Happy New Year 2019!!!! I have a series of travelling and food adventures lined up this year that I'm excited for. I had a tummy-full experience last year exploring MANY food options in Singapore as well as countries I have visited. Here's a post which I am supposed to publish last year but I was too busy (or lazy) to start writing.
2018 marks the first year that I have ever taken a day off work for my birthday. My birthday falls on Wednesday last year thus it would be a good half week break! I have seen many stunning pictures and videos on social media platforms about how food from Odette were presented. Hence I was extremely excited when S told me that we will be going to Odette for my birthday meal!
DOUCEURS
Menu was given to us at the end of the meal, with all the detail on the courses we had, including wine-pairing.
Dining at Odette was a pleasurable, memorable gastronomy journey. The designer put a lot of thoughts into the decoration which provides a comfortable good ambience for the restaurant. Needless to say, the food quality, presentation and flow of the courses were exceptional. We were both full and happy after the meal. Thank you S for the birthday treat!
2018 marks the first year that I have ever taken a day off work for my birthday. My birthday falls on Wednesday last year thus it would be a good half week break! I have seen many stunning pictures and videos on social media platforms about how food from Odette were presented. Hence I was extremely excited when S told me that we will be going to Odette for my birthday meal!
Odette
Address: 1 Saint Andrew's Road, #01-04, National Gallery, 178957
Operating Hours: Lunch: 12pm-1.30pm, Dinner: 7pm-9pm; Mon – Dinner only, Tue to Sat – Lunch & Dinner; Closed on Sun & Public Holidays
Contact: +65 6385 0498
Website: http://www.odetterestaurant.com
Facebook: https://www.facebook.com/odetterestaurant/
Instagram: @odetterestaurant
Odette, helmed by French chef Julien Royer, has been crowned Two Michelin Stars in its first year and also ranked No.5 in Asia's 50 Best Restaurants 2018, thus winning the title of The Best Restaurant in Singapore. The ambience of the restaurant fits the arty feel of the National Gallery perfectly. At the entrance, we were greeted by the welcoming receptionists who led us to our table, facing the enclosed kitchen.
Contact: +65 6385 0498
Website: http://www.odetterestaurant.com
Facebook: https://www.facebook.com/odetterestaurant/
Instagram: @odetterestaurant
Odette, helmed by French chef Julien Royer, has been crowned Two Michelin Stars in its first year and also ranked No.5 in Asia's 50 Best Restaurants 2018, thus winning the title of The Best Restaurant in Singapore. The ambience of the restaurant fits the arty feel of the National Gallery perfectly. At the entrance, we were greeted by the welcoming receptionists who led us to our table, facing the enclosed kitchen.
 |
| Table setting |
We were each given a pamphlet about the story of Odette, named after Chef Julien's grandmother. S has already selected the 8 course menu and wine pairing during the reservation. A sommelier pushed a cart full of wine bottles towards us and introduced us to 6 different Champagnes. I picked a bottle of Henri Giraud to start with and that was the best Champagne both of us ever had! It costs $50++ a glass, the bottle on the most right in the picture below.
SNACKS
Madly popping delicious snacks! The tart with big fat juicy roe gave an outburst of flavour which was a perfect kickoff to my fantastic birthday meal!
Wild mushroom broth poured over cep sabayon and cep brioche baked with buckwheat and walnuts.
First Course
HOKKAIDO UNI, Spot prawn tartare | Mussel Cloud | Caviar
OMG. Freshest uni I have tasted, ever. I felt like I was swimming in the sea while eating this. Haha! The little snack with uni on top of a charcoal bread was amazing as well.
Second Course
AKAMI TUNA 'FLOWER', Charred kabu | Sudachi vinegar | Wasabi
Paired with YVES CUILLERRON | Condrieu, La Petite Cote 2016
I am never a big fan of tuna but this one wins my heart. Sweet, fresh and delightful!
Third Course
TOMATO COLLECTION, Stracciatella 'Artigiana' | Nicolise olive | Basil
Fourth Course
ROSEMARY SMOKED ORGANIC EGG, Smoked potato syphon | Chorizo Iberico | Meunière
Paired with C.V.N.E | Rioja, Monopole Clasico 2014
I have to say this course wins the best presentation award. Watch the video below to find out! Visually and "belly" (very) satisfying!
