What makes it special? Royer’s food, combined with best-in-class hospitality. The 37-year-old Frenchman sources the highest quality products from specialist artisans across the world – from Europe to Asia and Australia. For the second year in a row, Odette takes home the double trophies for The Best Restaurant in Singapore and The Best Restaurant in Asia.
Who is Julien Royer? The chef’s heavyweight CV includes stints working for Michel Bras in France and Antonin Bonnet in London. On moving to Singapore, he helmed the acclaimed Jaan for several years before opening Odette – named after the grandmother who inspired Royer to taste, and ultimately to cook – in late 2015.
What’s on the menu? Beyond signature dishes like Normandy brown crab with wasabi oil and Nashi pear, and Kampot pepper-crusted pigeon, find Royer’s elegant touch – which reflects his French background yet Asian environs – in plates of miso-glazed endive, and spot prawn tartare capped with a mussel-imbued cream and caviar.
That dining room: Located in the historic National Gallery Singapore, thanks to soft pops of pink, against a cream and grey backdrop, Odette’s dining room conveys a feminine feel infrequently found in top-end establishments. The aesthetic was schemed by Singaporean artist Dawn Ng, and also incorporates original abstract collages of de-constructed food photography.
Other projects: Last summer, Royer unleashed his first project outside of Singapore, Louise in Hong Kong. The spunky bistro quickly earned its first Michelin star for cheffy takes on casual country cooking, like a winter vegetable tart with Parmesan cream and black truffle butter, and Brittany Dover sole meunière.