Chicken Porridge & Odette's Poularde de Bresse
오모 어제 미친 24 시간 이었어요 😓
우리 집에서 배수관이 막혔가지고 모든 배수구에서 물이 넘쳤어요. 한밤중에 있었기 때문에 배관공이 없었어요. 많은 배관공에게 많은 전화 후 최후로 우리는 한 24 시간는 배관공을 얻었어요.
하지만 그 배관공은 좋았지만 막힘이 너무 복잡해서 도움을 줄 수 없었어요. 욕실과 수도꼭지를 사용할 수 없었기 때문에 우리는 밤새 다른 장소에 살아야돼요. 근처 하얏트 호텔에 전화했지만 코로나니까 예약을 수락 할 수 없어요. 이때 우리는 밤새 자를 아무 것도 없는 생각해서 조금 당황하기 시작했어요. 그럼 코로나 때 서비스 아파트에서 살 수 있어요. 그래서 수화물을 꾸렸다가 우리 집은 반대 쪽에 애스콧 오차드 서비스 아파트를 갔어요.
우리가 애스콧 오차드 서비스 아파트에 체크인 할 때 새벽 6시에있었어요.
부양 아파트 관리자에게 메시지를 보낸 후 건물 기술자와 배관공이 지하실에서 건물의 배수관을 점검했어요. 아주 적은 잠을 잤지 만 부양 아파트 관리자는 빨리 막힘을 고치고 싶어서 기술자와 배관공이 집에 곧 올 계획을 세웠어요.
운 좋게도 3 시간 후 막힘을 고쳤어요. 기름과 먼지 축적 되었기 때문에 배수구가 막혔어요. 그후 집은 늪를 닮았은데 너무 더럽고 냄새가 있었지만 도움이되는 배관공과 기술자가 집을 청소했어요. 나쁜 냄새 때문에 집을 방송해야했어요. 다음날 집으로 돌아 왔어요.
미쳤고 피곤한 하루였어요! 😩
==============================
Odette is one of those restaurants that's regrettably been on my to-eat since forever. Like really forever. Like way back when chef-owner Julien left his post as chef de cuisine at Jaan half a decade ago to set up Odette together with the Lo & Behold Group.
I had had a taste of the chef's specialty 55C smoked organic egg at the Savour food festival, and had immediately fallen in love. So remarkable I can still remember it today, I'd expedited Odette to the top of my to-eat list, made a mental note to hit it up after the initial opening crowd had dissipated.... But then they got awarded their first Michelin stars and so Odette got even more crowded, and the waiting list stretched longer, and well, as you can expect, I kept deferring Odette until I clean forgot about it.
But the Circuit Breaker turned out fortuitous, as restaurants adapted by turning to a take-out service. But because it's simply impossible to recreate the table service of fine-dining restaurants at home on your own, Odette's re-imagined their degustation menu, and designed takeout-friendly, consumer-interactive dishes. Most of Odette's offerings require some level of input by you, the diner, whether it be heating up a vacuum-sealed bag soup in a water bath, before dunking in the crab wantons for a piping hot appetizer, or finishing up the roast chicken in the oven for golden skin that's paper crisp. Instructions are specific, detailed, and so idiot-proof that if The Husband can be left to manage all of the "food prep" by himself, anyone can too!!
If you're picking up Odette's takeout on your own, note that the collection point is along Supreme Court Lane, behind the National Gallery where the taxi stand is. A staffer will be there, ready with your takeaway bag and pass it to you in your car like a drive-through. It was bloody annoying because nowhere in the order confirmation or the oddle page alluded to where we could pick up our order, and we couldn't get through their official phone line to find out either.
Must-orders:
Normandy Crab Dumpling ($68): I love love love soup, and this one is exquisite. I especially liked the contrast of the heat of the ginger-infused pork consomme and lively citrusy notes of the yuzu zest.
La Truffade ($48): essentially potato gratin, this is apparently a regional specialty of the chef's hometown.
Whole Roasted Poularde de Bresse ($198): ahhh, the pièce de résistance, and purportedly the most expensive chicken in the world beloved by French luminaries that was done justice by Odette. It was juicy and flavoursome, having had truffle paste schmeared under the skin for maximum lusciousness. Note that although the menu says it feeds 2-4, it's so humongous you'd comfortably feed 6 persons. So, try as we did, we just couldn't finish the bird. Also, the accompanying flavoured Niigata rice was incredible, it's like local chicken rice, but western style. A tip is to keep the chicken carcass, use it to make fancy schmancy chicken stock.
