After seven years as a pastry chef at the three-Michelin-starred French restaurant Odette, Louisa Lim is set to launch her own dessert atelier, Loulouca, on July 29. Located at 6 Ann Siang Hill, the new establishment features a dual-concept space comprising a takeaway entremet gallery with a coffee counter at the front and an intimate 20-seat dining area at the back. The latter offers diners a view of the atelier’s all-female kitchen team.
Loulouca’s daytime menu caters to both dine-in and takeaway patrons, highlighting a variety of delicate desserts. Among the offerings is the signature Loulouca cake priced at $16, which is presented as a refined reinterpretation of tiramisu. This dessert incorporates sobacha (Japanese buckwheat tea), soft maple crémeux, Vanuatu vanilla, and coffee praline. Other selections include Tropical Exotic ($14), featuring mango, passion fruit, and pineapple, and Matcha Kaya Pistachio ($14), a confection blending elements of the Paris-Brest and Mont Blanc pastries. The latter consists of a crisp filo pastry tart layered with roasted Iranian pistachio cream and choux pastry filled with pistachio praline, topped with matcha and kaya cream.
In addition to pastries, the atelier offers three ice cream flavors—sobacha, Earl Grey, and pistachio—with prices starting at $7 for a single scoop. Coffee options begin at $4, while matcha beverages are priced from $7.
Evenings from 7 p.m. to 11 p.m. shift focus to a plated dessert menu accompanied by a curated selection of wines and non-alcoholic drinks. This menu revisits the tiramisu theme with an elevated version priced at $28, combining Lim’s signature sobacha ice cream, coffee-soaked biscuit cuillère, coffee praline, caramelized pecans, and a crisp buckwheat tuile. Three additional desserts highlight seasonal fruits. The Strawberry dessert ($30) features Mara des Bois strawberries paired with crème fraîche, lemon curd, strawberry compote, sorrel, yogurt sorbet, and strawberry sauce. The Shizuoka Melon ($32) is an homage to Japan, combining a matcha meringue shell, Vanuatu vanilla mousse, lime and mint jelly, melon with watercress and mint ice cream, and melon “carpaccio,” finished with olive oil and lime zest. The Yamanashi Peach dessert ($35) includes peach compote with blackberries, blackberry yogurt sorbet, Earl Grey chantilly, slices of Yamanashi peaches, and a rose jelly layer.
Lim, 34, emphasized that she will maintain a strict focus on desserts and has no plans to introduce savory dishes. There are also plans to develop a dessert gift box featuring locally inspired treats. She described her vision for Loulouca as a place where dessert is the central experience, designed to evoke emotion through delicate and balanced creations.
Loulouca will be open from 11 a.m. to 11 p.m., Wednesday through Sunday, with plated desserts served in the evening from 7 p.m. to 11 p.m. The atelier will be closed on Mondays and Tuesdays. Reservations and further information can be accessed via www.loulouca.com.