[News] – Lolla Singapore introduces amazing value omakase menu by newhead chef, Saiful Aziz


New head chef, Saiful Aziz, at Lolla

If you’ve long bemoaned Lolla’s a la carte-only format for its Mediterranean-inspired small plates, rejoice for the Ann Siang Road eatery has just introduced a set of wallet-friendly omakase menus in early October to showcase its seasonal ingredients.

Otherwise offered on the daily changing chalkboard, seasonal dishes by newly promoted head chef, Saiful Aziz, are now available on the tasting menus at S$80++ for 5 courses and S$100++ for 7 courses to supplement the a la carte fixtures.

Squid ink custard with sea urchin

The S$100++ omakase opens with a spoonful of Lolla’s signature umami bomb – squid ink custard topped with a tongue of caviar-studded sea urchin.

Bonito Carpaccio

Then it segues into a plate of bonito carpaccio crowned with chopped water chestnut and coriander cress in an onion-infused grapeseed oil spiked with a dash of calamansi jus.

Chanterelle mushrooms on sprouted beans

The most beautiful expression – yet – of autumn arrives by way of sauteed chanterelle mushrooms with manchego cheese in mushroom jus, the fungi’s richness beautifully counterpointed by the bed of sprouted mung beans and lentils that it’s served on.

Fresh lagsana, Parmigiana Reggiano

Before the arrival of proteins, Aziz serves a generous portion of fresh lasagna sheets tossed in seafood stock with Parmigiana Reggiano and tomato confit.

Pan-seared brill in beurre blanc sauce and ikura

It is followed by pan-seared brill in a rich and vibrant beurre blanc sauce flecked with ikura.

Slow-cooked beef rib


Pan-roasted pigeon

For mains, choose from pan roasted pigeon breast with confit of pigeon leg served with charred garlic shoots enrobed in spiced and buttered eggplant puree. If you’re a beef lover, the chives-topped slow-cooked beef ribs with crusty potato terrine beautifully layered with a rectangle of egg yolk confit will win your adoration. Both options are excellent.

Warm galette with pear and fig

Aziz reserves one of the best for the last, a warm galette of pear and fig with a quenelle of Chantilly cream on the side.  Wash it down with a wine picking from Lolla’s Wine Spectator-approved wine list.

Apart from going down easy on your wallet, Lolla’s new omakase menu by Aziz retains the Mediterranean eatery’s signature style of putting the focus on the produce, yet manages to hit all the right notes with the new head chef’s accomplished cooking and beautiful plating.

Try it!

22 Ann Siang Road | +65-6423 1228 | lolla.com.sg

© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.

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