Odette

After spending month in the South Pacific were we mostly ate taro root, fresh fish, coconut and tropical fruits with basic culinary preparation, it was nice to be back at a top rated world restaurant #5 in Asia and #28 in World. #5Asia50Best #28World50Best #2MichelinStar

My two favorite dishes were the Foie Gras “Comme Un Pho” and Wild Atlantic Turbot with Thai Velouté. Both had a South Asian twist to the more traditional French style dishes. Another standout was the Heirloom Beetroot Variation which included many variations of beet such as frozen, heated, pickled, and a bit of pomegranate as a welcomed surprise. The mushroom soup pre-starter was another favorite, mostly because I'm a huge mushroom fan.

Note: alcohol in Singapore is super expensive. Tip: buy as much as you can at the airport duty free shop.

Mushroom Soup Pre-Starter

Trondheim Bay Scallop 

Horseradish | White Balsamic | Pickled Onions | Dill

Hokkaido Uni 

Spot Prawn Tartare | Mussel Cloud | Royal Schrencki Caviar

Heirloom Beetroot Variation 

 Salt-baked beetroot | Stracciatella ‘Artigiano” | Honey

Foie Gras ‘Comme un Pho’ 

Jade Tiger Abalone | BBQ Eel Dashi | Yuzu

Wild Atlantic Turbot 

Butternut Squash | Yari Ika | Thai Velouté

Pigeon “Beak to Tail” 

Jerusalem Artichoke | Kampat Pepper | Black Garlic

Palate Cleansing Pear Sorbet 

Lemon Tart 

 Sablé Breton | Meyer Lemon | Basil

Extra Desserts 

Not Pictured:

Organic Egg Capellini

Light Comté Cream | White Alba Truffle | Chives