Award-winning restaurant Saint Pierre appoints Singapore’s first Master of Wine, Tan Ying Hsien, as its wine consultant.
Wine and food pairings are de rigueur at fine-dining restaurants. Yet even for many top-end eateries in Singapore, a wine list can be merely perfunctory. Some take their wine programme very seriously. But here’s one where wine is paid the ultimate respect: two Michelin-starred contemporary French restaurant has appointed homegrown Master of Wine Tan Ying Hsien as its wine consultant.
In his new role, Tan Ying Hsien MW will work closely with Saint Pierre’s chef-owner Emmanuel Stroobant to elevate the award-winning restaurant’s food and wine offerings to even greater heights.
Tan Ying Hsien MW is Singapore’s first Master of Wine, an accolade he garnered in 2015. For those not familiar with the Institute of Masters of Wine, there are still less than 500 individuals who have been accorded with MW credentials since the certification programme started in 1953. The Singaporean wine educator is widely respected as a wine judge and trainer, and is also a member of the Ordre des Côteaux de Champagne, La Confrérie des Chevaliers du Tastevin, and Commanderie de Bordeaux.
Which, of course, places Tan in the position perfectly to advise on Saint Pierre’s wine list. More importantly, Tan is a fan of Chef Emmanuel’s work over the years. “I have had the pleasure of following Chef Emmanuel’s culinary trajectory for over 20 years. He is a chef who loves to work with wine, which makes for a mutually fruitful collaboration,” Tan said.
“My goal is to work within the fringes of the restaurant’s largely classical European wine list to find the best fit with the modern French, Asian-accented cuisine,” he added.
In his new role, Tan will be involved in curating the wine list of over 2,300 bottles, and will oversee the currency of the wines by the bottle, half bottle, and by the glass. He will also be tasked with providing regular staff training to build the team’s wine knowledge and tasting skills to deliver a greater service level for guests.
You can experience this ultimate pairing of food and wine with Saint Pierre’s newly introduced ‘Opulence’ tasting menu, a six-course tasting menu with wine pairing specially curated by Tan Ying Hsien MW and Saint Pierre chef-owner Emmanuel Stroobant. Among the courses is Caviar, which sees aged N25 Oscietra caviar, tarragon gelée, and creamed cauliflower paired with a robust and toasty Le Mesnil Blanc de Blancs Grand Cru Burt Champagne NV, as well as Beef, where grilled Omi wagyu beef from Shiga prefecture comes with a recommended pairing of Domaine du Vieux Telepgrahe ‘Telegramme’ Chateauneuf-du-Pape 2019.
Saint Pierre is situated at 1 Fullerton Road, #02-02B One Fullerton, Singapore 049213. The restaurant is open on Tuesdays to Saturdays for lunch from 11.30am to 3pm (last seating 1.30pm) and dinner from 6.30pm to 11pm (last seating 9pm). Saint Pierre is closed on Sundays, Mondays and public holidays. Call +65 6438 0887 or email firstname.lastname@example.org for enquiries and reservations. For more information, please visit www.saintpierre.com.sg or www.facebook.com/saintpierrerestaurant.
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