Odette

1 St Andrew’s road, national gallery, singapore

the digest

Order

A house-baked special occasion cake with 72 hours prior notice

Pay

Lunch tasting menu - short SGD 368++, long SGD 468++; dinner tasting menu SGD 498++ (vegetarian option available)

Consider

Request a table near the kitchen for a more dynamic ambience, or a quiet corner for more privacy

Wear

Dressing up is encouraged; gentlemen are requested to wear trousers.

Reserve

Lunch Tuesday to Saturday, Dinner Monday to Saturday (reservations open 60 days in advance)

Arrival

The entrance to National Gallery Singapore is located on Coleman Street (alternate entry via the Parliament Place Entrance 8am to 7pm).

full REVIEW

Originally posted 11 March 2025 on Instagram

Of the 150 restaurants in the world with three Michelin stars, three are located in Singapore.

Whilst to date my stopover itineraries in the Lion City have been more attuned to hawker markets than fine dining, Odette piqued my curiosity after being highly recommended by a number of close sources.  

Located in the National Gallery Singapore, the restaurant is named after Chef-Owner Julien Royer’s grandmother in dedication of her inspirational teachings.  Odette opened in 2015 and was first awarded three Michelin stars in 2019.  Remarkably, it has maintained this status every year since and is also currently ranked 24 on The World’s 50 Best Restaurants.

Even though my visit was back in November, I still vividly remember the evening as if it was yesterday and the memories transcend beyond just the food.

From the outset, there is a nuanced approach with the first point of contact: the digital storytelling. From captures of meticulous produce preparation, a time lapse of Chef Julien’s perspective in the restaurant as a guest, and the naming of every team member; to makers & producers being recognised under “people we admire” alongside globally renowned chefs from collaborations: the first impression from its website is that Odette is focused on who it cooks for, with a clear collective sense of passion.

Upon arrival I was immersed in the dining space; sophisticated in its simplicity, and centred to an aerial installation by Singaporean artist Dawn Ng created from deconstructed photography of ingredients used in Chef Julien’s cooking.

The cuisine at Odette is intrinsically French with influences from Asia and on the whole, the 7 course degustation was magnificent.  Being a detail-oriented person, I enjoyed learning about the menu backstories, such as the bread being baked with flour from Les Moulins d’Antoin in Cantal, Chef Julien’s hometown.

It’s difficult to write a concise review when every course is mention-worthy but here are my highlights of the highlights:

• Marukyo Uni on brioche, Red Sicilian prawn tartare, and mussel foam cloud with Kaviari Dauricus caviar as the tableside finishing touch.  The composition of this course was impeccable – a distinct contrast of textures and a dreamy dance of sweet, savoury and umami elements.

•  Kyoto miso Scottish blue lobster with endive, saké beurre blanc, zest of yuzu – a successful marriage of French technique and Chef Julien’s ‘sense of place’ approach in incorporating Asian facets such as the unpasteurised saké for the sauce reduction.  The lobster was superbly cooked and the supporting ingredients gracefully championed the hero of the dish.

• Rosemary 55 degree smoked organic egg with smoked potato syphon, Chorizo Iberico and meunière – delivered with the captivating theatrics of dry ice.  This was Chef’s subtle tribute to Singapore’s love for umami and ‘wok hei’, and it was an ambrosial capture of different flavour attributes which even convinced this egg yolk cynic!

• Normandy Brown crab, its sweetness enhanced by Nashi pear, avocado and coriander cress.  I loved that this course looked deceptively simple yet the fine layer of coriander jelly unveiled a surprise of intricate, balanced notes (and making coriander actually taste good also arguably warrants a standing ovation in itself…)

The signature kampot pepper crusted pigeon was presented tableside in whole cooked form, elegantly arranged amongst vibrant florals and then subsequently plated with black garlic coulis, salt baked beetroot, beetroot puree with amaretto and wine-mulled jelly.  It was tastefully executed with a micro paper scroll in the claw of the confited leg denoting the origin of the pigeon from Brittany and would also have been a highlight – except that I nonchalantly agreed to medium rare, not realising that pigeon versus beef medium rare refers to rather different eating textures… what a rookie!   

The Antarctic toothfish was slightly overcooked for my liking, its delicate profile perhaps overshone by the paired eggplant and mushroom, but all in all, the menu was a cohesive and compelling journey for the senses.

We opted for the Discovery wine flight (see the menu photo for a list of the eight wines) and definitely did not regret our decision.   Set wine pairings can be hit and miss but every glass here aligned with our taste.

It would be remiss of me not to mention the serving vessels and cutlery so thoughtfully curated for the food – Odette even commissioned its own bespoke plateware collection in collaboration with LEGLE Porcelain.  My favourite pieces of the evening: a dainty pink marble plate made of Rosa Valentino marble from a small family-operated quarry in Italy where every piece is entirely handcrafted, and a custom white Haviland knife.

This commitment to excellence carries through to the service, which exuded considerable finesse yet was somehow personable at the same time.  It may sound cliché but you can really feel the immense dedication and pride of each team member in the restaurant, and ordinary becomes extraordinary when you’re surrounded by such passionate individuals.

To those wondering what a three Michelin star experience costs – it was SGD $498 (AUD $600) per person for the food menu plus SGD $295 for the wine flight.  So was it worth stopping in Singapore and sacrificing a lot of chicken rice for this dinner?  Without hesitation, and I would do it all again.

Restaurants of this calibre are perceived by many to be intimidating, pretentious and sometimes overrated – and yes, some are; but Odette isn’t one of them.

You won’t find food that’s fancy for the sake of being fancy; the complexity in concept and execution has a purpose and it ultimately elevates the taste.  Of course the setting is refined, the kitchen stage a well-rehearsed symphony, but I feel the Odette experience was cordial and fluid from the reservation to the parting gift of house made blueberry jam.

Chef Julien is a respected figure on the global culinary stage, and was honoured with the Estrella Damm Chefs’ Choice Award in 2023 (the only peer-voted accolade in The World’s 50 Best Restaurants program).  But Odette isn’t just a restaurant with his reputation attached; Chef actually resides in Singapore but as luck would have it, the night I visited he was on his way to the Best Chefs Award in Dubai to accept another accolade.

Thank you to Head Chef Adam Wan who so kindly gave us a tour of the grand kitchen, and to General Manager David Thiry-Baetens, Restaurant Manager Dan Zenou, Wine Director Vincent Tan and Head Waitress Sarah Jane Soon Bee Yen for your part in making the evening so memorable!

Visit their website: Odette Restaurant