Drim Gold @ Resorts World Sentosa — Singapore's First Cave-Inspired Korean Steakhouse

Drim Gold marks a confident and polished addition to the dining line-up at WEAVE, the newest lifestyle and dining enclave within Resorts World Sentosa. What sets Drim Gold apart from its predecessor is sheer scale and ambition. This is Singapore's first Korean steakhouse to merge a dramatic, large-scale cave-inspired interior with refined modern Hanok architecture. You enter through a sculpted stone passageway, its textured walls and warm concealed lighting immediately slowing your pace, as if inviting you to leave the bustle of the island behind entirely. Inside, wooden frameworks, layered fabric panels, and raw stone surfaces coexist in a balance that feels simultaneously grounded and quietly luxurious. At its core, Drim Gold champions premium Korean produce, from prized Hanwoo beef to Jeju abalone, framed within a menu that balances indulgence with restraint.

Kimchi Scampi 4.2/5

Kimchi Scampi comprises two sashimi-grade scampi, arriving plump and glistening. A staff member torches them lightly tableside, just a quick pass of flame that barely kisses the surface. The scampi stays almost raw within, springy and sweet, with that fresh oceanic snap that only top-quality shellfish delivers. The kimchi XO sauce adds depth and umami, delivering a savoury punch without overwhelming the delicate shellfish.

Jeju Jeonbok Butter Gui4.2/5

Jeju Jeonbok Butter Gui comes with fresh Jeju abalone, gently seared in butter until just tender. Butter coats every surface in a glossy, golden finish, and a scattering of Parmesan cheese and roasted garlic melts into that fat to create a savoury, nutty glaze that clings with every bite. The combination sounds indulgent, and it is.

Korean Beef Cut – Hanwoo 4.2/5

An exclusive selection of premium Hanwoo Beef, chosen for its fine marbling and clean, refined flavour. Grilled simply, the beef shines with its natural juiciness and tenderness, delivering a depth of flavour that lingers without heaviness. This is Korean beef at its best, allowing quality to speak louder than technique.

Drim Prime Cut – Signature Galbisal 4/5

Iberico boneless ribs are grilled to reveal their signature nutty richness. Tender and juicy, with just enough char to enhance their natural fats, the Signature Galbisal is satisfying and comforting. While less nuanced than the Hanwoo cuts, it remains a crowd-pleasing option for those who enjoy a richer, meat-forward experience.

Condiments and Vegetable Wrap

A classic accompaniment done well, featuring ssamjang, kimchi and an assortment of fresh vegetables for wrapping. The condiments add balance and contrast, cutting through the richness of the grilled meats while allowing diners to customise each bite according to their preference.

DRIM Signature Noodle – Deulgireum Makguksu 4/5

Made with 100% buckwheat, the Deulgireum Makguksu cold noodles are light yet satisfying, coated in fragrant perilla seed oil that lends a gentle nuttiness. Give everything a good toss to fully release the aromas before digging in. A vegetarian option is available, making it a refreshing and inclusive way to round off the meal.

Korean Beef & Vegetable Hot Pot – Eobok-Jaengban 4.2/5

The Eobok-Jaengban is a generous platter of Hanwoo beef brisket and beef shank, gently simmered in a rich Korean beef broth. The result is comforting and deeply flavourful, with the beef becoming tender as it enriches the soup. Served bubbling at the table, it is both hearty and communal, ending the meal on a warm and satisfying note.

Overall, Drim Gold delivers a thoughtfully curated Korean dining experience that emphasises ingredient quality, subtle technique and polished presentation. It is a welcome addition to Resorts World Sentosa, appealing to diners seeking premium Korean flavours in a refined yet relaxed setting.

Note: This is an invited tasting.


Drim Gold
Weave
Resorts World Sentosa
26 Sentosa Gateway
#B1-204
Singapore 098138
Tel: +65 65776256
Instagram
Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 10 minutes. [Map]

Moutarde @ Resorts World Sentosa - Live Carvery, Wood-Fired Roasts & French Bistro Classics

Moutarde by Paul Pairet, located at WEAVE, Resorts World Sentosa, marks the much-anticipated arrival of the much-acclaimed French chef, opened in November 2025. Chef Pairet is best known for his celebrated restaurants, including Ultraviolet, Mr & Mrs Bund, Polux, and Nonos & Comestibles. In Singapore, Moutarde is positioned as a relaxed yet refined bistro, offering diners an approachable way to experience the chef's signature flair. It is a place where quality ingredients meet easygoing charm, making it ideal for casual get-togethers, weekday dinners, or long weekend lunches.

