Where is home for a Belgian-born chef based in Singapore? Belgium is where Stroobant was born and grew up, while Singapore is the place he and his wife Edina Hong moved to over twenty years ago. It is in Belgium that he discovered a passion for cooking, and his culinary foundation – the techniques, combinations and plating – is French. On top of this, being in Singapore has given him access to a diverse range of Asian ingredients and flavours, enriching his cuisine and boosting his career as a chef. Biography and business aside, “home is wherever my family is,” says Stroobant.
Emmanuel Stroobant was 16 when he had “a calling” while working in one of Belgium’s best restaurants, l’Hostellerie Saint-Roch. Despite his plans to become a lawyer, he ended up opening a restaurant in Liège before moving to Australia, Malaysia and Singapore – where in 2000 he launched the French fine dining restaurant Saint Pierre, which was recently added to Les Grandes Tables du Monde. But for him, cooking is not just a profession: it is a passion that goes all the way into his home kitchen.
Emmanuel Stroobant – here in his home kitchen – is a Belgian-born chef and the owner of the restaurants Saint Pierre, Shoukouwa and Kingdom of Belgians in Singapore. Both Saint Pierre and Shoukouwa hold two Michelin stars. Stroobant has described his cooking style as having evolved from an extremely classical French background to one that now incorporates Asian influences, particularly through the use of Japanese ingredients. A V-ZUG Ambassador in Singapore, Stroobant is also the author of two cookbooks, Cuisine Unplugged – Reinterpreting European Cuisine with an Asian Touch, and Vine Dining – White.
“My recipe for tasty dishes is love, attention, time and using the best possible ingredients. The rest is up to your creativity.” Emmanuel Stroobant
He sees his home as a sanctuary to return to after a busy day at work. Even after long hours at the restaurant, the kitchen remains his favourite place. “What I desire in a home is ample space conducive to creating cherished moments with loved ones. It should also include a well-appointed kitchen furnished with my preferred tools and appliances.” The kitchen is where he joins his family to enjoy a meal, talk, laugh. And also cook together.
For Stroobant, the kitchen is also a space of keen discovery and introspection. He enjoys having breakfast alone at the kitchen counter, and often finds himself scribbling down notes, concocting new dishes and cultivating fresh ideas. “The thing about creativity is that it can strike you at any time; you can’t plan it like a meeting. When it comes, it can be like a wave flowing through you. If you’re lucky, you may have a new dish as a result.” And not just for one of his restaurants: if his joy in creating dishes comes from knowing that the recipient appreciates the effort that went into it, then home cooking is truly a labour of love.
