous (Stroobant shares that people always ask for extra butter in the restaurant anyway, so they’ve pre-empted that with an outsized portion) amount of Brittany butter.

Room Service by Saint Pierre

Starters include a selection of dishes focused around produce from the current season, spring. This means exceptionally succulent white asparagus, which Stroobant serves simply with leeks and buckwheat. It’s also the season for hairy crabs – here stuffed into Amela tomatoes and plated with dots of avocado pure – and cherry trout, which is lightly cured and served with Jerusalem artichokes and basil. For mains, there’s a luxurious, family-sized cut of wagyu, served with spring vegetables and a properly rich and sticky wasabi jus.

To end on a sweet note, there’s a delicately sweetened fruit tart – where the fruit really shines – and a selection of petit fours – although you’d have to make your coffee yourself. 

While Saint Pierre’s tremendous cheese cart can’t be brought into homes, the Room Service menu includes a selection of cheeses like vieux comte and sillon bleu, alongside accoutrements like crackers and truffle honey.

The Saint Pierre Room Service begins 27th May until dining restrictions are lifted. Menu is set to change every week, and can be customised to suit dietary restrictions. Add-ons including caviar, roasted pork belly, and braised lamb shoulder are available too. 

To order, please email, call 6438-0887, or Whatsapp 9115-6553.