Fifth Course
FOIE GRAS 'COMME UN PHO', Abalone | Smoked eel dashi | Yuzu
Again another interesting presentation of food. First they served an alien-spaceship lookalike bowl, opened it up and poured the soup in. Next they torched the eel right in front of us on our table.
Sixth Course
TURBOT 'ESPRIT THAI', Zucchini composite | Obsiblue prawn | Kaffir lime
Seventh Course
LE PIGEON FABIEN DENEOUR, Kampot pepper crust | Corn textures | Black garlic
Paired with DES TOURS | Vacqueyras 2010
A mini box containing the uncut pigeon was shown to us before they cooked it and presented in the pictures below. S loved the pigeon. I prefer chicken to pigeon but I must say that this was the finest pigeon I ever had.
Palate Cleanser
Eighth Course
TROPICAL 'FLOATING ISLAND', Tahiti vanilla 'Alain Abel' | Crème anglaise | Passionfruit
Paired with BERNARDINS | Muscat de Beaumes de Venise, Hommage 2015
Happy birthday to me!! Yummy desserts :)
 |
| Wines we had for the meal |
SNACKS
Madly popping delicious snacks! The tart with big fat juicy roe gave an outburst of flavour which was a perfect kickoff to my fantastic birthday meal!
 |
| I'm in love |
Wild mushroom broth poured over cep sabayon and cep brioche baked with buckwheat and walnuts.
 |
| Mushroom Tea |
 |
| Mushroom Tea |
 |
| Mushroom Tea |
 |
| Breads |
First Course
HOKKAIDO UNI, Spot prawn tartare | Mussel Cloud | Caviar
OMG. Freshest uni I have tasted, ever. I felt like I was swimming in the sea while eating this. Haha! The little snack with uni on top of a charcoal bread was amazing as well.
 |
| <3 |
Second Course
AKAMI TUNA 'FLOWER', Charred kabu | Sudachi vinegar | Wasabi
Paired with YVES CUILLERRON | Condrieu, La Petite Cote 2016
I am never a big fan of tuna but this one wins my heart. Sweet, fresh and delightful!
Third Course
TOMATO COLLECTION, Stracciatella 'Artigiana' | Nicolise olive | Basil
Fourth Course
ROSEMARY SMOKED ORGANIC EGG, Smoked potato syphon | Chorizo Iberico | Meunière
Paired with C.V.N.E | Rioja, Monopole Clasico 2014
I have to say this course wins the best presentation award. Watch the video below to find out! Visually and "belly" (very) satisfying!
Fifth Course
FOIE GRAS 'COMME UN PHO', Abalone | Smoked eel dashi | Yuzu
Again another interesting presentation of food. First they served an alien-spaceship lookalike bowl, opened it up and poured the soup in. Next they torched the eel right in front of us on our table.
 |
| 'Alien Spaceship' |
 |
| Pho |
 |
| Aburi Unagi |
 |
| Final Product |
Sixth Course
TURBOT 'ESPRIT THAI', Zucchini composite | Obsiblue prawn | Kaffir lime
 |
| Prawn for him |
 |
| Squid for me |
Seventh Course
LE PIGEON FABIEN DENEOUR, Kampot pepper crust | Corn textures | Black garlic
Paired with DES TOURS | Vacqueyras 2010
A mini box containing the uncut pigeon was shown to us before they cooked it and presented in the pictures below. S loved the pigeon. I prefer chicken to pigeon but I must say that this was the finest pigeon I ever had.
 |
| Letter tied to pigeon's feet |
Palate Cleanser
Eighth Course
TROPICAL 'FLOATING ISLAND', Tahiti vanilla 'Alain Abel' | Crème anglaise | Passionfruit
Paired with BERNARDINS | Muscat de Beaumes de Venise, Hommage 2015
Happy birthday to me!! Yummy desserts :)
DOUCEURS
 |
| Sugar Overload |
Menu was given to us at the end of the meal, with all the detail on the courses we had, including wine-pairing.
 |
| Menu |
Dining at Odette was a pleasurable, memorable gastronomy journey. The designer put a lot of thoughts into the decoration which provides a comfortable good ambience for the restaurant. Needless to say, the food quality, presentation and flow of the courses were exceptional. We were both full and happy after the meal. Thank you S for the birthday treat!
 |
| HAVE A GREAT 2019 AHEAD!! |
