Emmanuel Stroobant started his career at a tender age of 16 – cleaning dishes in one of the best restaurants in Belgium. Hoping to save some money to pay his way through university, Stroobant’s first ambition was to be a lawyer. Whilst finishing high school and juggling between his night job, Stroobant took a liking to his working environment, and before long he was on his way to peeling, chopping vegetables and making salads!
At 18, Stroobant well and truly decided to take the culinary path and for 4 years, he was trained in several Michelin starred restaurants in Belgium. At age 23, he opened his first restaurant in his hometown, Liege.
After the overnight success and three summers, Stroobant continued his culinary journey in Australia. In 1997, Stroobant moved to Kuala Lumpur where he experienced the local scene and culture. Finally in 1999, Chef settled down in Singapore with his wife and founded Saint Pierre in December 2000.
Emmanuel Stroobant’s philosophy shines through in his utmost respect for wholesome produce and organic ingredients of only the highest quality.
His definition of perfection lies in executing simple creations where natural flavours from the produce are given precedence. Thus, Stroobant strives to use only a maximum of five flavours and elements in his culinary creations at his flagship restaurant, Saint Pierre.
With his passionate approach to fresh produce, Stroobant is also an advocate of healthy eating and living, especially in the inculcation of good eating habits amongst the young. Stroobant is also a vegetarian by choice and an avid yoga practitioner.
In line with Stroobant’s food and healthy eating philosophy, the Emmanuel Stroobant Group has grown from a stand-alone French restaurant in 2000, to a corporation of 7 restaurants and lifestyle brands, namely Saint Pierre, Shoukouwa, Rocks Urban Grill + Bar, Sque Rotisserie & Alehouse, Brussels Sprouts, Picotin Expressand Saint Pierre Market.
Stroobant is also appointed as the preferred service partner of Stamford American International School (SAIS) instilling healthy eating habits to the young generation. He strongly believes in promoting the importance of consuming healthy meals so that youth of today develop food habits that give rise to good health.
Emmanuel Stroobant also provides consultancy services to assist individuals and companies with creative food & beverage concepts, as well as food styling and menu creation services.
Emmanuel Stroobant is a Grand Chef of Relais & Châteaux, an association of luxury hotels and restaurants. His modern French restaurant, Saint Pierre, became a member of Relais & Châteaux in 2008. During his early years working in Kuala Lumpur, Stroobant was awarded the ‘Best Expatriate Chef 1999’ by World Asia Media. In the years leading up to today, Stroobant's flagship restaurant also clinched several awards such as Wine and Dine ‘Best New Restaurant 2002’, ‘Most Innovative Menu 2002, 2004 and 2007’, ‘World Gourmet Summit – Award of Excellence’, ‘Best New Restaurant 2002 and 2003’, ‘Chef of the Year 2002 and 2006’ and ‘Restaurant of the Year 2007’.
Stroobant is an author of two cookbooks: Cuisine Unplugged and Vine Dining White, the latter of which has won the Gourmand World Media Award for ‘Best in the World Matching Food and Wine’. He is also an Asian Food Channel celebrity chef with his own television series titled, Chef in Black and subsequently Chef in Black II.
Headed by Chef Owner Emmanuel Stroobant, Saint Pierre is a restaurant of timeless elegance, advancing bravely into the future with a 16-year history of dining excellence. Its superlative cuisine, beautiful interiors and team of talented chefs have escalated the restaurant into the echelons of international accolades. The restaurant is also the only establishment and restaurant in Singapore being accorded membership to the world-renowned Relais & Chateaux, a collection of 600 of the world’s best restaurants and hotels.
Saint Pierre is the story of Chef Stroobant – a culmination of his life’s search for self-knowledge. Here, Chef Stroobant leads you on his passage, through a sensual gastronomic dining experience, embodying his own journey and discoveries; where the art of fine dining is celebrated, and the rituals of the table are cherished and perpetuated.
At the heart of Saint Pierre lies essence-centric cuisine, the advanced extraction of concentrated, vital essences from the freshest natural ingredients to season dishes through the use of modern techniques and methods. Chef Stroobant’s global experiences manifest in his culinary style – a harmonious blend of European techniques with subtle touches of Southeast Asia, bringing flavours to the forefront of every dish.
Currently situated at One Fullerton with an impressive view of Marina Bay, Saint Pierre now seats an intimate 24 persons in the main dining room, with an additional six in the private dining room – thus allowing for service of exceptional attention and standards.
Stillness... Serenity... Harmony
いらっしゃいませ Irashaimase (welcome) to Shoukouwa — your oasis of calm in the city centre, where you will savour authentic, world-class fine-dining edomae sushi experience, direct from Ginza in Tokyo.
Edomae sushi tradition dates back to the illustrious Edo era in Japan. Nowadays, edomae sushi chefs take pride in serving only the best seasonal seafood and produce, presenting diners with the purest flavours of the food with minimal cooking and manipulation. At Shoukouwa, the fresh fish, seafood and produce are flown daily to Singapore from Tokyo’s famed Tsukiji Market.
The art of fine sushi is one that is contemplative and considered – like a Zen expression. The perfect sushi is a delicate balance of the quality of fish, proportion and temperature. The fish must be of the highest grade, undamaged during the catch, and very fresh. Ideally, the perfect sushi should be consumed within seconds of being served, with either chopsticks or clean hands.
