After closing for renewal, Odette has reopened its dining room, marking a new era for the three-Michelin-starred restaurant. The refreshed philosophy continues to centre on modern French cuisine while leaning more confidently into Asian sensibilities, seasonal precision, and produce-led storytelling. It signals a natural evolution for Chef-Owner Julien Royer, ten years into Odette’s journey—lighter, more nuanced, and deeply rooted in the pleasure of sharing a meal shaped by memory and provenance.
A Menu That Bridges French Foundation and Asian Character
The new menu revisits Odette’s signatures through a lens of refinement. Dishes remain French in structure yet shaped by Asian flavours and techniques, resulting in plates that are cleaner in expression, texturally layered, and seasonally driven.
Among the highlights:
Hokkaido Botan Ebi — spot prawn glazed in yuzu-kosho, set over dashi jelly and crème fraîche, finished with Maison Kaviari caviar, yuzu and Granny Smith apple; served alongside Bafun uni pain perdu brushed with brown-butter ponzu.
Crab Contrast — a two-part Norwegian king crab presentation: slow-cooked leg at 63°C and chilli-crab bun echoing Singapore nostalgia; anchored by tarragon Béarnaise and brown crab remoulade.
Kampot Pepper Crusted Pigeon — a returning favourite using prized peppercorns from Cambodia, known for sweetness and rounded spice.
Jeju Abalone & Foie Gras Duo — lifted by a yuzu-tinged pork broth, inspired by Chef Julien’s early experience at Founder Bak Kut Teh in Singapore.
Desserts by Pastry Chef Louisa Lim
Pastry continues the menu’s dialogue between continents.
LOULOU Lemon — meringue “lemon rind” filled with Amalfi lemon curd, basil sorbet, genmaicha crème fraîche, and Japanese citrus salad.
Hazelnut Délice — a reinterpretation of Mont Blanc with Piedmont hazelnuts, chestnut sablé, hazelnut ice cream, buckwheat gavotte, and Corsican clementine for brightness.
A New Temperance Beverage Programme
In tandem with the culinary direction, Odette introduces an expanded non-alcoholic temperance pairing, developed by Haikel Bin Abdullah—designed with the same intentionality as wine pairings.
Oolong — a sugar-free pairing made from Li Shan Oolong, shiso, yuzu peel, and Rausu kombu, served with Hokkaido Botan Ebi.
Beetroot — the most technically complex; clarified beetroot amazake infused with thyme and pink peppercorn for two days, pairing with mains.
Lapsang — smoked kombucha of Chinese black tea with ginger and lemongrass for warmth, served alongside the Jeju Abalone & Foie Gras.
A New Look, Rooted in Familiarity
Alongside the menu, Odette reopens with a renewed interior crafted by Sacha Leong (Nice Projects) and artist Dawn Ng—a continuation of the restaurant’s original softness, now in pale beurre, tawny umber, oyster, and cherry timber. Materials lean tactile—velvet, marquetry, antique brass—while a suspended artwork Winter, Spring, Summer or Fall (2025) greets guests at the entrance.
Chef Julien describes this chapter as “not starting over, but building on foundations with something more intimate, thoughtful, and connected.”
