Three-Michelin-starred Odette has subtly yet definitively transformed its dining experience, marking a decade of culinary excellence by debuting a refreshed interior aesthetic and an evolved menu that gracefully fuses French refinement with considered Asian influences. Located within the National Gallery Singapore, Chef Julien Royer’s seminal restaurant unveiled these updates following an extensive review period, transitioning from hushed formality to a more confident, approachable elegance while preserving its core commitment to product-driven, contemporary French cuisine.
A Decade of Evolution Reflected in Design
The physical space at Odette signals a shift from cooler-toned, pastel spring palettes to a warmer, earthier atmosphere dominated by amber and soft beige accents, reflecting a maturing style. The refreshed dining room emphasizes spaciousness and privacy, a deliberate move noted by returning guests. Notably, heavy, double-layered tablecloths have been replaced by shorter, single-layer linens—a seemingly minor detail that underscores a transition away from rigid fine-dining constraints toward a more self-assured, relaxed venue celebrating its 10th anniversary.
Architectural and artistic elements further enrich the experience. A newly installed marble-topped wine counter takes a central position, inviting diners into the visible theatre of the wine service. Overhead, an artificial skylight modulates the ambiance, mimicking sun-drenched lightness by day and a calming moonlight glow at night. Intricate paper sculptures by artist Dawn Ng, inspired by Chef Royer’s culinary philosophy, adorn the walls, complemented by partitions that discreetly function as sound-absorbing panels, ensuring conversations remain private.
Menu Blends Classic Roots with Asian Flair
Beyond the aesthetics, Odette’s menu showcases a thoughtful evolution while retaining signature classics. Chef Royer, leveraging his deep experience in Asia, injects subtle Eastern notes into the traditionally French structure. While foundational favorites, such as the mushroom ‘tea’ and the Kampot pepper-crusted pigeon, remain secure on the offering, new dishes reveal this gentle fusion.
Key developments include the innovative application of Eastern ingredients and techniques. The Hokkaido Botan Ebi course, for example, features a Bafun uni ‘pain perdu’ alongside a brown butter ‘ponzu,’ offering a refreshing burst of oceanic flavour. A cynosure of the new menu, the yuzu-kosho-glazed spot prawn is presented atop dashi jelly, crème fraîche, and Maison Kaviari caviar—the salinity of the caviar brilliantly contrasting the prawn’s inherent sweetness.
Contrast is further explored in the “Crab Contrast,” a three-way preparation of Norwegian king crab. The dish masterfully balances French tenets—represented by a tarragon-laced Béarnaise and Normandy brown crab remoulade—with a cheeky nod to local cuisine: a fluffy, spiced chilli crab bun.
Dishes like the Jeju abalone and foie gras duo—dubbed Odette’s interpretation of bak kut teh—continue to anchor the experience. Its heady aroma and warm pork broth, infused with shiitake and yuzu, harmonise with the buttery richness of the foie gras. Throughout the new menu, guests will notice a general adjustment towards lighter, more nuanced flavour profiles compared to previous offerings.
Enhanced Beverage Program Extends Sophistication
Odette has significantly upgraded its supporting beverage programs. The wine cellar has expanded its capacity from 1,000 to 1,300 labels, ensuring comprehensive pairing options.
Crucially, the new Temperance Beverage Programme elevates non-alcoholic selections to the same standard of care and complexity as traditional pairings. These drinks are meticulously crafted with seasonal ingredients, such as the labor-intensive Beetroot preparation—an infusion cooked with thyme and pink peppercorns—designed to complement the savory notes of the aged duck main course. Other offerings include Li Shan Oolong and Lapsang kombucha, each tailored to specific menu items, ensuring every course receives a sophisticated pairing, alcoholic or otherwise.
A New Era of Quiet Confidence
As Odette enters its second decade, the refreshed experience speaks not of striving, but of quiet assurance. The establishment’s enduring commitment to excellence, culminating in Pastry Chef Louisa Lim’s exquisite final acts, solidifies its position as a global dining institution that continues to evolve without compromising its refined identity.
Odette offers the five-course Terre & Mer menu ($368 per person) for lunch, the seven-course Epicure menu ($498 per person) for lunch and dinner, and a seven-course Nature & Découverte vegetarian menu ($398 per person).
Odette is located at 1 St Andrew’s Road, National Gallery Singapore, Supreme Court Wing, #01-04, Singapore 178957.