Asia’s ‘best female chef’ Johanne Siy brings Lolla to a whole new level

The Filipino talent brings a fresh fine-dining perspective to the table at the 10-year-old dining stalwart

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Jaime Ee

Published Thu, Mar 2, 2023 · 06:00 PM

Lolla's well worn, casual interiors. PHOTO: JAIME EE
Light and airy parmesan crisps with herbs and flowers. PHOTO: JAIME EE
Chutoro tarts get extra flavour from sesame oil and a dusting of seaweed powder. PHOTO: JAIME EE
Caviar is layered with an egg yolk sauce and creme fraiche, served with brioche buns. PHOTO: JAIME EE
Smooth oyster custard and tender fresh razor clams hit the spot. PHOTO: JAIME EE
Philipinne aligue or crab fat sauce is the star of Crab 'Relleno'. PHOTO: JAIME EE
A skewer of 10-hour cooked abalone and king oyster mushroom is chased down with intense mushroom broth. PHOTO: JAIME EE
A clever combination of avocado, eel consomme jelly, coconut milk and smoked eel. PHOTO: LOLLA
Giant carabinero prawns are split and grilled, served with rich prawn head sauce. PHOTO: LOLLA
Artichoke jujubes, hay ice cream and sesame oil shouldn't harmonise but they do. PHOTO: JAIME EE

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Restaurant Revisit

Lolla 22 Ann Siang Road Singapore 069702 Tel: 6423 1228 Open for lunch and dinner Mon to Thurs and Sat: 12 pm to 2:30 pm; 6 pm to 11 pm. Dinner only on Fri. Closed on Sun.

WE’D be lying if we said we went to Lolla not wanting to have sea urchin pudding. Yes, we’re there to check out its now-in-the-news female chef, but let’s get our priorities right first. Namely, reacquainting ourselves with a decade-old eatery which made its name putting uni on squid ink custard – a dish ceaselessly copied by other chefs when they weren’t busy turning foie gras creme brulee into another tired fad.

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