Odette at National Gallery Singapore

Odette. Pretty as a peach, Odette. 2-Michelin-starred Odette. Singapore’s top restaurant (according to the Pellegrino list), Odette.

Certainly, the accolades have been raining down on Odette the past couple of years. Chef Julien Royer, formerly from fine dining pseudo training school, Jaan, is the poster boy for French finesse with a touch of Asia.

It’s likely that Odette is where you would go if you’re looking to celebrate. From its location at the National Gallery Singapore to its tasteful and subtle décor to the warm service you experience, this is a fail-safe restaurant when you want everything to be perfect.

Of course, you pay for what you get. The degustation menu for dinner is at $268 (6 -acts) and $298 (8-acts). Throw in a bottle of wine and you are likely to have spent a thousand dollars on the meal.

But seeing as how it was my birthday, and seeing as how my dear hubby spares no expense when it comes to me, he decided the dinner treat would be at Odette.

We’re poured a couple of glasses of Krug, while we studied the wine list. Naturally, you will see the best of France represented – we’re talking Latour, Lafite, Haut-Brion and even the nirvana of vin, a bottle of Romanee-Conti at $21,500, no less.

We chose a more modest burgundy, a Henri Gouges Nuit St Georges – if I had to pick a type of wine, I’d always go for a burgundy for my degustation meals, it takes me through every dish from the fish to the dessert.

Odette Snacks

Odette Snacks Mushroom Tea

A range of snacks are served, including the mushroom tea with ceps sabayon – a light, yet rich mushroom mousse, a precursor to what’s to come. Which essentially is a melange of chef Julien Royer’s most famous dishes. So here goes – a pithy view of the perfect night that I had.

Odette Uni

Hokkaido Uni with langoustine tartare, mussel cloud and caviar.

Odette Bonito

Citrus-cured Bonito “flower”, slow-cooked kabu and avocado.

Odette Beetroot

Heirloom salt-baked beetroot, stracciatella, honeycomb. It’s a beetroot variation showcasing it done 3-ways, salt-baked, as a honeycomb and a gelato. Beetroot gelato, huh? Well, it worked!

Odette Egg

Odette Egg 2

Rosemary-smoked organic egg, smoked potato syphon, chorizo iberico, meuniere. The first dramatic dish of the night. Dry ice and a perfect crack of a slow-cooked sous vide egg into the potato syphon.

Odette Eel

Foie gras “comme un pho” – Japanese abalone, smoked eel dashi, yuzu. Very soothing to have the smoky dashi, and very indulgent with the abalone and foie gras.

Odette Turbot

Odette Turbot 2

Wild atlantic turbot, coquillages, spinach coulis, seaweed butter.

Odette Pigeon 3

Odette Pigeon 2

Le Pigeon, kampot pepper crust, fricassee of peas, mint. Second dramatic dish of the night, this time in a hay-filled box of drawers.

Odette Lemon Tart

Odette Chocolate

Lemon tart and Chocolate dessert.

And with that, the night ended on a sweet note. So, would I rave about my experience? I would say, in Singapore, yes, this is definitely at the peak of fine dining. Pretty perfect.


Address: 1 St Andrew’s Road #01-04, Singapore 178957

Contact: +65 6385 0498

Opening Hours:

Lunch: 12.00pm to 1.30pm (last seating)

Dinner: 7.00pm to 9.00pm (last seating)

Monday – Dinner only

Tuesday to Saturday – Lunch & Dinner

Closed on Sunday & Public Holidays


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