Odette

Where better to find a priceless jewel of the Singapore dining scene than in The National Gallery? Chef Julien Royer and his highly accomplished kitchen make wonderful use of luxury ingredients of unimpeachable quality. Creative combinations, impeccable techniques and exquisite plating result in dishes that are as elegant as they are memorable. The understated and graceful room, overseen by a highly polished service team, provides the perfect backdrop.

What makes it distinct

• Named for Julien Royer's grandmother: personal, not geographical.
• A dining room inside the National Gallery Singapore: one of the city's most prominent cultural addresses.
• A champagne-cart welcome: guests are offered champagne by the glass before sitting.

Signature Ingredients

• Oysters, dashi and caviar: a marine opening built on clean salinity and precise acidity.
• Uni: used as a high-luxury accent, often on warm bread or brioche.
• Shima aji and citrus: cured fish and sharp citrus notes set the tone early.
• Black truffle: worked into savoury courses and table-side finishes.
• Blue lobster with miso and yuzu butter: Japanese seasoning used to deepen classic French sauces.

Odette is a three-Michelin-star dining room in Singapore's National Gallery, cooking French fine dining with subtle Japanese and local accents.

The restaurant runs a single tasting menu, priced at SGD 498 per person in early 2025, with wine pairings ranging from SGD 295-565. The style is sauce-led and exacting, moving from marine starters, oysters and shellfish through richer meat courses, then a long dessert landing.