Louise Hong Kong

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 1 star Michelin in Hong Kong All 1 star Michelin in China

OAD

Asian Restaurants 2026, 148

All OAD Asian in Hong Kong All OAD Asian in China

Restaurant Ranking

Restaurant Ranking 2024, #1109, PRO #17.33, USER #0.00

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Loic Portalier

Cuisine

French Contemporary, French

• 2025
• 2024

Dinner at Louise

on 19 Nov 2025

by Jon Cheng

Have we reached peak caviar? Over the past decade, diners in Singapore and Hong Kong have seen the same parlor trick on repeat: cold, thin noodles slicked with enough truffle oil to give a petrol station a run for its money. The one at @louise.hkg is not a parlor trick, nor is the version at its (debatable) progenitor, @gunthers_sg . Both have their virtues, and though Gunther’s has its formula down, Louise’s — like its sister, @claudinerestaurant — leans... More

Have we reached peak caviar? Over the past decade, diners in Singapore and Hong Kong have seen the same parlor trick on repeat: cold, thin noodles slicked with enough truffle oil to give a petrol station a run for its money. The one at @louise.hkg is not a parlor trick, nor is the version at its (debatable) progenitor, @gunthers_sg . Both have their virtues, and though Gunther’s has its formula down, Louise’s — like its sister, @claudinerestaurant — leans on shio kombu, and the pasta’s sandier texture clings better to the heady sauce.

Yes, on one occasion, the angel pasta here was a notch past al dente, but it delivers the pleasures that many other dishes at Louise do. Consider the chicken, which, among its brethren of large-format lookalikes across Hong Kong, still stands tall: a yellow breed brined for four days, wearing a handsome, bronzed cap of a proper roast; the showy tableside carve; and rice dewy with fat from all the trimmings and cracklings. Consider, too, the plates you might skip past: sweet, confit red pepper with burrata and good olive oil; grilled broccoli with a rich grenobloise, sharpened by green chile, that makes a case for more vegetable-forward mains; and a tall île flottante crowned with pistachios and hazelnuts — a dessert that ought to appear on more French menus, old-school be damned.

There are fussier detours — namely a manicured onion tart over a weighty vin jaune — but two meals (dinner in the main room, followed by lunch at the more casual terrace) convinced this jaded critic that upstairs and downstairs can meet when the basics are fussed over, too. The butter is an addictive amalgam of sour cream, butter, yogurt, soy, and plenty of seeds; the salad features a comely, crisp wedge cloaked in a knockout dressing of hazelnut, walnut, and olive oils bound with lemon. Fundamentals this clean don’t happen by accident. Credit @chef_julien and his executive chef, @loic_portalier . That’s why the caviar still earns its keep. Less

Dinner at Louise

on 14 Sep 2025

by Melissa F

The latest seasonal dishes at 1* @louise.hkg by @chef_julien and @loic_portalier, and new pastry chef @eveminialai:

Pea Soup
Chorizo Foam | Garlic Croutons

Pineapple Tomato
Yellow Peach | Tomato Water | Shoyu & Basil Dressing

Langoustine
Clementine | Fir Buds | Smoked Cream

Grilled Mackerel
Escabeche Vegetables | Ajo Blanco | Shio Kombu Oil

Morisseau Mussels
Fennel Salad | Amalfi Lemon | Nduja

Grilled Jeju Abalone
Tarragon | Yuzu Kosho & Brown Butter... More

The latest seasonal dishes at 1* @louise.hkg by @chef_julien and @loic_portalier, and new pastry chef @eveminialai:

Pea Soup
Chorizo Foam | Garlic Croutons

Pineapple Tomato
Yellow Peach | Tomato Water | Shoyu & Basil Dressing

Langoustine
Clementine | Fir Buds | Smoked Cream

Grilled Mackerel
Escabeche Vegetables | Ajo Blanco | Shio Kombu Oil

Morisseau Mussels
Fennel Salad | Amalfi Lemon | Nduja

Grilled Jeju Abalone
Tarragon | Yuzu Kosho & Brown Butter Sauce

“Fabien D’eneour” Brittany Pigeon
Cabbage & Nori Millefeuille | Sauce Salmis | Black Lemon Condiment

Ananas Rôti
Tepache Sorbet

Riz Au Lait
Madagascar Vanilla Ice Cream | Salted Caramel | Milk Foam

Petits Fours
Canelé & Madeleines
•
1*, Louise
Central, Hong Kong
#supermelHK #supermelCentral Less

