U don't get what you don't ask for, I asked and they so kindly obliged ><
Charentais melon balls were super sweet from the marination, but the texture was thus diff from fresh melons too. Served w peach gum and melon juice(which wasn't too strong)
By the side there's milk ice cream made by creamier specially for them, according to their recipe and oh god it was special. Somehow very smooth, and milkier than normal. This comes w pumpkin seed oil which was quite intense
Overall pretty good, but idk if I would pay this normal price for it either
It's funny how they don't call themselves basque when they're literally using idiazabal cheese.
It's pretty decent, I don't like the slightly smoky edge from idiazabal cos I feel it doesn't mesh particularly well but maybe it's just me if this is meant to be authentic. Anyway it's not particularly strong so not a big deal. However it's a little bit dry at the side
But way too ex tho, this is abit ridiculously prized
Served w pineapple compote. Honestly it's basically blitzed pineapple but it works well
The scarmoza was rlly lovely. It's very meaty almost, esp when served beside the pineapple compote. There's crisp on the surface, it's got the most pleasant soft chew and sufficient bite, and smoky too.
The only problem is the price. Otherwise I have no reservations about branding it a must try. Still tho, I'm really glad I didn't have to share this, this was very satisfying to chew on 3 massive chunks of scarmoza
Koji marinated iberico secreto, the funk wasn't too strong and the umami is present. Quite tender too, esp because of the thin cut. I would prefer a thicker cut tho, and it wasn't crisped up enough
The braised cabbage is tough to cut, it spreads out cos the knife isn't sharp enough. Your classic sour cabbage
The black vinegar sauce was rlly good. There's umami from ckn jus, so the sourness played second fiddle
Overall pretty good, but very overpriced
The sourdough was lovely. Crispy, light, with nice bite.
I'm sure people have heard about their kombu butter. To be honest you don't taste exactly kombu but it's more of just umami. This will be a theme throughout the meal.
It was very good tho, this is a must try if you're here
Rich and dangerously decadent, the @lollasg ๐๐๐ ๐๐ง๐๐๐๐ฃ ๐๐ช๐๐๐๐ฃ๐ (Half portion at $38) is an unforgettable work of art.
Bursts of ๐๐ฃ๐ ๐ผ๐๐๐๐ ๐ dancing to a beautiful tango in your mouth, this dish is not for the faint of heart. But for those who appreciate these decadently creamy and umami little tongues of happiness, this pudding takes you to gastronomic heaven and is a dish you will never forget.
Recommend to have the half portion, so there's space for more of the other tantalising offerings here! ๐คค๐๐
7/10 Honestly, this didnโt really hit the mark for us as we expected more after hearing all the good reviews of this pasta. Great bite to the pasta and the crab was naturally sweet, but other than that, not a standout flavor wise. Weโll definitely be ordering other items in place of this the next time!
8/10 The beef tongue skewer, glazed and sprinkled with puffed quinoa and lime zest was sublime. ๐คง The meat was so soft and complemented nicely with the sweet, umami glaze. It may seem intimidating to eat but it is totally worth trying!
8.5/10 The cheek is packed with beefy flavors and it melts-in-the-mouth. The tender texture is wonderfully juxtaposed by chives and garlic chips. The skewers were served with a side of lime aioli that matches the dish perfectly and overall, we really enjoyed Lollaโs playful rendition of this dish. ๐ซถ๐ผ
9/10. Bruh this was so amazing it deserves its own post. ๐คThe signature black squid ink pudding is paired with briny hokkaido sea urchin. The pudding is rich, smooth and tasted intensely of oceanic squid ink flavour. While the uni wasnโt the sweetest, it paired beautifully with the pudding, elevating the entire dish. The half size was the perfect amount to share between 2 pax especially given how dense and decadent it is! Highly recommend!!
The environment of the place was really good.
However if want to dine at the pretty long table have to make reservation online & indicate on the remarks that you would like to reserve for that table.
The food overall was ok.
The hand torn pasta with brown crab was really good! ๐๐ป
Itโs a good place to go for dates & birthday celebrations. The servers are really nice & friendly. Service is good! ๐
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_siyโs produce-driven Modern European style of cooking was piqued. So it didnโt take a hot minute before Steven booked lunch for @szeliang888, himself and I.
A recipient of 2021โs โChef of the Yearโ award by the prestigious @worldgourmetaward (WGA), Chef Joโs 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 Cafรฉ Boulud and Le Bernardin with Chef Eric Ripert in New York as well as Restaurant Andrรฉ in Singapore), puts out some brilliantly executed dishes with unerringly delicious flavours. All of her original creations are available in Lollaโs 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 โLinguineโ, 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 purรฉe 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 arenโt squeamish about eating exotic parts, hereโs 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 couldnโt 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. Wouldnโt have minded a big bowl.
