A show-stopping dessert that arrives warm and puffy. The soufflé is light and airy with the subtle nutty sweetness of praline throughout. A quenelle of vanilla ice cream melts into the warm soufflé, creating a contrast of temperatures and textures. Classic French technique applied to a comforting dessert.
Tips from diners
Soufflés are delicate — order early in your meal so the kitchen has time to prepare it. Eat immediately after arrival while the puff and warmth are at their peak.
The signature carvery item at SGD 38 for 180g features Australian beef prime rib slow-roasted in a wood oven until the exterior is charred and caramelized while the interior remains tender and juicy. Chef Pairet's team rotates cuts daily based on quality and availability, ensuring no two seatings receive identical meat. The tableside carving is theatre — the knife work is precise and the ritual is part of the experience.
Tips from diners
Watch the carver work tableside — the technique and presentation are as important as the meat. Request your thickness preference (thin for more surface char, thick for rarer interior).
At SGD 40 for 180g, the XXL turbot is another carvery centrepiece — a whole fish slow-roasted until the skin chars and the flesh flakes into tender, buttery pieces. The theatrical presentation as the chef carves tableside is unforgettable. The flavour is delicate, sweet, and pure — wood-roasting adds subtle smoke notes without overpowering the fish.
Tips from diners
The turbot is sized for 2-3 people to share. It's an indulgent theatrical experience — ideal for special occasions or celebrations.
A classic French bistro starter. High-quality beef is chopped finely and seasoned with capers, shallots, Dijon mustard, and a touch of olive oil. The technique demands pristine-quality meat — Chef Pairet's sourcing ensures only the best beef is used. Served with crispy toasts for spreading, this is French cuisine in its simplest, most elegant form.
Tips from diners
The tartare should taste clean and beefy, with capers and shallots as supporting flavours. If the beef doesn't taste fresh and sweet, the ingredient was compromised.
A bistro classic executed with precision. Fresh salmon is grilled until the exterior is slightly charred and the interior is tender and moist. Béarnaise sauce — an emulsion of egg yolk, butter, and tarragon — is prepared tableside or plated warm. The richness of béarnaise balances the delicate salmon. Seasonal vegetables provide brightness.
Tips from diners
The béarnaise is the star here — if it's warm and properly emulsified, it's textbook. Ask for extra sauce if you love it.
Moutarde marks the Singapore debut of three-Michelin-starred chef Paul Pairet, who built his reputation on bold, precise French cooking. Located at the basement level of WEAVE at Resorts World Sentosa, the casual French bistro reimagines bistro classics with fine-dining precision and technique. The centrepiece is a theatrical live carvery station inspired by Pairet's childhood memories of British carving trolleys, featuring wood-roasted cuts like Australian prime rib, New Zealand lamb, and XXL turbot carved tableside. The restaurant launched in November 2025.
This is chef Paul Pairet's first Singapore restaurant after years of acclaim internationally. The live carvery is the main spectacle — request seating where you can view the carving station if possible.
Moutarde is located at Resorts World Sentosa and opened in November 2025, so reservations are highly recommended, especially weekends. The restaurant is closed Mondays. Hours: Tue-Fri 11:30am-3pm & 6pm-10pm, Sat-Sun 11:30am-10pm.
Lunch service (11:30am-3pm Tue-Fri, 11:30am-10pm Sat-Sun) offers the same refined experience at a moderately lower price than dinner. Appetisers start from SGD 8, mains from SGD 28.
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