Food Review: Odette at National Gallery Singapore | Ex-JAAN Executive Chef Julien Royer’s strikes again


The Place I have never waited for so long to dine at a restaurant, to be exact two months. I am referring to Odette, possibly the most anticipated new restaurant to open last quarter in the brand new National Gallery Singapore, which also house Cantonese restaurant Yan and Italian restaurant Aura. Helmed by ex-JAAN Executive Chef Julien Royer in a collaboration with the Lo and Behold Group, I expected a long reservation list for Odette right from the beginning, whose name is drawn from Julien’s grandmother. Afterall, this is the guy who propelled JAAN to international culinary fame such as Asia Top 50 restaurants. The first impression when I stepped into Odette is the soothing colours which run consistently through the interior – white, beige and grey tones which make you feel at home instantly. The décor of the restaurant is simple yet classy, hence it does not feel too suffocating or imposing given its fine dining label.

*Odette has since been on the Michelin Guide Singapore since 2016, with 2-Michelin Stars.


The Food There is no a la carte menu at Odette. The lunch sets start from $88++ per person for four courses on weekdays, $128++ for six courses on Saturdays. Dinner sets are priced at $208++ for six courses (only available from Monday to Thursday) and $268++ for eight courses.   

It is always nice to start with some snacks before our six course lunch set, which includes the likes of Chilli Crab Kueh Pie Tee, a bag of olive oil and cheese cake. My expectations were already heightened at this point. Just look at how gorgeous these petite snacks are!


The amuse bouche was something I enjoyed tremendously, even surpassing some of my affection for the mains. The mushroom tea with ceps sabayon was such a delight which warmed our hearts. The creaminess left us yearning more of it, and I secretly wished that this dish is officially on the menu. My expectations for the rest of the dishes were heightened at this point.

The attention to details is also evident from the mushroom designed board. I can have this soup everyday. Now can someone get me a Panda board?


The first course was the Hokkaido Saba done in two ways, neatly presented in two layers. We were recommended to start with the smoked tartare version, topped with fresh bursts of Ikura and Yuzu dressing.

The other version was flamed grilled, accompanied by dill and Horseradish.

The Heirloom Beetroot variation (Salt-baked beetroot, Stracciatella Artigiana, Honeycomb) is definitely one of the dishes which showcases Chef Julien culinary skills. Done and presented in three ways, you will find beetroot done salt-baked, Honeycomb and gelato forms. I am not the biggest fan of beetroot but I was impressed by the fine elements of this dish.


Get ready your cameras for this dish. Served on an egg tray with dry ice, the 55 degrees Pine-Smoked Organic Egg is cooked sous vide for 55 minutes at a precise 65.3 degrees celsius to give it the perfect runny texture. I was literally on cloud nine upon seeing this.


The egg was then poured on the plate with truffle shavings, mushrooms and duck pancetta and Forgotten vegetables. The best way to have this dish is to mix every element together, and the resulting flavour to me was divine.


After relishing the egg-citing moment, the Bread-Crusted Arctic Char (Domaine Saint Vincent asparagus, Iberico de Bellota, Vin jaune) is not your usual fish. Beneath the fish were slices of pork belly, something I didn’t quite expect. The end product was a clever use and play of colours in creating that balance. Ain’t the gorgeous hue of the asparagus and white wine sauce enticing?


Next up was the French Poulette. Chicken breast meat has never been my favourite, but this version is succulent enough to make me forget about this fact. Per previous dishes, there was much thought in the presentation of this dish as well. The creamy Albufera sauce was poured over the meat for a more intense flavour. My other favourite element in this dish is the mini foie gras croquette, which I silently wished was bigger in portion.

IMG_9649e   IMG_9663e

For desserts, I had the Tout Citrus comprising of Saffron mousseline, Almond foam and Coriander. The citrus theme was well-thought, as I appreciated something refreshing at the end of the meal.


Rants “Some of the dishes are similar to JAAN”, the Rantee quipped. That aside, you will probably need to reserve way in advance as well.

Will I Return Again? I expected much with the hefty price tag at Odette. Did Odette meet my expectations? It sure did, I was really satisfied at the end of the lunch, maybe because I waited two months for this meal. Nevertheless, I will recommend Odette if you are out to impress your date. Or if there is no one to impress, why not impress yourself?

Make your reservation instantly at Odette here.


TheRantingPanda says:

Taste bud: 4.5/5
Hole in the pocket: 5/5
Ambience: 4.5/5
Overall Experience: 4/5

National Gallery Singapore
1 St Andrew’s Road, Odette
Singapore 178957

Opening Hours
Lunch: 2pm to 1.30pm (last seating)
Dinner: 7pm to 9.00pm (last seating)
Monday – Dinner only
Tuesday to Saturday – Lunch & Dinner
Closed on Sunday & Public Holidays

Ranted by the Ranter

About theRantingPanda (2058 Articles)
of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

2 Comments on Food Review: Odette at National Gallery Singapore | Ex-JAAN Executive Chef Julien Royer’s strikes again

  1. I am a huge fan of Julien’s from his Jaan days, and can’t wait to try Odette! Maybe must wait 2 months also haha 🙂 Thanks for posting this review!


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