Odette

The entrance is through the foyer of the gallery's Supreme Court wing, in unit #01-04, and City Hall MRT station is a few minutes' walk away. The gallery itself occupies the former Supreme Court and City Hall buildings, so arriving early gives time for a look at the public spaces or the rooftop, which looks over the Padang toward Marina Bay. There is parking at the gallery and the restaurant is wheelchair accessible.

Royer named Odette after his grandmother. His cooking starts from the best produce he can source and builds on it with careful technique, unexpected pairings and very precise plating. Many of the dishes on the current menu are signatures he has refined over years, so returning guests will recognise some courses. A refurbishment gave the dining room warm buttery tones and sofa seating at every table, and the result is a quiet, softly lit room where conversation carries easily. Plan on more than two hours at the table.

The Michelin Guide Singapore 2026 lists Odette with three stars and places it in its top price band. It also flags the restaurant as a choice for special occasions. The wine list is long and well chosen, and pairings are a large part of the bill for most tables.

Lunch runs Tuesday to Saturday with a last seating at 13:00. Dinner runs Monday to Saturday from 18:30, last seating 20:15, and the restaurant is closed on Sunday. Bookings are taken on the reservations page of the official website, which works in several languages. Allow at least a month, and six to eight weeks for Friday or Saturday. The dress code is smart formal, and men are encouraged to wear a jacket.

Lunch is the easier slot to secure. If dinner is full on your dates, ask to join the waiting list and check back a few days before you travel.

Royer opened Odette in 2015. He grew up in a family of fourth-generation farmers in Cantal, in central France, and his cooking is French at the root but lighter and shaped by years in Asia. Asia's 50 Best Restaurants ranks Odette No. 19 for 2026 and names it the Best Restaurant in Singapore. Its list of long-standing classics includes Kampot pepper-crusted pigeon and a duo of Jeju abalone and foie gras, while newer plates include a yuzu kosho-glazed Hokkaido botan ebi and Crab Contrast, slow-cooked Norwegian king crab with a small chilli crab bun. Royer's cookbook, Odette: Terroir to Table, Heart to Plate, is sold through the restaurant in English and French.

Sources: Odette; Asia's 50 Best Restaurants, Odette. Facts checked November 2026.