Moutarde by Paul Pairet
When a restaurant carries the name of Paul Pairet, the renowned French chef behind the three Michelin starred Ultraviolet in Shanghai, expectations naturally go up a notch. So I was curious to check out Moutarde, his casual French bistro at Resorts World Sentosa.
Unlike Ultraviolet, Moutarde takes a more relaxed approach, focusing on familiar French bistro classics, hearty cooking and generous portions.
We started with Eggs Mayo, a simple French classic given a little refinement. Soft boiled eggs topped with sherry soy aioli, fresh herbs and garlic croutons. A pleasant starter with a nice contrast of creamy and crunchy textures.
Next was the Cheese Soufflé, made with Gruyère and served with a rich cheese sauce. Nicely presented, with the comforting richness one would expect from this classic French dish.
For mains, we ordered the Minute Ribeye Steak Frites, featuring Australian Black Angus ribeye. A straightforward steak dish that was nicely prepared and made for a satisfying main course.
The biggest surprise was the “Buntut” Indonesian Oxtail Soup. Indonesian oxtail soup in a French restaurant? Certainly unexpected! Then again, being located in RWS, it makes sense to cater to the many Indonesian visitors and tourists. Served with mandarin rice, sambal and emping crackers, it brought a familiar Southeast Asian flavour to an otherwise French focused menu.
Overall, the food was competently prepared, with a good mix of French classics and an unexpected Asian offering.
Service was casual and efficient, in keeping with the relaxed bistro setting. Interestingly, I could not help comparing Moutarde with Maison Boulud at Marina Bay Sands. Both are French bistros in Singapore's integrated resorts, carrying the names of celebrated Michelin starred chefs. While Moutarde leans towards a more casual, hearty and straightforward dining experience, Maison Boulud offers a slightly more refined approach in its cooking, presentation and hospitality. Two different interpretations of French bistro dining, each with its own appeal. Personally, I find myself tilting a little more towards Maison Boulud, but that is simply a matter of personal preference.
