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 Samsung, also an interesting star picking trip, the environment is very comfortable, the service staff is very professional, very careful to recommend meals and food, bread with olive oil, very soft, taste and choice, hot spring eggs are its signature dish, with its own fairy molecular cuisine, Mixed with the sauce, the taste is relatively dense, the pigeon can also decide how much maturity, for health or full-cooked, do not need to dip, the taste is enough, the meat is also very tender, the waiter introduced each dish in detail, a meal can also be eaten for a few hours, it is really worth it.

The restaurant cooks contemporary French cuisine. The chef's positioning for the restaurant is "where every ingredient has its place and purpose, and is treated with the utmost care to highlight its purest flavours" evening classic menu. You can replace the classic smoked eggs and add money to replace the season white truffle version. The two dishes taste good separately, uni toast with peony shrimp and fingerlemon, the taste is very sweet and full of flowers. But sweet sea urchins and salty caviar are really not good together, although with shrimp tata and green mouth foam, the whole dish is full of ocean flavor scallops with spicy root and radish, with simi and seaweed crisps. I don't really understand the meaning of the Cracker, and I don't feel that it matches the taste and taste of the whole scallop. The red cabbage head changer, and the various parts of the red cabbage head are matched after cooking. This kind of "try ingredients" dish, the process and meaning of exploration are greater than the taste itself. I don't taste good, but it's a bit interesting to explore the head of the red cabbage. The original smoked eggs are interesting, and the smell of smoked rosemary is specially scattered when eaten. The dishes after the upgrade are ordinary in shape, but the taste is very delicious, roasted bovine fungus, chestnuts in northwest Italy, artichokes in Jerusalem, eggs and white truffles in Oita. The maximum reduction of the original taste of each ingredient is enjoyed. One of my favorite dishes all night, duck liver and abalone in the pork bone soup, duck liver has been tender to the entrance, abalone is also cooked soft and tender, the soup is fresh to the eyebrows! Grilled goldfish with Spanish-style iron-steak salmon, Iranian saffron and big head dishes. The taste is delicious, the fish skin tastes crispy, the fish meat is tender and the snacks are more ordinary, I feel that the snake is added, the main dish tastes very good, the pigeon meat is very tender, the chestnut sauce and figs are very good to adjust their taste, and the icing on the cake is completely without the noise. The official dessert is dumplings with French pancakes, sourdough and basil. The basil tastes wonderful. The desserts included melon and cane, etc., Hong Kong louise canele is charged, but the taste is really delicious, here is the meal after the meal, but it feels not fresh, the appearance of the focus has no whole menu feeling every taste is online, But there are few fresh dishes, only a duck liver abalone bone soup aftertaste. The advantage of the restaurant is that the basic taste is very solid, and the combination of different ingredients can accurately highlight the original taste of the main ingredients, as the chef said, restore the purest taste of the food itself. The menu ingredients come from all over the world, slightly steamed buns, but some combinations are really far-fetched, such as sea urchin caviar, scallops, pigeons, and the snacks that come with are completely painted snakes.

Asia's 50 Best Restaurants in 2019, Asia's first, Singapore's Michelin 2-star restaurant, gourmet Lin 2-star restaurant. The pink marble bar, the pink fillet of Paladio floor, the space is joined by brass and other home accessories, and it is also the highest-value restaurant in Singapore. I visit once a year and find that there are many dishes that have not changed in the past three years, mushroom tea in a filter pot, black caviar in white mussels, beetroot, rosemary organic eggs, and improved versions of the salmon main dessert is also lemon. But the quality has not changed, the display and service have been more attentive.