Singapore’s dining scene has a new jewel: Moutarde, the casual French bistro by world-renowned Chef Paul Pairet, has officially opened its doors at WEAVE, Resorts World Sentosa. Alongside it, the playful Sundae Royale ice cream parlour brings nostalgia-infused soft-serve creations to the island.

Celebrated for his multi-sensory, three-Michelin-starred restaurant Ultraviolet in Shanghai, Chef Paul brings his signature precision, flair, and bold flavors to a more approachable, convivial dining experience in Singapore. With a career spanning France, Hong Kong, Sydney, Jakarta, Istanbul, and Shanghai, he has shaped casual yet refined concepts such as Mr & Mrs Bund, Polux, and Nonos & Comestibles. Now, Moutarde brings his artistry to the Lion City, combining French technique with a relaxed, Parisian bistro charm—perfect for weekday lunches, weekend brunches, or casual dinners with friends.

Stepping into Moutarde, you’re greeted by a warm, inviting ambiance that blends the energy of a modern Parisian bistro with the relaxed charm of Singapore’s resort lifestyle. Soft, amber lighting casts a cozy glow over wooden tables meant for sharing, while the open layout keeps the atmosphere lively without feeling crowded. Exposed brick, elegant minimal tableware, and thoughtfully placed greenery complete the unpretentious charm, allowing the food—and conviviality—to take center stage.

The heart of the space is the live carvery station, where whole cuts from the glass-walled maturation room are sliced with precision for diners at the table—a theatrical touch that elevates the casual setting. Cuts rotate daily, from Australian Prime Rib to New Zealand Lamb Leg or XXL Turbot, ensuring no two sittings are the same. Nearby, the wood-fired oven and open kitchen add both warmth and a sensory experience: the scent of roasting meat, sizzling vegetables, and fresh bread fills the air, drawing guests into the rhythm of the meal.

Right next door, Sundae Royale contrasts with a playful, retro-meets-modern vibe. Soft pastel hues, cheerful lighting, and whimsical counter displays create an atmosphere that’s youthful, nostalgic, and perfect for indulgent desserts. It’s the kind of place that invites you to linger over a sundae, real French toast, or churros, while chatting with friends—or simply savoring a quiet, sweet escape.

At Moutarde, the menu reads like a love letter to classic French bistro fare—but it’s the way the dishes arrive, are shared, and linger on the table that defines the experience. The meal begins lightly, almost playfully. The Tarama-Za’atar’ gentle smokiness is lifted by citrusy sumac, best scooped generously onto warm focaccia, whetting our appetites.

Nearby, the Grilled Piquillos offer a contrast—soft, sweet shallots with a gentle char, glistening in olive oil, releasing their aroma as they hit the table. And then, of course, the Oysters Amélie: briny, cold, and clean, a taste of the French coast that cuts through the richness to come.

But it’s the Cheese Soufflé that signals the kitchen’s intent. Arriving tall and golden after its careful 20-minute wait, it’s impossibly light, collapsing gently into a molten, savoury centre, comforting, precise, and deeply satisfying.

Then comes the theatre. The wood-oven roasted prime rib is the undeniable centrepiece: wheeled out, carved to order, and served glistening with its own juices. The aroma alone is enough to turn heads: smoky, rich, and deeply savoury.

Each slice is tender yet structured, with just enough bite, elevated by a subtle tang from the lemon cream. It’s the kind of dish that transforms a table into a shared occasion.

Seafood holds its own alongside the meats. The Scallop Truffle New Meunière is indulgent without excess—plump Hokkaido scallops, delicately seared, bathed in a buttery, truffle-laced sauce that seeps into the creamy mash beneath.

Meanwhile, the Char-Grilled Seabass Vierge offers something brighter: crisp skin giving way to flaky flesh, lifted by the herbal sharpness of sauce vierge and the anise-kissed warmth of pastis aïoli.

Even the sides demand attention. The Mash Tradition is impossibly smooth and rich, the kind you return to between bites of everything else, while the Charred Leeks bring a gentle smokiness and acidity that cuts through the heavier dishes, tying the meal together.

Dessert, as expected, is no afterthought. The Chocolate Soufflé arrives warm and fragrant, its deep cocoa richness offset by cool, melting ice cream—a study in contrast and indulgence. For something lighter, the Raspberry Chantilly refreshes with its bright tartness and soft creaminess, cleansing the palate in the most elegant way.

And just when the meal feels complete, Sundae Royale beckons next door—where soft-serve swirls, caramelised French toast, and nostalgic sundaes extend the experience just a little longer. Here, Chef Paul Pairet’s playful mastery shines. Signature soft-serves and sundaes—like Pistachio-Cherry, Caramel-Butter-Soy, and Chocolate Liégeois—pair with indulgent real French toast and freshly made churros. The result: nostalgia meets culinary precision in every bite.

Chef Paul has partnered with Xavier Thuizat to craft a wine program that’s accessible, shareable, and deeply French. The restaurant features a striking wine-tap wall and two wine tanks for table service, alongside cocktails and non-alcoholic options designed for convivial sipping.

The restaurant is led by a skilled team from Ultraviolet: Greg Robinson, Executive Chef; Glen Tay, Chef de Cuisine; and Daniel Lam, Chef de Cuisine. Their collective experience ensures that Chef Paul’s vision translates into approachable, flavour-forward dishes while keeping the theater of the carvery and the joy of sharing at the forefront.

Moutarde is a restaurant and more: a space to linger, share, and connect. From grazing the cheese room, enjoying live-carved prime rib, sipping expertly paired wine, to finishing with Sundae Royale’s indulgent soft-serve, every visit is a celebration of French craftsmanship with a relaxed, modern charm. As Chef Paul Pairet says: “Moutarde and Sundae Royale represent the essence of what I love: elevating simplicity through focus, attention and technique to deliver deliciously simple bistro dishes and desserts.”

Moutarde is located at 26 Sentosa Gateway, B1-219-221, WEAVE Resorts World Sentosa, 098138.
Opening Hours:
Moutarde: Mon–Thu Lunch 11:30am–3:00pm, Dinner 6:00–10:00pm; Fri–Sun 11:30am–10:00pm
Sundae Royale: Daily 11:30am–10:00pm

Follow the journey on Instagram: @moutardebypp & @sundaeroyalebypp
More information available here