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Restaurant Louise

Louise

Restaurant, $$$, French, Central
Julien Royer’s Hong Kong debut at PMQ showcases refined French home cooking and generous hospitality within the stylish interiors
Book Online
  • ReservationYes
  • Private Room1 room for 1-26 persons
  • Accept Credit CardYes
  • Dress CodeSmart Casual
  • Vegetarian DishLess than 5
  • Bring Your Own BottleYes
  • BuffetNo
  • CorkageNo
  • Smoking AreaYes
  • Car ValetNo

Review

Stepping into the two-storey Louise at the PMQ, guests are transported to the vintage colonial home that houses Julien Royer’s childhood memories of homely cooking. Realised by architect and interior designer André Fu, the JIA Group’s newly opened restaurant adopts a refined French casual fine-dining approach, earning raves from the garden-inspired interiors, which are enriched with an abundance of greenery. Guests can sit back and enjoy Royer’s take on home cooking, prepared with local ingredients and modern flair—such as the sautéed Hong Kong frog legs with parsley butter and garlic crisps, a sharing main course of roasted Hong Kong yellow chicken, the Niigata rice en cocotte and a green salad that generously serves four. Anticipate bold flavours from the restaurant’s roasted Challans duck glazed with cider vinegar with bigarade sauce, and save room for dessert, as Louise creates one of the best millefeuille in town, paired with ice cream and seasonal fruits. Service is attentive, with members of the service team equipped to guide guests through the menu. Louise is a hot spot for celebrations and reservations are strongly recommended.

What to order

  • Sautéed Hong Kong frog legs with parsley, garlic crisps is beautifully crafted, as tender local frog legs are richly dressed with herbaceous butter lightened with a sweet almond foam.
  • Angel hair pasta with Kristal caviar, black truffle, and kombu marries al dente pasta with a generous helping of caviar, whose richness is enhanced by earthy black truffles from France.
  • Challans duck glazed with cider vinegar, braised endives and Bigarade sauce is spectacular, where the bird is roasted until medium rare with complex depth of tartness from the cider vinegar glaze and citrus notes.

Tatler Tip

Portion size for Louise’s main courses tend to be quite large, allowing larger parties of three and four to share among themselves.

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