10. Black Truffle Gateau, Truffle Tree Nuts, Black Truffles - @szeliang888โs pick of dessert which he kindly shared a bite with @safarislim and I. The three-nut purรฉe 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 โBlack Appleโ 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.
A summery vibrant number, the Mara des Bois Strawberries served with Fior di Latte ice cream, Hazelnut Oil, and Bee Pollen ($24) was a solid 10 out of 10. The gentle nutty-earthy flavour of the savoury oil coupled with the intense sweetness of the berries, and the milkiness of the creamy cold treat was so simple yet complex as each element tasted so premium!
*Part of the 8-course #toughtimetickets set from the September Seasonal menu.
For something meaty and more substantial, the Rabbit Saddle ($48) tasted like an intriguing mix between chicken and pork perhaps partly due to the savoury jus they prepared. Encased in a crisp layer of lardo, the protein was moist and tender. Paired with glazed heirloom carrot and a sweet, almost caramel-like carrot puree, the dish served as a great transition to the last course of the day - the dessert. Also, rabbit and carrot - a perfect match.
*Part of the 8-course #toughtimetickets set from the September Seasonal menu.
In a small pool of beurre blanc, the Pan-seared Monkfish ($58) was surprisingly rich though the fish itself did not carry much taste. Hence, topped with a slice of Jamon de bellota, the main flavours were from the buttery french sauce, in my opinion. But what was most interesting was the fishโs cottony texture.
*Part of the 8-course #toughtimetickets set from the September Seasonal menu.
A flavour bomb and my favourite dish of the night, theย Grilled Carabinero ($78) embellished with spring onion oil and petite spring salad was *chefโs kiss*. Presented with its head intact, the giant Spanish prawn was real succulent. The best part of the dish being the potent tomalley and the creamy prawn jus, like a lobster bisque on steroid! And together with their house-made pillowy-soft potato flatbread, it was pure pleasure to mop up all that sweet-crustacean goodness.ย
*Part of the 8-course #toughtimetickets set from the September Seasonal menu.
Stuffed with Iberico pork, Jamon de bellota, and aromatics, the Tortellini in Brodo ($32) was a nice break from the heavier flavours. Whilst the hints of delicate saltiness of the jamon and the zing from the thin slices of house-made black garlic provided that oomph; the warm bone broth enriched with basil oil was light and comforting.
*Part of the 8-course #toughtimetickets set from the September Seasonal menu.
Waking up my palate, the Kampachi Ceviche ($32) served with creamy avocado slices was topped with punchy wasabi tobiko and crunchy ice plant. Lightly-cured in a lime-coconut marinade with spring onion and wasabi oil, the greater amberjack was nicely seasoned with the savoury-sharp flavours and yet stillย distinctly fresh and clean-tasting. A little citrusy and spicy. The thickness of the firm cuts was very enjoyable as well.
*Part of the 8-course #toughtimetickets set from the September Seasonal menu.
Plump Grilled Scallop ($28) never goes out of style! Served with yummy warm kombu dashi prepared with scallop trimmings and kelp, theย majestic mollusk was simply mouthwatering. The savoury-sweet broth was so exquisite and flavourful - a marriage of very classic flavours but done really well. The small disc of kombu butter adding that touch of decadence too to the seductively tender scallop.
*Part of the 8-course #toughtimetickets set from the September Seasonal menu.
itโs power packed with the sweet saline flavor of the prawn (10x more unami than a usual ๐ฆ)- together with the crisp fluffy potato bread ๐ omg I wiped down every unami sauce left on that plate ๐
They say Birthday never ends right?๐
The restrictions ainโt stopping me from indulging in my love for basque burnt cheesecake during my birthday!
This year, we tried ๐๐ฎ๐ซ๐ง๐ญ ๐๐ก๐๐๐ฌ๐๐๐๐ค๐ from @lollasg . Was intrigued by their Black Truffles Burnt Cheesecake but was sadden with the news that the truffle season was over!
Their ๐๐ฎ๐ซ๐ง๐ญ ๐๐ก๐๐๐ฌ๐๐๐๐ค๐ does boast the expected meltingly soft centre but I wish it was more molten! Made with cream and Spanish idiazabal cheeses, @lollasg cheesecake stands out with its lush yet balanced profile of flavours. Rich, creamy and not too sweet, their cheesecake was a luscious treat to have!
