Nestled in the Bukit Pasoh conservation area, Unpretentious & casually sophisticated Clos Pasoh is a chic reimagining of the French brasserie for today’s urbane food and wine lover.
The restaurant’s executive chef Louis Pacquelin previously of BBR by Alain Ducasse, which made its stellar return to the dining scene late 2019, but was forced to set its status to “temporarily closed until further notice” as a result of the pandemic - finds himself with a new venture.
Hidden away on the second floor of this heritage building built in the early shophouse style 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.
As for its food, nibble on light bites like the Foie Gras Tart, or feast on heavier dishes like the Trippes et Caviar, a twice-cooked (first braised then fried) beef tripe dish that’s doused with a caviar and Noilly-Prat sauce.
Wash it all down with any of the impressive collection of 1500 wine labels on offer.
