Odette restaurant, Singapore
[UPDATE: Odette has entered Asia’s 50 Best Restaurant 2017 list at number 9 making it the highest new entry and the highest new entry since the list was created.]
Julien Royer, formerly head chef of the acclaimed Jaan, now has his own restaurant in the form of Odette, a bread roll’s throw away from his alma mater, within Singapore’s stunning new National Gallery.
Odette is named in homage to Royer’s grandmother. And the family theme continues as the dreamy design is down to artist Dawn Ng – wife of the restaurant’s co owner, Wee Teng Wen of the Lo and Behold group – in conjunction with Universal Design Studio.
Lanshu Chen at Le Mout, Taiwan
Taiwanese born, French trained chef, Lanshu Chen is describing her favourite meal to eat off duty: “Yaki soba. It’s a childhood memory – my favourite dish from my mother. It accompanied me many times when I stayed up late studying.”
The yaki soba-fuelled late nights and hard work have paid off. At 33 years old, not only is Chen owner and head chef of Le Mout, a fine dining, Relais & Chateaux restaurant in Taichung, Taiwan, she has been named Asia’s Best Female Chef.
Lamb Tataki at Ku de Ta Singapore
Good to see more Welsh lamb on the menu in Singapore with Ku de Ta restaurant at Marina Bay Sands featuring Rhug Estate lamb from May 21st. Chef Frederic Faucheux has created five dishes applying Asian flavours to the renowned lamb (reared on coastal grasses) from North Wales. The Rhug Estate lamb will only be available while supplies last but elsewhere in Singapore, Welsh salt marsh lamb can be found at Mark Sargeant’s Oxwell & Co and Welsh saddle of lamb is available at Raffles in both the Long Bar Steakhouse and the Sunday buffet in the Billiards Grill.
Shrimp sauteed in Longjing tea
Eagle eyed readers will recall Choptix’s enthusiasm for the food at Jin Sha at the Four Season’s Hangzhou. If you haven’t made it to West Lake but you’re in Singapore during the next two weeks you’ll have the chance to sample it for yourself. Head chef Wang Yong is in the kitchen at the Four Season’s Jiang-Nan Chun from today – July 14th – until the 27th. Signature Hangzhou dishes including shrimp sauteed in the local Longjing tea, Beggar’s Chicken, and Dong Po Pork are on the menu; as well as standouts including grass carp fish in a moreish sweet soy sauce and cubes of slow cooked lotus root filled with glutinous rice and encased by spun sugar – a dish that looks almost too pretty to eat. Some of the most popular dishes will be kept on the Jiang-Nan Chun menu full time.