{"id":338403,"date":"2026-05-26T15:54:43","date_gmt":"2026-05-26T07:54:43","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=338403"},"modified":"2026-05-26T15:54:43","modified_gmt":"2026-05-26T07:54:43","slug":"chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/","title":{"rendered":"Chef Emmanuel Stroobant on 25 years of Saint Pierre and the evolution of fine dining in Singapore"},"content":{"rendered":"<p>In Singapore\u2019s evolving dining scene, chef Emmanuel Stroobant has spent the past 25 years shaping fine dining through his <a href=\"https:\/\/thehoneycombers.com\/singapore\/michelin-starred-restaurants-singapore\/\" target=\"_blank\" rel=\"noopener\">Michelin-starred restaurant<\/a> Saint Pierre \u2013 a rare case of longevity in an industry defined by constant change.<\/p>\n<p>\u201cWhen we first opened Saint Pierre, I was young and ambitious,\u201d he says. \u201cAt that stage, simply getting through daily service felt like the most immediate priority.\u201d<\/p>\n<p>Over time, however, longevity became less about chasing milestones and more about consistency. He describes it as \u201cthe result of many small decisions made consistently over time\u201d \u2013 a philosophy rooted in discipline, adaptability and patience.<\/p>\n<p>Fine dining today is no longer defined solely by technical precision or luxury, but increasingly by emotional connection, storytelling, and the overall experience of dining itself. We speak to the Belgian chef about the evolution of Singapore\u2019s fine dining landscape, why restaurants struggle to survive long-term, and what meaningful dining looks like today.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_72 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Chef Emmanuel Stroobant of Saint Pierre<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#our-tete-a-tete-with-chef-emmanuel-stroobant-of-saint-pierre\" title=\"Our tete-a-tete with chef Emmanuel\">Our tete-a-tete with chef Emmanuel<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#how-would-you-describe-saint-pierre-today-compared-to-when-it-first-opened\" title=\"How would you describe Saint Pierre today compared to when it first opened?\">How would you describe Saint Pierre today compared to when it first opened?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#saint-pierre-has-lasted-25-years-in-one-of-the-worlds-most-competitive-dining-cities-what-has-been-the-hardest-thing-to-get-right-over-that-time\" title=\"What has been the hardest thing to get right over that time?\">What has been the hardest thing to get right over that time?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#youve-been-part-of-singapores-fine-dining-landscape-since-2000-how-would-you-describe-its-evolution\" title=\"How would you describe Singapore\u2019s fine dining evolution?\">How would you describe Singapore\u2019s fine dining evolution?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#why-do-so-many-restaurants-in-singapore-struggle-to-survive-beyond-the-first-few-years-%e2%80%93-is-it-the-economics-the-expectations-or-the-model-itself\" title=\"Why do so many restaurants struggle to survive?\">Why do so many restaurants struggle to survive?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#how-has-your-idea-of-%e2%80%98good-food-changed-over-the-years\" title=\"How has your idea of \u2018good food\u2019 changed over the years?\">How has your idea of \u2018good food\u2019 changed over the years?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#where-do-you-think-fine-dining-in-singapore-is-heading-over-the-next-decade\" title=\"Where is fine dining in Singapore heading?\">Where is fine dining in Singapore heading?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#youve-spoken-about-wellness-and-mental-health-in-the-f-b-industry-do-you-think-the-industry-has-made-real-progress-in-how-it-supports-the-people-working-in-it\" title=\"Has the industry made progress in supporting mental health?\">Has the industry made progress in supporting mental health?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#when-you-think-about-the-meals-your-children-will-grow-up-remembering-does-it-change-how-you-approach-cooking-today\" title=\"Does thinking about your children change how you approach cooking?\">Does thinking about your children change how you approach cooking?<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#a-quiet-study-on-longevity\" title=\"A quiet study on longevity\">A quiet study on longevity<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"our-tete-a-tete-with-chef-emmanuel-stroobant-of-saint-pierre\"><\/span>Our tete-a-tete with chef Emmanuel Stroobant of Saint Pierre<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_338405\" aria-describedby=\"caption-attachment-338405\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-338405 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-pose-kitchen-900x643.jpg\" alt=\"Chef Emmanuel Stroobant of Saint Pierre\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-pose-kitchen-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-pose-kitchen-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-pose-kitchen.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-338405\" class=\"wp-caption-text\">Chef Emmanuel Stroobant of Saint Pierre. Photography: Food Inc<\/figcaption><\/figure>\n<h3><span class=\"ez-toc-section\" id=\"how-would-you-describe-saint-pierre-today-compared-to-when-it-first-opened\"><\/span>How would you describe Saint Pierre today compared to when it first opened?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Over the years, both my style and the wider definition of fine dining have evolved significantly. One thing that has never changed is our grounding ethos \u2013 we were one of the first restaurants to blend classic French techniques with Asian accents, and that\u2019s something we\u2019ve carried forward today.<\/p>\n<p>I\u2019ve always believed dining should feel warm and intimate, like welcoming guests into my home rather than simply serving them a meal. Hospitality is just as important as what\u2019s on the plate. Nowadays, Saint Pierre feels like a personal expression of who I am: French artistry, Asian soul, Singapore legacy.