So this was to be my third fine dining experience in Sg.

I actually do enjoy my previous experiences plus I have always been a fan of Top Chef lol. And I think it's not too much of a stretch to have it once a year. 久久一次嘛. KH kind of have been raving about this for a while and so for his latest trip to SG we decided to try.

Odette is a 2 Michelin Star restaurant and only when I did some research I realised that it was opened by Chef Julien Royer, who was Head Chef at Jaan when we ate last time. He also repeated some of the popular items from his time at Jaan such as the smoked egg dish and the mushroom tea.

Had to make booking about one month in advance and I also let them know that I don't take beef, for religious reasons, so they could adjust if possible. Was told that they will make arrangements, but as it turns out, they don't have any beef items on their menu that night anyway.

Place opens at 7pm and we were a bit surprised that they open on the dot. Like, you would expect them to open slightly earlier so that guests can be seated by 7pm, but their shutters only started rolling up at 7 so we had to wait outside beforehand.

Choice between a 6 course meal and a 8 course meal, and after comparing the menu we decided to go for the 8-course one heh. 既然来了就豁出去吧 hahaha.

Started with bread. Which was really yum! Just 11 days after our meal I have already forgotten most of the details but I remember my favourite one which is a truffle brioche. There's also a rye sourdough and I think the third has flax seed or something. Served with salted butter and homemade lard and I absolutely loved the butter hahahah.


Amuse bouche up next. There's a pillow shaped pita bread with anchovy and aubergine, seaweed tart with petite peas, and I can't remember what the third is. One bite goodness. Followed by the all familiar mushroom tea with cep sabayon and walnut brioche.


Second course followed quickly, Majestic oyster with charred grenaille potato, pickled Tosaka seaweed and vichyssoise, which is a leek based soup. Liked the leek flavour which came through.


Third course followed. Pace between dishes is quite good actually. Heirloom beetroot variation which is a signature dish, with salt-baked beetroot, Stracciatella Artigiana and honeycomb which KH rated as his favorite dish of the night. Different cuts and textures of beetroot and I think the surprise was the beetroot sorbet. I am not a big fan of beetroot actually but I did enjoy it also, though I won't call it my favourite.


Another familiar dish! Rosemary smoked organic egg with smoked potato syphon, chorizo Iberico and buckwheat. We didnt have this the last time round and I think there was a bit of regret on Stel's and KH's end but I was really worried about this. Mainly because half boiled eggs are like the biggest no-no for me but I thought after the beef incident maybe I shouldnt be too challenging as a customer so I thought I would make KH eat mine in a worst case scenario. Though as it turns out, he wasn't a big fan of soft boiled eggs too.

Insta-worthy moment is when the eggs arrived in a billowing dry ice smoked rosemary combo. Cooked at 64 degrees for 55 minutes. Very precise.




Moving on, Wild Atlantic Turbot "Espirit Thai", with charred baby gem, Sakura ebi, and Kaffir lime leaves. This has strong Thai influences and almost felt like tom yum, loved the sauce! And the sakura ebi which added good texture to it.


Second last course! Pigeon Fabien Denour 3 services. Pigeon was grilled with rosemary and servers showed us the whole pigeon, recommending it to be well done before preparing it. Was actually disappointed that all that's left of a pigeon is this, wondering what happened to the rest of it.

Corn fricassee with jus and I thought I heard the server said "popcorn", confit leg, and our least favourite component of the entire meal - a liver and heart parfait. Though to give credit, the pigeon was very well done.


Palate cleanser is a cucumber sorbet with lime foam and a sable base. Thought cucumber is an interesting choice.

And the dessert course, I had very fond memories of the chocolate dessert the last time round and so my expectations may have been a bit higher. It's a Lemon T'art with organic lemon curd, sable breton and basil, kind of a deconstructed tart if you will. It's a good dessert, but my problem with it is that it tasted somewhat similar to the palate cleanser in terms of flavour profile and the use of basil, mint etc reminded me of some of the earlier dishes and I was kind of hoping for something different.


Petit fours to end off the meal. Must say I love how this is presented. It was presented like a flower pot, then server removed each layer as she presented the individual items - an grapefruit lollipop with earl grey coating, passionfruit tart, canele and salted caramel sweet.


Overall, still a wonderful meal! A lot of hits, some misses, and service was excellent throughout. Not sure if I would prefer if they come up to chat us up a bit. KH was sufficiently impressed by the meal that he asked Chef for his signature LOL i duno abt that. Didn't get to meet him though, server just took his menu sheet and went off to ask for his signature in presumably his office.

One last surprise came as we were leaving, as we were presented with a souvenir - Chef's homemade redcurrant jam, his grandmother's (a.k.a Odette - yes, the restaurant was named after his grandmother) recipe which signifies the best of his childhood. I don't think many restaurants would have done that and we were kind of excited about it heh.

Labels: food