Pastry chef Louisa Lim, named Asia’s Best Pastry Chef in 2023, has opened her first solo project—Loulouca—on Ann Siang Hill, a day-to-night atelier where dessert isn’t an afterthought but the main attraction. After a celebrated seven-year tenure at three-Michelin-starred Odette, Lim now invites diners to skip the multi-course dinner and head straight for the sweet course. The space, at 6 Ann Siang Hill, operates from 11 a.m. to 6 p.m. and 7 p.m. to 11 p.m., Wednesday through Sunday.
Two Spaces, Two Experiences
Loulouca is split into two distinct zones. Out front, a takeaway pastry gallery and coffee counter offers four signature entremets priced between $14 and $16 each. A discovery set featuring all four is available for $55, a popular choice among early visitors. A small merchandise shelf, a split-flap board displaying the current song on the store’s playlist, and a mini ice cream counter with three house-made flavors—sobacha, earl grey, and pistachio—anchor the space. Those scoops are available until 11 p.m., ideal for a post-dinner treat in the neighborhood.
Behind sliding doors lies an intimate 20-seater dining room bathed in neutral tones. During the day, guests can enjoy the same four signature entremets and ice cream for dine-in. Come evening, the menu shifts entirely to four plated desserts (from $28 to $35), available à la carte alongside suggested alcoholic and non-alcoholic pairings. A plating counter sits near a semi-open kitchen, offering a view of Lim and her team at work.
Star Entremets Worth Savoring
The atelier’s namesake entremet, Loulouca ($16), draws inspiration from tiramisu. A luscious coating of Vanuatu vanilla and Japanese buckwheat tea, embossed with the brand’s egret logo, envelops a gooey filling of coffee praline, maple crèmeux, crunchy hazelnut biscuit, and reconstructed pecan sablé. The result is a thoughtful balance of delicate vanilla, rich hazelnut, and distinct savory notes, with a satisfying contrast in textures.
Another standout is the Matcha Kaya Pistachio ($14), a Paris-Brest and Mont Blanc crossover stacked green-on-green-on-green. Roasted pistachio cream, matcha cream, and kaya-pandan cream combine in a combination that sounds accidental but works surprisingly well. The crispy, light filo pastry tart offers a welcome departure from buttery, crumbly shells—though it leans decidedly sweet.
Evening Desserts: Technical Brilliance at a Price
The evening desserts, available only for dine-in, allow Lim and her team to work with perishables like seasonal fresh fruits, sorbets, and meringue. Priced at $28 and up per plate, these dishes showcase Lim’s technical prowess. The Shizuoka Melon ($32) is a favorite: a matcha meringue shell holds Vanuatu vanilla mousse, lime, mint jelly, and watercress-mint ice cream, brightened by Granny Smith apples and lime zest, with a dash of olive oil rounding out the dish. A sip of accompanying Riesling completes each mouthful.
The Yamanashi Peach ($35) is gentler and more universally lovable—but less memorable. Nectar-rich peaches pair with blackberries and yoghurt sorbet for sourness, while earl grey chantilly and rose jelly add floral character. For tiramisu fans, the atelier’s version ($28) reimagines the Italian classic with sobacha, coffee-soaked biscuit cuillère, coffee praline, caramelized pecans, and a buckwheat tuile. It’s indulgent and unapologetically savory—fitting, since Lim admits she doesn’t have much of a sweet tooth.
What’s Next
While the tiramisu will remain a permanent fixture on the evening menu, Lim plans to rotate fruit-based desserts. Melons and peaches are prime summertime harvests; come autumn, diners can expect figs, Conference pears, and more. Full-size cakes will soon be available for takeaway—no slices, only whole cakes—so pastry enthusiasts should follow Loulouca’s Instagram page for updates.
Time Out’s rating: 4/5 – The day entremets and ice cream are the smarter buys, and the $55 Discovery Set offers excellent value. The evening menu, though technically brilliant, comes at a steep price—about $30 a plate—making it best suited for serious dessert buffs. As Lim puts it when asked what sets her desserts here apart from Odette’s: “Honestly, it was me then, and it’s still me now.”