Our Japanese chefs hail from this edomae sushi tradition, having honed their artistry and skills with years of experience at prestigious Ginza establishments. With no more than eight seats right in front of the chef’s preparation table, our guests will have direct interaction with and personalised attention by our chefs.
Shoukouwa is launched under the Emmanuel Stroobant Group Luxury Collection in partnership with Japanese cuisine specialist Hanachiyo, who co-founded Sushi Shikon in Hong Kong, which remains the first and only Japanese restaurant in Hong Kong with the distinction of three Michelin stars. She subsequently formed a restaurant consultancy that serves clients throughout Asia, including the restaurant Mizumi at the Wynn Resorts in Macau.
We welcome you... いただきます Itadakimasu!
BRUSSELs SPROUTS is a family-friendly Mussels and Belgian Beer restaurant. The restaurant's concept, which serves classic Belgian food in a modern environment, is tailored towards a family-style eatery, in keeping with the genre of its locations at Robertson Quay. With ample seats, BRUSSELs SPROUTS is the perfect restaurant for a lazy Saturday lunch, or a noisy family and friends gathering!
Famous for its 12 preparations of mussels sauces including the traditional Belgian favourites Mediterranean, White Wine and Classic Cream and Chardonnay, as well as more Asian-inspired ones like Tom Yam, Chilli Crab and Thai.
BRUSSELs SPROUTS also serves authentic Belgian fare, like the Homemade Belgian Beef and Pork Meatballs, Slow-Cooked Leffe Brune Beef Cheek Stew and Hand-Cut Filet American. We also now have the Leffe Brune Rotisserie Chicken and Grilled Sausages, all bound to satisfy your hunger. Leave some room for our Belgian waffles at sweet endings – try the Classic Waffle or Banana Crepe.
Wash down these hearty food with daily beer promotions on Hoegaarden, Stella Artois and Leffe beers, or choose from our selection of over 100 different bottled Belgian beers.
Our well-loved European bistro is passionately run by co-owner Chef Steve Kaye and F&B personality Jacky Stevens.
Against the expanse of the Champions Golf Course, Picotin Express Bukit Timah is situated amidst the shade of trees and cool winds -- a place where you‘ll always receive a warm welcome, and where the relaxed environment encourages everyone to ‘express’ themselves!
Although our pizzas are indeed something special, it’s our additional classic European dishes and quality drinks offering that really sets us apart from other pizzerias.
Ultimately, we’d like to feel that a Picotin Express is a welcome addition to your neighbourhood, and a place that services a community. A place where neighbours can pop in for an afternoon coffee, a glass of wine after work, and romantic meal for two, a Sunday lunch with the family or a late-night takeaway pizza.
We hope to welcome you soon.
Rocks Urban Grill + Bar marks a return of the creative union of Emmanuel Stroobant with business partner Roxan Villareal co-owner of the former San Marco. This latest addition to the Emmanuel Stroobant Group of restaurants is uniquely exciting in the concept and style, offering a dining experience tailor-made to guests expectations.
Rocks with its self-assured ambience is perched on the second floor of The Sail and has full length glass wall that provides stunning views of Marina Bay and the newly built Sands Resort. The interior is a blend of understated simplicity, punctuated by industrial touches and a signature wall befitting its name.
Excellence in quality of ingredients resonates in Rocks’ bill of fare which is evident in its selection of meat, fish and poultry on offer. Side dishes and sauces featured are prepared for flawless accompaniment and the entire meal oozes with unforgettable wholesome goodness smacking of Chef Stroobant’s mastery in taste.
Diners can have their meals casually at the bar or in the dining are which merge seamlessly into one another. For more intimate events there is a choice of three private dining rooms to accommodate larger parties. All in all, Rocks delivers a space and attitude that can be formal or informal as our guests desire.
We know you'll like it!
Set amidst the historic Singapore River at The Central, Sque is an ideal bistro for casual meals, sporting a laid-back ambience to unwind in the evening and an enviable accessibility as a pre-party venue! The name Sque (pronounced as skew), was derived from ‘skewers’ to highlight the outlet's assortment of rotisserie items, backed by its outstanding range of over 200 different international draft and bottled beers.
Fresh, Tasty and Healthy. Three magic words that single out Saint Pierre Market as the choice gourmet delicatessen for today’s go-getters who believe in healthier eating without compromising on taste and quality.
Saint Pierre Market is an outlet like none other. The latest brainchild of Celebrity Chef Emmanuel Stroobant, himself a vegetarian, focuses on fresh, artisanal produce, with more vegetables and fruits, and less meat, as he believes in the adage that a healthy outside starts from the inside!
The Harvard T.H. Chan School of Public Health published five tips for sustainable eating: prioritise plants, minimise meat, select new seafood, look local and eat mindfully. With this in mind, Chef Stroobant has created a menu of hearty soups, delicious salads, gourmet sandwiches and wraps, as well as healthier sweet treats.
While Singapore is not a natural resource for raw ingredients, Chef Stroobant has purposefully designed and prepared the menu for Saint Pierre Market using some of the best artisanal produce available in the local marketplace – balancing these to ensure value-for-money pre-packed ready-to-eat healthier meals. No fuss, no mess.
The Emmanuel Stroobant Group is the official caterer for the Stamford American International School. The Student Café by Emmanuel Stroobant offers wholesome, nutrition-conscious menu for the students’ daily lunches. Each meal is crafted according to the nutritional benefits needed for growing children. In addition, the café’s mission is to inculcate students with the right eating habits from young.