Singapore Explorer | Mi San French food Odette went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historical place like National Gallery , the location is good and tonal. Because the location is limited, it is difficult to determine, and a deposit is required. The menu is divided into two kinds of vegetarian and vegetarian, we have ordered. The choice and combination of ingredients are exquisite, but no matter the vegetarian, it is really amazing to me not much. The order of the picture is the order of serving. Appetizers and pre-dinner mushroom tea taste good. The first pre-course, caviar is used in Yongkang, Zhejiang, and the sea urchin is used in Hokkaido. On the contrary, the first avocado is very fresh and can eat the taste of the forest. The first vegetarian food wins. The second saba fish, the fish itself is very fishy, and eating with beets can neutralize the fishy smell. I personally can&#39;t appreciate this dish. The second dish of vegetarian food is beets, which are beautifully placed and can eat the taste of the earth. The second vegetarian food wins. The third hot spring egg, the plate is good-looking and dry ice is used. The egg is said to be boiled in water at 63.5 &deg;C for 50 minutes to have this effect, soft and soft. The fourth is the Scottish blue lobster, the shrimp meat is not completely cooked, the control is just right, the meat Q bullet, the highlight is the sauce with Japanese sake as the bottom, it is rare. The fifth is the most expensive Kinki fish in Japan, near the salmon, the sauce is cooked by fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish is oily, but relatively silver salmon is less. The sixth staple food is pepper roast pigeon, pepper from Cambodian Kampo, pigeon from Bretagne, France, and it is 5 minutes cooked. JR chef is very interested in flying pigeon legs. Overall, innovation is not enough, or something traditional french old school , just punch a card ～

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Odette

A Niangya dish is more suitable for the appetite of Chinese people. This restaurant needs to be agreed, a wave at 6 pm and a wave at 8:30. Beef Rendang It&rsquo;s delicious, but it&rsquo;s more spicy. It&rsquo;s curry and coconut milk. The most famous dish in this store is very good with rice and cakes. Kumquat peppers belong to the traditional Malay marinade, a bit spicy Indian pancakes with curry are great Hainan chicken rice tastes good, the chicken is very fragrant, The fried rice with chicken oil is good Shrimp Paste Chicken Wings It is a fried meat that tastes very good. The small gold cup is very recommended, and it is also a very special dish in the store [mint] Environment: Very good [service bell] Service: good

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ᴅᴜ ᴀ ᴘᴇ ᴀᴛ ᴜᴛᴛᴇ ᴍ ᴋ ᴘᴀ ᴄᴀᴋᴇ s durian muffins are enough to make people linger! ! Using Malay&#39;s recipe, add coconut milk to add a smooth and delicate taste. The durian pulp mud is full of richness to have a creamy texture. It is absolutely perfect. Then match the vanilla ice cream ball. Coconut crisps. A few blueberries are embellished with coconut syrup. With the outdoor temperature. Under the melt, the whole plate is slippery to the extreme. The loose bullet control of the muffin is just right. The thickness of the point is not thick. The thickness of the point is complemented by the surplus ingredients. It is very exciting in Southeast Asia! ! ᴏᴛᴀᴋ ᴏᴛᴀᴋ ᴇ ᴇᴅ ᴄᴛ Uda Benidi Egg is another plate with Southeast Asian characteristics. The whole plate is very salty and the top is also very good. The water wave egg is cut perfectly. When it penetrates into the lower meat patties, it is slightly heavy in the early stage. After eating a few more mouths, it is quite delicious. The fish patties are slightly burnt. But it&#39;s also fragrant enough, the hot aroma is overflowing with pancakes, it&#39;s like thick potato chips, especially the aromatic mouth Benidi, it must have a name! ! ᴜᴀ ᴋᴇ ᴜᴀᴋ ᴏ ᴏ ᴇ sᴇ ᴘᴀ sᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴛᴀ ᴅ ᴇᴡ ᴡ ᴛᴇ Coffee beans come from local baked TAD Coffee and Pivot of CBD Dark Cafe use the same beans cold extraction, which is surprising, mellow, greasy, and refreshing. It can&#39;t be higher in the hot afternoon at the maximum. One bottle is not enough. I added a bottle of ғ ᴀᴛ ᴡ ᴛᴇ Brazilian beans. The cocoa oil and nut flavor highlight the shallow drinking later, and the floral fragrance is faintly thick and not bitter, slippery and not greasy. It just solves the oil of the black pulp of pasta. The temperature of the milk layer is well controlled. There is a favorite Australian coffee.

