What makes it special? Chef Julien Royer’s food, combined with best-in-class hospitality. The Frenchman sources the highest quality products from specialist artisans across the world – from Europe to Asia and Australia. Odette spent two years at the top spot in the Asia’s 50 Best Restaurants list from 2019 to 2020, and in 2022 it receives the coveted Gin Mare Art of Hospitality Award.
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, you can find Royer’s elegant touch – which reflects his French background and Asian environs – in plates of wild Atlantic turbot served with stuffed morel and Swiss chard, and rosemary-smoked organic egg with Ibérico chorizo.
That dining room: Located in the historic National Gallery Singapore, Odette’s dining room conveys a feminine feel infrequently found in top-end establishments thanks to soft pops of pink against a cream and grey backdrop. The aesthetic was schemed by Singaporean artist Dawn Ng, and also incorporates original abstract collages of de-constructed food photography.
Other projects: In summer 2019, Royer unleashed his first project outside of Singapore, Louise in Hong Kong. The vibrant 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. 2022 saw the opening of Claudine in Singapore’s Dempsey Hill, a classic French brasserie.