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THIS RESTAURANT HAS CHANGED LOCATIONS Saint Pierre The Restaurant Restaurant Review: The six-way foie gras menu alone makes this French fusion eatery in an otherwise nondescript mall not far from the Lion City’s financial district a must. Belgium-born owner-chef Emmanuel Stroobant has a punk rocker persona; his Saint Pierre specializes in creative food, attentive service and an exhaustive wine list. The mischievous streak of nouvelle expression in his cuisine at times introduces Japanese-inspired surprises, such as the king oyster confit with pickled shimeji mushrooms, or the salmon with chilled pumpkin soup and wakame salad with apple and dill. Among the mains, Stroobant keeps to his Japanese theme with the char-grilled whiskey-marinated lamb rump with edamame and truffle-scented potato gnocchi, and the barbecued poached lobster with tarragon emulsion, broccoli pesto, Japanese cucumber and charcoal celery in shellfish consommé. Francophile traditionalists, have no fear, for you he prepares a fine aged rib-eye with seasonal vegetables and poached pigeon breast with braised romaine lettuce. One wonders what Grandma Stroobant would think of her flourless Belgian chocolate cake, updated here with summer truffle and hazelnut custard, chocolate soil and yuzu gel, but we finished it off thoroughly.