Cover Louisa Lim, formerly the pastry chef at Odette, opens Loulouca in Ann Siang Hill (Photo: Loulouca)
Louisa Lim, formerly the pastry chef at Odette, opens Loulouca in Ann Siang Hill (Photo: Loulouca)
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After seven years at Odette, Louisa Lim is striking out on her own with Loulouca, a dessert atelier dedicated entirely to sweets
Singapore’s dessert scene is getting a noteworthy new addition this month. Louisa Lim, who was named Best Pastry Chef at the Tatler Best Asia Awards 2024, is opening her first standalone dessert atelier, Loulouca, at 6 Ann Siang Hill on July 29.
After seven years at three-Michelin-starred Odette, the Le Cordon Bleu Paris-trained pastry chef is stepping out on her own with a concept that places dessert firmly at the centre of the dining experience. Rather than serving sweets as an afterthought, her inaugural dessert atelier revolves entirely around plated desserts, seasonal cakes and pastries that draw on classical French technique, Japanese ingredients and subtle nods to Singaporean flavours.
“Creating desserts has always been where I feel most myself, and with Loulouca, I wanted to create a space where you weren’t waiting an entire night just to get to the sweetest point. Dessert is the main event,” says Lim.
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Above Interior of Loulouca
Interior of Loulouca
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Designed by local practice Studio Rascal, the 20-seat space is divided into two experiences. By day, it functions as a pâtisserie and café, offering an evolving selection of entremets, coffee, tea and house-made ice cream for dine-in or takeaway. In the evening, it transforms into a dessert atelier where guests can order plated desserts à la carte while watching Lim and her team finish each creation at an open plating counter.
The inaugural evening menu comprises four desserts inspired by the seasons. Highlights include a lighter interpretation of tiramisu featuring sobacha ice cream, coffee praline and caramelised pecans; Shizuoka melon, which celebrates Japan’s prized Crown Melon with Vanuatu vanilla mousse, matcha meringue and watercress-mint ice cream; Yamanashi peach, layered with peach compote, blackberry yoghurt sorbet and Earl Grey chantilly; and strawberry, showcasing fragrant Mara des Bois strawberries with crème fraîche, lemon curd and yoghurt sorbet.
Read more: The best cookies in Singapore, according to top pastry chefs
Selection of entremets at Loulouca
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During the day, guests can choose from a line-up of signature cakes including Loulouca, the atelier;s namesake tiramisu-inspired creation combining buckwheat tea, Vanuatu vanilla and coffee praline; cacao, an elevated take on the classic chocolate cake; Tropical Exotic, featuring mango, pineapple and passionfruit with coconut and jasmine tea; and matcha kaya pistachio, which marries Paris-Brest and Mont Blanc influences with Singaporean kaya and roasted Iranian pistachios. Small-batch ice creams in sobacha, earl grey and pistachio round out the offering.
With its focus on desserts as a destination rather than a finale, Loulouca adds a fresh dimension to Singapore’s dining landscape—one where pastry takes centre stage from the very first course.
Credits
Images: Loulouca
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
