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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.
Unique in the world: Daring and delicious creations.
Helmed by Chef Owner Emmanuel Stroobant, Saint Pierre is a restaurant of timeless elegance, advancing bravely into the future with more than 10 years of history in dining excellence. Its superlative cuisine, beautiful interiors and team of talented chefs have escalated the restaurant into the echelons of international acknowledgement. Saint Pierre’s cuisine is a testament to the culinary prowess of Chef Stroobant, also a Grand Chef of Relais & Châteaux.
““I believe perfection is found in simplicity with natural flavours given precedence. We try to be as organic as possible and treat all our produce with respect to bring you refreshingly exquisite cuisine.””
