ODETTE

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~

The restaurant is located in the National Gallery of Singapore. The overall tone is light pink + light gray. The ceiling is decorated with rose gold like butterflies. The layout is transparent and elegant, simple and elegant! Because it is still during the epidemic, there is a very beautiful small bag when you sit down, which contains an envelope for masks and a small bottle of lavender-scented disinfectant hand sanitizer~ I wrote an email in advance, so the waiter in charge of us can also speak Chinese to introduce it haha! I really like the illustrations that can be seen everywhere in their house. I asked and found out that they are slices of different foods under a microscope! The sense of detail is perfect! The name comes from the grandmother of the restaurant owner and chef Julien Royer, whose name is "Odette". It is said that the grandmother's cooking is the chef's childhood taste memory, and it also inspires his love and passion for cooking creation~

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.

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.

No. 1 in Asia in the 2019 Asia's 50 Best Restaurants, Michelin two-star restaurant in Singapore, and two-star restaurant in the Gourmet Guide. The pink marble bar, pink caulking of the Palladian floor, and the addition of brass and other home furnishing accessories in the space make it the most beautiful restaurant in Singapore. I visit once a year and find that many dishes have not changed in the past three years, such as mushroom tea in a filter press, black caviar with white mussel moss, beetroot, rosemary smoked organic eggs, and a modified version of sea bass. The main dessert is also lemon tart. But the quality has not changed, and the presentation and service are more attentive.

The restaurant serves contemporary French cuisine, and the chef positions the restaurant as "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 with a seasonal white truffle version for an extra fee. Both dishes taste good when eaten alone. The uni toast is paired with prawns and fingerlemon, and tastes very sweet and full of floral aroma. However, the sweet sea urchin and the salty caviar are not easy to pair together. Although paired with shrimp tartare and mussel foam, the whole dish is full of the taste of the ocean. Scallop slices are paired with horseradish and radish, with sago and seaweed crackers. I don't really understand the meaning of cracker. I feel that it doesn't match the texture and taste of the whole scallop. Beetroot Variations, various parts of beetroot are cooked and paired with atracciatella. For this kind of "trying ingredients" dish, the process and meaning of exploration are greater than the taste itself. I don't think it tastes good, but the exploration of beetroot is indeed interesting. The original smoked egg is very interesting, and the aroma of smoked rosemary is specially released when eating. The upgraded dish has an ordinary shape, but the taste is very delicious, roasted porcini, chestnuts from northwest Italy, artichokes from Jerusalem, eggs from Oita City and white truffles. The original taste of each ingredient is restored to the greatest extent, and every bite is a pleasure. The favorite dish of the whole night, duck liver and abalone in pork bone soup, the duck liver is so tender that it melts in the mouth, and the abalone is also cooked soft and chewy, and the soup is so fresh that it is in the eyebrows! Grilled Jinji fish with Spanish grilled squid, Iranian saffron and kohlrabi. It tastes delicious, the fish skin is crispy, and the fish meat is tender The accompanying snack is relatively ordinary, which feels superfluous. The main dish tastes very good, the pigeon meat is very tender, and the chestnut sauce and figs are well adjusted to their respective flavors, adding icing on the cake without stealing the show. The formal dessert is grapefruit tart with French shortbread, basil and basil. The basil and basil have a unique taste. The desserts included honeydew melon, canelé, etc. The canele at Louise in Hong Kong is charged, but it tastes really good. It is served after the meal here, but it doesn't feel fresh anymore, and the crispy exterior is gone. The whole menu feels like every dish tastes good, but there are few dishes that are memorable, only one duck liver and abalone bone soup that I savored afterwards. The restaurant's advantage is that the basic taste is very solid, and the combination of different ingredients can accurately highlight the original taste of the main ingredients, just as the chef said, restoring 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 combinations are really far-fetched, such as sea urchin caviar, scallops, and pigeons. The snacks that come with it are completely superfluous.