Cover Chef-owner Julien Royer of Odette
Chef-owner Julien Royer of Odette
1 / 1
Chef-owner Julien Royer’s Odette unveils an evolved cuisine and expanded non-alcoholic beverage programme as it enters second decade
Odette has reopened its doors this month following a three-month renovation, marking a new chapter for the modern French restaurant as it enters its second decade under chef-owner Julien Royer.
The refreshed establishment at National Gallery Singapore retains its French foundations while embracing deeper Asian influences that reflect Royer’s culinary evolution over the past decade. The approach yields lighter, more nuanced dishes that balance European technique with sophisticated Asian sensibilities.
“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,” Royer said.
The latest menu showcases how Odette’s signature dishes have matured. The Hokkaido botan ebi features yuzu-kosho-glazed spot prawn atop dashi jelly and crème fraîche, crowned with Maison Kaviari caviar and brightened with yuzu and Granny Smith apple. Alongside sits bafun uni “pain perdu” brushed with brown-butter “ponzu”.
In case you missed it: Odette chef-owner Julien Royer on his culinary journey and tribe that has elevated and supported him
Canapes
1 / 5
Crab Contrast presents Norwegian king crab two ways: one portion slow-cooked at 63°C, the other folded into a petite chilli-crab bun—a nod to the Singaporean classic.
Beloved staples remain, including the Kampot pepper crusted pigeon, prepared with peppercorns from Cambodia’s Kampot Jewels, and the Jeju abalone and foie gras duo served in yuzu-inflected pork broth inspired by bak kut teh.
Odette has also introduced an expanded non-alcoholic beverage programme developed by beverage specialist Haikel Bin Abdullah, designed to mirror the complexity of wine pairings. “My job is to excite the palate with drinks that are as enjoyable as a glass of wine, if not more,” Abdullah said.
The oolong pairing features cold-brewed Li Shan oolong from Taiwan, enlivened with shiso, yuzu peel and Rausu kombu for light umami notes.
Beetroot, paired with the main course, requires intricate preparation. Thinly sliced beetroot is roasted, blended with koji to create amazake, then frozen and fine-strained before infusing with thyme and pink peppercorn for two days.
The lapsang accompanies the abalone and foie gras duo—Chinese black tea rendered into smoky kombucha with ginger and lemongrass.
Above Odette’s reception area
Above Odette’s private dining room
Odette’s reception area
1 / 2
Pastry chef Louisa Lim’s desserts continue the French-Asian dialogue. Loulou Lemon features Amalfi lemon curd, basil sorbet, genmaicha crème fraîche and Japanese citrus salad encased in meringue fashioned as lemon rind.
The renovation also brought updated interiors by Nice Projects’ designer Sacha Leong and a new artwork by Dawn Ng at the entrance. The dining room now features warm tones of pale beurre and tawny umber, timber marquetry evoking French art deco and mohair velvet upholstery—a more tactile, contemporary evolution of the original space.
Royer emphasised that the changes build upon a decade of relationships. “We've grown together as a team and as a family with our guests,” he said. “Today, we’re not starting over; we’re building on those foundations to create an experience that feels more intimate, more thoughtful, and more connected than ever before.”
Credits
Images: Odette
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
