Singapore | Odette- A Meal To Remember
Do you keep a list of places you want to travel to or restaurants that you want to visit? They are not necessarily “bucket-list” items per se, although some might consider them as such. Over the years, as I’ve read various food and travel articles, I’ll pull out my notes and capture those locations that I’ve found intriguing. This list runs the gamete with bars, breweries, taco joints, and acclaimed restaurants that I anxiously await to visit.
Ironically enough, Odette has been on my list for quite some time. When a restaurant spends two years at the top spot in Asia’s 50 Best Restaurant list and receives three Michelin stars, it catches your attention. Alas, I wasn’t sure when or if I would make it to Singapore. Quite frankly, an eight-hour trip to Europe is a bit more manageable than a 22.5-hour flight to Asia.
When I discovered I would travel to Singapore for work, I immediately contacted Odette. Realizing I was far from the recommended reservation period, I sent an email inquiry and prayed to the restaurant gods above. Restaurants of this caliber rarely allow single patrons, but I managed to snag the last lunch reservation before my work meetings started. Talk about luck!
While this may be the most expensive lunch I’ve ever enjoyed, I am thrilled to share my dining experience at Odette. Honestly, a meal to remember.
Located in the National Gallery in Singapore, Odette is led by Chef Julien Royer. Named after Chef Julien’s grandmother, Odette, the restaurant serves modern French cuisine guided by Chef Julien’s respect for seasonality, terroir, and artisanal producers worldwide.
Odette | Champagne Cart Welcomes Patrons
After being escorted to my table, I was greeted with the most wonderful thing I can imagine, a champagne cart. Guests can begin their experience with an assortment of champagnes by the glass. I opted for a glass of Chartogne-Tallet Rosé to sip on while I perused the menu.
Odette | The Most Wonderful Time Of The Year- White Truffle Season!
Let's talk about tasting menu logistics.
Odette offers two tasting menus during lunch: Five courses are priced at S$298.00, the accompanying wine flight is S$225.00, seven courses are priced at S$448, and the accompanying wine flights if S$285.00. During my visit, Chef Julien offered an additional white truffle supplement priced at S$158.00. Guests also have the option of partaking in unpasteurized artisan cheese and condiments for S$48.00. Knowing that the white truffle supplement was happening, I decided on the five-course tasting menu with accompanying wine flight.
Throughout my many dining experiences, I've found that tasting menus can vary significantly. Some restaurants serve the perfect portion sizes, leaving the guests well-satiated. While other tasting menus are almost deprived, leaving guests wanting more and hitting up Shake Shack afterward…. trust me, I'm guilty of Shake Shake after a two Michelin-star tasting menu ( ahem, minibar, I'm looking at you). My experience at Odette was simply remarkable. The portions were generous but not so much so that you weren't looking forward to your next bite. The entire experience was timed incredibly well, with the staff checking in after a few courses to ensure the speed was to my liking. I was encouraged to take my time and savor every single bite.
Without further ado, I'm excited to share my experience at Odette with you. Given Chef Julien's focus on utilizing the finest ingredients, it's only natural that the menu evolves with the season's flavors.
Odette | Signature Mushroom Tea
Often, restaurants will send out a little snack, or an amuse bouche, for patrons to enjoy while their first course is being prepared. My first round of snacks consisted of a cheese wafer, a fish taco, and an onion tart (not captured). While they did not disappoint, my favorite was the second round which featured Odette's famous Mushroom Tea served with a Mushroom Brioche topped with Shaved Black Truffle. I enjoyed the playful presentation as the dish was served in a mushroom-shaped vessel.
Odette | Bread Services
I love a dish with a dramatic entrance, and that's precisely how I'd describe my first course, Shima Aji Crudo served with horseradish, rice, and a seaweed cracker with dill. If you want a sneak peek, check out my Odette reel HERE.
Odette | Shima Aji Crudo | Horseradish + Rice & Seaweed Cracker + Dill
Served With Weingut Knoll| Lolbenberg Smaragd 2018
Undoubtedly, the next dish was the best, but I am biased. You all know my love of truffles, especially of the white variety, so when I saw the truffle supplement on the menu, I happily traded in my beet course and replaced it with the dreamiest Egg Yolk Ravioli. Even though I was in the truffle capital of the world only a few weeks earlier, this dish made me weak in my knees. I truly believe if you ever have the opportunity to experience freshly shaved white truffles, it's something you must do at least once in your lifetime.
Odette | Tuscany White Truffle | Egg Yolk Ravioli + Black Trumpet + 40 Months Parmesan
Served With Mas Saint Louis | Chateauneuf du Pape Blanc 2016
This is quite possibly one of the best scallops I've ever enjoyed—what a luxurious dish. Not to mention the pearls and the sauce were the perfect accompaniment.
Odette | Seaweed Butter Glazed Scallop | Nori + Menton Lemon + Sauce Perle
Served With Ximenez-Spinola | Jerez de al Frontera, Fermentaclon Lenta 2019
The last savory course of the meal was the Aveyron Lamb Saddle served with Heirloom Carrot, Couscous, and Jus Tranche. Isn't the presentation just stunning?
Odette | Aveyron Lamb
Odette | Aveyron Lamb Saddle | Heirloom Carrot + Couscous + Jus Tranche
Served With Elian Da Ros | Marmandais, Clos du Baquey 2017
As my savory courses came to a close, the staff brought out a little palate cleanser. Food blogger fail as I have totally forgotten the flavors of this dish.
Odette | A Little Palate Cleanser Before Dessert
Before the douceurs, I enjoyed quite possibly one of the best desserts I had during my travels to Europe and Asia. Chef Julien served Comme Un Bueno, an expression of Millot Chocolat' Pure Plantation', Hazelnut and Caramel. An absolute indulgent treat! If you're a Nutella fan, this is the dessert for you.
Odette | Comme Un Bueno | Millot Chocolat ‘Pure Plantation’ + Hazelnut + Caramel
Served With Garbole | Hestremo, Recioto della Valpolicella 2011
To conclude the meal, the server brought out a series of douceurs which were quite lovely. However, at that point in the meal, I was rather full and only had a few nibbles.
Odette | Douceurs
Was this the most decadent lunch of my life? Absolutely. Was it worth the S$900.00? Without question, and if I could do it again, I would not hesitate. If you plan a trip to Singapore, Odette is one restaurant that should be on your itinerary. The food is impeccable, the service is exquisite, and it would be damn near impossible to leave without a smile.
If you have any questions about the overall experience or Singapore in general, feel free to reach out. I am happy to help in any way I can.
Until Next Time!
Reservations:
Odette opens reservations 60 days in advance and recommends making a reservation at least one month before to secure a table. Please note that Odette only offers a tasting menu for lunch and dinner; no other menu format is available. However, supplemental items can be added depending on the season.
Tariff:
Odette offers two lunch-tasting menus:
Five courses are priced at S$298.00, and the accompanying wine flight is S$225.00.
Seven courses are priced at S$448, and the accompanying wine flights if S$285.00
During my visit, Chef Julien offered an additional white truffle supplement priced at S$158.00. Guests also have the option of partaking in unpasteurized artisan cheese and condiments for S$48.00.
Can't Miss:
The Tuscany White Truffle course was my favorite because I am quite a truffle enthusiast. The dish left me speechless.
Potential Pass:
With most tasting menus I've encountered, there's always one or two dishes that I'm not fond of. But in the case of Odette, I truly enjoyed every single dish, including all of the grignotages and douceurs. The chef found an outstanding balance between land and sea.
