TOP TABLES FOR MARCH

From heritage recipes to revived classics, these restaurants offer deeply considered menus that balance memory, technique, and modern sensibility.

- WORDS ANTON D. JAVIER

MOUTARDE

At Moutarde, Chef Paul Pairet distils the easy pleasures of French dining into a format that is generous, sociable, and unfussy. Drawing inspiration from modern Parisian bistros and the conviviality of shared tables, the restaurant centres its menu around comfort, abundance, and ingredients cooked with care. The defining feature is its rotating live carvery, where wood-fired roasted cuts, from Australian prime rib and New Zealand lamb leg to XXL turbot, are carved to order, encouraging diners to share and linger. Supporting dishes are deliberately familiar, allowing technique and produce to speak rather than theatrics.

The menu opens with classic hors d'œuvres designed for grazing: Eggs Mayonnaise, Tarama, Pâté de Campagne, charcuterie, and oysters sourced largely from Brittany. Bistro staples anchor the mains, including a finely seasoned Beef Tartare, a straightforward yet deeply satisfying Minute Steak Frites, and Grilled Lamb Chops simply served with jus and aïoli. From the sea, dishes like Grilled Seabass Vierge and Salmon Béarnaise balance richness with freshness, while desserts lean into nostalgia - from the delicate Soufflé au Praliné to indulgent French toast and classic sundaes. Paired with an approachable yet expertly curated wine programme by Xavier Thuizat, Moutarde delivers French dining at its most relaxed.

Visit Moutarde at 26 Sentosa Gateway, B1-219-221, WEAVE Resorts World Sentosa, Tel: [phone]

SHANG PALACE