One-MICHELIN-starred Louise at PMQ has rolled out a new round of seasonal menus, giving diners more ways to experience Executive Chef Loïc Portalier’s take on French cooking. The update covers the restaurant’s upstairs Main Dining Room, with refreshed tasting, Prestige and à la carte menus, as well as a new sharing-style Weekend Brunch.

The changes continue Louise’s French foundations while bringing in ingredients and flavour combinations from Hong Kong, Japan and elsewhere in Asia. On weekends, the restaurant is also leaning into longer lunches, with brunch built around dishes for the table, individual starters and mains, and shared desserts.

New seasonal dishes in the Main Dining Room

The refreshed à la carte selection starts with several seafood-led dishes. Horse Mackerel (HK$328) uses lightly cured Fukuoka horse mackerel with avocado, green apple and pomelo dressing, while citrus, green chilli and herbs add acidity and heat.

The Caramelised Onion Tart (HK$288) takes a richer direction, pairing slow-cooked Cévennes onion with brioche, Comté and onion purée. It is finished with a sabayon made with 18-month Comté and Vin Jaune.

Other starters include Gambero Rosso (HK$388), where Mediterranean red prawn is paired with Amela tomato and strawberry, and a Norwegian Langoustine “Dumpling” (HK$488) with sorrel, leek fondue and yuzu kosho.

Among the mains, Confit Atlantic Cod (HK$588) is cooked gently in garlic oil and served with sweet peas, fir buds and a brown butter sabayon. Louise is also putting a local ingredient in the spotlight with Hong Kong Three Yellow Chicken sourced from Yuen Long. On the tasting menu, the chicken is served in two preparations, while the signature sharing-style Roasted Three Yellow Chicken (HK$1,188) remains available à la carte. A half portion is offered at La Terrace for HK$588.

For larger plates, Grilled Cantal Capelin Pork (HK$1,088) comes with pan-seared gnocchi, black pudding, apple and a sharp Sauce Charcutière, while “Fabien D’Eneour” Brittany Pigeon (HK$688) is paired with cabbage, nori, black lemon and a kaffir lime-infused salmis.

One of the more cross-cultural dishes is “Mapo” Ris de Veau & Foie Gras, Louise’s interpretation of mapo tofu. Sweetbread and grilled foie gras are combined with bean curd espuma, fermented bean and black bean pastes, Sichuan pepper, soy and sesame.

Desserts from Head Pastry Chef Eve Minialai

The new dessert line-up includes three options priced at HK$188 each. Niigata Riz au Lait reworks rice pudding with Niigata rice, Madagascar vanilla, salted caramel, filo pastry and vanilla ice cream.

“Taiwanese” Strawberry centres on Taiwanese strawberries with a caramelised tartelette and vanilla, while “Hong Kong” Dark Chocolate pairs dark chocolate with miso, roasted peanuts, miso ice cream and Bailey’s sauce.

Two tasting menus to choose from

The five-course Tasting Menu is HK$1,488 + 10% per person. It moves from Horse Mackerel and Caramelised Onion Tart to Confit Atlantic Cod, followed by a choice of Hong Kong Three Yellow Chicken for the table or an upgrade to Grilled Cantal Capelin Pork. “Mapo” Ris de Veau & Foie Gras can be added as a supplement, before the meal ends with “Hong Kong” Dark Chocolate. Wine pairing is available at HK$888 per person.

For a longer meal, the seven-course Prestige Menu is HK$1,888 + 10% per person. The sequence includes Gambero Rosso, Caramelised Onion Tart, Norwegian Langoustine “Dumpling”, Confit Atlantic Cod and Brittany Pigeon, followed by Niigata Riz au Lait and “Taiwanese” Strawberry. Wine pairing is HK$1,088 per person.

Diners who prefer to build their own meal can order from the refreshed à la carte menu instead.

A new sharing-style weekend brunch

Louise’s new Weekend Brunch is HK$688 + 10% per person and is designed around a leisurely, communal meal. It opens with a selection for the table that includes oysters, foie gras terrine with port wine jelly and toasted brioche, and yellowfin tuna with pickled pink radish and orange dressing.

Each guest then chooses a warm starter. Options include Grilled Broccoli with Grenobloise sauce, Japanese Oita Egg with Comté sabayon and black truffle, a Merguez Sando, or Homemade Cavatelli with Gambero Rosso tartare and lobster bisque. Louise’s Angel Hair Pasta with Kaviari Kristal caviar, black truffle and shio kombu is available as an upgrade.

For the main course, choices include half a Roasted Yellow Chicken for two with Niigata rice and green salad, Scottish Wild Salmon (+HK$68), Grilled Short Rib (+HK$68), or Homemade “Spicy” Sausage. Dessert returns to sharing mode with a trio of Île Flottante, Amalfi Lemon Givré and Warm Chocolate Tart Soufflé.

An à la carte brunch menu is also available for diners who do not want the set. Dishes range from Oysters at HK$48 each and Grilled Broccoli at HK$138 to Scottish Wild Salmon at HK$348, Grilled Short Rib at HK$388 and half a Roasted Yellow Chicken at HK$588. Desserts start from HK$68.

Wine, cocktails and non-alcoholic drinks can be ordered separately, with a two-hour free-flow option also available.

Louise Hong Kong details

Where: PMQ, 35 Aberdeen Street, Central, Hong Kong
Weekend Brunch: Weekends, available until 2.30pm
Reservations: +852 2866 0300
WhatsApp: +852 5722 3269
Email: info@louise.hk
Instagram: @louise.hkg

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Images: Louise Hong Kong