Resorts World Sentosa’s new lifestyle enclave, WEAVE, is turning up the heat this weekend with the launch of Moutarde and Sundae Royale: two new concepts by world-renowned chef Paul Pairet, marking his long-awaited entry into Singapore’s dining scene.
A Relaxed French Bistro with Pairet’s Signature Flair
At the heart of the opening is Moutarde, a French casual bistro bringing bold flavours, precision cooking and a refreshingly relaxed atmosphere to Singapore. Designed as an approachable gateway to Pairet’s culinary style, the bistro pairs quality ingredients with an easygoing charm, perfect for weekday dinners, intimate lunches, or long weekend gatherings.
The space channels the warmth of a modern Parisian bistro: clinking glasses, glowing lights, and plates designed to be shared. Here, hearty whole cuts, comforting sides, and timeless French classics are served with Pairet’s unmistakable generosity.
A Show-Stopping Carvery Experience
The star of Moutarde is its live carvery station, a theatrical centrepiece inspired by Pairet’s early memories of British carving trolleys. Whole wood-fire roasted cuts, from Australian Prime Rib to New Zealand Lamb Leg and even XXL Turbot, are carved tableside in a feast of rustic warmth and craftsmanship.
Selections shift daily based on the team’s pick from the glass-walled maturation room, where meats are aged in full view of diners. A curated lineup of freshly prepared mustards completes the quintessentially French experience.
Beyond the carvery, guests can look forward to charcuterie boards, cheese soufflé, oysters from Brittany, Beef Tartare Tradition, Grilled Salmon Béarnaise, Rôtisserie Chicken, and even Pairet’s beloved ‘Buntut’ Indonesian Oxtail Soup.
Desserts range from indulgent Soufflé au Praliné and Real French Toast with house-made soft serve to light, refreshing granités and a full cheese room selection.
A Wine Programme by One of the World’s Best Sommeliers
Moutarde’s drink menu is crafted in collaboration with celebrated sommelier Xavier Thuizat, featuring an accessible yet expertly curated wine programme. A striking tap wall offers wines and cocktails served by the carafe, inviting guests to explore pairings in a relaxed, convivial spirit.
Sundae Royale: Nostalgic Soft-Serves Reimagined
Right next door, Sundae Royale offers a playful counterpoint, an artisanal soft-serve parlour where nostalgia meets finesse. Pairet reinterprets childhood sundaes with freshly churned mixes made in-house, resulting in luxurious yet familiar treats.
Signature creations include Pistachio-Cherry Sundaes, Chocolate Liégeois, Mango-Raspberry Melba, and the irresistible Caramel-Butter-Soy Ice Cream. Guests can also indulge in freshly made churros, French toast with soft serve, and pastries paired with classic coffees.
Led by a Team of Global and Home-Grown Talent
Both venues are powered by veterans from Pairet’s acclaimed Ultraviolet:
- Greg Robinson – Executive Chef and Pairet’s longtime collaborator, instrumental in shaping both concepts.
- Glen Tay – Singaporean Chef de Cuisine, bringing home experience from five years at Ultraviolet.
- Daniel Lam – Chef de Cuisine from San Francisco, known for his flavour-driven approach and theatrical carving skills.
Opening Hours
Moutarde
- Mon–Thu: Lunch 11:30am–3pm; Dinner 6pm–10pm
- Fri–Sun: Brunch, afternoon service & dinner from 11:30am–10pm
Sundae Royale
