After closing his much loved Saint Pierre in Singapore's central business district, chef and owner Emmanuel Stroobant has pitched up in the decidedly more bucolic setting of the Sentosa Cove marina. Framed by a forest of spinnakers and a space designed by local outfit Terre Design, the new Saint Pierre features a lush mod-European surf and turf menu. Long time fans of Stroobant are raving about the roasted lobster nuzzling braised fennel, grilled zucchini, momotaro tomatoes, and basil, though there's something to be said for an Angus short rib that's been braised for 72 hours and served with celeriac puree, truffle brunoise, baby beet and a Merlot reduction.