Since closing his three-Michelin-starred Ultraviolet in Shanghai, Paul Pairet has devoted his time to conceptualising two new ventures—Moutarde and Sundae Royale at Weave in Resorts World Sentosa—where he now serves as Chef-Patron.
Moving away from the high-concept, multi-sensory dining that built his reputation, he now embraces casual, flavourful dishes that reflect his own everyday cravings. Moutarde and Sundae Royale, a French bistro and an ice cream parlour respectively, opened last November and are located side by side.
Pairet, who will visit both establishments frequently, is entrusting his Ultraviolet alumni, led by Executive Chef Greg Robinson and Chef de Cuisines Glen Tay and Daniel Lam, to carry on his vision for both, creating dishes that evoke both nostalgia and comfort in their own unique ways.
Featuring tall ceilings, exposed brick walls, elegant chandeliers, and plush banquettes, Moutarde combines urban grit with old-world charm. A standout feature of the restaurant is its live carvery, inspired by Pairet’s memorable 1990s visit to London, where he first experienced the charm of a traditional British carving trolley—an element that has stayed with him ever since.
With the interactive element elevating the dining experience, it proved an ideal pairing with his French bistro concept, which also features a floor-to-ceiling maturation room, where guests can watch whole cuts age.
They include Australian prime rib, New Zealand lamb leg, and XXL turbot (a Spanish-sourced fish). Once matured, the team selects the best cuts for roasting, braising, grilling, steaming, or slow-simmering, followed by carving.
The carvery rotates daily, so no two services are ever the same. During our visit, its menu included dishes like Wood-Oven Roasted Leg of Lamb, Wood-Oven Roasted Prime Rib, Côte de Boeuf Tomahawk, Char-Grilled Seabass Vierge, and Singapore Black Pepper Long Short Rib.
With its caramelised edges and subtle peppery lift, the short rib reminded me of char siew. Its smoky exterior and juicy interior paired beautifully with Mash Tradition, a smooth, ultra-creamy mashed potato. As with most mains, and as a nod to the bistro’s name, all of this was accompanied by a selection of mustards infused with cognac, house-made chilli, and beef.
Pairet’s years of cooking in cities from Paris to Jakarta shaped a philosophy centred on generosity and shared pleasure. At Moutarde, that spirit comes through in his penchant for whole roasts carved tableside.
His other dishes exhibit subtle Asian influences acquired from the many years he spent in Shanghai—besides Ultraviolet, he managed Mr & Mrs Bund, Polux, and Charbon. Moutarde’s Eggs Mayo, for example, is an umami-packed appetiser with sherry- soy aioli, fresh herbs, and garlic croutons. In contrast, Smoked Salmon Essential offers jasmine-tea smoked salmon topped with soy-lemon cream and lightly toasted sourdough.
In addition, there was a surprising crowd favourite: “Buntut” Indonesian Oxtail Soup, which had a rich, savoury, and full-bodied broth. Served with Mandarin rice, crackers, and a fiery sambal, it recalls Pairet’s time at Jakarta’s Café Batavia (1996-1997).
Moutarde also has a wine programme developed by Pairet and Xavier Thuizat, awarded the Michelin Sommelier Award in 2024. It includes a cellar, a wine-tap wall, and two tanks for carafe wines.
Sundae Royale is a great place to finish. Its sundaes, churros, pastries, and viennoiseries are a playful end to a convivial meal at Moutarde. Pairet’s Real French Toast—caramelised outside, soft inside, and served with various toppings—is a must-try. What sundae best describes Pairet? Caramel-Butter-Soy Ice Cream, which elevates his childhood favourite caramel with a surprising umami twist of soy. “Like my journey in Asia.”
