This September, two of Asia’s most acclaimed kitchens will collaborate for an exclusive two-night event, bringing together four Michelin stars from Singapore and Seoul.
On 11 September 2025, Singapore’s Saint Pierre will host the first dinner, followed by a second on 20 September 2025 at Restaurant Allen in South Korea.
The collaboration features Chef-Owner Emmanuel Stroobant of Saint Pierre and Chef Allen Suh of Restaurant Allen — each holding two Michelin stars and recognised for reshaping their cities’ fine dining landscapes. Both chefs share a meticulous approach to ingredient sourcing, an emphasis on seasonality, and a culinary style that blends technical precision with cultural heritage.
Chef Allen’s career spans over two decades. He began in the United States, where he trained under prominent chefs, including Daniel Humm at New York’s Eleven Madison Park. His return to Korea marked a rapid ascent: first with L’Impression and later Restaurant Allen, both of which earned two Michelin stars within their first year. His menus are French in foundation but deeply rooted in Korean produce and sensibilities, often incorporating collaborations with local artisans and charitable initiatives like Table For All.
Chef Emmanuel describes the event as “an opportunity to merge my modern French style with Chef Allen’s deep connection to Korean ingredients, creating a dialogue between two culinary voices.”
Chef Allen notes that “this collaboration allows us to explore new possibilities while staying true to our shared dedication to seasonality and precision.”
The Four Hands Menu
The menu is designed to progress between the chefs’ distinct styles, beginning with Chef Emmanuel’s Jerusalem Artichoke with black truffle, Leek with nori and soy, and Shimeji Mushroom with miso and sudachi. Chef Allen follows with Korean Caviar with smoked sturgeon and rice, Uni Custard with pickled cucumber and brioche toast, and Confit Cuttlefish with perilla seed and nori seaweed chip.
Subsequent courses include:
– Manjimup Marron with buttermilk and perilla (Chef Emmanuel’s signature dish)
– Seafood with tofu, fresh beancurd, and spinach (Chef Allen)
– Busan Abalone with scallop and courgette (Chef Emmanuel)
– Shizuoka King Crab with egg custard, roasted cabbage, and crab jus (Chef Allen)
Two collaborative dishes form the centrepiece of the menu:
– Galbi Beef with napa cabbage and wild leaf
– Acorn Noodle with blue lobster and sesame
The meal concludes with Chef Emmanuel’s Tulameen Raspberry with baba and lemongrass, alongside a joint selection of mignardises.
Event Details
– Singapore: 11 September 2025 (Thu), 7 PM (SGT) — Saint Pierre
S$488++ (non-window) | S$558++ (window, incl. 2011 Champagne Agrapart et Fils)
– Seoul: 20 September 2025 (Sat), 6 PM / 6:30 PM — Restaurant Allen
KRW 650,000++ (incl. wine pairing)
This dual-city event offers a rare chance to experience two of Asia’s finest kitchens in a single menu, crafted exclusively for these two evenings.
For reservations, please click here.
Click here to find out more yummy food options in Singapore.
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