Comptoir Moutarde

Moutarde - SilverKris

"Set in the sprawling Resorts World Sentosa, the grand-looking restaurant — with soaring ceilings, glittering chandeliers and green leather banquettes — is chef Paul Pairet’s first concept in Singapore, and the atmosphere is charming and wonderfully hospitable thanks to the team led by Executive Chef Greg Robinson. Casual French fare is punctuated with fresh, unexpected touches such as a jasmine tea smoked salmon and sherry soy aioli on bistro classic œufs mayonnaise. The centrepiece of the bistro, aside from a towering dry-ageing room, is a special live carvery station inspired by the classic British carving trolley, with standouts like buttery Lumina lamb from New Zealand and wood-oven roasted XXL turbot. There’s also the surprising inclusion of 'buntut' or Indonesian oxtail soup — an impressively authentic rendition served with a vivid sambal and emping crackers — and for dessert, you cannot pass up the luxuriously chocolatey Soufflé au Praliné." - Ben Chin