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What goes into Saint Pierre’s kids’ menu?

Saint Pierre is serving up not-so-kiddy kids’ menus.

Their own children – now just three and six years old respectively – have dined at the likes of Shinji and Cut. Now, Emmanuel Stroobant and Edina Hong want to get more children to enjoy the pleasures of fi ne dining, just as their daughters have.

(RELATED: Stroobant and Hong share secrets to entertaining at home.)

Reopening in the Fullerton Heritage district in late February, the new Saint Pierre will feature gourmet menus designed to give diners aged three to twelve years an initiation into the ritual of dining.

The four-course “Flora and Fauna” menu teaches children about the progression of a meal from appetiser to dessert, the produce used to create a dish, and also the different flavours. And, while even the littlest diner gets served exactly the same dishes as everybody else, an age-specific interactive place mat adds depth to the experience for older children. Think activities such as a crossword puzzle and an illustrated tongue for children to colour the different taste receptor areas.

Borrowing elements from the adult’s menu, this seasonal spread might start with a course of fish with lemon to showcase acidity; followed by a dish highlighting bitterness, perhaps through a spice like turmeric combined with honey, or maybe some tea with a hint of bitterness, or blended spinach with chlorophyll.

“The young ones often have a hard time differentiating between bitter and sour, which is tasted on a similar part on the tongue,” observes Stroobant, who has been working with kids since 2005 through events and also Super Chef, a children’s culinary camp. Such extended interaction with children has given him a deep understanding of what and how they like to eat, and has formed the foundation for curating this special menu.

The third course spotlights saltiness, and Stroobant, a vegetarian, would like the children who gravitate towards chicken or beef to try another fish, such as salmon wrapped with konbu. “I can also make a powder from dehydrated black olives – the idea is to teach them about saltiness without using salt, nitrates and sodium,” he shares.

Last but not least, a chocolate dessert will showcase not just sweetness, but also highlight the ingredient’s history and origin. The menu promotes bonding, too. Hong says: “The parent-and-child set is offered at $85 for 1.30pm reservations, and, if you put your phone away, we will take $10 off!”

#02-02 One Fullerton