Ter and I had always joked that we were just rehearsing for the real deal when we dined at other fancy restaurants, the real deal being Odette. The Road to Odette, as we call it.
Reservations are notoriously hard to get, but the pandemic has shortened the queue to 1.5 months since we don't have to vie with tourists for a table. Also, their menu is getting pricier (from $268 to $328 to $358 now) as they steadily climb up the ranks of Asia and World's Best. There's really not going to be a better time than now to visit Odette.
The only disappointment from the night is the quality of my photos. I blame the cosy, dark ambient lighting.
Every dish was perfectly executed. Was it the best food I've ever had, though? No, but I don't think that's how Michelin stars work anyway. Of course, the food has to be amazing, but the entire experience has to match as well. Odette's meticulous attention to detail to e-v-e-r-y-t-h-i-n-g is mindblowing. And I'm not just talking about their daintily plated food. Case in point: they figured out that Ter is a left-hander AND PLACED HER CUTLERIES THE OTHER WAY RIGHT FROM THE FIRST COURSE. We tried asking our hostess what gave Ter away, but all we got was a tight lipped smile. This reminds me of the fork on floor scene in the movie Burnt. Seems like microscopic observation skills is part of the basic pack of serious Michelin contenders.
Part of the Trio of Grignotages: Pear Tarte
Amuse-bouche: Mushroom soup with Brioche
Bread Basket (I love generous how they were) with Sicilian Olive Oil and Buckwheat Butter
Marukyo Uni: Spot Prawn Tartare, Mussel Cloud, Kristal Caviar
Normandy Brown Crab: Nashi Pear, Avocado, Wasabi Oil
Heirloom Beetroot Variation: Salt-baked Beetroot, Stracciatella Artigiana, Honey
Rosemary Smoked Organic Egg: Smoked Potato Syphon, Chorizo Iberico, Meunière
This is the signature dish of Odette.
Bouillon Paysan: Foie Gras, Abalone, Shitake
BBQ Kinki: Bouchot Mussel, Coco Beans, Watercress
Kampot Pepper Crusted Pigeon: Solliès Figs, Topinambour, Hazelnuts
The drumstick was deboned which made it so easy to eat. Yoo all drumsticks should be served like that!
The prettiest cheese trolley I've ever seen!
Ter and I left it to our Polish hostess to pick the cheeses for us, with the caveats of: No goat's cheese, and just mild cheeses.
"No problem, I don't have any goat's cheese on my trolley tonight."
I thought that was weird for them to have a trolley full of cheese but no goat's cheese, kind of like a dim sum cart with no siewmai, but who am I to judge?
We were served a brandy-infused cheese, a pepper and garlic cheese, and three other soft cheeses. It was a mixed bag, the brie-looking cheese was far too strong for my liking, and the whitest looking cheese was my favourite - creamy and mild.
"That's Valençay cheese!"
Valençay cheese? Isn't that a goat's cheese? So I was like "oh that's surprising, didn't think I would enjoy goat's cheese." and she went "yes this one is pretty mild, I'm glad you enjoyed it."
Ter and I were beyond puzzled. Didn't she say that there wasn't any goat's cheese on the trolley? And didn't we specifically request for no goat's cheese? Is it a communication breakdown because of the barrier of our masks, or our accents? Did she serve us a plate full of goat's cheeses then?
Well at least I know that I enjoy Valençay cheese!
Palate Cleanser: Lychee Sorbet
Yuzu Tarte: Sablé Breton. Shiso, Basil
Douceurs
Snickers-inspired birthday tarte
#stillherbirthday
Palate Cleanser: Lychee Sorbet
Yuzu Tarte: Sablé Breton. Shiso, Basil
Douceurs
Snickers-inspired birthday tarte
#stillherbirthday
Everything was amazing, and nothing fell short of expectation. There really wasn't a particular standout dish for me and nothing in particular blew my mind, but when every single dish is of a consistent high standard, it's understandable for nothing to standout, I suppose. Definitely well deserving of their Asia's Best Restaurant title!
Would love to visit again in the day when the lighting is better so that I can take nicer pictures hahahah
No comments:
Post a Comment