SINGAPORE, 11 December 2025 — Odette reopens its doors, unveiling a new season that honours its first decade while embracing the future. At its heart remains modern French cuisine, now expressed with greater lightness and depth, enriched by Asian influences that have shaped Chef-Owner Julien Royer’s craft over the years.
At a time when the world’s taste evolves rapidly, this marks a natural progression of the restaurant’s ethos—to celebrate the simple joy of sharing a meal, a lesson first passed down by his grandmother. Through menus that champion provenance and interiors that radiate warmth, Odette reflects Chef Julien’s vision for the next era of fine dining: a continued commitment to something more soulful and intentional, and honouring the original purpose of a restaurant.
New Expressions, Timeless Favourites
The latest menu carries forward a culinary calling card honed over the past ten years. While remaining decidedly French at its core, the dishes are increasingly shaped by the sophisticated flavours and sensibilities of Asia, resulting in creations that are lighter, layered with nuance, and acutely attuned to the evolving world taste.
Offering a glimpse into how Odette’s signatures have evolved, the Hokkaido Botan Ebi features yuzu-kosho–glazed spot prawn that rests on a bed of dashi jelly and crème fraîche, crowned with Maison Kaviari caviar and brightened with yuzu and Granny Smith apple. Next to it, a Bafun uni ‘pain perdu’ brushed with brown-butter ‘ponzu’ adds gentle richness. French structure and Asian sensibility meet with ease in a dish like Crab Contrast. Two services of Norwegian king crab play off one another: one slow-cooked at 63oC and on the side, folded into a petite chili-crab bun—a small, knowing nod to the Singapore icon. Anchoring the dish, a tarragon-laced Béarnaise and Normandy brown crab remoulade hold the line of French technique.
Pastry Chef Louisa Lim’s desserts continue this rhythm, with LOULOU Lemon offering a vibrant ode to citrus and a fitting finale to the Odette experience. A lemon rind fashioned from meringue encases a refreshing melange of Amalfi lemon curd, basil sorbet, genmaicha crème fraîche, and a Japanese citrus salad. Alongside it, Hazelnut Délice reinterprets the traditional Mont Blanc, with Piedmont hazelnuts at the helm. Layers of chestnut sable, hazelnut ice cream and buckwheat gavotte deliver roasted, nutty complexity, while Corsican clementine adds a delicate citrus lift.
A selection of beloved classics will remain, including the Kampot Pepper Crusted Pigeon, prepared using peppercorns sourced from Kampot Jewels in Cambodia, prized for their intense spice and mild sweetness. Another mainstay is the Jeju Abalone and Foie Gras Duo which is served in a yuzu-inflected pork broth inspired by a meal at Founder Bak Kut Teh when Chef Julien first arrived in Singapore.
A New Temperance Beverage Programme
Odette introduces an expanded beverage offering featuring a dedicated temperance programme created in step with the seasons. Developed by Beverage Specialist Haikel Bin Abdullah, the menu mirrors the care and intentionality of the wine pairings to offer guests an inclusive alternative that complements the dining experience. As Haikel notes, “My job is to excite the palate with drinks that are as enjoyable as a glass of wine, if not more.”
Designed to pair with the Hokkaido Botan Ebi, Oolong was created in response to Chef Julien’s request for something lighter, more elegant and completely free of sugar, yet still nuanced in complexity. Cold-brewed Li Shan Oolong from sommelier Lesley’s family farm in Taiwan forms the body of the drink, enlivened with shiso and yuzu peel. A final infusion of Rausu kombu adds light umami and roundness. The result is a refined opening pairing that mirrors the dish’s freshness while standing confidently on its own.
Paired with the main course, Beetroot requires the most intricate preparation. Thinly sliced beetroot is roasted, cooled, and blended with koji to create an amazake, which rests overnight before freezing and fine-straining for clarity. The clarified beetroot amazake is then cooked with thyme and pink peppercorn and left to infuse for two days. This results in a beautiful ruby hue with savoury notes from beetroot and thyme, a creamy texture, and a bright, peppery counterpoint that never overpowers.
An understated complement to the soul-warming Jeju Abalone & Foie Gras Duo, the Lapsang sees the famous Chinese black tea rendered into a beautifully smoky kombucha, imbued with ginger for a spicy kick, while lemongrass lends a herbaceous freshness.
Design & Form
After ten years, Chef Julien Royer reunites with original collaborators—interior designer Sacha Leong and artist Dawn Ng—to reimagine Odette for its next chapter.
The original Odette’s pastel palette and elegant restraint spoke to Chef Julien’s culinary philosophy: purity of ingredients and a softer counterpoint to the rigid fine dining norms of its time. Today, that palette has matured into warm hues of pale beurre and tawny umber, set against oyster and cherry timber. The new interiors build on familiar foundations, introducing a heightened level of craftsmanship and tactility to the space that mirrors the culinary refinement developed over the last decade, while highlighting the original 1930s architecture of the former Supreme Court.
“We have chosen a more contemporary look for the new Odette,” says Leong, co-founder of London and Sydney-based design studio, Nice Projects. The studio worked with expert local artisans to create a new backdrop of timber marquetry that calls to mind French art deco techniques and celebrates the building’s 90-year history. A new grid of integrated lights crowns the dining room, casting a soft, diffused glow. Custom banquettes soften the room’s geometry and offer thoughtfully composed seating that balances openness with intimacy.
Materials in the newly designed space are more tactile, with thick mohair velvet upholstered chairs and banquettes. Cast mirrored glass panels add soft reflections and depth to the walls. Brass pendants by Michael Anastasiades light each table. A new central marble-topped wine station acts as a feature anchor to the main dining space.
Greeting guests at the entrance is Winter, Spring, Summer or Fall (2025), a new artwork by multidisciplinary artist Dawn Ng. The aerial installation of paper sculptures drawing colour from Chef Julien’s seasonal palette—petal, leaf, fruit, root—echoes the shifting rhythms of the natural world. Just as a season turns or flavours evolve, Winter, Spring, Summer or Fall is a meditation on transience and the delicacy of sensory experience.
“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. Over the past decade, we’ve grown together as a team and as a family with our guests. 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,” says Chef Julien. “Above all, every choice is anchored by the restaurant’s core mission of creating meaningful human connections and making guests feel cared for.”
The restaurant offers a 5-course “Terre & Mer” menu at SGD368++ (lunch only), and a 7-course “Epicure” menu at SGD498++. A 7-course vegetarian menu, “Nature & Découverte”, is also available at SGD398++.
