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7-min walk from Exit A2, Sheung Wan MTR Station
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Telephone
57223269 (WhatsApp)
Awards and Titles
Michelin 1 Starred Restaurant (2020-2024)
Opening Hours
Today
18:30 - 23:00
Mon - Thu
18:30 - 23:00
Fri - Sun
12:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
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Led by acclaimed chef Julien Royer, Louise offers a sophisticated take on French cuisine, using the finest seasonal ingredients and traditional techniques. Housed within the historic PMQ, the light-filled colonial-inspired space provides a refined yet casual setting for savoring Michelin-starred delicacies.- 𝚂𝚝𝚊𝚛𝚝𝚎𝚛𝚜 -✧ 𝘾𝙧𝙤𝙦 𝙇𝙤𝙪𝙞𝙨𝙚✧ 𝙃𝙚𝙞𝙧𝙡𝙤𝙤𝙢 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩𝙨 𝙨𝙖𝙡𝙖𝙙✧ 𝙋𝙖𝙞𝙢𝙥𝙤𝙡 𝙬𝙝𝙞𝙩𝙚 𝙗𝙚𝙖𝙣 𝙫𝙚𝙡𝙤𝙪𝙩𝙚́✧ 𝙎𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚✧ 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 "𝙩𝙚𝙧𝙧𝙞𝙣𝙚 𝙙𝙚𝙨 𝙘𝙤𝙥𝙖𝙞𝙣𝙨" 𝙬/ 𝙛𝙤𝙞𝙚 𝙜𝙧𝙖𝙨A highlight is the 𝙨𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚 paired with granny smith apple, shiso, kaffir lime and chili. The flavor is bright and tangy, and the scallop remains tender.Another intriguing starter is 𝙝𝙚𝙞𝙧𝙡𝙤𝙤𝙢 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩 𝙨𝙖𝙡𝙖𝙙 paired with burrata, plum and sorrel ice cream. It's a refreshing twist to find ice cream in a salad, with the cold creaminess offsetting the earthy beets.- 𝙼𝚊𝚒𝚗𝚜 -✧ 𝙎𝙢𝙤𝙠𝙚𝙙 𝙤𝙧𝙜𝙖𝙣𝙞𝙘 𝙚𝙜𝙜 (7/10)Taking inspiration from the 3 Michelin star resto Odette, with potato puree mingles with silky egg yolk and savory chorizo, elevated by delicate meunière foam.✧ 𝙈𝙤𝙧𝙞𝙨𝙨𝙚𝙖𝙪 𝙢𝙪𝙨𝙨𝙚𝙡𝙨 «𝙖̀ 𝙡𝙖 𝙢𝙖𝙧𝙞𝙣𝙞𝙚́𝙧𝙚» (7/10)It proved a capable interpretation of the French coastal staple, delivering mussels in a flavorful broth.✧ 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜 𝙮𝙚𝙡𝙡𝙤𝙬 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 (8.5/10)The signature chicken is definitely a standout, with beautiful golden skin releasing fragrant rosemary aromas. Juicy tender meat offers rich savory flavor, alongside rice made very flavourful by crispy chicken skin scattered throughout.- 𝙳𝚎𝚜𝚜𝚎𝚛𝚝 -✧ 𝙎𝙝𝙖𝙧𝙞𝙣𝙜 𝙛𝙡𝙤𝙖𝙩𝙞𝙣𝙜 𝙞𝙨𝙡𝙖𝙣𝙙 (7.5/10)It invites guests to customise toppings as servers skillfully poach meringues before their eyes, placing the island upon smooth custard. We totally enjoyed the interactive preparation.
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Louise 是近年米芝蓮指南香港版推薦的四大名雞餐廳之一，適逢生日之際，毫不猶豫便選擇了他作為首選餐廳，不論環境和食材都令我喜出望外。首先要提的就是它們家的招牌菜三黃雞 Roasted yellow chicken 餐廳使用特選的谷飼土雞，經過醃製與慢火烹煮，呈現出非常嫩滑多汁的口感。雞皮更是酥脆鮮香，搭配上特製的蒜泥醬汁更是增添了雞肉的鮮甜。另一大亮點就是魚子醬昆布黑松露意大利面 Angel Hair Pasta，Caviar, Black Tuffle and Kombucha。主廚將法式魚子醬融入意大利粉中，有魚子醬的鹹香又有意粉綿密口感，層次豐富好好吃，但份量略少，三兩口就清盤了。餐廳的用餐環境幽靜浪漫，室內室外都塞滿了綠色植物，帶點東南亞熱帶風，拍照很好出片。服務人員也親切周到，全英文的菜單會主動為客人詳細解釋，用餐體驗感不錯。
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Louise, located in PMQ, Central, is an authentic French dining experience that I highly recommend. This one-Michelin starred restaurant masterfully blends time-honored French cuisine with modern twists, thanks to Chef Loïc Portalier's brilliant use of the finest seasonal ingredients.The beautifully restored heritage building adds to the elevated dining experience, and the genuine Gallic hospitality makes it even more special. The renowned French chicken is a standout dish that you simply must try.If you find yourself in Central, Louise is an absolute must-visit. It offers an unparalleled dining experience that beautifully captures the essence of French culinary tradition.
