Odette

Singapore

French fine dining delivered by a team with an eye for exquisite detail

Odette – the French hotspot led by 50 Best heavyweight chef Julien Royer – has long been delivering standout food and infallible hospitality, with every dish served in the restaurant a testament to the team’s care and stewardship.

At the helm of the front of house team is the affable and accomplished Steven Mason, whose tenure in fine-dining restaurants across the world, including Le Manoir aux Quat’Saisons and The Ledbury, has equipped him with extensive knowledge and expertise. Mason tailors the Odette experience to each guest at the table, working closely with Royer to realise his vision for the restaurant.

General Manager Jacques Alvernhe is the second half of the dynamic front-of-house duo. While overseeing daily operations, Alvernhe also passes on his considerable knowledge of cuisine to the whole team, ensuring that a legacy of care and attention is passed on through the years. 

The restaurant’s luxurious dining room was created with the customer’s comfort in mind. Thanks to the ministrations of artist Dawn Ng, Odette – which is housed in the same building as the historic National Gallery Singapore – is bedecked in cream and grey, accented by soft pops of pink. The walls boast abstract collages of de-constructed dishes, which add to the intrigue of the food appearing on the plates.

Since his restaurant’s debut on the Singaporean food scene in 2015, Royer has been on a quest for the best ingredients. Inspired by his upbringing, as the son of fourth-generation farmers, he strives to bring authenticity to the table and employs specialist artisans from Europe, Asia and Australia to source the highest quality produce.

As a result, Odette’s dishes are some of the best that you’ll find on the continent. French gastronomy is at the core of Royer’s cooking, combined with Asian techniques and influences. The menu is rotated regularly but a few long-time signatures remain throughout each iteration, including the rosemary-smoked egg with smoked potato syphon and chorizo, and the Normandy brown crab with wasabi oil and Nashi pear.

Having spent two years in the top spot of the Asia’s 50 Best Restaurants list in 2019 and 2020, this year Odette is aptly commended for its commitment to excellent service with the Gin Mare Art of Hospitality Award 2022.

Now read the article with Julien Royer and Steven Mason on 50 Best Stories

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