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Odette Review

4.7 /566 Reviews
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DathyD
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5/5
Original Text
The restaurant cooks contemporary French cuisine. The chef's positioning for the restaurant is "where every ingredient has its place and purpose, and is treated with the utmost care to highlight its purest flavours" evening classic menu. You can replace the classic smoked eggs and add money to replace the season white truffle version. The two dishes taste good separately, uni toast with peony shrimp and fingerlemon, the taste is very sweet and full of flowers. But sweet sea urchins and salty caviar are really not good together, although with shrimp tata and green mouth foam, the whole dish is full of ocean flavor scallops with spicy root and radish, with simi and seaweed crisps. I don't really understand the meaning of the Cracker, and it doesn't match the taste and taste of the whole scallop. The red cabbage head changer, the various parts of the red cabbage head are matched after cooking. This kind of "try ingredients" dish, the process and meaning of exploration are greater than the taste itself. I don't taste good, but it's a bit interesting to explore the head of the red cabbage. The original smoked eggs are interesting, and the smell of smoked rosemary is specially scattered when eaten. The dishes after the upgrade are ordinary in shape, but the taste is very delicious, roasted bovine fungus, chestnuts in northwest Italy, artichokes in Jerusalem, eggs and white truffles in Oita. The maximum reduction of the original taste of each ingredient is enjoyed. One of my favorite dishes all night, duck liver and abalone in the pork bone soup, duck liver has been tender to the entrance, abalone is also cooked soft and tender, the soup is fresh to the eyebrows! Grilled goldfish with Spanish-style iron-steak salmon, Iranian saffron and big head dishes. The taste is delicious, the fish skin tastes crispy, the fish meat is tender and the snacks are more ordinary, I feel that the snake is added, the main dish tastes very good, the pigeon meat is very tender, the chestnut sauce and figs are very good to adjust their taste, and the icing on the cake is completely without the noise. The official dessert is dumplings with French pancakes, sourdough and basil. The basil tastes wonderful. The desserts included melon and cane, etc., Hong Kong louise canele is charged, but the taste is really delicious, here is the meal after the meal, but it feels not fresh, the appearance of the focus has no whole menu feeling every taste is online, But there are few fresh dishes, only a duck liver abalone bone soup aftertaste. The advantage of the restaurant is that the basic taste is very solid, and the combination of different ingredients can accurately highlight the original taste of the main ingredients, as the chef said, restore the purest taste of the food itself. The menu ingredients come from all over the world, slightly steamed buns, but some combinations are really far-fetched, such as sea urchin caviar, scallops, pigeons, and the snacks that come with are completely painted snakes.

Odette

Posted: Dec 1, 2019
More Reviews
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  • 兰雍
    5/5Outstanding
    Original Text

    Singapore Explorer | Mi San French food Odette went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historical place like National Gallery , the location is good and tonal. Because the location is limited, it is difficult to determine, and a deposit is required. The menu is divided into two kinds of vegetarian and vegetarian, we have ordered. The choice and combination of ingredients are exquisite, but no matter the vegetarian, it is really amazing to me not much. The order of the picture is the order of serving. Appetizers and pre-dinner mushroom tea taste good. The first pre-course, caviar is used in Yongkang, Zhejiang, and the sea urchin is used in Hokkaido. On the contrary, the first avocado is very fresh and can eat the taste of the forest. The first vegetarian food wins. The second saba fish, the fish itself is very fishy, and eating with beets can neutralize the fishy smell. I personally can't appreciate this dish. The second dish of vegetarian food is beets, which are beautifully placed and can eat the taste of the earth. The second vegetarian food wins. The third hot spring egg, the plate is good-looking and dry ice is used. The egg is said to be boiled in water at 63.5 °C for 50 minutes to have this effect, soft and soft. The fourth is the Scottish blue lobster, the shrimp meat is not completely cooked, the control is just right, the meat Q bullet, the highlight is the sauce with Japanese sake as the bottom, it is rare. The fifth is the most expensive Kinki fish in Japan, near the salmon, the sauce is cooked by fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish is oily, but relatively silver salmon is less. The sixth staple food is pepper roast pigeon, pepper from Cambodian Kampo, pigeon from Bretagne, France, and it is 5 minutes cooked. JR chef is very interested in flying pigeon legs. Overall, innovation is not enough, or something traditional french old school , just punch a card ~

