ODETTE Review

Singapore Restaurant Exploration | Mi San French Restaurant Odette I went to the top-ranked restaurant with friends to eat fine dining. Odette is located in a historic place like the National Gallery. The location is good and has a tone. Because of the limited space, it is difficult to book. A deposit is required in advance. The reputation is outside, which raises expectations. The menu is divided into two types: meat and vegetarian. We ordered both. The selection and combination of ingredients are exquisite, but whether it is meat or vegetarian, there are not many that really surprise me. The order of pictures is the order of serving. The appetizers and pre-meal mushroom tea taste good. For the first appetizer, the caviar used was from Yongkang, Zhejiang, and the sea urchin was from Hokkaido. On the contrary, the vegetarian first avocado is very fresh and can taste the taste of the forest. The first vegetarian wins. The second saba fish, the fish itself is very fishy, ​​and it can be eaten with beets to neutralize the fishy smell. Personally, I don’t appreciate this dish. The second vegetarian dish is beets, which is beautifully presented and can taste the taste of the earth. The second vegetarian wins. The third dish was the hot spring egg, which was beautifully presented with dry ice. The egg was said to have been boiled in 63.5°C water for 50 minutes to achieve this effect, soft and sticky. The fourth dish was the Scottish blue lobster, the shrimp meat was not completely cooked, but just right, the meat was chewy, and the highlight was that the sauce used Japanese sake as the base, which is rare. The fifth dish used the most expensive Kinki fish in Japan, and the sauce was cooked with fresh shrimp. If you go to Hokkaido, you must eat this fish. This fish contains fat, but less than silver cod. The sixth main course was pepper roasted pigeon, which used pepper from Kampot, Cambodia, and roasted pigeons from Bretagne, France, and asked for 5 minutes. Chef JR was very thoughtful to fly a pigeon on the pigeon's leg. Overall, it was not innovative enough, and it was still traditional french old school stuff, so let's check it out~

Odette is located in 1 St. Andrew's Road #01-04 National Gallery Singapore | National Gallery Singapore, Singapore 178957, Singapore has three Michelin stars and is the number one famous restaurant in Asia. The restaurant is located on the first floor of the National Gallery. The light pink decoration style is fresh and comfortable. The four of us chose two set meals respectively, which caused trouble for the chef, but he was still very attentive and helped us serve. The on-site service staff were very professional and attentively helped us explain and introduce the characteristics of the dishes. Although the price is high, the quality of the dishes and the dining experience are all worth it. It is worth recommending other friends to try it.

Selected by Gourmet Forest, Michelin two-star restaurant, Asia's 50 Best Restaurants in 2017, ranked No.2 in Singapore and No.9 in Asia Environment: pink marble bar, pink caulking of Palladian floor, light grey cloth seats, brass, potted plants and other home accessories added to the space, very fresh Food: clean presentation, elegant color, seemingly insignificant ingredients can sometimes create amazing and touching dishes.

The environment is very good, right inside the art museum. Had lunch, very good value for money. The food presentation is very pretty and very girly. The taste is relatively fresh. Maybe it’s due to the chef’s taste and Singapore’s weather, the dishes are not too strong. For example, the pan-fried foie gras is served with strawberries, unlike most French restaurants which prefer to serve it with apples or caviar. Recommended restaurants

Odette, a Michelin-starred French restaurant ranked 73rd in the world and 11th in Asia, is located in the National Gallery. Almost every dish has a sauce or black truffle, and the waiters are very generous, shaving large pieces of black truffle. The chef's signature dish, rosemary smoked hot spring egg, brought from Jaan is considered the best egg dish in Singapore.

Michelin three stars, and there is an interesting star-picking journey. The environment is very comfortable, the service staff is very professional, and they recommend wine and food very attentively. The bread is paired with olive oil, which is very soft and has a variety of flavors. The hot spring egg is its signature dish, a molecular cuisine with its own fairy-like aura. When mixed with the sauce, it has a denser texture. The pigeon can be cooked to a certain degree of doneness, and for health reasons it is still fully cooked, so no dipping sauce is needed. The taste is also good, and the meat is very tender. The waiter introduces each dish in detail, and a meal can take several hours, which is really worth it.