Dinner at Louise

on 13 Sep 2024

by Melissa F

Good news! The signature Roasted Yellow Chicken is now available at La Terrace by Louise - the latest extension concept to @louise.hkg on the ground floor of the restaurant. The plush lounge and the charming alfresco terrace are perfect for a casual night of French affair. Highlights include the Pineapple & Tomato, Onions Agnolotti, and of course Roasted Yellow Chicken with chicken oil-infused rice. For desserts, don’t miss the Chocolate Waffles with vanilla parfait and caramelized pecan.
•
La... More

Good news! The signature Roasted Yellow Chicken is now available at La Terrace by Louise - the latest extension concept to @louise.hkg on the ground floor of the restaurant. The plush lounge and the charming alfresco terrace are perfect for a casual night of French affair. Highlights include the Pineapple & Tomato, Onions Agnolotti, and of course Roasted Yellow Chicken with chicken oil-infused rice. For desserts, don’t miss the Chocolate Waffles with vanilla parfait and caramelized pecan.
•
La Terrace by Louise
Central, Hong Kong
#supermelHK #supermelCentral Less

Dinner at Louise

on 08 Sep 2024

by Melissa F

A very fun ladies lunch trying dishes at @louise.hkg by new Executive Chef @loic_portalier! New a la carte and tasting menu are on offer - some highlights included the Caramelized Onion Tart, Brittany Dover Sole, Mediterranean Red Sea Gurnard, and “Tulakalum” Dark Chocolate. And of course crowd favorites such as the Angel Hair Pasta and Roasted Yellow Chicken are still available!

Our menu:

Angel Hair Pasta

Tomato Peach & Basil

Smoked Basque Sardine
Citrus | Bigarade... More

A very fun ladies lunch trying dishes at @louise.hkg by new Executive Chef @loic_portalier! New a la carte and tasting menu are on offer - some highlights included the Caramelized Onion Tart, Brittany Dover Sole, Mediterranean Red Sea Gurnard, and “Tulakalum” Dark Chocolate. And of course crowd favorites such as the Angel Hair Pasta and Roasted Yellow Chicken are still available!

Our menu:

Angel Hair Pasta

Tomato Peach & Basil

Smoked Basque Sardine
Citrus | Bigarade Dressing | Basil Oil

Caramelized Onion Tart
Comté Cheese | Vin Jaune | Brioche Feuilletée

Grilled Foie Gras
Obsiblue Consomme | Kampot Pepper | Fresh Herbs

Brittany Dover Sole
Sake & Seaweed Beurre Blanc | Bok Choi | Grilled Sweet Pea

Mediterranean Sea Red Gurnard
Grilled Vegetables & Octopus | Bouillabaisse & Tomato Water | Basil Oil

“Tulakalum” Dark Chocolate
Caramelised Sourdough Ice Cream | Cocoa Nibs Praline | Whisky
•
1*, Louise
Central, Hong Kong
#supermelHK #supermelCentral Less

Dinner at Louise

on 15 May 2024

by Peter Verey

Weekend brunch at Louise is a fun and fairly festive affair .
The free range NT Roast chicken is the star of the show , juicy with tasty yellow fat and very tasty skin , it also carries the hallmark rotisserie flavour profile ( there should be a name for this like there is for wok hei ).
It’s served with a green salad and Japanese rice claypot enriched with chicken skin and chives .

Prior to this the meal starts with a generous quintet of starters . A fresh pea and avocado soup with horseradish... More

Weekend brunch at Louise is a fun and fairly festive affair .
The free range NT Roast chicken is the star of the show , juicy with tasty yellow fat and very tasty skin , it also carries the hallmark rotisserie flavour profile ( there should be a name for this like there is for wok hei ).
It’s served with a green salad and Japanese rice claypot enriched with chicken skin and chives .

Prior to this the meal starts with a generous quintet of starters . A fresh pea and avocado soup with horseradish cream, Croque Louise - a decadent take on the Croque Monsieur , an excellent pork terrine punctured with foie gras , thick slices of smoked trout on blini , the only letdown was a lobster roll where the lobster was barely visible to the eye or the tastebuds with spiked mayo being the only discernible flavour .

The middle course is one the house signatures, cold angel hair pasta with seaweed , black truffle and caviar . The caviar adds saltiness to offset the umami but I would have liked an additional note of acid .

Dessert on this occasion is a family style serving of Ile Flottante with a choice of custard and toppings , perfectly fine , just happens to be my least preferred traditional French dessert . Less