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Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe
In Odette: Terroir to Table, Heart to Plate, the chef looks back on 10 years of cooking in Singapore, sharing recipes, ideas and obsessions
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Snack course: a quick Q&A with chef Julien Royer
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Kita Food Festival to explore the future of food in 2025
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Julien Royer’s guide to Singapore
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Marco Pierre White was winning bidder for Bourdain's knife
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Michelin Guide Singapore 2021 - The Full List
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