Elegance and respect in a historic, colonial-era building coupled with impeccably French cuisine makes Odette one of the most exciting culinary destination in Singapore. Chef Julien had already earned a stellar reputation in Singapore for his French cuisine, and this venture is in cooperation with hospitality specialist the Lo & Behold Group.

PROFILE. The National Gallery, which opened in 2015, was originally Singapore’s Supreme Court, and Odette occupies the former registration room.

MUST TRY: Pigeon dishes available year round with seasonal garnish.

AMBIENCE. A soft colour palette of peach, beige and white provides elegance and respects the historic setting of the colonial-era building, while the glass-enclosed kitchen provides diners with the opportunity to witness the chefs at work.

SERVICE English native Steven Mason leads the front-of-house team as an affable general manager, while Singaporean Vincent Tan is head sommelier. The staff are well informed, mainly young, efficient, and have a warmth and friendliness that is also courteous, in harmony with the artistic surroundings.

FOOD There is no a la carte, with a choice of four, six and eight course degustation menus offered. Although the cuisine is impeccably French, Chef Julien sources organic food from local farms, fish and shellfish from Japan, and is an enthusiastic user of Asian citrus fruits. The food is laid out on white plates to enhance the colours of the natural ingredients, and delicate little pools of sauce are poured from miniature white jugs.

PRICING
S$88 to S$268

SUMMARY The alacrity with which Odette gained its two stars, coupled with the fact that the restaurant does exceptionally good business, testify to the fact that this is one of the most exciting ventures to have opened in Singapore in recent years.