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"saint-pierre-has-lasted-25-years-in-one-of-the-worlds-most-competitive-dining-cities-what-has-been-the-hardest-thing-to-get-right-over-that-time\"><\/span>Saint Pierre has lasted 25 years in one of the world\u2019s most competitive dining cities. What has been the hardest thing to get right over that time?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Maintaining consistency while continuing to evolve. Diners change, expectations shift, trends come and go, so standing still can be dangerous. At the same time, evolution cannot come at the expense of identity.<\/p>\n<p>Building and retaining the right team is another difficult part. A restaurant is never one person. It\u2019s like an orchestra \u2013 the experience is only as strong as the collective performance. People often see only the glamour of fine dining, but behind the scenes, it requires enormous discipline, sacrifice, and resilience to get right and sustain.<\/p>\n<figure id=\"attachment_338406\" aria-describedby=\"caption-attachment-338406\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-338406 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior-900x643.jpg\" alt=\"Saint Pierre's interior\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-338406\" class=\"wp-caption-text\">Saint Pierre\u2019s interior. Photography: Food Inc<\/figcaption><\/figure>\n<h3><span class=\"ez-toc-section\" id=\"youve-been-part-of-singapores-fine-dining-landscape-since-2000-how-would-you-describe-its-evolution\"><\/span>You\u2019ve been part of Singapore\u2019s fine dining landscape since 2000. How would you describe its evolution?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>When I first arrived here more than 20 years ago, fine dining in Singapore was still relatively young. Today, we\u2019re one of the most dynamic dining cities in the world.<\/p>\n<p>Diners are far more informed and globally exposed than before. They ask questions about provenance, techniques, and seasonality \u2013\u00a0 and I believe that curiosity ultimately pushes chefs to constantly improve. I also think Singapore has grown far more confident in its own culinary identity. We\u2019re seeing more chefs present Asian flavours with pride.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"why-do-so-many-restaurants-in-singapore-struggle-to-survive-beyond-the-first-few-years-%e2%80%93-is-it-the-economics-the-expectations-or-the-model-itself\"><\/span>Why do so many restaurants in Singapore struggle to survive beyond the first few years \u2013 is it the economics, the expectations, or the model itself?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Singapore is a very competitive market with extremely high operational costs and a very well-informed diner base. Expectations are high from day one, and there is very little room for inconsistency or confusion about what a restaurant stands for. Running a restaurant isn\u2019t only about creativity. It\u2019s also about leadership, discipline and finances.<\/p>\n<p>Social media has accelerated the cycle of trends. Restaurants can become popular very quickly, but maintaining relevance after the initial excitement fades is much harder. Longevity requires patience, and not many have this patience in the industry.<\/p>\n<figure id=\"attachment_338409\" aria-describedby=\"caption-attachment-338409\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-338409 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-portrait-scottish-salmon-900x643.png\" alt=\"Chef Emmanuel Stroobant preparing the Scottish salmon\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-portrait-scottish-salmon-900x643.png 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-portrait-scottish-salmon-768x549.png 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-portrait-scottish-salmon.png 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-338409\" class=\"wp-caption-text\">Chef Emmanuel Stroobant preparing the Scottish salmon. Photography: Food Inc<\/figcaption><\/figure>\n<h3><span class=\"ez-toc-section\" id=\"how-has-your-idea-of-%e2%80%98good-food-changed-over-the-years\"><\/span>How has your idea of \u2018good food\u2019 changed over the years?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>When I was younger, I believed great dishes came from complexity and the use of many ingredients. With time and experience, I realised that\u2019s not necessarily the case. Stripping back a dish is often far more difficult to get right. When you reduce something to only a handful of ingredients, there is nowhere to hide.<\/p>\n<p>Now, I find myself drawn more towards balance and clarity of flavour, rather than complexity for the sake of it.<\/p>\n<blockquote><p>I also think good food should make people feel good after eating it, not just impressive in the moment.<\/p><\/blockquote>\n<h3><span class=\"ez-toc-section\" id=\"where-do-you-think-fine-dining-in-singapore-is-heading-over-the-next-decade\"><\/span>Where do you think fine dining in Singapore is heading over the next decade?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The future of fine dining will become increasingly about the experience as a whole. Emotional connection will be more important than ever. Guests are looking for meaning now \u2013 not just luxury for the sake of it. There will likely be a greater focus on sustainability through traceability, wellness and conscious sourcing.<\/p>\n<p>I also think Asian flavours and Singapore\u2019s own culinary identity will become even more prominent on the global stage.<\/p>\n<figure id=\"attachment_338410\" aria-describedby=\"caption-attachment-338410\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-338410 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-marron-challans-duck-900x643.png\" alt=\"Saint Pierre's Manjimup marron and Challans duck\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-marron-challans-duck-900x643.png 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-marron-challans-duck-768x549.png 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-marron-challans-duck.png 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-338410\" class=\"wp-caption-text\">Saint Pierre&#8217;s Manjimup marron and Challans duck. Photography: Food Inc<\/figcaption><\/figure>\n<h3><span class=\"ez-toc-section\" id=\"youve-spoken-about-wellness-and-mental-health-in-the-f-b-industry-do-you-think-the-industry-has-made-real-progress-in-how-it-supports-the-people-working-in-it\"><\/span>You\u2019ve spoken about wellness and mental health in the F&amp;B industry. Do you think the industry has made real progress in how it supports the people working in it?