French chef Paul Pairet, who has held three Michelin stars at his Shanghai restaurant Ultraviolet since 2017, has made his Singapore debut with two new dining concepts at WEAVE, Resorts World Sentosa (RWS, 圣淘沙名胜世界). Moutarde is a casual French bistro, and Sundae Royale is a soft-serve ice cream parlour.
What to expect at Moutarde
Moutarde positions itself as a relaxed bistro focused on quality ingredients and French technique without formality. The restaurant’s centrepiece is a live carvery station. Whole wood-fire roasted cuts are sliced tableside with precision.
Chef Pairet drew inspiration from British carving trolleys he encountered in London during the early 1990s. The carvery menu rotates daily and includes Australian Prime Rib, New Zealand Lamb Leg and XXL Turbot.
Selected meats are stored in a glass-walled maturation room visible to diners. Chefs roast, braise, grill, steam or slow-simmer the cuts before carving at a large wooden station flanked by a wood-fired oven.
Menu highlights
Starters include Grilled Piquillos, Eggs Mayonnaise, Tarama with sourdough, and Pâté De Campagne. The restaurant also offers Cheese Soufflé, Charred Leeks, and Rostbif “Carpaccio”.
An oyster bar features selections mostly from Brittany, alongside house jasmine tea Smoked Salmon.
Beyond the carvery, bistro classics include Beef Tartare Tradition, Minute Steak Frites, Grilled Lamb Chops with aïoli and french fries, and Rôtisserie Chicken.
One unexpected dish is ‘Buntut’ Indonesian Oxtail Soup, served with Mandarin rice, sambal and emping crackers. Chef Pairet describes it as a personal favourite.
Seafood options include Grilled Seabass Vierge with pastis aïoli and Grilled Salmon Béarnaise with spinach and grilled asparagus.
Desserts range from Soufflé au Praliné and Real French Toast with house-made soft ice cream to lighter options like Chilled Grapefruit & Pomelo or Mango-Earl Granité. Ice cream sundaes include Chocolat Liégeois Sundae and Pistachio Cherries.
Sundae Royale next door
The ice cream parlour Sundae Royale occupies the space adjacent to Moutarde.
It serves artisanal soft-serve made from original recipes developed by Chef Pairet. The menu includes Simple Sundaes, Sundaes Liégeois topped with house-made Chantilly, and Sundaes Crunch.
Flavours include Caramel-Butter-Soy Ice Cream, Pistachio-Cherry Sundae, Mango-Raspberry Melba, Strawberry Trifle and Chocolate Liégeois.
Chef Pairet’s signature Real French Toast is available, caramelised outside and soft inside, paired with soft-serve ice cream.
Warm Churros are made fresh at the counter, dusted with sugar and served with mini ice cream.
A selection of coffees complements house-made pastries and viennoiseries.
Chef Paul Pairet & Team
Born and trained in France, Chef Pairet worked across Perpignan, Paris, Hong Kong, Sydney, Jakarta and Istanbul before settling in Shanghai in 2005.
He opened Ultraviolet in May 2012. The restaurant has held three Michelin stars since 2017 and regularly appears on The World’s 50 Best Restaurants and Asia’s 50 Best Restaurants lists. His other concepts include seafood and steakhouse Mr & Mrs Bund and French café-bistro Polux in Shanghai, plus Nonos & Comestibles at Hôtel de Crillon in Paris.
Executive chef Greg Robinson has worked with Chef Pairet for nearly two decades. He led the development of Moutarde and Sundae Royale.
Chef de cuisine Glen Tay is a Singapore native who spent five years at Ultraviolet. He previously worked at Tippling Club under chef Ryan Clift.
Chef de cuisine Daniel Lam, from San Francisco, has worked under Chef Pairet for over five years at Mr & Mrs Bund and Ultraviolet.
Guests spending $20 or more receive complimentary valet parking and all-day parking coupons.
Moutarde | Website
#B1-219-221, WEAVE
26 Sentosa Gateway
Singapore 098138
Tel: +65 6577 6688
Moutarde Opening Hours
Mon – Thu: 11.30 am to 3 pm and 6 pm to 10 pm
Fri – Sun: 11.30 am to 10 pm.
Sundae Royale | Website
#B1-222, WEAVE
26 Sentosa Gateway
Singapore 098138
Tel: +65 6577 6688
Sunday Royale Opening Hours: 11.30 am to 10 pm
The Ordinary Patrons | Real Dining Experience of Ordinary People
an independent Singapore food blog
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