Moutarde brings an easy, unpretentious French charm with warm lighting, clinking glasses, and tables meant for gathering. Inspired by the convivial spirit of modern Parisian bistros, the restaurant celebrates generous flavours and simple pleasures, where whole cuts, comforting sides, and classic French favourites come together in a relaxed, lively setting. Guests are encouraged to linger a little longer, share generously, and savour simple pleasures done exceptionally well. It is French dining at its most relaxed and heartfelt, where the mood is lively, the plates comforting, and the experience unmistakably Pairet.

We began our meal with warm bread accompanied by butter infused with soy sauce. It had an interesting flavour profile that is buttery, creamy, and savoury. I found it somewhat reminiscent of mentaiko.

Tarama - Za'atar 4.2/5

Tarama - Za'atar ($14) is a smooth, briny emulsion made from smoked cod fish roe blended with a Middle Eastern spice mix, served with focaccia toast. The spread delivers a creamy, smoky, and salty base from the roe, balanced by the earthy and citrusy notes of za'atar, with a gentle lift from sumac. It is best enjoyed generously spread over warm focaccia.

La Salade Parisienne 4.2/5

The La Salade Parisienne is a beautiful composition, bursting with vibrant colours from butter lettuce, white ham, eggs, potatoes, mushrooms, and tomatoes. Visually appetising, the dish comes together in a harmonious play of flavours and textures, offering both freshness and comforting familiarity.

Smoked Salmon Essential 4.2/5

Smoked Salmon Essential ($20) features salmon smoked in-house using aromatic jasmine tea, served alongside lightly toasted sourdough. I particularly enjoyed eating it bruschetta-style, spreading the soy lemon cream onto the toast before layering it with slices of the delicately smoked salmon.

Cheese Soufflé 4.2/5

The Cheese Soufflé ($20) is a Gruyère-based soufflé made with extra-soft cheese, making it a haven for cheese lovers. A distinctive feature is that the servers inject a rich cheese emulsion directly into the centre of the soufflé after it is served, ensuring a molten, flavourful core. Due to its delicate nature, it typically requires 15 to 20 minutes of preparation time. A small side salad accompanies the dish, helping to cut through the richness.

Undeniably, the centrepiece and beating heart of Moutarde's dining experience is its live carvery station, a mouth-watering and captivating spectacle where whole wood-fired roasted cuts are sliced with precision and flair. Drawing from a formative early-1990s London memory of the classic British carving trolley, Chef Paul composes his own unique version of this quintessential dining concept, debuting it here in Singapore.

Wood-Oven Roasted Prime Rib 4.5/5

The highlight has to be the Wood-Oven Roasted Prime Rib, Australian Angus Signature Black, served with au jus and lemon cream. The meat was fatty, tender, and juicy, slow-cooked as a whole large cut in a wood-fired oven, resulting in a beautifully pink and tender, marbled hunk of beef. It is paired with a selection of mustards. As the carvery items rotate daily, the prime rib is subject to availability and may not be offered every day.

Singapore Pepper Short Ribs 4.5/5

Another standout from the carvery is the Singapore Pepper Short Ribs ($38 for 180g). The ribs are coated in a fragrant pepper blend and slow-cooked until tender, developing caramelised edges and a subtle peppery lift reminiscent of char siew. The smoky exterior gives way to a juicy, melt-in-the-mouth interior, finished with a glossy black pepper sauce that carries hints of sweetness, akin to kicap manis. This dish was originally introduced by Chef de Cuisine Glen Tay at Ultraviolet before being brought to Moutarde.