If Michelin eats food quality and restaurant service, then JAAN must have one more plus, that is super beautiful scenery. Located on the 70th floor of the Swiss&ocirc;tel Singapore, you can overlook the entire Singapore, whether it is the towering MBS or the busy CBD. If you have dinner time, I believe the night view will be a different feeling. 🍮🍥🍡 We chose 5 courses for lunch. The 4 snacks of the fore dish are small and exquisite, and the ingredients include black truffle icon, foie gras mousse and other materials, which are packed with different ceramic plates of high and low, very similar to an artwork. 🍅🥒🌺 staple food [Sweet Summer Tomato] is quite exquisite, a complete tomato is full of fillings, and a grain of ice cream and petals is embellished on the top. The high-value appearance is a fresh and appetizing acid and sweet fusion, which can open the taste buds immediately. 🥩🥔🥕 [Cornish Seabass] and [Organic Chicken] tastes are also remarkable. Especially the chicken is quite tender, everything is open, the fat meat is wrapped in a layer of crispy fried potatoes, there is a taste of eating fried chicken. Whether it is food or scenery, Jaan is worthy of the Michelin title. If you are interested in friends, it is recommended to book a window location in advance.

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Of course, what you can&#39;t miss is the signature sand stew meat, sweet, and tender meat. ​​​ Then I was planted with sand stew-flavored fish fillets and skewers. The sweet taste, plus the taste of fish, can be said to complement each other, one bite is very satisfying!

Christmas is coming, and I booked a Michelin two-star restaurant with my friends [Saint Pierre]. I always felt that the dishes in the restaurant were high value and high price, but the taste was often very strange and not in line with the public taste. Until I experienced Saint Pierre , I found that the original fine dining was guaranteed to have high value. It can be so delicious. We booked [SET LUNCH] in 4-Course, which included two pre-courses, one staple food and one dessert, 158 new prices and tastes, personally feel that the price/performance ratio is quite high. There are two options for [Caviar] and [Jerusalem Artichoke] for the pre-course. Caviar uses black caviar from N25, placed on white cheese, and then paired with fresh tape, the appearance is very good and the taste is very good. The other is vegetarian, the ingredients use chicory and Aomori apples. The second pre-course [Marron] ingredients are WA crayfish, with brahmin ginseng and citrus, the meat is fresh and tender. The classic calf thymus in the French meal is thick and juicy and tastes very special. Vegetarian [Tomato] uses amela tomato, with fresh avocado, and the taste is quite refreshing. There are 4 choices for staple foods, [Beef] Japanese near the river and beef, the meat is quite tender. [Venison] New Zealand venison, with black truffles, tastes good. And [Kinmedai] Japanese Chiba Jinmembrane and vegetarian [Pumpkin] face value is very high. The two desserts are quite exquisite, chocolate mousse is sweet but not greasy, chestnuts and comice fragrant pears are also collocation, and some small appetizers and small desserts will be presented before and after the meal, which can be said to be very careful. The location of the restaurant is great, the huge floor-to-ceiling windows face MBS directly, the slight disadvantage is that the decoration is too simple, but the service is in place. Especially suitable for anniversary and birthday experience.

SKAI is located in 2 Stamford Road, Singapore 178882, Singapore, I watched a friend&#39;s Facebook, so I came to stay at the Swissotel Hotel in Singapore and saw the introduction to the restaurant on the 70th floor. I came to have dinner on the ground. The environment here is really beautiful, thank you Peggy, a waitress from Taiwan, I don&#39;t know much about the English menu or I don&#39;t know much about it. Fortunately, she patiently helped me explain the menu and let me and my children enjoy the delicious crab noodle. I really recommend this restaurant SKAI, I have the opportunity to return to Singapore to visit 👍

