Tucked away in the chic and vibrant Ann Siang district, Lolla offers up curated small plates, meticulously sourced artisan products from boutique suppliers and an all-around exquisite dining experience inspired by the tastes of the Mediterranean.
The reincarnation of a discreet supper club Lolla’s Secret Supper, Lolla pays tribute to its predecessor through its uncompromising standards on culinary masterpieces crafted from the finest produce paired with bespoke libations to match.
Guests to Lolla are greeted with the restaurant’s charming Peranakan-inspired façade, with turquoise floral embossed wall tiles, white-washed walls and tall window grills flanking its entrance. The exterior offers a playful contrast to the heart of the restaurant – a contemporary industrial-style dining space boasting polished concrete walls, wrought steel accoutrements and exposed ceilings. The 14-seater zinc-plated bar wrap around the restaurant’s open kitchen, perfect for diners who enjoy watching the spectacle of their food being prepared. For those who prefer dining at a table, head on down to the basement where a communal table offers 22 diners a snug and intimate space.
The triumvirate behind Lolla are Pang Hian Tee, a boutique champagne-enthusiast turned dealer and original mastermind behind Lolla’s Secret Supper; Thaddeus Yeo, an NUS Arts graduate, master sommelier and burgeoning restaurateur; and Lee Chin Sin, an accomplished culinary extraordinaire graduate of Le Cordon Bleu, Paris. Alongside the three food-obsessed owners, head chef Saiful Aziz curates Lolla’s food menu. When pushed to describe Lolla’s philosophy on food, chef Saiful said, “We go to great lengths to source for the produce that is served at Lolla. Our food is robust and prepared simply to let the produce shine.”
Lolla works with the finest seasonal offerings sourced from the world’s markets, tracking down and cultivating relations with boutique small-batch producers such as Cape Grim (Tasmania) which rears non-GMO grass-fed all-natural cattle, shunning the use of antibiotics and growth-hormones. Diners at Lolla will appreciate the fine vintages sourced meticulously by the owners, such as the prized small-batch single malts Glen Garioch and Glenglassaugh as well as much sought-after grower-producer champagne Marie Demets.
Lolla’s generous small plates are perfect for sharing amongst good friends and loved ones. One of the most popular items on their menu is the sea urchin pudding. A generous mound of raw sea urchin sits atop custard made of squid ink, eggs and cream. The sea urchin is rich and creamy, complimented by the lovely briny flavours of the squid ink custard, definitely a must-try for seafood lovers. For mains, the grass-fed rib eye steak is our recommendation. Simply seared to perfection, the grass-fed beef is flavourful, tender and satisfying. The portion is a generous 300g, well-worth sharing for those cutting down on their protein intake. For desserts, enquire Lolla’s friendly staffs on the seasonal flavours that the team at Lolla has come up with in collaboration with the ice-cream whizzes at local boutique ice-cream makers Creamier. Personally, you can’t go wrong with the smoked dark chocolate ice-cream.
As a special treat, the Lolla team has kindly provided our readers with recipe to their all-time favourite hand-torn pasta with crab, a delicious and comforting dish that goes perfectly with a lovely bottle of chardonnay. Date night anyone?
HAND-TORN PASTA WITH CRAB
Ingredients (Serves 2)
2 medium-sized crabs
Boil the crabs in salted water till fully cooked. Drain, cool, de-shell and set aside crab meat.
160g fresh pasta sheets
1) Roughly tear pasta sheets into bite-sized pieces.
2) Cook in salted boiling water till al dente (2-3 mins), drain and set aside.
2 tbs olive oil
4 cloves of garlic, thinly sliced
2 tbs dry white wine
20g unsalted butter
2 tsp lemon juice
chopped parsley, to taste
freshly ground black pepper and sea salt, to taste
chopped chives, to taste
1) While the pasta is cooking, heat the olive oil over medium-low heat in a non-stick pan and sauté garlic till golden brown.
2) Add crab meat and dry white wine to the pan, cook until most of the alcohol has evaporated.
3) Add the cooked pasta and unsalted butter to the pan, sauté on a medium-high heat for one minute.
4) Add lemon juice, chopped parsley, salt and pepper, and gently combine.
5) Spoon the pasta into warm bowls and garnish with the chives.
22 Ann Siang Road, Singapore
T: (+65) 6423 1228