First look at Loulouca, the new dessert cafe by award-winning former Odette pastry chef Louisa Lim

Louisa Lim, the former pastry chef at the acclaimed three-Michelin-starred Odette, is embarking on her first solo venture with Loulouca, a dessert parlor set to open on Ann Siang Hill on July 29. Lim, recognized as Asia's Best Pastry Chef in 2023, aims to shift the focus from dessert being an afterthought to the main event.

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I don’t really see more elevated dessert concepts with not omakase but just a la carte menu options.

Loulouca will feature entremets available for dine-in and takeaway, with whole cakes and tarts requiring two days' advance order. In the evenings, the intimate shophouse space will transform into a dining room offering plated desserts, which can be paired with a selection of wines, non-alcoholic wines, teas, and coffees. Lim also plans to offer small-batch ice cream flavors like sobacha, Earl Grey, and pistachio at the coffee bar.

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Many would say it’s daring to do an all-sweets concept, but that is the only thing I know how to do!

Lim, who trained at Le Cordon Bleu Paris and worked in Japan, credits her seven years at Odette for instilling rigor and attention to detail. She aims to bring that level of hospitality to Loulouca, creating a dining experience she herself would desire. "I don’t really see more elevated dessert concepts with not omakase but just a la carte menu options," she mused, adding, "Many would say it’s daring to do an all-sweets concept, but that is the only thing I know how to do!"

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My style also developed – I grew with the brand, as well. I have been privileged to be able to spend a good seven years there, and I've brought that knowledge into this concept.

While her French pastry techniques are well-honed, Lim also expressed a desire to "tap into the more Asian part of me," including her Singaporean heritage. This ambition is reflected in her exploration of fruits from across Asia, with one plated dessert already featuring melon from Shizuoka. Lim feels now is the right time to pursue this passion project, stating, "If I wait any longer, I might not have the energy to do it, and the courage to do it, actually. If I never try, I'll never know."

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I wanted to do it because if not now, then, when? If I wait any longer, I might not have the energy to do it, and the courage to do it, actually. If I never try, I'll never know. And if I try and fail, at least, I think I'll be at peace with the outcome.