Moutarde by Paul Pairet has added a new fixture to the week: Wellington Wednesdays, centred on a Brioche Beef Wellington priced at $58++. Chef Paul, founder of the three-Michelin-starred Ultraviolet in Shanghai, brings that pedigree to Moutarde without the formality, pairing precise technique with the warmth of a casual French bistro.
Moutarde by Paul Pairet
Since opening in November 2025 in WEAVE at Resorts World Sentosa, the restaurant has built a loyal following less through white-tablecloth prestige than through generosity: an all-you-can-eat brunch, and a carvery station that rotates between prime rib, leg of lamb, and whole turbot. The Wellington arrives, then, as something of a statement: proof that Chef Paul’s fine-dining instincts hold up just as well on a Wednesday-night bistro menu.
The Wednesday Wellington Set
BILINGUAL PRESCHOOL & STUDENT CARE: Nurture Kids to Succeed in Heart & Mind
NEW & EXPECTANT PARENTS: Discover Gifts & Offers
Who invented Beef Wellington is still up for debate. Which country Moutarde’s version belongs to is not: it’s unmistakably French.
Start with the pastry. Moutarde uses two different types of dough: a pâte à pâté dough forms the sturdy crust that envelops the filling, while a brioche dough is worked into the lattice on top. The result is a pastry that’s golden and short-crumbed, cutting cleanly with every slice. The flavours are just as well judged: the duxelles adds moisture and a subtle tanginess without crowding out the tenderloin, letting the beef stay the star.
Finishing it off is the sauce on the side: an “Au Jus” with lemon cream, light and slightly tangy, that complements rather than competes with the Wellington.
The restaurant’s name gives away another detail worth knowing: Moutarde is French for mustard, and the kitchen leans into it with five house-made blends: Cognac, Grape, Beef Cube, Chilli, and the traditional Dijon. Swap between them as you eat and no two bites of the Wellington need taste quite the same, from the Cognac’s boozy warmth to the Chilli’s gentle heat and the Grape’s fruity sweetness.
The Wednesday Wellington Set ($58) comes with a choice of one side (Lettuce and Croutons, Mushrooms Garlic, French Fries Allumettes, and Mash Tradition) and one drink. While the fries and mash potatoes are easy crowd pleasers, we found the mushrooms equally outstanding for their meaty texture and deep flavours.
As for the drinks, you can choose between the House wines, House Beers or House Drinks from the Tap. We tried the Polux Lemonade and Smokey Chairman Iced Tea.
Beyond the Wellington
We were treated to two other mains during our visit: the Konro Beef Tongue ($42) and the Wood-Oven Roasted Red Snapper ($78). We were very impressed with the Beef Tongue: 200g of Australian Angus beef tongue prepared like a steak, seared hard with a teriyaki glaze. The flavour profile is akin to char siew, with its sweet glaze, while its texture is buttery-soft with an added gelatinous mouthfeel.
The Roasted Snapper is a sharing dish for between two and four people. The locally fished snapper was fresh and firm, and it was dressed in a reduced bouillabaisse, which concentrated the seafood flavours even more.
Distractions, or Complements?
Moutarde sometimes affectionately refers to their Starters as “Distractions”, and it was easy to see why: they were all so well-executed that we almost forgot about our main courses. Fair warning: do pace yourselves and save enough space for the mains and desserts!
The Grilled Piquillos ($8) is a good dish to kickstart your meal. Piquillo peppers are a mild variety of chilli pepper. They are lightly marinated and served with shallots and olive oil, a simple and light way to activate your palate.
The Eggs Mayo ($12) is a perfect example of how Moutarde elevates simple ingredients with great technique. The eggs were perfectly cooked, topped with a sherry soy aioli and fresh herbs that cut the richness, finished with garlic croutons for textural contrast.
The Cheese Souffle ($22) is another must-order. Servers bring the golden-brown Gruyère soufflé tableside, before it is flipped upside down and injected with more cheese foam. The soufflé itself was impossibly airy, with a savoury depth from the cheese.
For seafood lovers, the Tarama-Za’atar ($16) would be a bold choice. The dish is a spread with similar consistency to hummus but made of smoked cod roe instead. This is best enjoyed with the focaccia that is served on the side.
The Charred Leeks Essential ($16) showcases the quality of the leeks through simple cooking technique. The outer layers are charred, creating a soft and caramelised centre and bringing out the leeks’ natural sweetness.
Still Room for Dessert
The meal ended on a high (your writer had a literal sugar-high) after tasting all the desserts. Beginning with the Tart “A La Crème” ($14) which was as light as a cloud. The base was a single layer of filo pastry topped with yogurt ice cream and a Chantilly cream. This was one of our favourites; it disappeared as soon as it was served.
The Real French Toast ($16) is Chef Paul’s signature dessert, and it was easy to see why. The brioche French toast is deeply caramelised, creating a crust reminiscent of crème brûlée as the first layer. The custard it’s steeped in is closer to a crème anglaise than a simple egg wash, giving the dish an added richness.
Opt for the Mango – Earl Grey Granité ($14) for a more refreshing ending to your meal. Earl Grey tea is combined with sugar water and frozen to a semi-solid form, topped with passion fruit syrup and fresh raspberries.
Other desserts available are the Raspberry Chantilly ($14) and the Pistachio Cherries Sundae ($16).
Final Thoughts
What lingers after a meal at Moutarde isn’t one dish in particular, it’s the consistency behind all of them. The Wellington lives up to its name, the beef tongue and snapper hold their own, and the “Distractions” were outstanding.
Dessert holds up its end too, closing on a note that’s indulgent without tipping into excess. At $58++ for the Wellington, and mains climbing past $70, this isn’t a casual midweek spend, but the range on the menu rewards going in a group and ordering across the board. Whichever side of the English-versus-French Wellington debate you fall on, Moutarde makes a convincing case: one best settled at the table, not on paper.
Dine and Enjoy Free Parking at Resorts World Sentosa: Guests spending $20 or more dining in at Moutarde and Sundae Royale will receive complimentary valet parking and all-day parking coupons.
Moutarde
Where: WEAVE at Resorts World Sentosa, #B1-219-221, 26 Sentosa Gateway, Singapore 098138
Operating Hours: Monday to Friday Lunch – 11.30 am to 3 pm; Dinner – 6 pm to 10 pm
Saturday and Sunday 11.30 am to 10 pm (open throughout the afternoon)
Brunch – 11.30 am to 3 pm
Reservations can be made at dining@rwsentosa.com
