• Dish 1
  • Interior
  • Dish 2

Ultra-refined French dining from new-generation French chef in Asia

New kid on the block: Chef and co-owner Julien Royer may look like he’s barely out of his teens, but he has serious pedigree. Having apprenticed under Michel Bras in his native France, Royer worked in the Caribbean and London before arriving in Singapore a decade ago. He established himself as the region’s rising star while at Jaan, before opening Odette in late 2015 at the grand National Gallery Singapore.

What to expect: This is unashamedly a fine-dining restaurant, complete with white tablecloths and luxurious velvet banquettes, but it’s also very much a contemporary version. The colour palette is light, the décor elegant – much like Royer’s ultra-refined take on modern French food using ingredients carefully sourced from a global list of artisanal producers.

Dishes to savour: Hokkaido Uni combines sea urchin, langoustine tartare, Granny Smith apple and caviar to stunning effect; Royer’s morels with veal sweetbreads and fresh asparagus has French terroir in spades; while rosemary-smoked organic egg is another signature.

What about the team: General Manager Steven Mason, formerly of The Ledbury in London, and star sommelier Vincent Tan join Royer to make a formidable force: relaxed and personable, but highly skilled and decidedly ambitious.

New era: Now that Restaurant André has shuttered, Odette has taken over as The Best Restaurant in Singapore in Asia’s 50 Best Restaurants, and flies the flag for the Lion City on The World’s 50 Best Restaurants list.


On the pass

  • Julien Royer

Pastry chef

  • Yang Lijing

Style of food

  • Modern French

Standout dish

  • Heirloom beetroot variation