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.