Get Comfortable

PAUL PAIRET transforms everyday dishes into extraordinary culinary treats, introducing two new dining concepts at Resorts World Sentosa.

- By SAMANTHA FRANCIS

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.