48A Bukit Pasoh Road
#02-01
Singapore 089859

(open in Google Maps)

Tuesday:
04:30pm - 11:00pm

Wednesday:
12:00pm - 11:00pm

Thursday:
12:00pm - 11:00pm

Friday:
12:00pm - 11:00pm

Saturday:
12:00pm - 11:00pm

Sunday:
Closed

Monday:
Closed

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Reviews

From the Burpple community

traditional fresh french cheese with herbs & shallots, chargrilled sourdough
&
Sourdough with butter

H O S T E D
The desserts here are outstanding. We tried every one on the menu and I would happily re-order any of them in a heartbeat but this was one of my favourites.
Exquisitely crafted, the design is meant to mimic the snow-capped Mont Blanc mountain. The chestnut cream is on the inside of the meringue instead of the conventional outside too. To counter the sweetness, it is served with a scoop of blackcurrant sorbet.
Don’t order this to share because you will regret it.

4 Likes

H O S T E D
One of my favourites from the preview lunch because beef tripe is increasingly hard to find these days.
First braised then dusted in cornflour and fried till crunchy, the pieces of tripe are finished with caviar and a Noilly-Prat sauce that begs to be mopped up with bread.
If you relish innards and organs, this is a must-try.

2 Likes

H O S T E D
Opening tomorrow, 1st March, is Clos Pasoh, a Modern French Brasserie. Occupying the second level of the heritage building with the curved frontage, it is destined to be a popular hangout, especially with the Francophiles.
From the design to the vibe, from the service to the food, a casual elegance and chic-ness permeates.
Lovers of French wine and champagne will especially have cause to celebrate as the Co-owner is none other than Entrepreneur Jean-Christophe who also owns WineFamily (a wine e-commerce website) and Galiena Fine Wines (an importer and distributor of fine wines and champagne), amongst other business ventures.
And where wine flows, good food must surely follow. Head Chef and Co-owner Louis Pacquelin has crafted a wide selection of small and large dishes to tempt.
If you are after a full-on meal, go for the “Pot-eu-feu” ($128). This traditional French beef stew which has beef cheek, shoulder and short rib, plus vegetables, can feed 2 to 4 pax. Furthermore, whilst you wait for the thrice-cooked broth to go through a final infusion with dehydrated kitchen trimmings, chilli padi, herbs etc., you get poached foie gras dumplings to munch on. Sides such as a Lettuce Salad and Mac & Cheese, can be added on as well.
@clospasoh’s desserts are outstanding! Be it the Japanese strawberries with Italian lemon sorbet, Monkey 47 Gin and strawberry-coriander sauce, or the fragrance-forward “3 Feuilles Earl Grey, bergamote” - a bold take on the traditional mille-feuille that’s too lovely for words, or the clever “Reverse Mont Blanc” with chestnut cream hidden inside the meringue, they are all exquisitely crafted and taste divine! Even the rustic looking salt-sprinkled Valrhona Guanaja Dark Chocolate Mousse with Biscotti is a very lovely choice.
Last but not least, do keep a lookout for the rum syrup-soaked Rhum Baba that closes every meal, compliments of the Chef, for it is utterly scrumptious.
As for where to situate yourself when at Clos Pasoh, take your pick from the Dining Room, Terrace, Wine & Cheese Room and Chef’s Table. Each has its own attraction depending on what you’re there for.
Thank you very much again @jc.cadoret and Chef @pacquelin for the privilege of a preview of your Modern French Brasserie.

3 Likes

french chestnut dessert with blackcurrant

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