新加坡探店 | 米三法餐 Odette跟朋友一起去排名第一的餐厅吃fine dining。Odette 地点在National Gallery 这样有历史的地方，选址不错，有调性。因为位置有限比较难定，需预付定金，口碑在外，拔高期待。菜单分成荤食和素食的两种，我们都点了。食材的选择与结合有讲究，但不论荤素，真正惊艳到我的不多。图片顺序就是上菜顺序。开胃菜和餐前蘑菇茶味道不错。第一道前菜，鱼子酱用的是浙江永康的，海胆用的是北海道的。相反，素食的第一道牛油果很清新，能吃出森林的味道。第一道素食赢。第二道沙巴鱼，鱼肉本身很腥，与甜菜一起吃才能中和腥味，个人对这道菜欣赏不来。素食的第二道是甜菜，摆盘好看，能吃出大地的味道。第二道素食赢。第三道温泉蛋，摆盘好看用了干冰，鸡蛋说是在 63.5&deg;C 的水中煮了 50 分钟才有这样的效果，软软糯糯。第四道是苏格兰的蓝龙虾，虾肉不是完全煮透的，控制得刚刚好，肉质Q弹，亮点是酱料用了日本清酒为底，实为少见。第五道用的是日本最贵的 Kinki 鱼，近畿鱼，酱料是鲜虾煮出来的。如果去北海道，一定要吃这种鱼。这种鱼肉含油脂，但相对银鳕鱼是少的。第六道主食是胡椒烤鸽，用的柬埔寨贡布的胡椒，烤法国 Bretagne 的鸽子，要了 5 分熟。JR 主厨很有心地在鸽腿上飞鸽传书。整体来讲，创新不够，还是 traditional french old school 的东西，就来打个卡吧～

位于新加坡国家美术馆中的餐厅, 整体是浅粉+浅灰的基调,  天花板上玫瑰金好似蝴蝶的装饰, 布局通透雅致, 简约又优雅哇！ 由于还在疫情期间, 一入座还有一个特别好看的小袋子里面放在装口罩的信封和一小瓶薰衣草味消毒洗手液～提前写了邮件, 所以负责我们的服务生还可以说中文介绍哈哈！超喜欢它们家随处可见的插画,  问了才知道那是不同食物在显微镜下面的切片哟！细节感好满分哇！名字来源是餐厅老板兼主厨Julien Royer的祖母名字是&ldquo;Odette&rdquo;，据说是外婆的料理是主厨童年时代的味觉记忆，也并激发他对烹饪创造的热爱与激情～

The restaurant in the National Gallery of Singapore, the whole is light powder + light gray tone, rose gold on the ceiling like a butterfly decoration, the layout is transparent and elegant, simple and elegant wow! Since it was still during the epidemic, there was a particularly beautiful small bag in the seat, an envelope containing a mask and a small bottle of lavender-flavored disinfectant hand sanitizer ～ wrote the email in advance, so the waiter in charge of our waiter can also speak Chinese. Haha! I really like the illustrations that can be seen everywhere in their homes, and I only found out that it was different foods sliced under the microscope! The details are so good! The name is derived from the restaurant owner and chef Julien Royer whose grandmother&#39;s name is &quot;Odette&quot;. It is said that Grandma&#39;s cooking is a taste memory of the chef&#39;s childhood, and it also stimulates his love and passion for cooking creation.

Odette位于1 St. Andrew&#39;s Road #01-04 National Gallery Singapore&nbsp;|&nbsp;National Gallery Singapore,&nbsp;Singapore 178957,&nbsp;Singapore已经是米其林三星，并且是亚洲排名第壹的名餐厅。餐厅位于国家美术馆的壹楼内部，淡粉色的装修风格清新舒适。4个人用餐分别选择了两种套餐，给主厨带来麻烦但是依然很贴心帮忙我们服务。现场服务人员很专业，十分用心的帮忙我们讲解，介绍著菜品的特色。尽管价格高，但是菜品的质量、用餐的体验等等都是值得的，值得推荐其他伙伴前来尝试。

Odette is already a Michelin-star and the #1 restaurant in Asia. The restaurant is located inside the building of the National Gallery, with a fresh and comfortable light pink decoration. Four people chose two sets of meals, which caused trouble to the chef but still very intimate to help us serve. The on-site service staff is very professional and very attentive to help us explain and introduce the characteristics of the dishes. Despite the high price, the quality of the dishes, the dining experience, etc. are worth it, and it is worth recommending other partners to try.

