I feel incredibly blessed. That was the thought when my work friend said he wanted to invite me to a thank you lunch. And I was like sure! The next thing I kne…
I feel incredibly blessed. That was the thought when my work friend said he wanted to invite me to a thank you lunch. And I was like sure! The next thing I knew, I received a calendar invite to Odette for dinner on 13 January. Wow. I did not think a 3-star Michelin restaurant that just reopened after renovation will be on my 2026 bingo card, but there you have it. I accepted the cal invite happily, of course!
The interior is all peach hues and classy vibes, but not stuffy. That seemed to be a difficult feat to pull off but they did!
Here's their January menu for the 7-course Epicure dinner (S$498++). We also got the Discovery flight wine pairing (S$295++). Steep prices so I'm glad I was not the one paying! Though if one is a gourmand foodie, it might be worth it.
Ingredients featured in the dinner were highlighted here. I love that it is a blend of East and West.
We started with GRIGNOTAGES which was a trio of snacks, mushroom soup and a lovely bread basket with butter.
The mushroom soup was so warming and comforting with the earthly flavours grounding the palate for more.
We were gently advised not to go too hard on the bread basket since there is a lot of food coming, but it was so good we could not resist, plus it was paired with French butter. I should have stopped at a bite each.. the white wine that got us started was also lovely. I searched on Vivino for all of them and to no one's surprise they are all rated 4 and above!
We had the first starter, the HOKKAIDO BOTAN EBI
Bafun Uni | Brown Butter 'Ponzu' | Maison 'Kaviari' Caviar where the uni was not metallic tasting (of course) but super rich and creamy on top of the crunchy toast. What's not to like about using the butter of the sea?
Here's the friendly waiter who helped us with the caviar. They are really super friendly and affable but not too much. Personally I think that the service in a fine dining restaurant matters almost as much as the food, so it is saying something!
The dish is a two parter - the creamy, rich and non-metallic uni on toast, and the caviar on brown butter ponzu sauce. It was so delicate you can taste every note and texture!
Our next starter was the CRAB 'CONTRAST' Rémoulade | Béarnaise | Chili Crab. It was a fun one involving different types of crab, done in 3 ways. Very creative and and I liked that the chilli crab rendition subtly pays homage to Singapore.
I think I liked this the best. Wrapping a pillowy soft mantou bun over some sweet and slightly spice chilli crab is genius!
Our third starter was the LANGOUSTINE 'COMME UN DUMPLING'
Leek Fondue | Vin Jaune | Katsuobushi, which was incredibly savoury with the fondue sauce running over the silky smooth skin on the dumpling. The sweet seafood taste of the langoustine inside also worked well with the umami notes from the katsuobushi.
Our fourth starter was the "ba kut teh", or JEJU ABALONE & FOIE GRAS DUO
Shiitake | Pork Broth | Yuzu. The clear pork broth really did feel like an elevated rendition of our bakuteh but the pops of flavour comes from the foie gras and the bouncy abalone. I would never have dreamed of having foie gras swimming in broth. Boundaries, pushed!
Before our main course, we had the SHIMANE AMADAI with Kabu | Yari Ika | Sauce 'Indochine'. The slightly spicy sauce was the perfect foil for the fish, and I particularly enjoyed the crunchy, slightly spiky skin on it.
The main course was their signature KAMPOT PEPPER CRUSTED PIGEON with Topinambour | Black Garlic | Fig Leaf Oil. Despite every other menu item that might change, this was a mainstay for Odette.
There's a message tied to the pigeon (ha) which was actually paragraphs of a story by the chef. We had to piece our paragraphs together to get the picture. TBH the pigeon was alright to me, because at this point we were already very full. And pigeon has never been my top choice for protein. Here it was well-executed and very French.
Paired with a robust red, of course.
They then rolled out a cheese cart, which can be had if we paid for it. But at that point we were absolutely stuffed. So it was a pass. But what a pretty cart!
We had a delicate but super refreshing palette cleanser.
Dessert was the HAZELNU-T-ELLA made with Piedmont Hazelnut Praliné, and it was fabulous. Props to the dessert chef for this delectable creation that played on a familiar flavour of Nutella but elevated it.
And we ended with DOUCEURS comprising of 3 little sweet treats and fruits.
I loved the canele so much. My rosy cheeks makes an appearance after more than 1 glass of wine.
We were all gifted with homemade pineapple jam to take home too, which was such a lovely sweet touch to end the meal.
This was an incredible fine dining experience that will stay in my memory forever. While it was really quite pricey, getting to enjoy this modern European cuisine in the heart of Singapore and not having to fly to Europe means it remains quite a steal since you save on the airfare. What's more, the service really stood out to me. It is so rare to get good service here so when it happens it makes an impression. If you are looking for a special place to celebrate an occasion or person, I would recommend considering Odette.
🙅 Thank you, next
🤷 Try if you are in the area
🤷 Try if you are in the area
💁 Bookmark this ✔️
Odette
National Gallery, #01-04, Singapore 178957
Tue to Sat 12-1pm, Mon-Sat 6.30pm-8pm (last seating times)
Closed on Sundays
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