Photo by Loulouca. Licensed under Editorial use. Courtesy press portrait from opening coverage; resized for web.
Former Odette Pastry Chef Opens a Dessert-Only Room in Singapore
Louisa Lim spent seven years finishing tasting menus at a three-star kitchen. At Loulouca on Ann Siang Hill, cake, ice cream, and plated sweets are the whole visit.
July 25, 2026
In most fine dining rooms, pastry is the exit. Louisa Lim spent seven years making that exit matter at Odette, Singapore’s three-Michelin-star French restaurant. On July 29 she opens Loulouca at 6 Ann Siang Hill, a dessert atelier where sweets are not the last course. They are the booking.
Lim, 34, left Odette in March after leading its pastry program. She trained at Le Cordon Bleu, took Asia’s Best Pastry Chef from Asia’s 50 Best Restaurants in 2023, and Tatler Asia’s Best Pastry Chef in 2024. The new room, built with business partner Candice Teo, keeps French technique and adds the Singaporean and wider Asian references she has said she wants more room for. There is no savory menu. Eat dinner elsewhere first.
Day gallery, evening plates
The shophouse splits into a front gallery for takeaway and counter sweets, then a twenty-seat dining room with a view into an all-female kitchen. By day, Loulouca pours coffee and matcha and sells entremets and house ice cream. Local coverage points to pieces that borrow Singapore breakfast language, including a matcha kaya pistachio Mont Blanc, and a tiramisu built with sobacha, the roasted buckwheat tea.
From 7 p.m., the room shifts to an à la carte of four plated desserts with wine. Opening-week reports sketch a seasonal set that includes the sobacha tiramisu, a strawberry plate, Shizuoka melon, and Yamanashi peach. Lim has said the menu will keep moving. Hours run Wednesday through Sunday; Monday and Tuesday are closed. Reservations are through loulouca.com.
Dessert as the main event
The news is not that a pastry chef opened a cafe. It is that one of Singapore’s most decorated pastry résumés is treating dessert as a full visit, not a coda. Ann Siang already draws night crowds for bars and dinner. Loulouca asks those same streets for a different itinerary: cake and coffee in daylight, or a short list of plated sweets after someone else’s mains.
For diners who only knew Lim’s work at the end of an Odette tasting, the July 29 opening is the first time her name is on the door, and the first time the kitchen’s whole job is sugar.