{"id":71239,"date":"2026-07-24T09:17:00","date_gmt":"2026-07-24T01:17:00","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=71239"},"modified":"2026-07-24T09:17:00","modified_gmt":"2026-07-24T01:17:00","slug":"loulouca-former-odette-pastry-chef-and-asias-best-pastry-chef-louisa-lim-opens-dessert-cafe","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=71239","title":{"rendered":"Loulouca: Former Odette pastry chef and Asia&#8217;s Best Pastry Chef Louisa Lim opens dessert cafe"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div>\n<p>Her signature creations, though, make a star out of sobacha or Japanese buckwheat tea, which she\u2019s reimagined in tiramisu form. As a plated dessert, it has sobacha ice cream, coffee-soaked biscuit cuillere, coffee praline, caramelised pecans and buckwheat tuile. As an entremet, it has crunchy hazelnut biscuit, maple cremeux and reconstructed pecan sable.<\/p>\n<p>She also explores working with premium Japanese fruits, like in a plated dessert of Shizuoka melon in a matcha meringue shell with Vanuatu vanilla mousse, lime and mint jelly, watercress and mint ice cream, Granny Smith apples, olive oil and lime zest.<\/p>\n<p>Yamanashi peaches are spotlighted, too, paired with blackberry yogurt sorbet, Earl Grey Chantilly cream and a thin layer of rose jelly.<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.channelnewsasia.com\/dining\/loulouca-louisa-lim-odette-dessert-cafe-6272676\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Her signature creations, though, make a star out of sobacha or Japanese buckwheat tea, which she\u2019s reimagined in tiramisu form. As a plated dessert, it&#8230;<\/p>\n","protected":false},"author":1,"featured_media":71240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/dam.mediacorp.sg\/image\/upload\/s--3o3cde79--\/c_crop,h_1125,w_2000,x_0,y_69\/c_fill,g_auto,h_676,w_1200\/f_auto,q_auto\/v1\/mediacorp\/cna\/image\/2026\/07\/23\/img_1873.jpeg?itok=iadEs0Wr","fifu_image_alt":"","footnotes":""},"categories":[2],"tags":[4876,94,809,4974,6412,27090,27089,22169,3633,9098],"class_list":["post-71239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buzz-news-sg-global","tag-asias","tag-cafe","tag-chef","tag-dessert","tag-lim","tag-louisa","tag-loulouca","tag-odette","tag-opens","tag-pastry","wpcat-2-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/71239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=71239"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/71239\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/71240"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=71239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=71239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=71239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}