# After Seven Years at a Three Michelin Starred Kitchen, This Pastry Chef Opened Her Own Room

> Louisa Lim spent seven years as pastry chef at Odette before leaving to open Loulouca, a 20 seat dessert atelier in Singapore built entirely around her own vision of what dessert can be.

- Source: Life Channel
- Canonical URL: https://lifechannel.one/article/after-seven-years-at-a-three-michelin-starred-kitchen-this-pastry-chef-opened-her-own-room
- Author: Devin Okafor
- Section: Food & Drink
- Published: 2026-08-06T22:50:07.016Z
- Updated: 2026-08-06T22:50:07.016Z
- Tags: chefs, pastry, restaurants, Singapore

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Louisa Lim spent seven years as pastry chef at Odette, the three Michelin starred Singapore restaurant, before walking away in March to build something entirely her own. That project, Loulouca, opened July 29 at 6 Ann Siang Hill in Chinatown, a 20 seat dessert atelier where, for the first time in her career, dessert is not the final course of someone else's menu but the entire point of the room.

Lim trained at Le Cordon Bleu in Paris before building her reputation in Singapore's fine dining scene, and in 2023 she was named Asia's Best Pastry Chef by the UK based hospitality ranking company 50 Best. Loulouca is her first venture as her own chef and owner, built around a long held ambition to design a full dining experience with pastry at the center rather than at the end.

The space functions as a pâtisserie by day and a dessert restaurant by night, designed by Studio Rascal with a pastry gallery, a coffee counter, and an open plating counter that puts the kitchen work in view of guests. Lim leads an all female chef team, a detail that sits naturally alongside a menu built on her own French training layered with Singaporean nostalgia and seasonal produce.

During the day, the counter rotates through entremets, ice cream, and both individual and whole cakes, including a tiramisu interpretation named after the restaurant itself, alongside flavors like Tropical Exotic and Matcha Kaya Pistachio. In the evenings, the menu shifts to plated desserts built around seasonal fruit, recent versions featuring Shizuoka melon, strawberry, and Yamanashi peach.

Lim has been direct about what she is trying to build. Dessert is the main event, she has said, and her goal with each plate is to create a dish that is delicate and balanced, but more importantly, is able to evoke an emotion. After seven years perfecting someone else's final course, Loulouca is Lim finally building the whole meal around her own answer to that.

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Originally published by Life Channel. Free to cite with attribution and a link to https://lifechannel.one/article/after-seven-years-at-a-three-michelin-starred-kitchen-this-pastry-chef-opened-her-own-room.