ODETTE: FINE CUISINE IN SINGAPORE
It is a blessing to have more than one birthday celebration per year for a person. Yesterday my daughter invited me for a belated birthday lunch at Odette.
Odette in French means wealth or rich. It brings to mind the story of the princess being transformed into a swan in the classic ballet “Swan Lake”. However, it was the name of chef’s grandmother. This Michelin two-star fine dine is located in the Art Gallery cum Supreme Court wing, Singapore.
The entrance door of the restaurant is not impressive. The décor is comfortable, with hanging cards of groceries in air. There is no expensive lightings and no dashing colours on walls to distract. The tables and seats are arranged in two or four, and cozy enough to last the long hours of dinning. The kitchen with a dozen staffs can be seen through a glass door, and the bar is also opened. On entry you are greeted by friendly and smiling waiters and waitresses, and their services are excellent. I had a four-course meal, paired well with wine, for about S 200. It’s expensive and lavish, but I doubt I would have many birthdays left for fine cuisine, with the poor dentition, slower mobility and health to enjoy.
The amuse trio and extra mushroom tea starter were eye opener; not only for gastronomic taste delight, but the art of food decoration, with construction and deconstruction, are well presented. It is also my first experience in sous vide (under vacuum) cooking, prolonged low temperature steamed or water bath, to retain texture and moisture. The Rosemary smoked organic egg (from NZ), poached at 64 C for 55 min,with smokes from dry ice was liked a staged drama, when the egg yoke was cracked into a rounded glass container, with foams and chorizo iberico, to provide a balanced biting feel in the midst of smoothness.