Lolla
Excusez-moi pour "le blog coma", j'étais très occupé à la fin de l'année. Je n'ai jamais vraiment compris, jusqu'à maintenant, comment beaucoup de gens se bousculer pour faire leurs indicateurs clés de performance, afin de faire d'évaluation de bonus. C'était fou au travail! Mais alors, j'avais beaucoup d'événements, des fêtes avec mes proches, des réunions avec mes connaissances, et alors, j'atteignais un autre des objectifs de l'année (ça veut dire: je voulais apprendre à faire du vélo correctement parce que la dernière fois que je l'ai essayé au Vietnam, je suis presque devenue "roadkill" mdrrr).
Le travail, c'est moins fou en ce début d'année (beaucoup sont encore en mode vacances hourraaaa), et donc j'ai maintenant le temps pour ce blog. Alors, je m'excuse d'avance pour l'arriéré des blog posts à venir. Comme ce blog post, c'était un dîner en septembre de l'année dernière 😬
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It's been eons since I last dined at Lolla. There had been no impetus for me to return, post that somewhat underwhelming and tepid visit, but Syl had heard that there was a new chef installed and that fresh installation has positively revived the intrepid restaurant.
We may not have gotten front-row counter seats (we got the dungeon table, as Man put it ㅋㅋㅋㅋ) but the cellar door-style setting was most conducive for us chatterboxes to yakkity-yak away, in private as, save for the occasional patron needing to use the facilities, we were the only ones in the basement.
But back to the food, Syl heard right: dinner at Lolla that night was absolutely outstanding. It was refined, cohesive, at once familiar and unexpected. It was quickly evident that new chef Johanne Siy's understanding of her ingredients and restrain in drawing out the season's best was exceptional. The specials are where new chef Johanne Siy got to shine (it's all her creations), so I'd advise ordering everything off that menu.
Service was, as before, accommodating and gracious as well. Courses were well spaced out, our water was kept brimming, and we never had any trouble getting the wait staff's attention even though we were in the basement (and thus away from the main action).
We started with a cold dish off the seasonal menu, Kampachi Cerviche ($32), the clear subtle taste of the raw fish was layered with creamy avocado, and tempered with a lime-coconut marinade, wasabi oil, and wasabi tobiko for a refreshing kick.
Another of the seasonal menu, was a soupy Tortellini in Brodo ($32) of Italian-style "wantons" stuffed with Iberico pork collar and Jamon Iberico de Bellota, in a delicate bone broth peppy with basil oil and umami with shavings of black garlic. This was so good, we immediately ordered individual portions bc none of us wanted to share.
I'm generally not a fan of uni, but the Sea Urchin Pudding ($65 for full portion) at Lolla was remarkable. Meaty, velvety, and to rephrase what I once read, just like ice-cream of the sea.
The men in our party were, supposedly, on no-carb diets (Kang had said that The Husband was looking "prosperous"😂😭), but the Toasted Sourdough ($12) with kombu butter smelled so intoxicating, they couldn't resist a bite. Which then turned into 3 bites, and then a whole slice...which then meant that we had to order seconds.
And if the kombu butter wasn't enough of an accoutrement for the superb bread, the Mixed Cured Meat Platter ($32) made for another fantastic complement to the bread. Here, the salty notes of the chacuterie really picked up the sour tones of the bread.
A staple of the original Lolla, the Soft Egg with Chorizo Sausage ($32) was *chef's kiss* perfection. Juicy chorizo, crisp potatoes, and a flawlessly runny egg, delicious in its simplicity
The Duck Fat Potatoes ($17) was probably heart-attack on a plate, but I'd venture it's worth it!!
Bc our parents brought us up right, we ordered the obligatory green dish, and whilst kale is an excellent superfood, I'm not sure the Sauteed Kale ($19), dripping with kombu butter, counts as "healthy". Still, this sure was a tasty way to eat my vegetables!
The Hand-Torn Pasta with Brown Crab ($39) tasted better than it looked, and oh boy did it taste good. Al dente pasta, slicked with sweet brown crab meat, and enlivened by fresh chives, was scrumptious.
Tri-tip isn't a cut we typically see in restaurants, and it takes real finesse to execute this well bc it's so lean, so as soon as we saw it on Lolla's September specials, we knew we had to have it. The Mayura Wagyu Tri-Tip ($88), studded with cocoa nibs, was luscious, full-bodied, and tender.
Wonderfully imbued with a smoky char, the Iberico Secreto ($42) was succulent, rich, and opulent. Strictly as a matter of preference, I favoured the pork over the beef.
I loved the Crema Catalana ($18) or Spanish creme brulee. The custard was smoother than a baby's bottom, and the torched sugar film was beautifully done.
The Burnt Cheesecake ($17) was commendable, but if I had to choose, I'd say Paparch's (their Christmas mixed berry edition was ah-mazing btw) offerings are a smidge better.
Lolla
22 Ann Siang Road
Tel: 6423 1228
Open Mondays to Saturdays from 12noon to 2.30pm for lunch; 6pm to 11pm for dinner;
Sundays from 11.30am to 3pm for lunch; 6pm to 10.30pm for dinner
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