Odette

Dear Odette Team,I would like to express my heartfelt appreciation to David, Sarah, and the entire team for making our recent visit to Odette an unforgettable experience.This was our second visit to Odette, following our first dining experience in March 2026. I must say that this visit felt as though we were dining at an entirely different restaurant—in the very best way possible.Every dish presented by Chef Julien Royer and his exceptional culinary team was simply spectacular. Not only was each course beautifully presented, but the flavours were extraordinary. Every bite was a delightful surprise that left us amazed. Compared to the menu we experienced during our first visit, this latest menu was even more impressive, refined, and sensational.What impressed us most was not the pursuit of dramatic surprises, but the way every course flowed naturally into the next. The entire menu unfolded with warmth, elegance, harmony, and impeccable pacing, constantly building our anticipation for what was coming next. Every dish sparked our curiosity, and each course elevated the overall experience.All four members of my family thoroughly enjoyed every single dish without exception—a true testament to Chef Julien Royer and his elite team's creativity, craftsmanship, and unwavering pursuit of excellence.Equally impressive was the outstanding service provided by David and Sarah. Their professionalism, attentiveness, warmth, and genuine hospitality made us feel exceptionally welcome throughout the evening. Together with the rest of the impeccably trained team, they orchestrated a seamless and wonderfully relaxed dining journey.We didn't even realise that nearly four hours had passed. Time simply flew by because every moment was so enjoyable and engaging. This has become one of the most memorable dining experiences my family has enjoyed in 2016.

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.

The restaurant serves contemporary French cuisine, and the chef positions the restaurant as "where every ingredient has its place and purpose, and is treated with the utmost care to highlight its purest flavours". In the evening classic menu, you can replace the classic smoked egg with a seasonal white truffle version for an extra fee. Both dishes taste good when eaten alone. The uni toast is paired with prawns and fingerlemon, and tastes very sweet and full of floral aroma. However, the sweet sea urchin and the salty caviar are not easy to pair together. Although paired with shrimp tartare and mussel foam, the whole dish is full of the taste of the ocean. Scallop slices are paired with horseradish and radish, with sago and seaweed crackers. I don't really understand the meaning of cracker. I feel that it doesn't match the texture and taste of the whole scallop. Beetroot Variations, various parts of beetroot are cooked and paired with atracciatella. For this kind of "trying ingredients" dish, the process and meaning of exploration are greater than the taste itself. I don't think it tastes good, but the exploration of beetroot is indeed interesting. The original smoked egg is very interesting, and the aroma of smoked rosemary is specially released when eating. The upgraded dish has an ordinary shape, but the taste is very delicious, roasted porcini, chestnuts from northwest Italy, artichokes from Jerusalem, eggs from Oita City and white truffles. The original taste of each ingredient is restored to the greatest extent, and every bite is a pleasure. The favorite dish of the whole night, duck liver and abalone in pork bone soup, the duck liver is so tender that it melts in the mouth, and the abalone is also cooked soft and chewy, and the soup is so fresh that it is in the eyebrows! Grilled Jinji fish with Spanish grilled squid, Iranian saffron and kohlrabi. It tastes delicious, the fish skin is crispy, and the fish meat is tender The accompanying snack is relatively ordinary, which feels superfluous. The main dish tastes very good, the pigeon meat is very tender, and the chestnut sauce and figs are well adjusted to their respective flavors, adding icing on the cake without stealing the show. The formal dessert is grapefruit tart with French shortbread, basil and basil. The basil and basil have a unique taste. The desserts included honeydew melon, canelé, etc. The canele at Louise in Hong Kong is charged, but it tastes really good. It is served after the meal here, but it doesn't feel fresh anymore, and the crispy exterior is gone. The whole menu feels like every dish tastes good, but there are few dishes that are memorable, only one duck liver and abalone bone soup that I savored afterwards. The restaurant's advantage is that the basic taste is very solid, and the combination of different ingredients can accurately highlight the original taste of the main ingredients, just as the chef said, restoring the purest taste of the food itself. The ingredients on the menu come from all over the world, which is a bit gimmicky, but some of the combinations are really far-fetched, such as sea urchin caviar, scallops, and pigeons. The snacks that come with it are completely superfluous.