Odette

If I had to choose one: this is definitely the surprise of the night as I had no idea that pigeon meat could be done medium rare. My taste buds were so confused as I thought I was eating steak that is marinated with peppers. The meat was so tender and the peppers added some spice to it.

This course has to be the highlight of the year as it was more than just a pretty sight; in fact the lobster was so sweet and fresh that it left me speechless. I was instructed to mix and match the different ingredients as each combination gave off a very different taste. The tangy tomato sauce combined with the creamy vanilla brought out the best of the blue lobster.

I count myself as of those lucky ones who managed to see why Odette is number 1 restaurant in Asia. Each course is meticulously designed and thought out; an example is this mushroom tea( yes not soup) which completed the mushroom bread so well that I lost forget the bread was a supplement!

Congratulations to Odette at Number 18.

1. Mirazur, Menton, France
2. Noma, Copenhagen, Denmark
3. Asador Etxebarri, Atxondo, Spain
4. Gaggan, Bangkok, Thailand
5. Geranium, Copenhagen, Denmark
6. Central, Lima, Peru
7. Mugaritz, San Sebastian, Spain
8. Arpège, Paris, France
9. Disfrutar, Barcelona, Spain
10. Maido, Lima, Peru

11. Den, Tokyo, Japan
12. Pujol, Mexico City, Mexico
13. White Rabbit, Moscow, Russia
14. Azurmendi, Larrabetzu, Spain
15. Septime, Paris, France
16. Alain Ducasse au Plaza Athénée (Paris, France
17. Steirereck Vienna, Austria
18. Odette, Singapore
19. Twins Garden, Moscow, Russia
20. Tickets, Barcelona, Spain

21. Frantzén, Stockholm, Sweden
22. Narisawa, Tokyo, Japan
23. Cosme, New York City, USA
24. Quintonil, Mexico City, Mexico
25. Alléno Paris au Pavillon Ledoyen, Paris, France
26. Boragó, Santiago, Chile
27. The Clove Club, London, United Kingdom
28. Blue Hill at Stone Barns, Pocantico Hills, USA
29. Piazza Duomo, Alba, Italy
30. Elkano, Getaria, Spain

31. Le Calandre, Rubano, Italy
32. Nerua, Bilbao, Spain
33. Lyle’s, London, United Kingdom
34. Don Julio, Buenos Aires, Argentina
35. Atelier Crenn, San Francisco, USA
36. Le Bernardin, New York City, USA
37. Alinea, Chicago, USA
38. Hiša Franko, Kobarid, Slovenia
39. A Casa do Porco, São Paulo, Brazil
40. Restaurant Tim Raue, Berlin, Germany .
.
41. The Chairman, Hong Kong, China
42. Belcanto, Lisbon, Portugal
43. Hof Van Cleve, Kruishoutem, Belgium
44. Test Kitchen, Cape Town, South Africa
45. Sühring, Bangkok, Thailand
46. De Librije, Zwolle, Netherlands
47. Benu, San Francisco, USA
48. Ultraviolet by Paul Pairet, Shanghai, China
49. Leo, Bogotá, Colombia
50. Schloss Schauenstein, Fürstenau, Switzerland

bit.ly/worlds50best2019 #worlds50best #worlds50bestrestaurants

‘SUR DE SOI’
6 acts (S$198++)
Available during lunch at @odetterestaurant in @nationalgallerysingapore
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Grignotages (snacks) :
Cheese stick with truffle at both ends
Potato 🥔 chip
Cauliflower tart with curry powder

Amuse Bouche : Mushroom 🍄 Tea
Cepe sabayon topped with hot mushroom 🍄 broth.
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Bread 🍞 course
Mustard onion bread
Rye Sourdough
Truffle brioche
Lard
Butter with olive oil
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1st course starter : Trondheim Bay Scallop
Horseradish cream, Dill mayonnaise, Rice & seaweed crackers .
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2nd course Vegetable : Heirloom Beetroot Variation
Salted-baked beetroot, Stracciatella ‘Artigiana, Honey
Different texture of beetroot. Red, white and golden beetroot wedges, beetroot sorbet, topped with pomegranate, meringues and blue pea flowers.
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3th course Egg : Rosemary Smoked Organic Egg
Smoked potato 🥔 syphon, Chorizo Iberico, Meunière .
Served in an egg 🥚 tray with lots of smoke 💨 before pouring into the cup.
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4th course Fish : Arctic Toothfish
Sautéed yari ika, Iranian saffron, Rutabaga .
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5th course Meat : Pigeon ‘Beak To Tail’
Jerusalem artichoke, Kampot pepper, Black garlic
The cooked sous vide, then roasted bird 🦅 was served in a box 📦 before cut up and served with a tiny note 📝 tied to leg.
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Cheese course (S$35++/ supplement)
Truffle ice cream, Brie with truffle and walnut, green with truffle dressing
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Pre dessert : orange sorbet
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6th course Dessert : Yuzu Tart
Sable Breton, Shiso, Basil
Airy light yuzu espuma, stuffed with yuzu curd and basil 🌿 sorbet, sat on sable breton .
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Petit Four
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Odette
Address🏠 : 1 St Andrew's Road, # 01-04 National Gallery Singapore, Singapore 🇸🇬178 957
Tel ☎️ : 6385 0498
Open ⏰ : Mon - Sat : 12pm - 1.30pm, 7pm - 9pm
Website 🌐 : http://www.odetterestaurant.com
MRT 🚇 : City Hall (NS25/EW13)
Note 📝 :
Advise making a reservation 1 month in advance to secure a table
Required holding of credit card 💳 when making reservation online.
Cancellation fees per person of $100 (lunch) or $200 (dinner)
Required dress code.
2017 9th in Asia’s 50 Best Restaurants
2017 86th in World’s 💯 Best Restaurants
2018 5th in Asia’s 50 Best Restaurants
2018 28th in World’s 💯 Best Restaurants
2 🌟 Michelin since 2016
Cuisine 🍴 : Modern French

Loved every dish that was presented to me. Dinner took around 3 hours but I enjoyed every moment of it. Damage: $328++ for an 8 course meal
Come here with a loved one for a unique and memorable experience.