When they first opened about 10 years ago, I visited @lollasg (home of the much-copied uni and squid ink custard pudding) quite a few times. Then a slew of restaurant openings proved a huge distraction for a long stretch but lately, after seeing my foodie friend @safarislim keep sharing about his meals there, my curiosity about the current Head Chef @johanne_siy’s produce-driven Modern European style of cooking was piqued. So it didn’t take a hot minute before Steven booked lunch for @szeliang888, himself and I.
A recipient of 2021’s “Chef of the Year” award by the prestigious @worldgourmetaward (WGA), Chef Jo’s initial plan of a part-time gig at Lolla turned into something more permanent as Covid intervened. Lucky for us in Singapore, I say!
This lovely lady who left the corporate world a decade ago to follow her passion (it took her to renowned restaurants in different countries such as Café Boulud and Le Bernardin with Chef Eric Ripert in New York as well as Restaurant André in Singapore), puts out some brilliantly executed dishes with unerringly delicious flavours. All of her original creations are available in Lolla’s Seasonal Menu - either a la carte or in a Tasting format, alongside their regular one. We opted for the $195++ 9-course Tasting route (they do a 7-course for $158++ as well) and this is how it unfolded:
1. Spanner Crab, Spent Kombu, Alique (Crab Roe) - A big and unapologetically moreish opener that was umami meets bright.
2. Oyster - Tastiness: 100%. One of the standouts from the meal for me, it was charred before being accessorised with a foam of its own juices, cabbage and seaweed vinaigrette.
3. Squid “Linguine”, Beech Mushrooms, Beef-Chorizo Bouillon - While the ribbons of squid were delightfully springy, it was the fragrant house-fermented black garlic-enhanced broth and the acidity from the pickled mushrooms that made the dish beautifully complex.
4. Hokkaido Scallop, Bouchot Mussels, Smoked Celeriac - A sublime symphony of seafood on fragrant celeriac purée and prawn broth. The pickles and sea fennel were well chosen complements.
5. Porcini, Mandilli di Seta, Mushroom Fricassee - Loved the contrast between the minimalist look and maximalist flavours of this unique take on mushroom pasta. The al dente sheet of pasta, velvety-rich mushroom sauce, clear broth and slices of raw mushrooms - they all came together gloriously.
6. Glazed Veal Sweetbread, Puffed Beef Tendon, Spiced Palm Vinegar - If you aren’t squeamish about eating exotic parts, here’s a tastily done thymus gland glazed in Espagnole sauce and served with a crunchy beef tendon puff dusted in vinegar powder, chilli and lime zest.
7. Toasted Sourdough ($8++), Housemade Kombu Butter ($12++) - Not that we had much appetite real estate by this point in the meal but two of us couldn’t resist digging in when bossman @thaddeusyeo appeared with these.
8. Koji-cured Quail, Egg Yolk Confit, Black Truffles - Cutlery was redundant when it came to this. I found the quail immensely satisfying as it was grilled to juicy and tender perfection.
9. Strawberry Granita - My eyes widened when I had this palate cleanser. It seemed like the essence of the fruit was intensified but yet, it was not too sweet. Wouldn’t have minded a big bowl.
10. Black Truffle Gateau, Truffle Tree Nuts, Black Truffles - @szeliang888’s pick of dessert which he kindly shared a bite with @safarislim and I. The three-nut purée of chestnuts, macadamia and hazelnuts was really memorable.
11. Fallen Fruit - Steven and I selected this sweet and savoury wonder of a 3-month-vacuum-aged “Black Apple” which we enjoyed with an addictive Roasted Miso Ice-cream and toffee sauce.

Thank you Thaddeus,
Chef @johanne_siy and Team @lollasg: @blades.and.nibbles @alanquah522 @fireking555 @xmei2 for the impressive Seasonal Menu.