The Place Located in Bukit Pasoh on the second floor of a heritage building, I was keen to check out Clos Pasoh upon reading that it is helmed by Head Chef Louis Pacquelin, a protege of Alain Ducasse. The name Clos means a “walled vineyard” in French, while Pasoh is a reference to Bukit Pasoh. The interior of the restaurant is contemporary chic, with different zones from the Dining Room to the Terrace, Wine & Cheese Room and Chef’s Table. Alas, I didn’t have that great a dining experience. Read on to find out why. The Food It is not a fine-dining style at Clos Pasoh, with the menu is split into appetisers, starters, mains, sharing plates, sides and desserts. Expect French dishes done in a modern fashion. My meal started off with the complimentary bread. For appetiser, I had the Rillettes (S$18), duck rillettes with foie gras and chargrilled sourdough. For starter, the Bisque coco-homard (S$29) is essentially steamed lobster dumplings in coconut and lobster bisque. There are three dumplings here, and I do enjoy the sweet flavours of the lobster bisque and dumplings. Will recommend this if you are visiting Clos Pasoh. For mains, I had the Boeuf aux échalotes (S$48), which comes with Wagyu (MB5) striploin, shallots, beef cheek confit and fondant potatoes. [...]
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