FRENCH FOUNDATIONS, ASIAN SENSIBILITIES
Louisa Lim
After honing her craft at some of the world's most acclaimed restaurants, including leading the pastry programme at Odette, chef-owner Louisa Lim embarks on a new chapter with LOULOUCA. From training at Le Cordon Bleu Paris and staging in Japan to being crowned Asia’s 50 Best Pastry Chef in 2023, her journey has centred on melding classical French precision with layered Asian tapestries. Her creations are delicate and balanced, yet resonant with memory and feeling.
Candice Teo
With a career rooted in music, Candice has built her practice across DJing, music curation and music directorships. Having held music directorships at some of Singapore’s most distinctive venues, she has developed a thoughtful approach to shaping sound, atmosphere and identity. Her work centres on creating musical experiences that feel immersive, expressive and memorable.
PRODUCE
Our menu is synchronised with the rhythm of the seasons, where we celebrate produce at their finest moments and hold space for their natural qualities to radiate. From Yamanashi peaches in the summer to Wakayama citrus fruits in the winter, each element reflects the lengths we go to collaborate with farmers, producers and suppliers who are masters of their own craft. As you partake of our desserts, may you feel the collective care that has gone into every single ingredient.
MUSIC
Our music moves with the rhythm of the day. Mornings and afternoons unfold through jazz, funk and hip-hop, before giving way to contemporary jazz and Afro-fusion as evening settles in — a little livelier, a little more playful after dark.
Above our takeaway counter, a split-flap board turns with every new song, its letters falling into place to reveal what’s playing. A small, ever-changing detail — and a glimpse into the soundtrack of Loulouca.
