As the nation comes to grips with new challenges following the Circuit Breaker initiatives, Emmanuel Stroobant’s two-Michelin-starred restaurant provides an impressive study in adapting to these challenging times while staying on-brand
Among the many things we miss in these isolating times, perhaps the most human—or Singaporean—of them is enjoying a good meal with friends and family. Yet, humans are nothing if not the most adaptable species on Earth, so barely a week after Singapore’s Circuit Breaker measures were introduced on April 7, forcing eateries to offer only take-out or delivery, high-end restaurants have adapted their cuisine for diners to enjoy in the comfort and safety of home.
It is not an easy pivot for restaurants known for their mannered service and elegant fare. The allure of a fine restaurant lies in more than just the food, which when forced to be taken out of the dining room, must be packed in sustainable options such as decidedly un-luxurious cardboard boxes.
The adept folks behind two-Michelin-starred fine diner Saint Pierre then, have made an admirable shift. Last week, chef-owner Emmanuel Stroobant launched Virtual Saint Pierre, a fine dining experience for these strange times. Served in lacquered bento boxes, these exquisite meals are delivered by the restaurant’s suited staff to be enjoyed with friends and loved ones over a Zoom conference using a link provided by the restaurant.
The 10 dishes in the bento box are all designed to be eaten cold (or at least, cool) so that standing time doesn’t compromise their flavours and textures. Stroobant and his team work with a single, exclusive source for ingredients—“like a personal shopper”, he said—so premium ingredients such as Japanese Omi beef, Royal Belgian oscietra caviar, and French cheeses continue to populate the menu even as supply chain issues have begun to affect the procurement of produce around the world.
