Louisa Lim Opens LOULOUCA Dessert Atelier at Ann Siang Hill

Former Odette Pastry Chef Louisa Lim Launches LOULOUCA, a day-to-night concept focusing on desserts with French foundations and Asian sensibilities.

After seven years at three-Michelin-starred Odette, Louisa Lim, named Asia’s Best Pastry Chef in 2023, is stepping into the spotlight with LOULOUCA, her first independent dessert atelier. Opening on 29 July at 6 Ann Siang Hill, the new concept combines French pastry technique with exceptional seasonal produce, and a touch of Singaporean nostalgia in an elegant series of plated desserts and cakes.

While desserts often arrive as the final act of a lengthy meal, LOULOUCA confidently positions them as the main event. The atelier operates differently by day and night. During the day, guests can dine in or take away a rotating selection of individual entremets, accompanied by coffee, tea and matcha. Whole cakes are also available for takeaway with advance orders. In the evening, the dining room serves four plated desserts à la carte, alongside a curated selection of wines and non-alcoholic drinks.

Among the evening highlights is Louisa’s interpretation of tiramisu, assembled with sobacha ice cream, coffee-soaked biscuit cuillère, coffee praline, caramelised pecans and a crisp buckwheat tuile. The familiar flavours of coffee, nuts and cream remain, but the dessert is designed to feel lighter than the classic Italian version.

Japanese summer fruit takes centre stage in two further creations. Shizuoka Melon showcases the sweetness of Crown Melon within a matcha meringue shell filled with Vanuatu vanilla mousse, and layered with lime-and-mint jelly and fresh melon. Watercress and mint ice cream add freshness, while Granny Smith apple, olive oil and lime zest sharpen the finish.

Yamanashi Peach layers peach compote and fresh fruit with blackberries, blackberry yoghurt sorbet and Earl Grey chantilly. Housed within a delicate meringue is a peach compote with blackberries, blackberry yoghurt sorbet, Earl Grey chantilly, slices of Yamanashi peaches, topped with a thin layer of rose jelly.

A fourth dessert draws on Lim’s time in Paris. Strawberry features seasonal Mara des Bois strawberries with a crisp gavotte tart shell, crème fraîche, lemon curd, strawberry compote, sorrel and yoghurt sorbet – laced with strawberry sauce. All four dishes will be available a la carte from Wednesdays to Sundays, 7pm to 11pm

The daytime collection similarly moves between French pastry traditions and familiar Asian flavours. The atelier’s namesake cake, Loulouca, is another take on tiramisu: Japanese buckwheat tea and Vanuatu vanilla is married with coffee praline, airy maple crémeux, crunchy hazelnut biscuit and reconstructed pecan sablé for textural contrast.

Cacao revisits the chocolate cakes Louisa remembers from Singapore, contrasting rich chocolate with airy, creamy and crisp textures. Tropical Exotic brings together mango, passionfruit and pineapple with coconut and jasmine pearl tea.

Perhaps the clearest expression of LOULOUCA’s cross-cultural approach is Matcha Kaya Pistachio. Inspired by both Paris-Brest and Mont Blanc, the dessert comprises a filo pastry tart filled with roasted Iranian pistachio cream, topped with choux pastry, pistachio praline, matcha cream and kaya cream. Small-batch ice creams in sobacha, Earl Grey and pistachio will also be available by the scoop or pint.

The interiors reflect the concept’s two modes. A takeaway pastry gallery and coffee counter greet guests at the entrance, while a second set of doors leads into a dining area organised around the preparation of plated desserts.

Ahead of its official opening, LOULOUCA will hold a preview on 26 July, offering individual entremets and an opportunity to meet Louisa. The first 100 guests who purchase an individual entremet will receive a customised dessert spoon.

Open: Wednesdays to Sundays
Day: 11am – 6pm
Night: 7pm – 11pm (Reservations encouraged)
Plated dessert experience is only available in the evenings.

Tel: +65 8158 7984
www.loulouca.com