Lolla - Exciting, Amazing Surprises

I had dined at Lolla before many years ago, and I was impressed by the food there. So yes, I have been contemplating on coming back again, especially since this quaint lovely restaurant has a new chef on board, with the tasting menu looking very promising.

This time, I’m totally amazed by how good and unique the food is. Ingredients are reinterpreted to yield tastes and textures never experienced before. It’s beautiful surprises decked out one after another. Throughout the dinner, I’m always at the state of anticipation, eagerly looking forward to the next surprise after spellbound by the current surprise. I absolutely love it that seafood are regularly featured in the tasting menu here, which reflects Chef Jo’s childhood by the seaside.

The interior around the open kitchen counter has this rustic industrial chic theme while the basement area feels like a lovely home with a huge wooden table for communal dining, completed with huge bouquets of white dried flowers hanging overhead.

Service here is great, being friendly, helpful and efficient. I was expecting some kind of nostalgia here, but this place exceeds my expectations to get me excited and indulged.

After the balmy, herbal freshness of first appetiser (more on this later), TOMATO, TOMATO, TOMATO comes next to take things in a totally different direction. Yes, I love distinct differences in taste between each successive dish. 

The mozzarella cheese ball with tomato jam and sprinkled with tomato powder creates this warm, sweet feeling at first bite. The stretchy texture is so good. Then comes the next change in taste profile with the refreshing, simulating tomato jus, two cute juicy tomatoes and dots of basil oil.

First appetiser of PARMESAN CRISP HERBS, WEEDS, FLOWERS speaks of freshness, mild herbal pungency lifted up by hints of nutty savoury flavours and sweetness. I’m astounded by how clean tasting and herbal yet so savoury and delicious at the same time. I had never tasted something like this and it is so good.

STURGEON, DRIED CAVIAR, EGG YOLK is a brilliant creation that is packed with an unbelievable level of briny, creamy goodness, which is really an eye opener.

CHUTORO, CHICHARON, CALAMANSI is a welcome switch to light, uplifting taste profile from the intense creaminess of the previous dish. Briny sweet, rich, clean, refreshing, this also spellbinds my palates.

AVOCADO, SMOKED EEL, EEL CONSOMME, YUZU, completed with jalāpeno granita is … shockingly good. It feels like my mind is swirling in gastronomic amazement as I take my first bite of this. The multitude of bold yet harmonious flavours: spiciness, tanginess, savoury sweetness, richness, smokiness, creaminess, tastes like an exhilarating dream. The textures is of soft creamy avocado, jelly-like eel consommé and cubes of smoked eel make it even better. One of my favourites.

KIRISHIMA TROUT is pretty good on its own and its taste is elevated to amazing when paired with charcoal grilled AGRETTI and FAVA BEAN. The crunchiness and the hint of vegetal bitterness of the vegetables do wonders to the dish.

I opt for UNI, SQUID INK, LIME in part due to nostalgia since Uni Squid Ink Pudding was what brought me to Lolla long time ago. I have to admit that when I see the chefs use huge chucks of crab meat to prepare CRAB RENELLO, I feel like changing my mind.

Anyway, this dish impresses nonetheless. This is pure creamy umami lux. This has everything I love about Uni Squid Ink Pudding: the intense complex flavours, with additional texture from the pasta soaked in squid ink.

Flame GRILLED CARABINERO from Spain, with the intense umami packed PRAWN JUS is one of the best prawn dishes, no doubt about it. I’m astounded by how smooth and silky the flesh of the prawn is. Coupled with the complex flavours of deep briny sweetness, an iota of clean fresh bitterness from the herbs and laces of smokiness, I am swooning with delight at each bite of the prawn.

POTATO BREAD has an interesting texture: being fluffy and starchy. It makes for such wholesome snd satisfying treat when drenched with the prawn jus.

Desserts continue to wow me over with the refreshing BLOOD ORANGE sorbet, BEETROOT cubes and creamy CITRUS SABAYON. The taste is so interesting, featuring different distinctive flavours and textures that complement each other so beautifully.

