Odette has reopened its doors, marking a new chapter that reflects on its first ten years while confidently looking ahead. At the heart of the restaurant remains modern French cuisine, now expressed with greater lightness and depth, subtly enriched by Asian influences that have shaped Chef-Owner Julien Royer’s culinary journey. This evolution reflects a steadfast belief in the simple joy of sharing a meaningful meal—an ethos rooted in lessons passed down from his grandmother.
The latest menu builds on Odette’s signature style, blending French technique with refined Asian sensibilities. Dishes are layered with nuance yet remain attuned to today’s evolving tastes. Highlights include Hokkaido Botan Ebi, featuring yuzu-kosho–glazed spot prawn with dashi jelly, crème fraîche, caviar, and bright accents of yuzu and green apple. Another standout is Crab Contrast, where Norwegian king crab is served two ways—slow-cooked and folded into a delicate chili-crab bun—anchored by classic Béarnaise and Normandy brown crab remoulade.
Pastry Chef Louisa Lim continues this dialogue with desserts such as LOULOU Lemon, a vibrant citrus finale combining Amalfi lemon curd, basil sorbet, genmaicha crème fraîche, and Japanese citrus, alongside Hazelnut Délice, a modern interpretation of Mont Blanc built around Piedmont hazelnuts and chestnut.
Beloved classics remain, including the Kampot Pepper Crusted Pigeon and the Jeju Abalone and Foie Gras Duo, inspired by Chef Julien’s early experiences in Singapore. Complementing the cuisine is a new seasonal temperance beverage programme, offering thoughtful non-alcoholic pairings crafted with the same care as wine.
Reimagined interiors by original collaborators Sacha Leong and Dawn Ng complete the experience, blending warm tones, tactile materials, and contemporary craftsmanship with the building’s historic character. Together, cuisine and design define Odette’s next era—more intimate, soulful, and deeply connected.
