The Playground

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If you’ve ever wondered where Saint Pierre sources its pungent creamy epoisses, or how the unpasteurised cheese is smear-ripened when washed with a pomace brandy, Emmanuel Stroobant will be glad to tell you. At Playground, a new, private dining concept at Saint Pierre’s bar, the celebrity chef offers insightful culinary banter while personally whipping up nine, 12 or 15 courses (for six guests) with exclusive ingredients. On any given day, the dinners might include an elaborate showing of Kaviari oscietra caviar served with the yolks of kampong eggs (the fine diner receives only 30 eggs a week) smeared on crisp toast, and the finest Jabugo ham, shredded atop intensely sweet Japanese musk melon. Even the Jean-Yves Bordier butter that David Lebovitz highly raves about is hand churned in Brittany, and presented here with your dinner rolls. With foods that speak for themselves, cooking is kepi to a minimum, reduced to a final warm through in a Miele steam machine, a quick scorch from a blowtorch, or with the smoking of aged oak chips. A booking of six diners is required. $250, $350 and $450 for nine, 12 and 15 courses.

Saint Pierre’s bar
#01-01 Central Mall 3 Magazine Road., Singapore 059570
Phone: 6438 0887
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