French-Asian perfection that continues to evolve and find a unique voice


On the Pass

Julien Royer

Pastry Chef

Louisa Lim

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.

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.

Star of the show: Since its debut on the Asia’s 50 Best Restaurants list in 2017, Odette has been a close member of the 50 Best family. The restaurant’s most recent addition to the trophy cabinet was the Gin Mare Art of Hospitality Award at Asia’s 50 Best Restaurants 2022.