Seasonality sits at the heart of contemporary French brasserie Clos Pasoh and Chef Louis Pacquelin is introducing a new menu as winter sweeps over France. Diners can expect the best of France’s year-end produce leading up to an exceptional black truffle program this January.
Being in the tropics lends an interesting slant to chef Louis’ winter creations while remaining true to his respect for seasonal ingredients. The Saint-Marcelin croustillant, miel, épices & salade frisée is one such new dish. The aperitif sees Saint-Marcelin cheese roasted in a filo pastry till crisp, and served with honey, aged balsamic and a salad of frisée, or curled endives — a winter season vegetable.
The Os à moelle, condiment pignons de pins & piquillos is another highlight. Here, bone marrow is served with pine nuts, so redolent of pine trees and piquillos, a variety of chilli pepper from Spain typically harvested only in September and December.
For mains, look forward to the Noix de Saint-Jacques, céleri comme un risotto, condiment citron Shio-konbu & parmesan, where diners can tuck into seared scallops with celeriac, lemon and shio-konbu served with lashings of parmesan sauce.
These new dishes are available a-la-carte but diners who come in at mid day can also dig into them as part of the lunch sets, priced affordably at $42++ and $49++ for the two-course and three-course options, respectively.
Come January 4, diners can mark the start of the year in a luxurious way and add truffles by the gram to their meal. This is typically when black winter truffles — coveted for its complex and intense aroma — reach peak maturity.
The addition of sliced truffles will be priced at cost according to market movements and truffle aficionados can expect a rotating selection of daily specials that best expresses its aromatic qualities.
“Truffles have a very special in French cuisine,” says chef Louis. “By sharing it with our guests this way, we hope to help everybody start off the year on a good note.”
Nestled in the Bukit Pasoh conservation area, Clos Pasoh is a chic reimagining of the French brasserie for today’s urbane food and wine lover. Both its menu and wine list reflect current tastes with ingredients sourced with intent and expertise presented in an unpretentious yet casually sophisticated style.
Hidden away on the second floor of a heritage shophouse circa 1840, it is named for the clos (meaning a “walled vineyard” in French) and the pasoh (a nod to its location and the Malay name for earthen pots used to store water and rice). Every space — from the Dining Room to the Terrace, Wine & Cheese Room and Chef’s Table — cradles guests in effortless luxury that is designed to take you from tête-à-têtes and power lunches to lazy weekend brunches and lively nights on the town.
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