It didn’t occur to Emmanuel Stroobant that he would still be living in Singapore after he first arrived in 1999. A naturalised citizen, the two-Michelin-starred Saint Pierre’s chef-owner celebrates its 25th anniversary in December this year.
Looking back at the 2000 opening, he explains how his sense of hospitality has evolved: “Every time I cook for someone, I leave a part of myself on the plate. Because of this, I take our guests’ preferences to heart. Saint Pierre strives to be as inclusive as possible, whether someone is vegetarian, coeliac, or has dietary preferences,” he says.
The Stroobant philosophy of hospitality is more than simply providing food. It’s about making people feel welcome and cared for.
He marks Saint Pierre’s milestones—from a humble start at Central Mall to its present home at One Fullerton—with Saveurs des Saints, an exclusive culinary tour across three The St. Regis Hotels & Resorts properties.
Starting in August at The St. Regis Maldives Vommuli Resort, the journey continues from 2 to 3 October at The St. Regis Kuala Lumpur, and culminates on November 20 to 22 at The St. Regis Osaka.
This collaboration stems from Stroobant’s long-standing relationship with Marriott International, complemented by his recent project with JW Marriott Hotel Tokyo: Saki, an avant-garde eight-seat kappo counter that opened in October last year.
At The St. Regis Maldives Vommuli Resort, diners enjoyed a four-course dinner at Alba. Among the highlights was the Foie Gras Terrine with compressed green mango, young coconut gel, lime leaf oil, and pandan tuile. There was also lobster served with cider beurre blanc, fragrant curry leaves, and kokum gel, a fruit from the mangosteen family valued for its bright, tangy acidity.
Rather than recreating local cuisine, Stroobant incorporates familiar Malaysian ingredients, flavours, and textures into dishes that remain distinctly Saint Pierre in the Saveurs des Saints menu for KL. “Nasi ulam or rojak are immediately recognisable, with herbs, spices, textures, and aromas that remind you of home. Instead of replicating such dishes, I ask: how can we take some of those elements and put them into a Saint Pierre dish that makes sense?”
Diners at The St. Regis Kuala Lumpur can enjoy a five-course dinner featuring dishes such as the Foie Gras Terrine. This time, it is served with compressed kedondong—often eaten in rojak—alongside pomelo, Japanese ginger flower oil, and a crisp gula melaka tuile.
The lobster is accompanied by cider beurre blanc, charred baby corn, torch ginger oil, and macadamia, continuing Stroobant’s exploration of the bright, aromatic flavours that define rojak.
Brasserie Regine at The St. Regis Osaka will offer its own version of the lobster dish, served with cider beurre blanc, shogoin daikon-infused chawanmushi, and sudachi.
Among the Saveurs des Saints dishes, Stroobant is most passionate about Amela Tomato. A Saint Pierre signature typically served as a mid-course surprise, it is a dish he has always enjoyed for its deceptive simplicity. “When you have fewer elements on the plate, every decision matters. Getting those few steps right can produce a wonderful result. Here, Amela Tomato is the star.”
Perhaps that simplicity also sums up Stroobant’s approach after these years at Saint Pierre: let the ingredients speak and always keep the guest at the heart of it.
