Saint Pierre

Emmanuel Stroobant has not stopped making headlines since he landed on Singapore’s shores a decade ago. Early training in renowned establishments instilled in this Belgian Chef, with a rock star look, a meticulous approach that is reflected in the way he composes his dishes. His European-inspired cuisine with Japanese flourishes and his daring and delicious creations, like the 48-hour Angus beef short rib Japanese style or his foie gras with truffles, have been lauded by guests and restaurant critics alike. Over the years, Saint Pierre has proved itself to be a gem of culinary arts.