CAVIAR, SMOKED HAY, SESAME OIL has this unique smoky taste, oceanic intensity and earthy taste amid the creamy sweetness ,making deliciously different. The taste, amazingly, develops in the mouth. It is lovely milky sweetness at first, then the myriad of flavours manifests, making me go, “Oh my, what is that? It’s so complex and so good!”

I love the MIGANARDISES here too since they are very unique too.

Refreshing Yuzu Miganardise with white chocolate to round up this exciting dinner full of surprises.

Refreshing Rose wine

Thoughts: Unique, Exciting, Amazing, Out of this World

22 Ann Siang Road

Lolla - Ooh, oh so good!

The name of this restaurant, Lolla sounds somewhat teasing and the food follows exactly the style that the name implies: strong and bold flavours that tease the palates.

The little plates of wonders of simplicity here do not seek to just stop at pleasing the patrons' taste buds; they aim to excite instead. The sea urchin pudding is a little pot of concentrated goodness of the sea, combining the sweetness of the sea urchin, savoury of the squid ink pudding and hints of sourness of the sauce to create a dish the invokes very deep impressions. The tuna, chutoro tartare refuses to let the sea urchin pudding to snatch all of the spotlight; cubes of slightly chilled chutoro charm one with the melt in one's mouth consistency, simulating, aromatic and delicious sauce that goes very well with the raw fish. The only flaw I can find in the tuna is that some tough sinews remain in the meat that disconnects with the melty texture of the flesh. Even seemingly the humble tomato salad has its ten minutes of fame when we savoured the juicy sweetness of the tomatoes from Italy, which is accentuated by the tangy sauce. The combination works beautifully.

The scrambled eggs, and Patatas Bravas with boar sausage are not as attention catching as the previously mentioned three dishes, but they delight one's taste buds nonetheless. The scrambled eggs are creamy without an overly strong eggy smell and the grated roe lends a slight saltiness and edge to the overall taste. As for the boar sausage, the bite is chewier than the normal ones (the thinly sliced ones are better to bite on) but the taste is very good; fragrant and have a slight gamey flavour that will not overwhelm. The potatoes that come with the sausage, are smokey and hearty in flavour, absolutely no complaint on this. The Steamed chocolate pudding is very intense in the chocolatey taste, the consistency is similar to lava chocolate cake; meaning that it is just the way I like it, moist and nice cake. No doubt that this dessert puts a sweet ending to my dining experience, though have to say that it is more like the supporting cast that rounds things up nicely, instead of being able to stand out on its own as a very impressive dessert.

Ambience tends towards industrial chic; the seats are quite comfortable (better than the ones in Esquina), though it is better not to bring a big bag due to the close proximity to other patrons at the table. The place can be quite noisy though.

The service is absolutely wonderful; a middle aged lady staff is so sincere and friendly that we felt immediately at ease upon entering the premises. The chef (seems to be the in-charge besides Ming) is very friendly and eager to share the information about the ingredients and dishes (all his recommendations are spot-on good). And the staff will offer to change the bottle of iced water when it warmed up, offer a temporary bag to put my wallet in; little things like these shows the attentiveness of the staff there (though take note that we went on a Saturday afternoon when it is not crowded). Despite being busy, the chef, that lady staff and another staff nearby all took the efforts to bid goodbye in a cheery and upbeat manner.

What else can I say, except that I love the food and great service of this place. One last thing, this restaurant does take reservations via phone or email.

My Thoughts: Impressive and Wonderful!

Nearest car park: Outdoor URA's car park along Ann Siang Road or outside Maxwell Food Centre (though it is extremely difficult to find an empty slot here, highly advisable to park straightaway into URA building's car park instead to spare oneself of the pain of waiting or searching)

Nearest MRT: Tanjong Pagar

22 Ann Siang Road

Singapore

Contact No: 64231228