ODETTE

Singapore Restaurant Exploration | Mi San French Restaurant Odette I went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historic place like the National Gallery. The location is good and has a tone. Because of the limited space, it is difficult to book. A deposit is required in advance. The reputation is outside, which raises expectations. The menu is divided into two types: meat and vegetarian. We ordered both. The selection and combination of ingredients are exquisite, but whether it is meat or vegetarian, there are not many that really surprise me. The order of pictures is the order of serving. The appetizers and pre-meal mushroom tea taste good. For the first appetizer, the caviar used was from Yongkang, Zhejiang, and the sea urchin was from Hokkaido. On the contrary, the vegetarian first avocado is very fresh and can taste the taste of the forest. The first vegetarian wins. The second saba fish, the fish itself is very fishy, ​​and it can be eaten with beets to neutralize the fishy smell. Personally, I don’t appreciate this dish. The second vegetarian dish is beets, which is beautifully presented and can taste the taste of the earth. The second vegetarian wins. The third dish was the hot spring egg, which was beautifully presented with dry ice. The egg was said to have been boiled in 63.5°C water for 50 minutes to achieve this effect, soft and sticky. The fourth dish was the Scottish blue lobster, the shrimp meat was not completely cooked, but just right, the meat was chewy, and the highlight was that the sauce used Japanese sake as the base, which is rare. The fifth dish used the most expensive Kinki fish in Japan, and the sauce was cooked with fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish contains fat, but less than silver cod. The sixth main course was pepper roasted pigeon, which used pepper from Kampot, Cambodia, and roasted pigeons from Bretagne, France, and asked for 5 minutes. Chef JR was very thoughtful to fly a pigeon on the pigeon's leg. Overall, it was not innovative enough, and it was still traditional french old school stuff, so let's check it out~

The restaurant is located in the National Gallery of Singapore. The overall tone is light pink + light gray. The ceiling is decorated with rose gold like butterflies. The layout is transparent and elegant, simple and elegant! Because it is still during the epidemic, there is a very beautiful small bag when you sit down, which contains an envelope for masks and a small bottle of lavender-scented disinfectant hand sanitizer~ I wrote an email in advance, so the waiter in charge of us can also speak Chinese to introduce it haha! I really like the illustrations that can be seen everywhere in their house. I asked and found out that they are slices of different foods under a microscope! The sense of detail is perfect! The name comes from the grandmother of the restaurant owner and chef Julien Royer, whose name is "Odette". It is said that the grandmother's cooking is the chef's childhood taste memory, and it also inspires his love and passion for cooking creation~

Odette is located in 1 St. Andrew's Road #01-04 National Gallery Singapore | National Gallery Singapore, Singapore 178957, Singapore has three Michelin stars and is the number one famous restaurant in Asia. The restaurant is located on the first floor of the National Gallery. The light pink decoration style is fresh and comfortable. The four of us chose two set meals respectively, which caused trouble for the chef, but he was still very attentive and helped us serve. The on-site service staff were very professional and attentively helped us explain and introduce the characteristics of the dishes. Although the price is high, the quality of the dishes and the dining experience are all worth it. It is worth recommending other friends to try it.

Michelin three stars, and there is an interesting star-picking journey. The environment is very comfortable, the service staff is very professional, and they recommend wine and food very attentively. The bread is paired with olive oil, which is very soft and has a variety of flavors. The hot spring egg is its signature dish, a molecular cuisine with its own fairy-like aura. When mixed with the sauce, it has a denser texture. The pigeon can be cooked to a certain degree of doneness, and for health reasons it is still fully cooked, so no dipping sauce is needed. The taste is also good, and the meat is very tender. The waiter introduces each dish in detail, and a meal can take several hours, which is really worth it.