Loulouca is set to open on 29 July 2026 at Ann Siang Hill, introducing an elegant dessert atelier by former Odette lead pastry chef Louisa Lim. After spending seven years leading the pastry programme at the three-Michelin-starred restaurant, the Le Cordon Bleu-trained chef is launching her own intimate 20-seat concept dedicated entirely to desserts. The new space transforms throughout the day, operating as a pâtisserie and café before becoming a refined dessert restaurant in the evening.
By day, guests can enjoy handcrafted cakes, house-made ice cream, specialty coffee and tea in a relaxed café setting. The menu reflects Louisa’s signature style, blending classic French pastry techniques with seasonal ingredients and subtle local influences. Highlights include her interpretation of tiramisu and a matcha kaya pistachio Mont Blanc inspired by Singapore’s beloved kaya toast, showcasing the balance between refined craftsmanship and familiar flavours.
From 7pm, Loulouca transitions into an intimate dessert dining experience featuring a curated selection of plated desserts inspired by the changing seasons. With every creation designed as the centrepiece of the meal, the atelier offers a destination for those who appreciate pastry as a culinary art form. Combining Michelin-level expertise with an elegant, dessert-focused concept, Loulouca is poised to become one of Singapore’s most anticipated new openings for pastry lovers.












