Taste of France and Italy at Moutarde, Sundae Royale and Laurus Table at Resorts World Sentosa

SINGAPORE – More celebrity chefs have landed at Resorts World Sentosa (RWS), with three recently launched concepts offering a taste of France and Italy.

Two of them are located at RWS’ lifestyle enclave Weave, home to several eateries. 

French restaurant Moutarde and neighbouring ice cream parlour Sundae Royale were launched on Nov 21. They are by French celebrity chef Paul Pairet, known for his establishments in Shanghai such as seafood and steakhouse Mr & Mrs Bund and the now-defunct three-Michelin-starred Ultraviolet restaurant.

A stone’s throw away at RWS’ new hotel The Laurus is its seafood-centric Italian restaurant Laurus Table. 

Opened in October, it is backed by Italian chef-consultant Fabrizio Ferrari of Culinary Class Wars (2024) and Chef & My Fridge (2014 to 2025) reality show fame. 

Here is what to expect at the three concepts. 

Moutarde and Sundae Royale 

The star of Moutarde is its live carvery station, which showcases whole wood-fire roasted cuts (rotated daily) such as Australian Prime Rib (from $38 for 180g), New Zealand Lamb Leg (from $30 for 120g) and XXL Turbot (from $40 for 180g).

In honour of its name, a collection of moutardes (mustard in French) accompany the meats, including cognac mustard, housemade chilli mustard and beef mustard.

Not keen on shelling out for these cuts? The rest of the menu offers a range of bistro classics such as Beef Tartare Tradition ($28), Minute Steak Frites ($32) and Grilled Lamb Chops ($48). 

While not quite French, the “Buntut” Indonesian Oxtail Soup ($30) served with Mandarin rice, sambal and emping crackers is a favourite of chef Paul Pairet’s and a nod to his time in Jakarta. 

For brunch, high rollers can go for the Very Rich Man’s Breakfast ($35) of flank steak and eggs. Other highlights to complete the meal include a light and fluffy Cheese Souffle ($20), carpaccio-style dry-aged Beef Ham ($22) and French Onion Soup ($15). 

There is also a striking wine-tap wall offering wine priced from $15 a glass. 

You can stay for desserts such as Souffle au Praline ($18) and Basque Cheese Cake ($12). 

Or head over to the 35-seat dessert parlour Sundae Royale for a wide variety of sundaes (from $8 to $12) and freshly made sugar-dusted churros ($6) served with a mini ice cream. 

On the menu is chef Pairet’s favourite sundae Chocolate Liegeois ($10), with chocolate ice cream, chocolate sauce, chantilly cream and roasted almonds.  

Approached about two years ago by RWS to open here, Pairet, 61, who was recently in town for the launch, says: “I love Singapore. You want us to do something here, we are happy to do it.”

The menu focuses on the classics first to “play safe for now”, he says, with more dishes to be added. 

Driving the kitchen is a Singapore-based team led by American executive chef Greg Robinson, whom chef Pairet calls his “right arm” as they have worked together for almost 20 years. Supporting him are two chef de cuisines – American chef Daniel Lam, who is of Macanese heritage, and Singaporean chef Glen Tay. 

Consider this a homecoming for chef Tay, who used to work at the now-defunct restaurants Tippling Club and Avenue 87. He has spent a total of seven years with chef Pairet – five at Ultraviolet and another two on other projects. 

A Singapore-style Black Pepper Beef Rib – which Tay introduced at Ultraviolet – will be on the menu here soon. 

Chef Tay says: “Seeing the people of my homeland enjoying shared food across the table at Moutarde, and delighting in the soft-serve sundaes we have poured our hearts into developing is, for me, a ‘pinch-me’ moment.” 

Laurus Table 

Over at the Mediterranean-inspired Laurus Table, the menu’s focus is mainly on seafood items, particularly from local sustainable fish farm The Fish Farmer. 

The 98-seat restaurant also uses organic produce from regional growers, and herbs from The Laurus hotel’s own herb garden.

Lending some star power to the restaurant is Italian chef Fabrizio Ferrari, best known for his appearances on South Korean reality cooking shows Culinary Class Wars (2024) and Chef & My Fridge (2014 to 2025). 

The menu here includes his signature dish of Scialatielli al Frutti di Mare ($24), scialatielli pasta and seafood tossed in a seafood-based sauce; Panzanella di Polpo ($18), slow-cooked octopus with traditional savoury Panzanella salad; and Branzino in crosta di sale, finocchietto e Limone ($78, good for two to three people), a whole seabass baked in a sea salt crust with wild fennel and lemon.

Following in his parents’ footsteps in the restaurant scene, the charismatic 44-year-old earned his first Michelin star at the age of 28, an accolade his now-defunct Al Porticciolo 84 restaurant in Italy held for 15 years.

Based in South Korea since 2019, he owns and operates Fabrizio’s Kitchen, where he showcases Italian gastronomy with elements inspired by Korean food. 

“Guests can look forward to savouring the pure flavours of sustainably sourced ingredients while soaking in the warm, welcoming ambience of southern Italy that we have brought to life here at Laurus Table,” says chef Ferrari.