After a decade at the summit of fine dining, Odette has opened with a quiet sense of assurance rather than spectacle. The three-Michelin-starred restaurant, helmed by Chef-Owner Julien Royer, enters its next chapter with a thoughtful refresh—one that deepens its philosophy rather than rewriting it.
At its core, Odette remains unmistakably modern French. What has evolved is tone and texture. The new menus lean lighter and more nuanced, shaped by Asian influences that have informed Royer’s cooking since his move to Singapore, and guided by a continued respect for provenance.
“This new season of Odette is about deepening what we’ve always believed in—respect for produce, provenance, and the people who bring it to life,” says Royer. “We’re not starting over; we’re building on those foundations.”
Classics Get Elevated
The offering nods to signatures refined over time, alongside new creations that reflect a more instinctive approach. Dishes such as Hokkaido Botan Ebi with subtle citrus accents, or Norwegian king crab presented through contrasting techniques, illustrate the interplay between French structure and Asian sensibility without overt flourish. Long-standing favourites, including Kampot pepper–crusted pigeon and the Jeju abalone and foie gras duo, remain as touchstones of the restaurant’s identity.
Desserts by Pastry Chef Louisa Lim continue this restrained creativity, balancing clarity and indulgence. Citrus-led finales and nut-forward compositions reference classic French forms, reinterpreted with precision and lightness rather than excess.
A notable evolution comes in the drinks programme. Alongside wine pairings, Odette now offers a seasonally driven temperance menu developed by Beverage Specialist Haikel Bin Abdullah. Crafted with the same intent as its alcoholic counterparts, the non-alcoholic pairings are designed to enhance, not imitate. “My job is to excite the palate with drinks that are as enjoyable as a glass of wine, if not more,” Haikel notes, underscoring a broader shift towards inclusivity and choice in fine dining.
Warm Interiors
The physical space, too, reflects Odette’s maturation. Reuniting with original collaborators—designer Sacha Leong and artist Dawn Ng—Royer has reimagined the interiors in warmer tones and tactile materials, while honouring the 1930s architecture of the former Supreme Court. “We have chosen a more contemporary look for the new Odette,” says Leong, pointing to handcrafted details and softer lighting that lend intimacy to the dining room.
Ng’s new installation at the entrance, inspired by seasonal rhythms, sets the tone for what follows: a restaurant attentive to time, place and evolution. Above all, Odette’s reopening is less about reinvention than refinement—an expression of confidence earned over ten years, and a reminder that true luxury lies in intention, restraint and care.