美食林甄选餐厅，米其林二星餐厅，2017年亚洲50家最佳餐厅，荣登新加坡 No.2 ；亚洲 No.9环境：粉色大理石的吧台、帕拉第奥式地板的粉色填缝、浅灰色绷布座椅、空间中加入了黄铜、盆栽等家饰配件，非常的小清新食物：干净的摆盘、优雅的色泽，看似微不足道的食材有时却能创造出让人惊艳，感动的料理。

Gourmet Forest Selection Restaurant, Michelin 2-star Restaurant, 50 Best Restaurants in Asia in 2017, won Singapore No.2; Asia No.9 Environment: pink marble bar, pink filler of Paradise floor, light gray bandage seat, space added brass, potted plants and other home accessories, very small fresh food: clean dishes, elegant color, The seemingly insignificant ingredients sometimes create amazing, moving dishes.

环境很好，就在艺术博物馆里面。吃了午餐，性价比很高。食物摆盘很漂亮很适合女孩子。口味相对清新，可能主厨口味和新加坡天气关系，菜式都不会太濃烈。比如煎鹅肝就配上了草莓，不像大部份的法式餐厅喜欢配苹果或者鱼子酱。值得推荐的餐厅

The environment is very good, just inside the art museum. After lunch, the price is very high. The food is very beautiful and suitable for girls. The taste is relatively fresh, maybe the chef&#39;s taste is related to the weather in Singapore, and the dishes are not too strong. For example, fried foie gras is served with strawberries, unlike most French restaurants that like apples or caviar. Recommended restaurant

我是第一次去新加坡，看了一下网上攻略，最后就选了这家餐厅！我是提前3天预定的！且需要交50刀按金（新加坡币）餐厅是白色的老南洋风格的阁楼。一进门服务员就非常亲切且，而且非常醒目的知道我的名字！似乎早已准备好，迎接我们！我们被安排在一层用餐！装修非常棒，完美的把中西文化融合在一起。桌子一块大的切割木头，与我一起用餐的是一位做了30了多年的木匠！眼睛特别挑，一眼就看出桌子是用比较次的木头！可是柔和的灯光和精美的摆设视乎掩盖了不足！主厨andre 是台湾人，多年在法国学习法餐。服务我们的是一位年轻漂亮的女生！她非常有耐心的解释每道菜的材料和它背后的故事！印象最深刻的是一道名叫&ldquo;回忆&rdquo;的菜！是andre 在法国求学时，学会做的第一道菜！andre 把鹅肝做得像奶油的质感，上门盖着一层黑松茸！颜色搭配的非常好！让我舍不得破坏这一艺术品！鹅肝入口即，口感像奶油，鹅肝的浓香配上黑松茸独特的味道，让人念念不忘且余香一直在口中回荡！&ldquo;回忆&rdquo;这味道是一种奢侈的幸福！用完餐后服务员帮我们安排了车！把我们送到车上，直到车离开了她的视线才离开！

This is the first time I went to Singapore, I looked at the online Raiders, and finally chose this restaurant! I booked 3 days in advance! And the need to pay a 50-knife deposit (Singapore dollars) restaurant is a white old Nanyang-style attic. The waiter was very kind and very eye-catching to know my name as soon as I entered the door! It seems to be ready to welcome us! We were arranged on the first floor for dinner! The decoration is great, perfect to integrate Chinese and Western culture. The table was a large cut wood, and I ate with a carpenter who had been working for more than 30 years! The eyes were particularly picky, and at a glance the table was made of less wood! But the soft lighting and exquisite furnishings masked the shortcomings! Chef andre is Taiwanese and has studied French food in France for many years. At our service is a young and beautiful girl! She is very patient to explain the material of each dish and the story behind it! The most impressive is a dish called &quot;recall&quot;! It was Andre&#39;s first dish when he was studying in France! Andre made foie gras like cream, with a black pine pine on the door! The color matching is very good! I am reluctant to destroy this artwork! The entrance of foie gras is like cream, the strong fragrance of foie gras with the unique taste of black pine oysters, which makes people remember and the aftertaste has been echoing in the mouth! &quot;Memory&quot; This taste is a luxury happiness! After the meal, the waiter arranged the car for us! We were sent to the car until it left her sight!

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