It’s precise, deliberate, and almost meditative, a way for chef-owner Emmanuel Stroobant, 58, to guide diners to eat in a specific sequence; to experience a controlled evolution of flavours.
After 25 years of being in business in a cutthroat industry, the ensō has come to represent neither a return to his roots, nor the completion of a goal, but the discipline of stripping everything back to its most fundamental essence. And letting everything else go.
PROFILE
From Excess to Restraint: Emmanuel Stroobant on 25 Years of Saint Pierre
by Aaron De Silva
Photography by Marcus Lim, assisted by Mcdouglas Lim
Grooming by Zhou Aiyi using Hourglass Cosmetics and Oribe
Shot on location at St. Pierre
04 May 2026
Photography by Marcus Lim, assisted by Mcdouglas Lim
Grooming by Zhou Aiyi using Hourglass Cosmetics and Oribe
Shot on location at St. Pierre
04 May 2026
As Chef Emmanuel Stroobant’s flagship restaurant enters its 26th year in business, the iconic chef-owner reflects on staying relevant, embracing restraint, and why now less means more.
If you’ve had the distinct pleasure of dining at Saint Pierre, you would have undoubtedly noticed a signature flourish that arrives with each plate. An ensō, or Zen circle – usually made from a sauce or purée – encircles the main ingredient, which could be anything from French white asparagus to Japanese abalone.
Photo courtesy of Saint Pierre
- FROM MORE TO LESS
- A BALANCING ACT, 25 YEARS IN THE MAKING
- ORGANIC GROWTH FOR THE WIN
- A PERSONAL TURNING POINT
- STILL CHASING, YET STILL GROUNDED
From More to Less
“For the longest time, I thought it was about adding more things to the plate,” Stroobant shares. “If we had a piece of meat, or vegetable, a sauce, I would think, ‘what else can I add to make it even better? Could I do a marinade or infusion? Yes, I can show how much knowledge, skill, and techniques I know, and put them on this plate’.”
Today, he sees things differently. “It’s the complete opposite. It’s taking away things until you only have what you need.”
This shift is what now defines Saint Pierre. The menu and dishes are now pared back, focused, and intentional. But Stroobant admits that it’s not easy. “It’s very hard to restrict yourself,” he says.
- FROM MORE TO LESS
- A BALANCING ACT, 25 YEARS IN THE MAKING
- ORGANIC GROWTH FOR THE WIN
- A PERSONAL TURNING POINT
- STILL CHASING, YET STILL GROUNDED
A Balancing Act, 25 Years in the Making
Saint Pierre celebrated its 25th anniversary in December 2025, although Stroobant released a special anniversary menu this April, to coincide with his birthday month.
“There is no secret to success,” he says. “It’s consistency, it’s passion, it’s never giving up. And never stop learning. You never sit still.”
A quarter century ago, the local dining landscape looked very different. Outside of major 5-star hotels, there were only a handful of independent fine-dining restaurants. The Michelin Guide had yet to make its entrance in Southeast Asia. And social media was limited to blogsites like LiveJournal and instant messaging platforms like ICQ.
(Related: Chef Nobu Matsuhisa – an icon's journey)
“In Europe, the longer a restaurant is established, the safer it is,” he observes. “In Asia, specifically in Singapore, it’s very competitive. There’s always something new coming in.”
Saint Pierre’s early years were strong, on account of it being rare and exceptional. But as the city developed, so did the competition – especially with the arrival of the integrated resorts and internationally renowned chefs.
“When the big boys came in, it really shook things up,” Stroobant says. “We suddenly had access to products we couldn’t get before – Spanish ham, meat on the bone from Europe. It changed everything.”
But while the new entrants opened doors and boosted Singapore’s reputation as a global dining destination, it also gave rise to newfound pressures. What followed was not a straight climb, but a constant process of adjustment.
Photo courtesy of Saint Pierre
One of Saint Pierre’s greatest strengths may also be one of its simplest: Size. The restaurant in One Fullerton seats just 24. “It’s easier to fill 20 seats a night,” Stroobant points out. “If I had 60 seats, that’s very difficult.” Being small, he says, means being flexible.
That scale also allowed the team to move quickly during crises, most notably during the pandemic. “We started delivering bento boxes and connecting with guests on Zoom,” he recalls. “If we were in a hotel, it would have taken six months to get approval. By then, it’s over.”
