Chef Royer's take on a family recipe. Light yogurt-based cake with subtle acidity and delicate texture.
Tips from diners
Order this for dessert. It's the house signature and worth the order. Light enough to finish a rich meal.
Rotating selection of small plates that change seasonally. Dishes often feature local ingredients rethinking.
Tips from diners
Ask your server which appetizers are fresh today. They rotate based on market availability. Truffle pasta offers luxury if you want it.
Seasonal proteins prepared with classical French technique. Usually 2-3 options daily.
Tips from diners
Seafood and meat are both reliable here. The quality of ingredients is consistent. Ask about the day's catch.
Chef Royer's signature dish. Perfectly roasted local chicken with seasonal accompaniments.
Tips from diners
Order this if it's on the menu. It's the reason serious diners book Louise. The bird is cooked to precise doneness.
Best value option. Includes appetizer, main, and dessert. Changes daily based on market.
Tips from diners
Excellent way to experience Louise's cooking at a better price point. Quality is just as high as dinner service.
Chef Julien Royer was two-Michelin-starred at Singapore's Odette before opening Louise in Hong Kong. Located in PMQ colonial building with 1930s-inspired décor. Open Wed–Sun lunch (12–2:30pm) and dinner (6:30–11pm); Tuesday dinner only; closed Mondays. Three-course lunch at HKD478 is excellent value.
Chef Julien Royer was two stars at his Singapore restaurant Odette before opening Louise in Hong Kong. Michelin-recognized for modern French.
Open Wednesday-Sunday for lunch (12-2:30pm) and dinner (6:30-11pm). Tuesday dinner only at 6:30pm. Closed Mondays.
Located in PMQ, a heritage building with a distinct colonial vibe. The 1930s-inspired decor sets the mood perfectly.
Reservations highly recommended. Walk-ins difficult to accommodate. Call WhatsApp ahead (+852 5722 3269).
Page last updated: