By Dennis Solossa
on 19 December 2025
Chef Paul Pairet makes his Singapore debut.
Singapore’s dining scene welcomes a highly anticipated arrival this November as celebrated French chef Paul Pairet makes his debut with two new concepts at WEAVE, Resorts World Sentosa. Opening side by side, Moutarde and Sundae Royale bring together relaxed French bistro dining and nostalgic soft-serve indulgence, offering guests a fresh, convivial place to gather, eat and linger.
Moutarde is a casual yet refined French bistro that captures the spirit of everyday dining in France, where quality ingredients, generous flavours and thoughtful technique take centre stage without formality. Designed for everything from weekday dinners to long, leisurely weekend meals, the restaurant invites diners to relax into an atmosphere of warmth, clinking glasses and shared plates. It is French cooking stripped of stiffness but rich in flavour, precision and heart.
At the core of Moutarde’s identity is its live carvery, a theatrical and ever-changing centrepiece inspired by Chef Pairet’s early memories of classic carving trolleys in London. Whole wood-fired roasted cuts are selected daily from an impressive glass-walled maturation room and prepared using a variety of techniques, including roasting, braising, grilling and slow simmering.
From Australian prime rib and New Zealand lamb leg to oversized turbot, the carvery rotates regularly, ensuring no two visits feel the same. The experience is completed tableside with freshly prepared mustards and condiments, reinforcing the joy of shared dining and simple pleasures done exceptionally well.
Beyond the carvery, the menu unfolds as a celebration of French bistro staples. Meals begin with dishes designed for sharing, such as grilled piquillos, eggs mayonnaise and freshly made tarama served with toasted sourdough. Charcuterie boards, pâté de campagne and classic hors d’oeuvres encourage grazing and conversation. Seafood lovers can explore the oyster bar, featuring selections largely sourced from Brittany, alongside house-smoked salmon perfumed with jasmine tea.
Main courses balance comfort and finesse, ranging from beef tartare tradition and minute steak frites to grilled lamb chops, rotisserie chicken and beautifully cooked fish dishes. A personal touch from Chef Pairet appears in the form of Indonesian oxtail soup, served with mandarin rice, sambal and emping crackers, a reminder of his international journey and eclectic palate.
Dessert at Moutarde is designed to please every type of diner. Indulgent options such as soufflé au praliné and real French toast are paired with house-made soft ice cream, while lighter finales include citrus granités. Guests may also wander through the cheese room for a leisurely conclusion over wine and conversation. For those who want more, ice cream sundaes from the neighbouring Sundae Royale make a seamless transition from table to treat.
Sundae Royale is Chef Pairet’s playful tribute to the soft serve of childhood, elevated through meticulous technique and premium ingredients. Every mix is made in-house, delivering sundaes that are nostalgic yet refined. From classic chocolate liégeois and pistachio cherry to mango raspberry melba and caramel butter soy, each creation balances texture, flavour and crunch. Warm churros, real French toast and a line-up of coffees and pastries round out the offering, making it a destination in its own right.
Completing the experience is a wine programme curated with acclaimed sommelier Xavier Thuizat. Designed to be approachable and social, it features an expertly chosen cellar alongside wine taps and tanks that allow guests to enjoy carafes at the table. Together, Moutarde and Sundae Royale embody WEAVE’s vision of a lifestyle dining destination where craftsmanship, creativity and connection come together with effortless charm.
Dining and Cooking