Three-Michelin-starred Odette unveils its refreshed look after a three-month facelift

One of Singapore’s most anticipated restaurant re-openings of the year has arrived: Three-Michelin-starred Odette reopened today (11 Dec) after a major three month-long facelift. 

The much anticipated refurbishment of the modern French restaurant, which is helmed by chef-owner Julien Royer, is in conjunction with the restaurant’s 10th anniversary this year. The restaurant was closed during renovations while the team embarked on a slew of pop-ups overseas.

After a decade at National Gallery Singapore, Odette enters its next chapter with a renewed clarity of its culinary direction — modern French cuisine that are imbued with a stronger influence from the sophisticated flavours and sensibilities of Asia.

Some of Odette’s signature dishes have evolved in the latest iteration of its menu. The reimagined Hokkaido Botan Ebi, glazed with yuzu-kosho and layered with dashi jelly, crème fraîche and Maison Kaviari caviar, sits alongside a Bafun uni pain perdu brushed with brown-butter “ponzu”. 

Another dish, Crab Contrast, features Norwegian king crab in two temperatures and textures—one slow-cooked at 63°C, the other tucked into a petite chilli-crab bun—anchored by a tarragon-laced Béarnaise and Normandy brown crab remoulade.

Royer says: “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.” 

Desserts by Pastry Chef Louisa Lim follow a similar evolution, with the striking LOULOU Lemon—its meringue “rind” concealing Amalfi lemon curd, basil sorbet, genmaicha crème fraîche and Japanese citrus—leading the finale.

Longtime favourites, such as the Kampot Pepper Crusted Pigeon and the Jeju Abalone and Foie Gras Duo served in a yuzu-inflected pork broth inspired by bak kut teh that Royer had during his early years in Singapore, remain on the menu. 

New to the restaurant is a temperance beverage programme that centres around ingredients such as oolong, beetroot and lapsang.

A new look for a new chapter 

Equally noteworthy is the restaurant’s refreshed interiors. Royer reunited interior designer Sacha Leong of Nice Projects studio and homegrown visual artist Dawn Ng. Both worked on the original design of the restaurant, which opened in 2015. 

“We have chosen a more contemporary look for the new Odette,” says Leong. The dining room’s palette has matured into warm hues of pale beurre and tawny umber, set against oyster and cherry timber. The interiors also emphasize craftsmanship and plays with the different tones and textures of specialist timber veneers.

There are also warmer hues of beurre and umber, tactile materials such as mohair velvet and cast mirrored glass, and a new marble-topped wine station.

The restaurant also features new artwork, including Winter, Spring, Summer or Fall 2025 by artist Dawn Ng. The arresting artwork at the restaurant’s entrance centres around a meditation on seasonality that mirrors the restaurant’s culinary shift.