Moutarde & Sundae Royale Food Review: Paul Pairet’s Double Debut Is Equal Parts Fun & Confident
By Stephanie Zheng, 1 Dec 2025
After years of Michelin chatter and Shanghai legends swirling through the food world, Chef Paul Pairet has finally planted his flag in Singapore. In fact, two at one go. His new concepts, Moutarde and Sundae Royale, have officially opened at WEAVE in Resorts World Sentosa, bringing a double punch of French casual dining and nostalgic soft-serve indulgence to the island. One is all elegant charm with modern polish; the other is a playful, retro-coded ice-cream parlour built for pure joy. Together, they round out RWS’ growing culinary ecosystem.
Moutarde and Sundae Royale: A Tale of Two Spaces
Resorts World Sentosa
At Moutarde’s entrance, I tried not to let my mind wander to the theatre of it all: the emblazoned logo on the floor, an expansive carvery with meat of the day gently spinning in the background, and the open bar flanked by a gleaming maturation room on one side and a wine cellar on the other.
Inside Moutarde
Stephanie Zheng
Was this a deliberate throwback to old-world European dining ritual or simply Pairet’s fondness for the tactile romance of fire and flesh? Possibly both. The interior is sophisticated yet playful, a polished French bistro through a modern, Singapore-ready lens.
Moutarde: Technique Disguised as Ease
Eggs Mayonnaise
Stephanie Zheng
The opening bites set the rhythm. Every French chef guards a secret mayo recipe, and Chef Pairet’s Eggs Mayonnaise proves why. Paired with the egg, it’s a formidable entree that dissolves into an umami-rich creaminess.
Cheese Soufflé
Stephanie Zheng
The Cheese Soufflé follows, buoyed with extra-soft cheese and rising into a cloud-light texture that disappears almost as quickly as it arrives. It’s gluten-free to boot!
The Smoked Salmon, meanwhile, is delicately smoked over jasmine tea and dusted with ground lapsang souchong. Its gentle perfume lifted by lemon salt and the familiar, comforting trimmings that frame a classic salmon plate.
Stephanie Zheng
There’s a distinctly French confidence to these starters: simple things done well, no need for extra flourish.
The highlight at Moutarde is, undeniably, the carvery and the maturation room. Whole Australian prime ribs, New Zealand lamb legs and even XXL turbots sit waiting in the glass maturation room like tomorrow’s runway looks. Selected daily, each cut is roasted, braised, simmered or grilled, then carved tableside to serve.
Black pepper long short ribs
Stephanie Zheng
We had the black pepper long short ribs, which is a thoughtful ode to Singapore, filtered through classic French technique. It isn’t the fall-off-the-bone style most diners expect, but it doesn’t need to be; the balance of meat and molten fat is so indulgently calibrated that each bite yields with a slow, satisfying melt. The glossy black pepper sauce, with whispers of what I thought was kicap manis (my interpretation, not the actual ingredient), ties everything together in a way that feels both familiar and elevated.
‘Buntut’ Indonesian oxtail soup
Stephanie Zheng
A delicious, stomach-warming curveball arrives in the form of Pairet’s beloved ‘Buntut’ Indonesian oxtail soup, a dish shaped by his years in Jakarta and his wife’s heritage. An Indonesian favourite in a French restaurant might sound unexpected, but it’s an intimate glimpse into the chef’s background story. Served with mandarin rice and sambal, it’s authentic Sup Buntut that’s warm, soulful, and served with a side of emping belinjo and sambal.
We also tried the seabass along with seasonal vegetables. It’s straightforward, cleanly seasoned, and executed with quiet confidence. A mushroom dish followed, still in the midst of refinement by the team; promising in flavour, but clearly a work-in-progress.
You could have desserts at Moutarde, but diners could (and should) wander straight into Sundae Royale next door for the full experience.
Sundae Royale: The Couture Sundae Moment
Sundae Royale
Resorts World Sentosa
Next door, Sundae Royale shifts the mood entirely. Its pastel accents and nostalgic cues hint at childhood joy, but the clean lines, gleaming counter and soft-focus lighting suggest a far more curated, almost couture-like dessert experience. It’s playful without being twee.
Sundaes at Sundae Royale
Resorts World Sentosa
Sundae Royale delivers flavours that are nostalgic yet distinctly elevated. The standout Caramel-Butter-Soy soft-serve carries a savoury-sweet depth that lingers, while the Pistachio-Cherry sundae leans lush and retro in all the right ways. The Peanut Butter French Toast is straightforward but deeply satisfying, and even the churros – fried to order and paired with a light chocolate sauce, is an authentic and indulgent must-get. Our table of three each gravitated toward a different favourite, which says everything about the range and broad, genuine appeal of the menu.
Stephanie Zheng
The chefs take pride in having the majority of every ingredient made in-house. Every mix is freshly churned in-house, and you can taste the silkiness and controlled sweetness. It’s nostalgia engineered with adult sensibilities, which is probably why it works as well as it does.
The Takeaway
Across both concepts, what resonates most is the assuredness of Pairet’s approach. There’s no chasing of trends, no overworking of ideas. Just thoughtful cooking, calibrated flavours and experiences designed to evoke comfort and pleasure, which is a welcome shift in a dining landscape often obsessed with novelty.
Moutarde and Sundae Royale do not need a Michelin trajectory, and mark a fun and confident entry into Singapore’s dining scene. For diners, this double debut is two new reasons to make the trip down to Resorts World Sentosa.