Chouquettes ($18 for 12pcs): I've a terrible weakness for French desserts (and breads 😓😓😓) and will always always order extras to go if the restaurant allows for it after a degustation. The chouquettes are light-as-air, so light in fact, we finished them all in one sitting. In my defence, these were super puffed up they actually didn't amount to much. Like you know how potato chips are pumped with air so they look bigger in volume than they actually are, the chouquettes were the same, and so me eating 6 of them bite-sized morsels isn't as piggish as you'd expect.
Madeleines ($18 for 9 pcs): Ditto for the madeleines, soft and buttery goodness with a twist of lemon. These were très petite, like they're half the size of regular madeleines, but I'm now thinking French viennoisseries are the reason why I haven't fit into my jeans since NYE 2019 😭😭😭
Caneles ($28 for 9): my favourite viennoisserie, which Odette does gloriously well, though I think Beni's caneles just about edges out Odette in this regard.
So...as I was saying, we couldn't finish the roast chicken, and we had ample leftovers of the rice too. And I thought, hmm, why not combine them both leftovers and make a porridge?? It's a tad western style, but hey, even the Caucasians eat porridge too!! (i mean it's not just the Asians who eat porridge, even Goldilocks and the three bears ate porridge too...it's universal!)
And as with most of my dishes, I like to incorporate some fibre to lend texture and amp up the nutrition. I normally add a whole head of round cabbage to the porridge, which gives the porridge more substance and heft. But if you don't have any cabbage, blitzed cauliflower works in a pinch too.
Ingredients (feeds 2):
roast chicken leftovers, shredded (feel free to eat up all of the skin, we needn't put that in the porridge)
5 cups chicken flavoured rice (feel free to supplement this with another 2-3 cups of regular white rice)
1/2 litre chicken stock
1/2L water
1 head cabbage, sliced into ribbons
Optional for serving: fried shallots, sliced hard-boiled egg, white ground pepper, soy sauce
Directions:
1) Dunk the rice, chicken stock and water into a large pot, keep it at a rolling boil for half an hour, and then lower to a bubbling simmer for the next 2 hours, stirring periodically every 10-15 minutes to keep the bottom from burning.
2) Add cabbage and stir through, bring up to a medium for the next 15 minutes and then lower to a simmer for another 15 minutes.
3) Stir in the chicken just before serving.
4) Serve with fried shallots, or if you'd like, eggs and a drizzle of soy and dash of pepper.
Odette
1 St Andrew's Road
#01-04 National Gallery
Singapore 178957
Tel: 6385 0498
Website: www.odetterestaurant.com/
Order Delivery Takeout
우리 집에서 배수관이 막혔가지고 모든 배수구에서 물이 넘쳤어요. 한밤중에 있었기 때문에 배관공이 없었어요. 많은 배관공에게 많은 전화 후 최후로 우리는 한 24 시간는 배관공을 얻었어요.
하지만 그 배관공은 좋았지만 막힘이 너무 복잡해서 도움을 줄 수 없었어요. 욕실과 수도꼭지를 사용할 수 없었기 때문에 우리는 밤새 다른 장소에 살아야돼요. 근처 하얏트 호텔에 전화했지만 코로나니까 예약을 수락 할 수 없어요. 이때 우리는 밤새 자를 아무 것도 없는 생각해서 조금 당황하기 시작했어요. 그럼 코로나 때 서비스 아파트에서 살 수 있어요. 그래서 수화물을 꾸렸다가 우리 집은 반대 쪽에 애스콧 오차드 서비스 아파트를 갔어요.
우리가 애스콧 오차드 서비스 아파트에 체크인 할 때 새벽 6시에있었어요.
부양 아파트 관리자에게 메시지를 보낸 후 건물 기술자와 배관공이 지하실에서 건물의 배수관을 점검했어요. 아주 적은 잠을 잤지 만 부양 아파트 관리자는 빨리 막힘을 고치고 싶어서 기술자와 배관공이 집에 곧 올 계획을 세웠어요.
운 좋게도 3 시간 후 막힘을 고쳤어요. 기름과 먼지 축적 되었기 때문에 배수구가 막혔어요. 그후 집은 늪를 닮았은데 너무 더럽고 냄새가 있었지만 도움이되는 배관공과 기술자가 집을 청소했어요. 나쁜 냄새 때문에 집을 방송해야했어요. 다음날 집으로 돌아 왔어요.
미쳤고 피곤한 하루였어요! 😩
==============================
Odette is one of those restaurants that's regrettably been on my to-eat since forever. Like really forever. Like way back when chef-owner Julien left his post as chef de cuisine at Jaan half a decade ago to set up Odette together with the Lo & Behold Group.
I had had a taste of the chef's specialty 55C smoked organic egg at the Savour food festival, and had immediately fallen in love. So remarkable I can still remember it today, I'd expedited Odette to the top of my to-eat list, made a mental note to hit it up after the initial opening crowd had dissipated.... But then they got awarded their first Michelin stars and so Odette got even more crowded, and the waiting list stretched longer, and well, as you can expect, I kept deferring Odette until I clean forgot about it.
