Advertisement
Advertisement
Chef Julien Royer – of Singapore’s top restaurant Odette – brings sparkle to Louise in Hong Kong
- French dishes are reinterpreted with a local touch, such as Hong Kong sautéed frog legs with parsley and garlic crisps
Set in a two-storey heritage house in the gardens of PMQ, Louise is by chef Julien Royer, whose restaurant Odette in Singapore tops Asia’s 50 Best list, and ranks 18th among the World’s 50 Best Restaurants. At Louise, French dishes are reinterpreted, such as chestnut and ceps velouté with foie gras, Hong Kong sautéed frog legs with parsley and garlic crisps, and pan-seared French veal sweetbread, with baby leeks, mussels, seaweed sabayon and lemon purée. Try the artisan French cheeses and desserts, such as Grand Cru chocolate and Old JM XO rum baba with whipped cream. The interior, modern European with outdoor space, is by architect and interior designer André Fu.
Contact details
PMQ, 35 Aberdeen Street, Central
2866 0300
Tues-Sun: noon-2.30pm, 6.30pm-11pm
Parlour: noon-11pm
Signature dishes
Sautéed Hong Kong frog legs, parsley, garlic crisps
Angel hair pasta, Kristal caviar, black truffle, kombu
Roasted Hong Kong yellow chicken, Niigata rice en cocotte, salad
See more of 100 Top Tables 2020 here
Post