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>When I first started cooking, the culture in kitchens was very different. Long hours, extreme pressure and burnout were often normalised. Today, there\u2019s more awareness around mental health and work-life balance, which is encouraging. Younger chefs are far more vocal about protecting their well-being, and I think that\u2019s healthy for the industry.<\/p>\n<p>I also realised that fear may create discipline temporarily, but it doesn\u2019t create long-term loyalty, growth or a healthy working culture. A kitchen performs better when people feel respected, motivated, and calm.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"when-you-think-about-the-meals-your-children-will-grow-up-remembering-does-it-change-how-you-approach-cooking-today\"><\/span>When you think about the meals your children will grow up remembering, does it change how you approach cooking today?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Becoming a parent changes your perspective on many things, including food. I started Mycelium Catering, an institutional catering arm under Food Inc, after my daughter pointed out the gap that exists between nutrition and school meals.<\/p>\n<p>You realise that the meals people remember most are not always the most luxurious or elaborate ones. Often, they are the meals attached to emotion, comfort and the memory of being together.<\/p>\n<p>That\u2019s why Saint Pierre has remained an intimate space. I want guests to feel as though they are entering my home and sharing something personal and meaningful.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"a-quiet-study-on-longevity\"><\/span>A quiet study on longevity<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_338412\" aria-describedby=\"caption-attachment-338412\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-338412 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior-windowside-900x643.jpg\" alt=\"\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior-windowside-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior-windowside-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-saint-pierre-interior-windowside.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-338412\" class=\"wp-caption-text\">Saint Pierre&#8217;s interior. Photography: Food Inc<\/figcaption><\/figure>\n<p>Twenty-five years on, Chef Emmanuel Stroobant\u2019s approach to cooking and running Saint Pierre is rooted in a simple idea: consistency over excess, and experience over spectacle. Across changing diners, shifting trends, and an evolving Singapore dining scene, the throughline remains the same: thoughtful food, quiet discipline, and a deep sense of hospitality.<\/p>\n<p>At its heart, the modern French fine dining restaurant is less about reinvention and more about refinement \u2013 a restaurant shaped as much by its people as by its philosophy, where technique, emotion, and connection sit comfortably on the same plate. Experience <a href=\"https:\/\/www.saintpierre.com.sg\/\" target=\"_blank\" rel=\"noopener\">Saint Pierre<\/a> firsthand by visiting it today!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Singapore\u2019s evolving dining scene, chef Emmanuel Stroobant has spent the past 25 years shaping fine dining through his Michelin-starred restaurant Saint Pierre \u2013 a rare case of longevity in an industry defined by constant change. \u201cWhen we first opened Saint Pierre, I was young and ambitious,\u201d he says. \u201cAt that stage, simply getting through [&hellip;]<\/p>\n","protected":false},"author":107587,"featured_media":338404,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v23.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Emmanuel Stroobant on Singapore\u2019s Changing Dining Scene<\/title>\n<meta name=\"description\" content=\"Chef Emmanuel Stroobant reflects on 25 years of Saint Pierre and the evolution of fine dining in Singapore.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Emmanuel Stroobant on 25 years of Saint Pierre and the evolution of fine dining in Singapore\" \/>\n<meta property=\"og:description\" content=\"After 25 years in Singapore\u2019s fine dining scene, Chef Emmanuel Stroobant reflects on longevity, evolution, and what it takes to build a restaurant that endures.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/\" \/>\n<meta property=\"og:site_name\" content=\"Honeycombers Singapore\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/thehoneycombers\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-26T07:54:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-portrait-scottish-salmon.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Sufyan Saad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:description\" content=\"In Singapore\u2019s evolving dining scene, chef Emmanuel Stroobant has spent the past 25 years shaping fine dining through his Michelin-starred restaurant\" \/>\n<meta name=\"twitter:creator\" content=\"@honeycombers\" \/>\n<meta name=\"twitter:site\" content=\"@honeycombers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sufyan Saad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/\"},\"author\":{\"name\":\"Sufyan Saad\",\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/#\/schema\/person\/b2b76b2c49a2db90d1d40cb0e6948126\"},\"headline\":\"Chef Emmanuel Stroobant on 25 years of Saint Pierre and the evolution of fine dining in Singapore\",\"datePublished\":\"2026-05-26T07:54:43+00:00\",\"dateModified\":\"2026-05-26T07:54:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/\"},\"wordCount\":1232,\"publisher\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/#organization\"},\"image\":{\"@id\":\"https:\/\/thehoneycombers.com\/singapore\/chef-emmanuel-stroobant-saint-pierre-restaurant-interview-singapore\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2026\/05\/chef-emmanuel-stroobant-interview-singapore-cover.jpg\",\"articleSection\":[\"Eat &amp; 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