The restaurant in the National Gallery of Singapore has a light pink + light gray tone as a whole. The rose gold on the ceiling is decorated like a butterfly. The layout is transparent and elegant, simple and elegant! As it is still in the epidemic, there is a particularly nice little bag inside the envelope containing the mask and a small bottle of lavender-flavored hand sanitizer~ I wrote the email in advance, so the waiter in charge of us can also introduce it in Chinese haha! I really like the illustrations that can be seen everywhere in their house. After asking, I know that they are slices of different foods under the microscope! The details are great! The source of the name is the restaurant owner and chef Julien Royer's grandmother's name is "Odette". It is said that the grandmother's cooking is a taste memory of the chef's childhood, and it also inspired his love and passion for cooking creation~
Odette is located at 1 St. Andrew's Road #01-04 National Gallery Singapore| National Gallery Singapore, Singapore 178957, Singapore is already three-star Michelin, and it is the number one restaurant in Asia. The restaurant is located on the first floor of the National Gallery of Art, decorated in pale pink, fresh and comfortable. The 4 people chose two sets of meals respectively, which caused trouble to the chef but was still very considerate to help us. The on-site service staff are very professional, very attentive to help us explain and introduce the characteristics of the dishes. Although the price is high, the quality of the dishes, the dining experience, etc. are all worthwhile, and it is worth recommending other partners to try it.
Two Michelin star restaurant in Singapore. The bar counter with pink marble, the pink caulking on Palladian floor, and the furnishing accessories such as brass are added to the space. It is also the most attractive restaurant in Singapore. I visit once a year and find that there are many dishes that have not changed in the past three years, such as mushroom tea in a filter press pot, black caviar from white mussel moss, beetroot, rosemary fragrant organic eggs, and improved versions The main dessert of the sea bass is also lemon tart. But the quality has not changed, and the presentation and service have been more attentive. Lunch from Tuesday to Friday: S$148 for 4 dishes; S$198 for 6 dishes; 288 for 8 dishes; Saturday lunch: no 4 dishes but 6 dishes and 8 dishes; Monday to Saturday dinner: 8 dishes 328
Three Michelin stars and an interesting star-catching trip. The environment is very comfortable and the service staff are very professional. They recommend wine and food very carefully. The olive oil paired with bread is very soft and has a choice of flavors. The hot spring egg is its signature dish. The molecular cuisine with its own fairy gas, mixed with the sauce, has a denser taste, and the pigeon can decide how mature it is, or it is fully cooked for health. It does not need dipping sauce, the taste is enough, and the meat is very tender. The waiter introduced each dish in detail, and a meal can be eaten for several hours, which is really worth it.
Gourmet Lin’s selection restaurant, two Michelin star restaurant, Asia’s 50 best restaurants in 2017, ranked No.2 in Singapore; No.9 in Asia environment: pink marble bar, Palladian floor pink caulking, light gray stretch The cloth seats and the space have added brass, potted plants and other furnishing accessories. It is very small and fresh food: clean dishes, elegant colors, and seemingly insignificant ingredients can sometimes create amazing and moving dishes.