Moutarde

Set in the sprawling Resorts World Sentosa, the grand-looking restaurant – soaring ceilings, glittering chandeliers and green leather banquettes – is chef Paul Pairet’s first concept in Singapore. The atmosphere is charming and wonderfully hospitable – a credit to the team led by Executive Chef Greg Robinson. Moutarde’s casual French fare is punctuated with fresh, unexpected touches such as a jasmine tea smoked salmon and sherry soy aioli on bistro classic œufs mayonnaise.

The centrepiece of the bistro, other than the towering dry-ageing room, is its special live carvery station, inspired by the classic British carving trolley. Standouts include the buttery Lumina lamb from New Zealand and the wood-oven roasted XXL turbot. And then, there’s the surprising inclusion of ‘buntut’ or Indonesian oxtail soup. It’s an impressively authentic rendition, served with a vivid sambal and emping crackers. And while Sundae Royale, Chef Pairet’s ice cream concept is just next door, you cannot pass up the luxuriously chocolatey Soufflé au Praliné for dessert.