LOUISE — Restaurant in Hong Kong Island

Stepping into the newly refined space, it’s clear that LOUISE has undergone a transformation. The ambiance is polished yet inviting—downstairs offers a casual, approachable charm, while upstairs is reserved for elegant fine dining, perfect for those extra-special celebrations. This dual concept makes it a versatile spot whether you're looking for a cozy catch-up or a grand affair.

The revamped menu is a feast of artistry and innovation, showcasing exquisite new dishes that demand attention.

We started with the Fresh Oyster, Cadoret La Lune, setting the tone for an evening of indulgence. But the real star of the appetizers? The Sago & Mimolette "Arancini"—a playful twist on a classic, with just the right balance of crispness and creaminess.

A few bites in, I was utterly charmed by the Confit Bell Pepper with Burrata "Cream," Olive Oil, and Basil—fresh, vibrant, and bursting with Mediterranean elegance. The Escargots with Beurre Persillé and Melba Toast were a revelation, rich and perfectly executed. And the Cured Sea Bream with Capers and Lemon Oil? A dish that whispers sophistication with every bite.

But let’s talk about the Traditional Beef Tartare, prepared tableside—an absolute showstopper. At 200g, it’s not just generous in portion but easily the best I’ve ever had. Velvety, flavorful, and luxuriously seasoned—it’s the kind of dish that lingers in your memory long after the plates are cleared.

For the mains, every plate was a testament to refined technique. The Gnocchi "À La Parisienne" with Black Truffle and Jambon Blanc de Paris was indulgent, delicate, and packed with depth. The Mediterranean Grilled Octopus with Romesco Aioli and Riviera Vegetables showcased balance and finesse, while the Australian Black Angus Ribeye with Sauce Au Poivre delivered rich, succulent perfection.

And then came the grand finale—desserts crafted by new Head Pastry Chef Eve Minialai, a name to watch.

The Crêpes Suzettes with Kalamansi Sorbet offered a fresh citrusy twist on a classic, but the Paris Brest with Hazelnut and Praliné? Utterly decadent, irresistibly delicious, and quite frankly, a dessert worth returning for.

LA TERRACE BY LOUISE is more than just a restaurant—it’s an experience. From the refined setting to the stellar menu, and the expertly curated revamped wine program by Head Sommelier Jasmine Low, every detail is crafted with passion...

Louise came in Hong Kong with a lot of hype after the chef’s restaurant in Singapore Oddette won best restaurant in Asia. Louise focuses more of an upscale bistro than haute French cuisine. I came here for the brunch and really enjoyed the food and the experience. Went back and forth on whether to give four or five stars but landed on five because service, food, and atmosphere all were on point.

Food: 4.25 stars Service/Environment: 4.5 stars Overall: 4.25 stars Recommendations: line caught cod with chorizo and beans, yoghurt cake, old mette cocktail

I came here for brunch over the weekend and I was immediately taken a back by how different the restaurant looked from its predecessor. The food 1st floor is now the bar area and the second floor is the main dining room. The upstairs dining is really bright and vibrant. There is balcony seating but during the summertime there is no way I will do al fresco dining.

The menu is sectioned off by land, sea, egg, main dishes and desserts. There is also a select choice of pastries available such as croissants and madeleines.

1. I opted for the chocolate croissant and was glad I did. The croissant was warm, flakey and had the chocolate was slightly melted. This was really good and would order again.

2. My next course was the croque louise, which is the chefs take on a croque monsiuer. The sandwich comes portioned in three pieces. They use a brioche bread filled with béchamel cheese, ham and hints of black truffle. The unique aspect of the croque is that there is a coating on the outside of the croque analogous which gives it an additional crunch to it. The cheese used probably wouldn’t have been my first choice; however, I really did enjoy the use of black truffle. The side salad it came with was over salted for my taste. Probably wouldn’t order this again the next time I come.

3. The main I ordered was the line caught cod- the cod comes in a light broth with thinly sliced chorizo and brunoise chorizo in the broth. The fish was really cooked perfectly and the broth was super delicious. Definitely my favorite dish of the meal and one I would come back for.

4. Finished off the meal with yogurt cake for dessert- the cake is topped with yogurt ice cream and is served with confit lemon. The cake is simple but executed very well. It had a nice crust and was moist. Not a overly sweet dessert which is...

Restaurant Review📋

Food🍽 Brittany dover sole, meunière, Morisseau mussels, à la marinière, garlic and parsley, seasonal vegetables Extremely Fresh & Umami Every single ingredient was handled delicately, all of them are in their best quality Slightly Sautéed Dover Sole🐟was extremely Succulent & Tender the mussels were Springly & Umami Amazing Veggies as they've absorbed all the seafood flavours The aromatic & refreshing pesto🌿sauce & fresh herbs balanced out the fats of the dover sole and increased my appetite

Grilled, Miéral pigeon breast, artichokes and duck foie gras cannelloni, black garlic condiment, salmis sauce the pigeon🕊️breast was extremely tender with mild gamy taste the cannelloni was al dente & smooth, couldn't taste the artichoke as the🦆duck foie gras has a strong taste the sauce was rich but it successfully enhanced both of the piegon & cannelloni flavours. Applause for the thoughtful choice which demonstrates deep knowledge

Wakayama citrus marinated sea scallop from Saint Brieux, uni and radish nice presentation, fresh scallops, yet the parfait-like uni was bit too strong

Tsarskaya, oysters number 2 What an Umami & Savoury Oyster🦪with refreshing & aromatic sauce

Ambience💗 Staff were professional Elegant yet Causal you can always see the food coming out from the kitchen and stopped by the serving counter which made you always wanna try more dishes cause of the nice presentation & attractive smell. So clever 🙂

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