Louisa Lim

Modern French restaurant Odette has long been near the top of every Singapore gastronome’s list, loved for its refined blend of traditional European technique and Asian ingredients. In addition to acclaimed chef-owner Julien Royer’s exquisite creations, one of the highlights of any trip to the fine-dining establishment in recent years has been the delightful desserts crafted by pastry chef Louisa Lim.

Her creations on the ever-changing menu showcase her mastery of French techniques but with a modern sensibility, and her sure grasp of seasonal ingredients. They include the likes of the ethereal Exotic Floating Island, a fruity dessert infused with mango, passionfruit, pineapple and Java long pepper, balanced by Vanuatu vanilla crème anglaise; and Sobacha Mille-Feuille, comprising earthy buckwheat tea enriched with the flavours of Vanuatu vanilla and caramel.

Her love for pastries started when she was a university student in Singapore. She then packed her bags and moved to France to study patisserie at Le Cordon Bleu Paris. Less than two years after finishing her course, she had worked her way up from intern to pastry chef at acclaimed restaurants Hexagone and Histoires in Paris. Always looking for the next challenge, she joined Apicius and mastered her craft under the guidance of pastry chefs Marc Lecomte and Jérôme Chaucesse, who received the prestigious Meilleur Ouvrier de France title for his patisserie skills in 2015.

In 2019, she moved back to Singapore and joined Odette’s pastry team, working closely with Royer to create light, delicate desserts that are intrinsically French in DNA but crafted with Asian ingredients. Pushing the boundaries of pastry, she incorporated hot-kitchen techniques—the skills used by chefs in non-pastry areas of the kitchen, such as roasting and steaming—to create new flavours and textural contrasts.