With over 9 years of experience, he has worked in 6 different Michelin star kitchens, including Louise. Parisian Chic Chef Julien Royer has been racking up the accolades for his Singapore restaurant recently, but Hong Kong diners can finally get a taste of the Odette hype at Louise. A collaboration between one of the world’s best chef’s and The Lo & Behold Group, Louise is a tribute to the simple joys of honest cooking and familial love, chef Julien Royer—of two Michelin-starred Singapore restaurant Odette, currently ranked 18th in the World’s 50 best—returning to his roots and reimagining traditional French classics. What greeted us was a nice ambience, with warm lighting and cozy environment. Acclaimed architect Andre Fu and his AFSO Studio have transformed the heritage building into an intimately chic colonial residence. Highlights include Alaskan king crab, crustacean jelly, Granny Smith, cucumber and lime, Steamed line caught seabass, Kristal caviar, Champagne sauce and more. We ordered two appetizers to share. The raw fish pieces were fresh and great, full of flavors which was further highlighted by the citrus dressing. Lovely. The presentation was very attractive, plus the dressing was only added at the table. Reservations, Seating, Serves Alcohol, Accepts Credit Cards, Table Service. 89.4k Followers, 764 Following, 745 Posts - See Instagram photos and videos from Louise Wong王丹妮 (@l_for_louise) A bottle of Perrier-Jouët Champagne Grand Brut We ordered a Paris-Brest to share, and it was a great decision, as this was a very filling, delicious piece of Paris-Brest! With a culinary legacy spanning over two decades, an unwavering passion, and a gift for preparing exceptional French cuisine, chef Franckelie Laloum delivers at Louise, chef Julien Royer’s culinary vision of traditional French cuisine, reimagined. He is an alumnus of The Hong Kong Academy for Performing Arts, majoring in acting. Within The Dining Room upstairs, enjoy a five-course menu of reimagined French dishes. Book. Louise recently opened its doors at PMQ and I had to give it a go, right? The portion appeared to be small, but the dishes were surprisingly filling and satisfying! After having tried several Michelin starred restaurants in HK and in Europe, Louise figures among our favorites. First dish to arrive; green leaf salad. It’s not a cheap eat and while the food was good to eat, the overall experience was kinda, meh! yes. Our table of five enjoyed dinner at Louise. The latest addition to Yenn’s portfolio is Louise with award winning French Chef Julien Royer, located at PMQ.Yenn herself has received numerous prestigious awards since founding JIA. Lovely mashed potato with delicious, runny organic egg (hidden under the foam) as “dressing”, it’s definitely a must-try dish if you love potatoes. Book. Delivery Available at JIAEVERYWHERE Coming to the main course, we had the Roasted Hong Kong Yellow Chicken, Niigata Rice 'en cocotte', Salad ($958). The frog legs were very meaty and juicy. With over eight years of experience on makeup experience, she is now available for different makeup works including but not limited to Fashion Makeup, Editorial and Commercial Makeup, Bridal and Wedding Makeup, Airbrush Makeup, Stage and Film-related Production Makeup etc. Lovely table in 'lounge area':- inside, but...a sunny day so windows to patio were open. Arriving early in the evening, we were seated at the lounge...while waiting for the restaurant to open, enjoying a sip of cocktail at the comfortable banquette seating. One96. "Staff meal is very important for us," Laloum says. Yenn was named as one of the ten “Women of our time” by South China Morning Post and most recently ‘Entrepreneur of the Year’ in the Asia Corporate Excellence & Sustainability awards. He first came to Hong Kong to learn about its varied cuisines and to experience the international scene, he has since gained an infatuation for the beautiful culture. One Box of Palais des thés Christmas Infusion Tea Bags (20) We are thrilled and humbled to receive such a prestigious award and be in the ranks with Michelin's catalogue of restaurants. Chef Julien Royer’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity of each ingredient and a commitment to showcasing its brilliant flavours. Our nice brunch began with a complimentary bread basket. Teasing flavours from the finest seasonal produce, highlights include Louise Pie Mieral pigeon, yellow chicken,duck foie gras and black truffle, Périgueux sauce, ''Zita'' maccaronis stuffed with artichoke, duck foie gras, black truffle and parmesan cheese, Maury wine duck jus and more. On the ground floor of the historic building is the reception and lounge, also having a bar. Loïc is a French Sous Chef with culinary experience in fine dining. We were already thinking about when to visit again for dinner.More, Fantastic space with terrace at PMQ G/F finally has perfect tenants ! We had so much fun and would definitely return for more visits in the future!More, if i could, i would have added a 6*. He launched Odette in partnership with The Lo & Behold Group in 2015, which combined his core culinary values of quality produce, honest cooking and genuine hospitality. the entire experience much more enjoyable. A JIA GROUP RESTAURANT. Having previously worked in Hong Kong, Singapore and Dubai, Louise has a good understanding of the variation in laws and regulatory environments in other regions and how this impacts global businesses, and she has experience in helping clients maintain consistency in their compliance approach globally. by Aude Camus Over the past few months, Hong Kong has been buzzing with the news of the yummy collaboration between Michelin Star chef Julien Royer, recently awarded with the 1 st position in “Asia’s 50 Best” with his Singapore restaurant Odette, and serial food entrepreneur, and founder of JIA Group, Yenn Wong. One Jar of Homemade Louise Jam My friend actually loathes potatoes, but she enjoyed it through and through. A Selection of Plantin Premium Oils (black truffle oil, morel mushroom oil, porcini mushroom oil) Her Hong Kong restaurants include 208 Duecento Otto, Chachawan, 22 Ships, Ham & Sherry, the Michelin-star art-focused Duddell’s, Mak Mak, Commissary, the beachside Meen & Rice, Potato Head in Sai Ying Pun in partnership with the lifestyle group Potato Head Family; and Duddell’s in London. The second appetizer was Sauteed Hong Kong Frog Legs, Parsley, Garlic Crisps ($268). Louise in Hong Kong: modern French food at its best by Julien Royer of Odette at his new Central restaurant Casual dining at high-end prices is one way to … Nestled in the heart of Hong Kong, JIA Group welcomes you to the home of Louise, its latest restaurant, which has Asia’s Best Chef, who also ranks No.18 on the World’s 50 Best Restaurants, Julien Royer, at the helm. We loved the smoked trout, the risotto with white truffles was divine, loved the mussels and...the profiteroles. Reporter, Business Louise Moon joined the Post in 2017 and is a reporter on the Business desk. restaurant in the 2020 MICHELIN Guide Hong Kong. Téléphone: 852 2866 0300   Chef-Founder JULIEN ROYER Executive chef FRANCKELIE LALOUM PAPER: Tai Tak Takeo,Strathmore Writing, Natural White, SW-160-1M, 238gsm COLOUR: PMS 301 + PMS 349 + … We will continue to give our very best, serving up the most exquisite French cuisine, that showcases an imaginative retelling of traditional dishes - an ethos we have carried with us from day one. The only one I found appealing was the goat cheese which together with the sultana was fairly good. The service is good, with the staff coming to check with us on things and also helpfully explained each dish so we could better understand and appreciate the ingredients and the specialty of the cooking and such. The bottom dish was a dish inspired by Odette signature dish of Smoked organic egg, potato, chorizo, and buckwheat. Louise Hill Design produces artwork prints of original designs created using a mixture of Louise's own photography, illustration and patterns, vintage imagery, and photos of textiles that have collected over the years.