PLEASURE BY DEGREES

But for newly minted Michelin-star establishment Saint Pierre, a flight of bite-sized dishes allows the chef to take diners through a retrospective of the restaurant’s signature items, while discovering new creations as well. Chef Emmanuel Stroobant peppers his classic French cuisine with Asian flavours, as evidenced by his teriyaki-glazed Serpolet pigeon with a side of nori-mushroom tartlet. End your meal with the Chateau d’Yquem1er Grand CruClasse 1990 – a 99-pointer Sauternes.