Moutarde and Sundae Royale: Two new casual concepts at Resorts World Sentosa by Michelin-lauded and World’s 50 Best chef

If you’re looking for a place to dine in at Resorts World Sentosa, two new openings this week are well worth the attention: Moutarde and Sundae Royale. 

Both sit side-by-side at the basement floor of Weave, a new dining destination hub at Resorts World Sentosa that opened just a few months ago.

Moutarde is a casual French bistro posing a simple question: What if bistro classics were given the same precision and technique usually reserved for fine dining? The result is an inviting, unpretentious space that delivers a polished dining experience — without feeling all too fussy.

Sundae Royale, located just next door, is a retro-style dessert parlour, leaning towards sweet treats. Here, you’ll find soft-serves, sundaes, churros and French toasts, with the same eye for detail.

Even at first glance, from the looks of the spaces alone, you’ll sense that both concepts hold themselves to a high standard.

Chef Paul Pairet

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.

Moutarde’s menu

The menu draws not only from France, but from the many culinary influences gathered throughout chef Paul’s travels. 

When asked to name a French ingredient he can’t live without, he paused, deadpan: “Soy sauce…does it have to be French?”

The menu carries that global perspective, weaving touches from across his career into dishes that feel distinctive and well-considered.

Naturally, since moutarde is French for “mustard”, every table is treated to a selection of mustards. It’s in rotation, as we were told the restaurant’s stock goes beyond what’s on the table.

The cognac mustard, soy aioli and chilli mustard were my personal favourites. One deep and aromatic, one creamy and umami-rich, and one lively with controlled heat — each adding a different dimension to the dishes.

Food-wise, we began the meal with these starters:

• Eggs mayo (S$12). A classic, but flavour-packed dish. It is lifted with sherry-soy aioli, fresh herbs and garlic croutons for texture and brightness.
• Beef ham <like a carpaccio> (S$22), a homemade dry-aged beef ham. Its thin slices has a texture reminiscent of carpaccio — clean, but full-flavoured

The mains are where the kitchen really flexes, though.

Perhaps one of my favourite of them all is the “buntut” Indonesian oxtail soup (S$30) with rice, sambal and emping crackers. It was extremely comforting and layered — easily one of the standout dishes.

This dish isn’t French in the slightest, but chef Paul insists it’s one of his favourites.

From the carvery, there’s the:

• Wood-oven roasted prime rib (from S$38 for 180g) — an Australian angus with jus and soy lemon cream. It was another one of my favourites from the menu. Tender, juicy, and flavourful — really well-executed beef that I couldn’t stop eating.
• Wood-oven roasted XXL turbot (from S$40 for 180g) — Spanish-sourced, sustainable fish roasted whole and served with bearnaise tartare. It was perfectly cooked with a soft flesh and crispy skin — delicate but indulgent.

You can’t miss the mash tradition (S$10), too. It’s a simple mix of potato, milk, cream and butter. Velvety and indulgent, the dish is one of the best mashed potatoes we’ve had in recent memory.

While I’ll save the sweet spotlight for Sundae Royale, Moutarde also offers a dessert menu, and the mango-earl granite (S$15), with earl granite, passion fruit syrup and fresh raspberries is worth highlighting.

There is also an extensive drinks menu to pair with the food. But we especially loved the Moutarde sour (S$22), which blends whisky, lemon, mustard, simple syrup, bitters and red wine — and packs a punch with its potentness.

There’s also the non-alcoholic, zesty Poulex lemonade (S$10) that’ll wake you right up.

Sundae Royale’s menu

Sundae Royale takes the same meticulous, fine-tuned approach to classic bistro fare — in the world of soft-serve, sundaes and classic European sweets.

Smooth ice cream & sorbet (S$6) come as creamy, refreshing offerings in a generous line-up of flavours.

The chocolate has a deep and rounded profile, perfect for dark chocolate lovers.

The lemon curd is especially memorable because it hits you with its bright, sour, and tarty profile — a personal favourite. The pistachio, too, is a reliable, tasty classic done well. 

Other options include milk ice cream, strawberry sorbet, caramel butter soy, raspberry sorbet, and peanut butter ice cream.

For something more structured, there’s the simple sundae (S$8) in four variations, and the richer sundae liegeois (S$10) — a dessert-y take on the French affogato with coffee, ice cream and Chantilly — that comes in two.

The sundae crunch (S$12) sits at the higher end in terms of pricing, but comes with more layered textures and toppings — for those who like their sundaes a little extra.

You can’t miss on the French toasts — caramelised, warm and pillowy-soft, it melts in your mouth. They come in four versions: Real (S$12), Nutella (S$14), cheesecake (S$14), and peanut butter (S$14).

The Good churros (S$6) live up to their name — a good crunch on the outside, yet perfectly soft within – that comes coated with sugar.

We also had a reliable latte (S$8), and it was made smooth and well-balanced — a good combination with the sweet desserts.

You can expect nothing less from chef Paul — there’s a clarity of vision across both spaces, guided by a team that works with intention and delights in the details. It’s an exciting introduction to Singapore for him, and we’re here for it.

This was a hosted tasting.

For more ideas on what to eat at Weave Sentosa, read on what we think about Mensho X and Jumbo Premium.