The founder of Loulouca, Louisa Lim, was the former head pastry chef of MICHELIN-starred Odette for seven years.
Signatures on the Loulouca menu are plated desserts, composed with the precision of a fine dining main course.
Loulouca, located at Ann Siang Hill, opens on 29 July.
A journey seven years in the making by Odette’s pastry chef Louisa Lim, culminates to the opening of a café where desserts are the leading stars.
The acclaimed pastry chef of the three MICHELIN-starred restaurant Odette, Louisa Lim, just wants diners to get to the sweetest point. With the opening of her dessert atelier Loulouca on 29 July, this latest move by Lim marks her first reappearance in Singapore’s culinary scene since her departure from the award-winning restaurant, after leading its pastry programme for seven years.
The raison d’être for Loulouca is simple — to make dessert the centrepiece of refined dining, rather than the silent endnote of a multi-course meal. Lim’s expertise in pastry, honed from working in some of the best restaurants worldwide, now centres on combining French techniques with prime Asian seasonal produce, to recreate flavours that evoke the nostalgic feelings of Singapore’s tapestry.
Of her ethos with this venture, Lim says, “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.”
Located at the romantically bohemian enclave of Ann Siang Hill, the 20-seater café is designed with a restrained palette when it comes to its décor. A large glass window located near the back of the dining room allows diners a peek at Lim and her team as they add finishing touches to desserts plated à la minute. Day service at Loulouca offers a variety of patisserie, homemade ice-cream, and a curated selection of coffee and tea. Evenings, however, are dedicated to spotlighting Lim’s plated desserts. Diners can expect haute presentations of the four exclusive offerings launched alongside the café’s opening.
This includes a composition celebrating the Yamanashi peach, presented with a compote of the fruit, blackberry yogurt sorbet, and earl grey chantilly cream; the Shizuoka melon, layered with a Vanuatu vanilla mousse, matcha meringue, and watercress-mint ice-cream; the Mara des Bois strawberry, complemented with crème fraîche, lemon curb, and yogurt sorbet, and the eponymous Loulouca — an homage to tiramisu, re-edited to include a sobacha ice-cream, coffee praline, and caramelised pecans.
Diners looking to takeaway Lim’s creations may consider its signature Loulouca entrement, flavoured just like its more theatrically plated dessert cousin. Other cakes for the season include the Tropical Exotic; a creamy melange of mango, pineapple, coconut and jasmine, and a Paris-Brest; a French-inspired reinterpretation of Singapore’s iconic kaya toast with the addition of Iranian pistachios.
Where: Loulouca, Ann Siang Hill, Maxwell, Singapore
Contact: https://www.loulouca.com