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Digest New Restaurant in Singapore: Clos Pasoh Serves French Fare in a Chic Setting

New Restaurant in Singapore: Clos Pasoh Serves French Fare in a Chic Setting

Chef Louis Pacquelin
Chef Louis Pacquelin (Image: Clos Pasoh)
By Dudi Aureus
By Dudi Aureus
March 02, 2021
Heading the kitchen is French chef Louis Pacquelin, formerly of the now-shuttered BBR by Alain Ducasse

Louis Pacquelin, the former chef de cuisine of BBR by Alain Ducasse at Raffles Hotel Singapore which shuttered its doors last year, is back in the local dining scene with the opening of contemporary French brasserie Clos Pasoh in Amoy Street. The establishment, which he co-owns with French entrepreneur Jean-Christophe (JC) Cadoret, is a celebration of their French heritage as well as the city that they now call home.

The influence of the two cultures is evident in the chic interiors that merge classic French style with Singaporean sensibilities. Hence, the 50-seat dining indoor room is decked out in mesmerising wallpaper from French masion Pierre Frey, while the dining chairs were handmade by Singapore designer Ong Shunmugam.

Indeed, the indoor dining is made for memorable meals but the space extends to the terrace overlooking the buzzy Bukit Pasoh neighbourhood, Chef’s Table for front-row seats to the chefs at work, and a private room with its own entrance. This is a French place after all, so there’s even a room dedicated to the extensive wines and cheeses it offers.

(Related: Secrets Of A Superchef: Alain Ducasse On Pursuing Perfection)

50-seater dining room
50-seater dining room
Dining chairs handmade by 
Ong Shunmugam
Dining chairs handmade by Ong Shunmugam

In the kitchen, Pacquelin returns to his roots by dishing out what he calls “new school French fare", which is a shift from fine dining. “My menu remains true to the brasserie dishes that inspired me, but I have reinterpreted them to broaden their appeal to include another generation of diners as well as non-French diners,” he explains.

“We are not in France after all,” he adds, so signature dishes such as tête de veau and bisque coco-homard are presented in a new light. The aforementioned creation is a traditional dish that is served as a whole calf’s head, which, admittedly, can be unappetising for some diners. That’s why Pacquelin presents it as crispy fried dumplings served with fresh wasabi (instead of the classic ravigote sauce).

(Related: All You Need To Know About Fish, By Alain Ducasse And David Lai)

Tete de veau
​Poireaux vinaigrette
Mont Blanc
Terrace overlooking the buzzy Bukit Pasoh enclave

The expansive wine list of over 1,500 labels was curated by Cadoret and consists of a variety of styles that cater to all preferences. Apart from the 250 selections of champagne, you also have vintages from Domaine Armand Rousseau and Domaine de la Romanée-Conti​, among others.

Clos Pasoh | 48A Bukit Pasoh Road, Level 2, S(089859) | 6980 0672 | Book here


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