There's a new French restaurant on the block at Bukit Pasoh and it's helmed by Alain Ducasse's protégé Louis Pacquelin
Tucked away at the end of Bukit Pasoh street on the second floor of a heritage building is the latest exciting addition to Singapore's dining scene, Clos Pasoh. It's quaint and casual, yet boasts refined French fare that reflects co-owner and head chef Louis Pacquelin's take on modern French cuisine.
"New school French" is what the 32-year-old protégé of Alain Ducasse aims to serve; which is also very different from the cuisine he last served as chef de cuisine of the now-shuttered BBR by Alain Ducasse at Raffles Hotel Singapore. What it really means is that one can expect a reinterpretation of classic brasserie dishes that inspired Pacquelin throughout his culinary experience and training in Lyon and Shanghai, defined by their fresh and bright flavours. Seeing as we're not in France and granted the luxury of colder seasons, dishes here do not contain a heavy amount of butter. The aim is to offer a light and balanced gastronomic experience that complement Singapore's tropical climate.
Pacquelin is joined by entrepreneur Jean-Christophe Cadoret, who also owns the much-loved bistro, Gaston, on Keong Saik Road and several other dining ventures. Besides investing in the restaurant, Cadoret is also the curator of Clos Pasoh's impressive wine list, which boasts an extensive 1,500 labels and a 250-strong champagne list.
To say that there's something for everyone would be an understatement. Not only would you be able to find your favourites classic pours, but you also get to choose from a peppering of artisanal bottles and vintages from some of the world's finest producers, the likes of Domaine Armand Rousseau and Domaine de la Romanée-Conti included.