The restaurant in the National Gallery of Singapore has a light pink + light gray tone as a whole. The rose gold on the ceiling is decorated like a butterfly. The layout is transparent and elegant, simple and elegant! As it is still in the epidemic, there is a particularly nice little bag inside the envelope containing the mask and a small bottle of lavender-flavored hand sanitizer~ I wrote the email in advance, so the waiter in charge of us can also introduce it in Chinese haha! I really like the illustrations that can be seen everywhere in their house. After asking, I know that they are slices of different foods under the microscope! The details are great! The source of the name is the restaurant owner and chef Julien Royer's grandmother's name is "Odette". It is said that the grandmother's cooking is a taste memory of the chef's childhood, and it also inspired his love and passion for cooking creation~
Odette is located at 1 St. Andrew's Road #01-04 National Gallery Singapore| National Gallery Singapore, Singapore 178957, Singapore is already three-star Michelin, and it is the number one restaurant in Asia. The restaurant is located on the first floor of the National Gallery of Art, decorated in pale pink, fresh and comfortable. The 4 people chose two sets of meals respectively, which caused trouble to the chef but was still very considerate to help us. The on-site service staff are very professional, very attentive to help us explain and introduce the characteristics of the dishes. Although the price is high, the quality of the dishes, the dining experience, etc. are all worthwhile, and it is worth recommending other partners to try it.
Two Michelin star restaurant in Singapore. The bar counter with pink marble, the pink caulking on Palladian floor, and the furnishing accessories such as brass are added to the space. It is also the most attractive restaurant in Singapore. I visit once a year and find that there are many dishes that have not changed in the past three years, such as mushroom tea in a filter press pot, black caviar from white mussel moss, beetroot, rosemary fragrant organic eggs, and improved versions The main dessert of the sea bass is also lemon tart. But the quality has not changed, and the presentation and service have been more attentive. Lunch from Tuesday to Friday: S$148 for 4 dishes; S$198 for 6 dishes; 288 for 8 dishes; Saturday lunch: no 4 dishes but 6 dishes and 8 dishes; Monday to Saturday dinner: 8 dishes 328
Three Michelin stars and an interesting star-catching trip. The environment is very comfortable and the service staff are very professional. They recommend wine and food very carefully. The olive oil paired with bread is very soft and has a choice of flavors. The hot spring egg is its signature dish. The molecular cuisine with its own fairy gas, mixed with the sauce, has a denser taste, and the pigeon can decide how mature it is, or it is fully cooked for health. It does not need dipping sauce, the taste is enough, and the meat is very tender. The waiter introduced each dish in detail, and a meal can be eaten for several hours, which is really worth it.
The restaurant serves contemporary French cuisine, and the chef’s positioning of the restaurant is "where every ingredient has its place and purpose, and is treated with the utmost care to highlight its purest flavours"
In the evening classic menu, you can replace the classic smoked egg and replace it with the seasonal white truffle version with additional money.
Both dishes taste good when eaten alone. Uni toast is paired with peony shrimp and fingerlemon. The taste is very sweet and full of floral aroma. But the sweet sea urchin and the salty caviar really don’t go well together. Although it is paired with shrimp tartar and mussels, the whole dish is full of the taste of the ocean.
Scallop slices with horseradish and scallops, with sago and seaweed crispbread. I don't really understand the meaning of cracker, and it doesn't match the texture and taste of the whole scallop.
Variations on beetroot, each part of beetroot is cooked with atracciatella. For this kind of "trying ingredients" dishes, the process and significance of exploration is greater than the taste itself. In terms of taste, I don't think it is delicious, but the exploration of beetroot is really interesting.
The original smoked eggs are very interesting, and the aroma of smoked rosemary is specially released when eating. The upgraded dish is ordinary in shape, but the taste is very delicious. Roasted porcini mushrooms, chestnuts from northwest Italy, artichokes from Jerusalem, and eggs from Oita city and white truffles. The original taste of each ingredient is restored to the greatest extent, and every bite is enjoyable.
My favorite dish of the whole night, duck liver and abalone are in the pork bone soup. The duck liver is so tender that it melts in the mouth, and the abalone is soft and springy. The soup is fresh into the eyebrows!
Grilled jinji fish with Spanish-style sizzling squid, Iranian saffron and kohlrabi. The taste is delicious, the fish skin is crispy and the fish is tender
The complimentary snack is relatively ordinary, which feels superfluous, the main dish tastes very good, the pigeon meat is very tender, and the matching chestnut sauce and figs adjust their respective flavors very well. While icing on the cake, there is no distraction at all.
The official dessert is grapefruit tart with French shortbread, basil and basil. The taste is refreshing under the action of basil.
Desserts included include melon and koruna. Hong Kong louise’s canele is chargeable, but it tastes delicious. It is included after the meal, but it doesn’t feel fresh anymore. The scorched crisps on the outside are gone.
The whole menu feels that the taste of every dish is online, but there are very few dishes that make people remember, only a duck liver and abalone bone soup. 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 ingredients on the menu come from all over the world, which is a bit gimmicky, but some of the collocations are really far-fetched, such as sea urchin caviar, scallops, and pigeons. The complimentary snacks are completely superfluous.