    6
    Posted: Mar 26, 2023
  • 轻轻的一个蚊
    5/5Outstanding
    Original Text

    The restaurant in the National Gallery of Singapore, the whole is light powder + light gray tone, rose gold on the ceiling like a butterfly decoration, the layout is transparent and elegant, simple and elegant wow! Since it was still during the epidemic, there was a particularly beautiful small bag in the seat, an envelope containing a mask and a small bottle of lavender-flavored disinfectant hand sanitizer ~ wrote the email in advance, so the waiter in charge of our waiter can also speak Chinese. Haha! I really like the illustrations that can be seen everywhere in their homes, and I only found out that it was different foods sliced under the microscope! The details are so good! The name is derived from the restaurant owner and chef Julien Royer whose grandmother's name is "Odette". It is said that Grandma's cooking is a taste memory of the chef's childhood, and it also stimulates his love and passion for cooking creation.

    1
    Posted: Nov 10, 2020
  • 真的在一起的时候
    5/5Outstanding
    Original Text

    Odette is already a Michelin-star and the #1 restaurant in Asia. The restaurant is located inside the building of the National Gallery, with a fresh and comfortable light pink decoration. Four people chose two sets of meals, which caused trouble to the chef but still very intimate to help us serve. The on-site service staff is very professional and very attentive to help us explain and introduce the characteristics of the dishes. Despite the high price, the quality of the dishes, the dining experience, etc. are worth it, and it is worth recommending other partners to try.

    2
    Posted: Oct 31, 2020
  • Pearlzeng
    4/5Excellent
    Original Text

    Gourmet Forest Selection Restaurant, Michelin 2-star Restaurant, 50 Best Restaurants in Asia in 2017, won Singapore No.2; Asia No.9 Environment: pink marble bar, pink filler of Paradise floor, light gray bandage seat, space added brass, potted plants and other home accessories, very small fresh food: clean dishes, elegant color, The seemingly insignificant ingredients sometimes create amazing, moving dishes.

    11
    Posted: Mar 22, 2017
  • 137***25
    5/5Outstanding
    Original Text

    The environment is very good, just inside the art museum. After lunch, the price is very high. The food is very beautiful and suitable for girls. The taste is relatively fresh, maybe the chef's taste is related to the weather in Singapore, and the dishes are not too strong. For example, fried foie gras is served with strawberries, unlike most French restaurants that like apples or caviar. Recommended restaurant

    4
    Posted: May 27, 2017
  • 宇聪
    5/5Outstanding
    Original Text

    This is the first time I went to Singapore, I looked at the online Raiders, and finally chose this restaurant! I booked 3 days in advance! And the need to pay a 50-knife deposit (Singapore dollars) restaurant is a white old Nanyang-style attic. The waiter was very kind and very eye-catching to know my name as soon as I entered the door! It seems to be ready to welcome us! We were arranged on the first floor for dinner! The decoration is great, perfect to integrate Chinese and Western culture. The table was a large cut wood, and I ate with a carpenter who had been working for more than 30 years! The eyes were particularly picky, and at a glance the table was made of less wood! But the soft lighting and exquisite furnishings masked the shortcomings! Chef andre is Taiwanese and has studied French food in France for many years. At our service is a young and beautiful girl! She is very patient to explain the material of each dish and the story behind it! The most impressive is a dish called "recall"! It was Andre's first dish when he was studying in France! Andre made foie gras like cream, with a black pine pine on the door! The color matching is very good! I am reluctant to destroy this artwork! The entrance of foie gras is like cream, the strong fragrance of foie gras with the unique taste of black pine oysters, which makes people remember and the aftertaste has been echoing in the mouth! "Memory" This taste is a luxury happiness! After the meal, the waiter arranged the car for us! We were sent to the car until it left her sight!

    1
    Posted: Sep 3, 2016
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