Since opening in 2019, Louise has seen some ups and downs. The restaurant opened to great fanfare thanks to its association with Julien Royer of the three-Michelin-starred Odette in Singapore, but within a few years the restaurant was starting to feel a little like a dish left on the side too long. However, Louise has corrected course with executive chef Loïc Portalier now firmly established in his third year in the role. The division of Louise into a formal upstairs dining room and the more casual terrace space downstairs has helped make the concept more inviting to casual diners. Portalier’s classically Gallic dishes remain the star attraction – the caramelised onion tart is iconic – but Eve Minialai’s work as pastry chef deserves recognition too. Her innovative takes on traditional desserts, “classics with modern nuances”, are well worth saving space for.

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