Both restaurants are helmed by globally acclaimed chef Paul Pairet, whose menus are deeply personal. It reflects his culinary journey and personality: Playful and joyful at heart, rooted in technique, and elegance without pretension.
France-born chef Paul has travelled across the world in his culinary career — in cities such as Perpignan, Paris, Hong Kong, Sydney, Jakarta, and Istanbul. He settled and built a formidable reputation in Shanghai, with restaurants such as Mr & Mrs Bund and Polux.
In 2012, chef Paul started Ultraviolet, a unique, single-table-only restaurant that proceeded to earn three-stars on the Michelin Guide from 2017 to 2022, as well as spots on the World’s 50 Best Restaurants and Asia’s 50 Best Restaurants list throughout 2013 to 2021.
In 2013, Mr & Mrs Bund ranked 43rd on World’s 50 Best Restaurants list, in addition to subsequent nods on Asia’s 50 Best Restaurants from 2013 to 2016.
His award-winning team from Ultraviolet now lead the kitchens here. Executive chef Greg Robinson, chef Paul’s long-time right hand, oversaw the development of both the Moutarde and Sundae Royale.
The kitchens are also run by chefs de cuisine Glen Tay, a Singaporean returning after five years with chef Paul in Shanghai, and Daniel Lam, formerly in the kitchen of Mr & Mrs Bund and Ultraviolet for over five years, too.
Together, they bring the same discipline to Singapore, but in a more casual, welcoming setting.
When asked why he chose Singapore for his concepts, his response was immediate: “I’ve loved Singapore the moment I first visited here.”
His answer to his favourite Singaporean dish came quickly, and with great humour: Sambal stingray, spoken about with infectious enthusiasm.
Dining and Cooking