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 for seriously good things sourced with intent and expertise presented in an unpretentious, casually sophisticated style.
Hidden away on the second floor of a 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.
The young chef at the helm is Louis Pacquelin. At 33, the protege of the great Alain Ducasse now runs Clos Pasoh, a vibey French brasserie on Bukit Pasoh. The restaurant’s interior is properly stunning with stylish furnishing juxtaposed against lush foliage to create an indoor oasis. The atmosphere is deliberately crafted to cradle guests in effortless luxury, perfect for afternoon tête-à-têtes or boozy evenings. Wine is an integral part of dining in Clos Pasoh – after all, the impressive wine list has over 1,100 bottles, including a range of renowned Premier Grand Cru Classe wines from Bordeaux that’s available at a snap of a finger.
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