REVIEW: ODETTE, SINGAPORE
They say opposites attract. Running with that notion, I'm a big fan of a fancy meal while the hubby prefers to be in and out of a restaurant in under an hour. Luckily, he does occasionally concede, which is how we found ourselves at Singapore's award-winning Odette for our first wedding anniversary.
I must admit Odette first won me over purely based on looks - there were the Instagram photos of the stunning space and beautifully plated food (to call it art would not do it justice), and a wander over to their website (another visual masterpiece) sealed the deal. It was only after scrambling to make a restaurant booking that I realised Odette was far more than just good looks - she was also a real knockout in the kitchen, with several accolades and two-Michelin starred status since 2016 secured by co-owner and Chef Julien Royer. This year, the restaurant also jumped from its former rank of 86 to 28 on the World's Best 50 Restaurants list.
Everything from the attentive service to the impeccable food and every other fine detail in between was executed flawlessly. I'll let the photos below do more of the talking but the dishes overall were utterly inspired - my taste buds were constantly abuzz with excitement or anticipation for that next bite or next dish. Our dining experience was no doubt among the most memorable I've had to date, rivalling that of our degustation experience at Vue de Monde all those years ago. And much like that blog recap, there are also over 50 photos in this blog post... so get scrolling!
We thank the team at Odette for making our first wedding anniversary extra special. The hubby will never admit it, but he did enjoy our experience even if it did exceed three hours.
Truffle brioche, sourdough and lemon rosemary pastry, served with pork lard butter and watercress parsley butter.
Kegani crab - with Granny Smith & celery, Vadouvan spices and Kaffir lime oil.
Heirloom beetroot variation - with salt-baked beetroot, Stracciatella 'Artigiana' and honeycomb.
Foie gras 'comme un pho' - with Japanese abalone, BBQ eel dashi and yuzu.
Rosemary smoked organic egg - with smoked potato syphon, chorizo Iberico and meuniere.
Roasted Axuria baby lamb - with smoked raisin puree, Poirrade artichoke and brocciu.
Line caught John Dory - with fondant potato, 'Mont St Michel' mussels and bouillabaisse.
WOULD BE CHEESE COURSE...
But alas, the hubby isn't the biggest fan of cheese...
Yoghurt sorbet with yuzu and blood orange.
Lemon tart - with sable breton, organic Meyer lemon and basil.
Memory of Chocolate - with Tanariva chocolate, salted caramel and popcorn.
SURPRISE DESSERT COURSE
We thank the team for this complimentary dessert to mark our anniversary celebrations.
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