Scallop Truffle New Meuniere 4.2/5

The Scallop Truffle New Meunière features plump Hokkaido scallops gently pan-seared until golden, retaining a tender, translucent centre that highlights their natural sweetness. They are paired with silky mashed potatoes, providing a smooth, buttery base. Finished with a truffle-infused modern meunière, the sauce balances nutty, browned-butter notes with subtle citrus brightness. Luxurious yet restrained, the dish allows the pristine quality of the scallops to remain the star.

Mushroom Garlic 4.5/5

To complement the mains and roasted meats, we ordered several side dishes. One of my favourites was the Mushroom Garlic ($10), a comforting mixed mushroom fricassée gently sautéed to preserve its natural earthiness and finished with fragrant garlic. Cooked slowly to release their juices, the mushrooms form a light, velvety sauce that coats each bite without overpowering. Rich yet restrained, with deep umami notes and a smooth, creamy finish.

French Fries Allumettes 4.2/5

The French Fries Allumettes ($8) are hand-cut, extra-thin fries fried until golden and crisp. Delicate yet crunchy on the outside with a light, fluffy interior, these slim fries deliver a clean potato flavour. Simple, but very addictive.

Charred Asparagus Skewer 4/5

Fresh Green Asparagus is threaded onto skewers and konro-grilled over intense heat, creating a lightly charred exterior while keeping the stalks tender and juicy. The grilling imparts a subtle smokiness that enhances the asparagus's natural sweetness, resulting in a dish that is simple, aromatic, and deeply savoury.

Charred Leeks Essential 3.8/5

Whole Leeks are gently charred until smoky and tender, revealing their natural sweetness beneath the caramelised exterior. Finished with a vibrant sauce ravigote for freshness and acidity, and a drizzle of hazelnut oil for warm, nutty depth, this minimalist dish highlights purity, balance, and technique.

 

Mango - Earl Granite 4/5

Mango - Earl Granite ($14) is a refreshing earl grey granita delicately perfumed with bergamot, served alongside ripe mango. Finished with tangy passion fruit syrup and fresh raspberries, the dessert delivers a bright interplay of citrus, floral tea notes, and tropical sweetness.

The Real French Toast 4.2/5

The Real French Toast ($14) features soft, fluffy brioche on the inside, with a golden, crisp exterior, paired with smooth ice cream. The contrast of hot and cold creates a delightful interplay of flavours and textures. This is certainly not your average brunch fare, a thick slice of brioche that remains pillowy inside while perfectly caramelised outside.

Raspberry Chantilly 4/5

To round off the meal, we had the Raspberry Chantilly. As someone who is not fond of overly sweet desserts, this was a refreshing change. The raspberry sorbet was the highlight, vividly red and packed with a tart, zippy tang that really whets the appetite. Topped with airy vanilla Chantilly, the fragrant cream helped balance the acidity of the berries. Simple yet well-executed, the ratio of cream to sorbet was spot on, making each spoonful a harmonious blend of creamy sweetness and fruit tartness.

Moutarde is a welcome addition to Singapore's dining landscape, a restaurant that carries the weight of Chef Paul Pairet's celebrated legacy without any of the stuffiness. Whether you are drawn in by the live carvery spectacle, the convivial bistro atmosphere, or simply the promise of well-executed French cooking in a relaxed setting, Moutarde delivers on all fronts. Do make your reservations early.

Note: This is an invited tasting.


Moutarde
Weave
Resorts World Sentosa
26 Sentosa Gateway
#B1-219 to 221
Singapore 098138
Tel: +65 65776256
Instagram
Website
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station. Take the Monorail to Sentosa. Alight at Resorts World Station. Walk to the destination. Journey time is about 10 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - Welcomes the Lunar New Year with Festive Celebrations and Culinary Delights

Executive Chinese Chef Edden Yap and his culinary team at Hai Tien Lo, Pan Pacific Singapore, have crafted a Lunar New Year feast that balances tradition with refinement. Available from 23 January to 3 March 2026, the eight set menus and à la carte specialities are designed to celebrate prosperity, happiness, and good fortune. We had the pleasure of sampling the Joyous Abundance Menu, a carefully curated journey through festive classics elevated with premium ingredients.

Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon 4.5/5

A spectacular start to the meal, the Vitality Yu Sheng with classic Whole Abalone, Lobster, and Smoked Salmon is all about abundance and finesse. Plump whole abalone anchors the platter with prized chew and natural sweetness, complemented by succulent lobster and delicately smoked salmon. Tossed with crisp vegetables, pickled accents, crushed peanuts, and sesame seeds, the tangy-sweet house dressing harmoniously binds the textures and flavours. Luxurious yet approachable, this is prosperity served on a plate.

Double-boiled Dendrobium Chicken Soup 4.5/5

The restorative Double-boiled Dendrobium Chicken Soup, which features free-range chicken, fish maw, whole abalone, dried scallops, and sea whelk, is quietly elegant. Double-boiled with Dendrobium orchid stems, the broth is naturally sweet and crystal clear, infused with subtle herbal freshness and a lingering mineral nuance. It's soothing, refined, and deeply comforting, a perfect interlude before the richer dishes.

Sliced Crispy Barbecued Suckling Pig with Caviar 4.2/5

The Sliced Crispy Barbecued Suckling Pig with Caviar impresses with shatteringly crisp skin and tender meat beneath. Each slice is finished with caviar, introducing a briny pop that cuts through the richness without overpowering it. The balance of textures and flavours is precise, making this an indulgent yet measured dish.

Sliced Beijing Duck and Jelly Fish 4/5

The Sliced Beijing Duck and Jelly Fish brings together two classic Chinese delicacies with distinct personalities. Thinly sliced Beijing duck showcases lacquered skin and gentle smokiness, while jellyfish adds a crisp, cooling contrast. Together, they create a harmonious progression of textures and flavours — composed, refreshing, and engaging.

Steamed Half East Australian Lobster in Chinese Wine Broth 4.5/5

The East Australian Lobster shines in minimalist fashion, steamed to tender perfection. The accompanying Chinese wine broth lends subtle warmth and aromatic depth, enhancing but never overshadowing the lobster's natural sweetness. A lesson in letting premium ingredients speak for themselves.

Braised South African 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce 4.5/5

A ceremonial centrepiece, the Braised South Africian 10 Head Whole Dried Abalone with Sea Cucumber in Abalone Sauce celebrates patience and craftsmanship. The 10-head whole dried abalone is tender yet springy, paired with silky sea cucumber, all cloaked in a glossy, umami-rich abalone sauce. Each bite is indulgent, deeply savoury, and profoundly satisfying — a masterclass in Cantonese braising.

Sauteed Japanese A5 Wagyu Beef with Fresh Mushrooms and Green Vegetables 4.2/5

The A5 Wagyu melts effortlessly, its buttery richness complemented by earthy mushrooms and crisp green vegetables. Minimal seasoning allows the beef's natural sweetness to shine, making this a balanced and composed highlight of the menu.

Stewed Inaniwa Udon with Pan-fried East Spotted Grouper Fish Fillet in Fish Broth 4.2/5

A comforting yet refined course, the Inaniwa Udon absorbs the clean, oceanic sweetness of the clear fish broth. Topped with a lightly pan-fried East Spotted Grouper fillet, the dish achieves a delicate interplay of textures and flavours. It is elegant, soothing, and precise.

Prosperity Nian Gao coated with Peanuts and Shredded Yam 4.2/5

A festive dessert that balances tradition and texture. The tender Nian Gao is coated with crushed peanuts and shredded yam, offering a delightful contrast between chewiness and crunch. Golden and auspicious, it's a playful, celebratory take on a Lunar New Year classic.

Double-boiled Bird's Nest with Peach Gum and Red Dates, in Young Coconut 4.5/5

A luxurious finish, the Double-boiled Bird's Nest with Peach Gum and Red Dates combines bird's nest, peach gum, and red dates, served in refreshing young coconut water. Silky, gelatinous, and delicately sweet, it is light yet indulgent, leaving the palate nourished and satisfied.

Hai Tien Lo's Joyous Abundance Menu is a Lunar New Year feast that respects tradition while elevating it with premium ingredients and precise execution. From the celebratory Yu Sheng to the indulgent abalone centrepiece and refined desserts, each dish is thoughtfully composed, making it a festive dining experience that celebrates both flavour and symbolism.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
Facebook
Instagram
Website
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]