- FROM MORE TO LESS
- A BALANCING ACT, 25 YEARS IN THE MAKING
- ORGANIC GROWTH FOR THE WIN
- A PERSONAL TURNING POINT
- STILL CHASING, YET STILL GROUNDED
Organic Growth for the Win
Over the years, the Emmanuel Stroobant Group – now rebranded as Food Inc – has grown into a multi-concept entity, with F&B mainstays, as well as a culinary school, a consultancy arm, and a catering business.
Its crown jewels remain Saint Pierre and Shoukouwa – both anointed with two Michelin stars each. Newer concepts like Shoukouwa Shinjidai expand into modern kaiseki, while casual offerings such as SQUE Rotisserie & Alehouse round out the mix.
Expansion, however, was never aggressive. “We didn’t push too fast, too far,” Stroobant says. “We didn’t open seven restaurants at once. We couldn’t afford to!” The group remained independent for years, only partnering with family office/incubator Rapzo Capital in 2020.
“Whatever money you spend is your money,” he explains, referring to the pre-investor days. “So you cannot take silly risks, like creating a pizza with strawberries, cheese, and sardines, for example.” That discipline shaped the business, and ultimately helped it last.
(Related: The best vegetable-forward fine dining restaurants in Singapore)
Behind the scenes, much of that stability comes from Stroobant’s wife and business partner, Edina Hong. The couple started the business when she was 27, and he, 31. They now have two daughters. “She had a very clear picture of the business side of things. I knew how to cook and manage restaurants. We had the best of both worlds.”
The division of roles was clear from the start. “I never tried to step into marketing. I have no idea what marketing should be,” he admits with a laugh. “That was her baby. I was in the kitchen.”
Their relationship, he says, has been a quiet advantage. “The fact that we are husband and wife helps a lot. There is no question of trust.” And while he jokes about her being “extremely picky” – even “nagging sometimes” – he credits that with maintaining standards. “She will always make sure that we deliver the highest level of experience possible. She sees things I don’t see.”
- FROM MORE TO LESS
- A BALANCING ACT, 25 YEARS IN THE MAKING
- ORGANIC GROWTH FOR THE WIN
- A PERSONAL TURNING POINT
- STILL CHASING, YET STILL GROUNDED
A Personal Turning Point
Away from the kitchen, a health scare more than 15 years ago forced Stroobant to rethink his lifestyle. “I went from smoking, drinking, going to bed at 3am… to something more normal,” he says.
He became vegetarian, deepened his yoga practice, and began approaching both life and cooking with more intention. “At the beginning, I thought [turning vegetarian] would be a disaster for my career,” he admits. “But actually, it was more illuminating.”
The change didn’t mean stepping away from his craft. He still tastes everything at St. Pierre and Shoukouwa. “Professionally, I have to,” he says. “That’s the only way I can judge.”
That shift in mindset also led him to look beyond fine dining. When his daughter lamented about school food, he didn’t just raise concerns; he started a solution – Mycelium Catering, an initiative focused on better nutrition. “It was not about making a huge amount of money,” he says. “It was about helping the community.”
More recently, he has turned his attention to hospital food, working with nutritionists to improve flavour without relying on salt. “There is a gap between the medical world and chefs,” he says. “My aim is to bridge that.”
- FROM MORE TO LESS
- A BALANCING ACT, 25 YEARS IN THE MAKING
- ORGANIC GROWTH FOR THE WIN
- A PERSONAL TURNING POINT
- STILL CHASING, YET STILL GROUNDED
Still Chasing, Yet Still Grounded
Despite his achievements, Stroobant isn’t slowing down. Saint Pierre has held two Michelin stars since 2019. And yes, the elusive third remains ever on his radar. For him, Michelin stars are less about prestige than they are about discipline. “It pushes us to perform at our very best every single day. It’s really a good motivation.”
After 25 years, the philosophy behind Saint Pierre has become clearer. “We are doing probably the most intimate thing we can do for somebody else,” he says. “We are feeding people.”
And that, ultimately, is what guides everything. “If you cook like you are cooking for the person you love the most… then I think you’re a winner.” Like the ensō that defines his plates, it’s not about going back to where he started. It’s about knowing what truly matters and having the discipline to keep only that.
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