But the Circuit Breaker turned out fortuitous, as restaurants adapted by turning to a take-out service. But because it's simply impossible to recreate the table service of fine-dining restaurants at home on your own, Odette's re-imagined their degustation menu, and designed takeout-friendly, consumer-interactive dishes. Most of Odette's offerings require some level of input by you, the diner, whether it be heating up a vacuum-sealed bag soup in a water bath, before dunking in the crab wantons for a piping hot appetizer, or finishing up the roast chicken in the oven for golden skin that's paper crisp. Instructions are specific, detailed, and so idiot-proof that if The Husband can be left to manage all of the "food prep" by himself, anyone can too!!
If you're picking up Odette's takeout on your own, note that the collection point is along Supreme Court Lane, behind the National Gallery where the taxi stand is. A staffer will be there, ready with your takeaway bag and pass it to you in your car like a drive-through. It was bloody annoying because nowhere in the order confirmation or the oddle page alluded to where we could pick up our order, and we couldn't get through their official phone line to find out either.
Must-orders:
Normandy Crab Dumpling ($68): I love love love soup, and this one is exquisite. I especially liked the contrast of the heat of the ginger-infused pork consomme and lively citrusy notes of the yuzu zest.
La Truffade ($48): essentially potato gratin, this is apparently a regional specialty of the chef's hometown.
Whole Roasted Poularde de Bresse ($198): ahhh, the pièce de résistance, and purportedly the most expensive chicken in the world beloved by French luminaries that was done justice by Odette. It was juicy and flavoursome, having had truffle paste schmeared under the skin for maximum lusciousness. Note that although the menu says it feeds 2-4, it's so humongous you'd comfortably feed 6 persons. So, try as we did, we just couldn't finish the bird. Also, the accompanying flavoured Niigata rice was incredible, it's like local chicken rice, but western style. A tip is to keep the chicken carcass, use it to make fancy schmancy chicken stock.
Chouquettes ($18 for 12pcs): I've a terrible weakness for French desserts (and breads 😓😓😓) and will always always order extras to go if the restaurant allows for it after a degustation. The chouquettes are light-as-air, so light in fact, we finished them all in one sitting. In my defence, these were super puffed up they actually didn't amount to much. Like you know how potato chips are pumped with air so they look bigger in volume than they actually are, the chouquettes were the same, and so me eating 6 of them bite-sized morsels isn't as piggish as you'd expect.
Madeleines ($18 for 9 pcs): Ditto for the madeleines, soft and buttery goodness with a twist of lemon. These were très petite, like they're half the size of regular madeleines, but I'm now thinking French viennoisseries are the reason why I haven't fit into my jeans since NYE 2019 😭😭😭
Caneles ($28 for 9): my favourite viennoisserie, which Odette does gloriously well, though I think Beni's caneles just about edges out Odette in this regard.
So...as I was saying, we couldn't finish the roast chicken, and we had ample leftovers of the rice too. And I thought, hmm, why not combine them both leftovers and make a porridge?? It's a tad western style, but hey, even the Caucasians eat porridge too!! (i mean it's not just the Asians who eat porridge, even Goldilocks and the three bears ate porridge too...it's universal!)
And as with most of my dishes, I like to incorporate some fibre to lend texture and amp up the nutrition. I normally add a whole head of round cabbage to the porridge, which gives the porridge more substance and heft. But if you don't have any cabbage, blitzed cauliflower works in a pinch too.
Ingredients (feeds 2):
roast chicken leftovers, shredded (feel free to eat up all of the skin, we needn't put that in the porridge)
5 cups chicken flavoured rice (feel free to supplement this with another 2-3 cups of regular white rice)
1/2 litre chicken stock
1/2L water
1 head cabbage, sliced into ribbons
Optional for serving: fried shallots, sliced hard-boiled egg, white ground pepper, soy sauce
Directions:
1) Dunk the rice, chicken stock and water into a large pot, keep it at a rolling boil for half an hour, and then lower to a bubbling simmer for the next 2 hours, stirring periodically every 10-15 minutes to keep the bottom from burning.
2) Add cabbage and stir through, bring up to a medium for the next 15 minutes and then lower to a simmer for another 15 minutes.
3) Stir in the chicken just before serving.
4) Serve with fried shallots, or if you'd like, eggs and a drizzle of soy and dash of pepper.
Odette
1 St Andrew's Road
#01-04 National Gallery
Singapore 178957
Tel: 6385 0498
Website: www.odetterestaurant.com/
Order Delivery Takeout
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