Royer’s top two personnel in the kitchen are both Malaysians!
Odette chef-owner Royer with his trusted Malaysian chefs Lau and Wan . — Photos: Odette
Odette has consistently been named one of the world's best restaurants and is now definitively considered the top restaurant in Singapore. “In that area, we were known to embody a relatively Malay culture, which is why I can speak Malay very well,” says Lau. Odette’s head chef Wan meanwhile grew up in a very down-to-earth home; his father was a carpenter and his mother a tailor.
“She showed me that food can be the binding force that brings everybody together to enjoy each other’s company,” says Wan. “Working alongside chef Julien since the day I met him in 2007, I have learned what it means to lead by example, to stay open-minded, and to always learn from others, regardless of our positions.
“My role is to prioritise the satisfaction of every single one of our guests’ experience. To do this well, I also have a team who work tirelessly in the kitchen to ensure that we deliver only the best to our guests. “One thing I’ve learned is the importance of managing food costs as well as cultivating relationships with suppliers all around the world, to ensure that the produce that we import is of the highest quality,” he says.
Wan and Lau have also been responsible for creating some of the dishes on Odette’s menu. For Odette’s fifth anniversary, Wan created a dish of Hokkaido king crab with a refreshing cucumber-tarragon sorbet and a thin layer of Riesling-tosaka jelly. “We utilise many spices, herbs, and citrus flavours native to our geographical location in our cooking. My Malaysian background has definitely helped in terms of identifying flavours, familiarity with spices, and utilising the best Asian cooking techniques, especially in cooking broths,” admits Wan.“It is nice to have a fellow Malaysian on the team. We update each other on news from Malaysia and take references from the ingredients and cooking styles from Malaysia together,” says Lau.
“Part of the reason why it is much easier to establish a fine-dining restaurant in Singapore is because of the ease of imports. But in the last few years, the fine-dining scene in Malaysia has grown by leaps and bounds. I believe it will eventually grow to the level that Singapore is at,” says Lau.
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