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最近吃過的米芝蓮餐廳之一，值得revisit多幾次哈哈。重點推薦1️⃣烤雞配雞皮黃油飯：🌟🌟🌟🌟🌟本地選材，餐廳委託特選農場出品的黃油雞，烤雞色澤金黃，烤香四溢，明顯見到豐富的黃油，雞湯煮的香瀉米飯令人欲罷不能，焗至無焦但軟硬度適中，圓渾而粒粒分明，最可喜之處是面頭鋪上薄而脆的雞皮，滋味香溢兼有層次。還有就是量很多，4人吃也是足夠的，性價比唔錯。重點推薦2️⃣魚子醬意大利面：🌟🌟🌟🌟🌟還配上黑松露油，真的真的真的很好吃，必點。重點推薦3️⃣甜點：🌟🌟🌟🌟🌟有很多款選擇，一開那個甜點盒子眼前一亮，少女心泛濫了，不會太甜，裡面還富有層次，非常好吃的必須要試試感受一下哈。環境🌟🌟🌟🌟：室內裝修以復古牆紙、水晶燈飾、木紋餐桌和藤椅，注入濃厚的懷舊情懷，組出舒適氛圍，環境開揚，還有午間柔和的陽光滲入餐廳，使整體風格和諧溫暖。如果不是夏天期間來探店， 建議可以預約室外，感覺像在花園裡享用午餐，融合大自然，也是很chill的時光。。服務🌟🌟🌟：員工菜單都是英文。價格🌟🌟🌟🌟：午餐人均$500，主食烤雞$1288（含黃油飯）、加上甜點$148/份、無限添飲汽泡水$48/位
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香港四大名鸡之一，吃下来确实觉得，每一只能被做成Louise烤鸡的鸡，都没有愧对它的鸡生。·餐厅背书就不赘述了，开业当年就迅速摘下一星，前两年订位还不太容易，但现在提前一天都能约到周末Brunch，也有两人半只鸡的选择了。·整体出品符合对米其林的预期，菜式虽然没有什么创新，但调味优雅细腻，出错率低。Brunch set菜量极大，环境和服务双双在线，人均1k左右我觉得值。·在鸭巴甸街和Soho交界处路口的选址很赞，远看像一栋法式乡间别墅，两层小楼优雅宽敞带露台，室内装饰则处处流露着文艺复古气息。·三月末的天气坐在户外还很惬意，用餐区被葱郁绿植和徐徐微风环绕着，餐桌被午间阳光柔和渗透着，长椅很好瘫，顿时拿捏在东南亚度假的氛围感。·前菜中最喜欢自家制【烟熏鳟鱼】，肉质肥厚丰腴，咸度比超市买的烟熏鳟鱼三文鱼低，搭配清新的莳萝酸奶油和圆溜溜的迷你烤饼。·【酸种面包】是毫无惊喜的原味，好在口感不错，黄油中融入了一点酸奶和酱油，缀满酥脆的果仁，比一般黄油更加顺滑和层次丰富。·【Croque Monsieur】只要芝士管够一般不会难吃，Louise版本还加了黑松露，味道更鲜浓。黏糊糊的芝士流又欲止，热腾腾的香气从对半切开的夹心中飘出来，面包油润酥脆与韧性兼具。·【红菜头色拉】搭配酸模叶雪糕是清清爽爽的好吃，可惜雪糕融化太快，味道没感觉出来。另外两道，生蚝肉质不够肥美，鹅肝terrine造型比其他餐厅都精致，但质地偏干不够润滑。·【烟熏温泉蛋土豆泥】也是招牌菜之一，金灿灿的蛋液和着泡沫/青葱/chorizo碎粒/荞麦脆一同搅开，色彩柔美如画，视觉极度舒适。不过味道就是能想象出来的，土豆泥香绵幼滑、筛出了空气感，但黄油下手很重很腻。·【香煎本地田鸡腿】做成了sautéed和天妇罗两种形式，田鸡腿鲜甜嫩弹，搭配欧芹和炸蒜，咸味中带着香香奶奶的黄油风味，但还是有点腻。·【香烤本地三黄鸡伴新潟米鸡油饭】重头戏来了，不吃这只鸡等于没来过Louise，整只鸡气势豪迈地端上桌时仿佛在发光，拍好照再去拆分和完成焖饭的最后一道工序。·鸡皮油亮光滑无褶皱，紧紧贴附着鸡肉，强迫症看了都很舒服。带着微微的盐味和迷迭香的气息，不过脆度不如粤式脆皮鸡那么销魂。鸡肉细嫩紧致、汁水丰盈，不加鸡汁都很绝。·更惊喜的要数这一小锅鸡油饭，酥脆的鸡皮像那缤纷的落英把表面盖满，诱人的香气在翻动时已经直勾勾地涌上来。青葱的鲜灵和鸡油的鲜润完全融入米饭，米粒也是我喜欢的耐嚼口感，打包回去第二天的午餐都香迷糊了！·甜点是蛋白霜打发的蛋糕，个头虽大，但是相当绵密轻盈。主打一个小料随心选模式，贪心如我各种果干果仁都来了一些，喜欢有酒香的酱汁（空口吃我可以），在桌边装点蛋糕的过程也令人愉悦。
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